Fast and Easy Skillet Lasagna

I’ve made several skillet or slow cooker lasagna recipes, over the years. Usually, you need bottled spaghetti sauce. Could I make quick version of lasagna, that doesn’t use bottle spaghetti sauce? Yes, I did it! Best of all, this was on the table in 45 minutes, from start to finish. My family loved this.

With darkness coming so early, that precludes any grilled dinners on work night.  I’m grateful that my brain and sleepy head is enjoying that extra hour of sleep in the morning, because I’m just not an early riser.

My stomach hasn’t quite figured out that feeding time has been pushed back an hour, though.  Monday night, I came home famished. I wanted to eat– now. That’s when Skillet Dinners can be a lifesaver.

I’m revisiting the recipes in this cookbook, that includes all of America’s Test Kitchen recipes over the  years.  In my last post, I shared the Skillet Tamale Pie.  This time, I had a hankering for lasagna, without all the fuss.

I’ve made many versions of Skillet Lasagna, over the years. Usually, it involves browning ground beef, adding bottled spaghetti sauce, water and broken lasagna noodles. Then, you add some ricotta cheese and dinner is ready. Of course, there’s the slow cooker version, that uses “no boil” lasagna noodles and bottled spaghetti sauce. Good, but ho-hum.

Could America’s Test Kitchen develop a Skillet recipe, that doesn’t use bottled spaghetti sauce? I watched the video and read the recipe.  The recipe seemed simple enough.  The ingredient list isn’t too complicated, either: A blend of ground beef and pork (or an unseasoned meatloaf mix), ten regular lasagna noodles, a large can of diced tomatoes, a small can of tomato sauce, onion, garlic and ricotta cheese.

I had Italian sausage and ground beef, so I improvised a bit and used a combination of the two. Once I browned the meat, I added one chopped onion and cooked until just starting to brown, then combined the onon and meat, added the garlic.   For the liquid, you need a total of four cups of undrained diced tomatoes and water.

I added some red pepper flakes into the meat mixture and then evenly spread out the broken lasagna pieces (about 2″ or  3″ long)

Then the tomatoes are added, and one small can of tomato sauce. This is where ATK’s ingredients ends.

Somehow, I felt that there needed to be a little more seasoning, so I added a generous tablespoon of Italian Seasoning (that I mix up, myself).   I gently pushed around the noodles to make sure they were covered in liquid– I had to add just a little bit more water to accomplish that.

I brought the noodles and mixture and gave it a simmer for the recommended 20 minutes– until the noodles were tender.
CHALLENGE: I’m not gonna lie– I had a bit of a soupy lasagna and I was not going to stand for that!  With the lid off, I gave this ten more minutes of cooking time– hoping the liquid would reduce. At last, the noodles seemed perfectly al dente, but I still had too much liquid.  I placed the lid back on the skillet, and then carefully drained most of the liquid down the sink.

I love Ricotta cheese, so I added some generous mounds of it.  It kind of looks like ice cream, doesn’t it?

Per the recipe, I then sprinkled 1/2 cup of Parmesan Cheese.  You know what? I love cheese on my lasagna.  I usually keep a bag of Quattro Formagio Cheese (from Trader Joe’s) on hand.  It has Asiago, Fontina, Parmesan and Provolone.

So, spread an even layer of the whole skillet recipe– and guess what?  The cheese didn’t melt.
3 minutes under the broiler did the trick.  Sadly, our garden basil is finished, or I would have added plenty of it.

From start to finish, the whole meal took 45 minutes to prepare– plus I cleaned up the mess, while the lasagna was cooking.  Let’s eat!
TASTING NOTES:  I have to pat myself on the back, for adding more seasoning to the recipe.  The Italian seasoning kicked up the flavor, and I really liked that I increased the red pepper flakes from 1/8 teaspoon to 1/2 teaspoon.  The sausage gave the meat filling a great texture, too.   The ricotta and Four-Cheese blend made this skillet lasagna a satisfying pasta dinner.   The next day, the lasagna tasted even better, when reheated.  My son raved about it, and I admit that I enjoyed noshing on some leftovers during my lunch break.  I applaud America’s Test Kitchen for creating a recipe that doesn’t need bottled spaghetti sauce– and I always have diced tomatoes and tomato sauce on hand. However, ATK,  you need to bump up the seasoning a whole lot more– or this could be on the bland side.
You’re welcome.

Print Recipe

No ratings yet

Fast and Easy Stovestop Skillet Lasagna

I've made several skillet or slow cooker lasagna recipes, over the years. Usually, you need bottled spaghetti sauce. Could I make quick version of lasagna, that doesn't use bottle spaghetti sauce? Yes, I did it! Best of all, this was on the table in 45 minutes, from start to finish. My family loved this.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: main

Cuisine: American

Keyword: Fast and Easy Stovestop Skillet Lasagna

Servings: 6

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 1 12" skillet

Ingredients

• 1 28-ounce can diced tomatoes
• Water
• 1 tablespoon olive oil
• 1 medium onion minced
• Table salt
• 3 medium cloves garlic minced or pressed through a garlic press (about 1 tablespoon)
• 1/8 teaspoon red pepper flakes I increased it to 1/2 teaspoon
• 1 pound unseasoned meatloaf mix combination of ground beef and pork* NOTE I used 3 Italian sausages and 1/2 pound ground beef
• 10 curly-edged lasagna noodles broken into 2-inch lengths (uncooked)
• 1 8-ounce can tomato sauce
• 1 Tablespoon Italian seasoning my addition
• 1/4 tsp red pepper flakes optional; or to taste
• 1/2 cup grated Parmesan cheese plus 2 additional tablespoons
• 2 cups of grated cheese I used a 4-cheese blend of Parmesan, Asiago, Fontina and Provolone or you can use Mozarella
• Ground black pepper
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil

For the Italian seasoning (you can use store bought, but I like to make my own; optional)

• Equal parts I use 1 Tbsp of each
• 1 Tbsp dried thyme
• 1 Tbsp dried basil
• 1 Tbsp dried rosemary
• 1 Tbsp dried oregano
• 1 Tbsp dried marjoram
• 1 Tbsp garlic powder* optional; I prefer to add only fresh garlic .when I am seasoning.

Instructions

• Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart (4-cups).
• If using the Italian sausage (instead of ground pork) remove the casing and break into pieces.
• Heat a small amount of olive oil in large skillet (with a lid) over medium heat until shimmering.

  Add ground meat (and sausage, if using) and cook, breaking apart meat, until no longer pink, about 4 minutes. Push the meat off to one side of the skillet, and add about 1/2 teaspoon of oil
• Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes.

  Stir in garlic, Italian seasoning and red pepper flakes and cook until fragrant, about 30 seconds, then combine the cooked onion with the meat mixture.
• Scatter pasta over meat but do not stir.

  Pour diced tomatoes with juices and tomato sauce over pasta. NOTE: I found that the lasagna noodles weren't quite covered with liquid, so I added about 1/4 cup more water.

  Gently move the noodles around, until they are covered with liquid. Cover and bring to simmer.

  Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. NOTE: I found that the noodles weren't quite cooked, so I gave them an extra 10 minutes. They were cooked to al dente. Still, there was too much liquid in the skillet, so I covered it and carefully drained the excess liquid in the sink.
• Remove skillet from heat and stir in 1/2 cup Parmesan.

  Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Turn on the broiler.
• Add the grated, soft cheese, and broil for about 3 minutes.
• Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
• TASTING NOTES: I think that the Italian seasoning and melted cheese upped the ante for flavor with this recipe. This reheats well, and serves 6-8 hungry people in 45 minutes!

For the homemade Italian Seasoning:

• Mix all of the dried herbs and spices and pour into a bottle or container with a tight-fitting lid. Store for up to 6 months.

Notes

Recipe source: Adapted from America’s Test Kitchen

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

Share:

Pinterest

Facebook

Google

Twitter

Linkedin

Email