Skillet Lasagna is a quick and easy way to revise a classic recipe by removing the layers. Full of authentic flavor, this delicious dish tastes like the traditional comfort food but is made in a fraction of time.
24ouncejar marinara sauce(I used Classico brand tomato basil)
15ouncewhole milk ricotta cheese
1½cupsshredded mozzarella cheese
½cupgrated parmesan cheese
8-9(half of a 1-pound box) lasagna noodlesbroken into 1-2 inch pieces
1-2tbspfresh chopped parsley for garnish
In an extra-large skillet, on medium-high heat, add the olive oil and ground beef. Cook the meat for 3-4 minutes or until no pink remains and the meat is completely browned. If your meat gave off a lot of extra grease, you can drain some of the grease before moving forward with the recipe. Push your meat to one side of the skillet.
Add the onions, garlic, Italian seasoning, salt, and pepper to the empty side of the skillet and cook until the onions are soft and translucent. This will take an additional 2-3 minutes. Mix the onions and meat together in the skillet.
Add the petite diced tomatoes, water, and jarred marinara sauce to the skillet and stir to combine with the meat mixture.
Add the broken pieces of lasagna noodles into the skillet and push them down so that they are submerged under the sauce. Cover the skillet and allow the noodles to cook for 10 minutes or until al dente. They will continue to cook while you complete the recipe. If your skillet lasagna is boiling too hard, with the lid on the skillet, then you will want to turn down the heat to medium.
While the noodles are cooking, you will make your cheese mixture by combining, in a medium-sized bowl, the ricotta cheese, 1 cup shredded mozzarella cheese, and grated parmesan cheese. Stir to combine evenly. Set aside.
Once the noodles have cooked, stir the noodles and sauce, making sure the noodles are not sticking together or to the bottom of the skillet. Using a large spoon, dollop 6-8 spoonfuls of the cheese mixture onto the top of the noodles and sauce. Make sure to leave space between each spoonful of cheese. You can use this to judge portions when serving.
Sprinkle with the remaining ½ cup shredded mozzarella cheese and chopped fresh parsley. Cover again with the lid, turn off the heat to the skillet and allow the cheese to melt for 5 minutes. Remove the lid and serve.
To Store: Once the Skillet Lasagna has cooled, place it in an airtight container and store in your fridge for up to 2 days.
To Freeze: If you want to freeze the entire meal for later, allow the lasagna to cool and put it in a sealed, airtight container in the freezer. It can stay frozen for up to 2 months.
To Reheat: If frozen, thaw overnight in the fridge. When you are ready to eat, place it in a skillet and bring it to a boil. Cover and let it simmer for 10 minutes or until heated through!
This Skillet Lasagna is best served warm. As this dish sits, the noodles will continue to absorb the liquid of the sauce, so it is best served immediately.
For this lasagna, I think that the pre-shredded bagged cheese is fine because this recipe is meant to be quick and easy.
A great trick to cutting down on dishes is to fill your empty petite diced tomato can with water for the recipe. A 14.5-ounce can is just about 1¾ cups liquid. This way, you do not have to wash an extra measuring cup.
Medium-high heat is between the middle and the highest setting on the knob of your stove. Try to stick to this temperature when browning the beef.