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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.
Course main
Cuisine American
Keyword Fast and Easy Stovestop Skillet Lasagna
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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