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.
Servings 6
Equipment
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