Skillet Lasagna Recipe

Name: Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (28) diced tomatoes; 3/4 to 1 tsp. Italian seasoning (this was my own addition--I didn't want to just put plain tomatoes in); Water; 1 tbsp. olive oil (I used a bit more, since my pan wasn't non stick); 1 md. onion, minced; Salt; 3 cloves garlic, minced; 1/8 tsp. red pepper flakes; 1 lb. meatloaf mix (couldn't find any, used lean ground beef); 10 lasagna noodles, broken into 2 inch lengths (I used the no boil ones, they say you can use either); 1 can (8 oz.) tomato sauce; 1/2 cup 2 plus tbsp. grated parmesan cheese; Pepper; 1 cup ricotta cheese; 3 tbsp. chopped fresh basil

Servings: persons

1 can (28) diced tomatoes
3/4 to 1 tsp. Italian seasoning (this was my own addition--I didn't want to just put plain tomatoes in)
Water
1 tbsp. olive oil (I used a bit more, since my pan wasn't non stick)
1 md. onion, minced
Salt
3 cloves garlic, minced
1/8 tsp. red pepper flakes
1 lb. meatloaf mix (couldn't find any, used lean ground beef)
10 lasagna noodles, broken into 2 inch lengths (I used the no boil ones, they say you can use either)
1 can (8 oz.) tomato sauce
1/2 cup 2 plus tbsp. grated parmesan cheese
Pepper
1 cup ricotta cheese
3 tbsp. chopped fresh basil

1
Pour tomatoes with their juice into a 1 quart liquid measuring cup.
2
Add water until mixture measures 1 quart, and stir in italian seasoning.
3
Heat oil in skillet over medium heat.
4
Add onion and 1/2 tsp.
5
of salt and cook until onion begins to brown, about 5 minutes.
6
Stir in garlic and pepper flakes and cook about 30 seconds.
7
Add meat and cook, breaking the meat apart, until no longer pink, about 4 minutes.
8
Scatter pasta over meat but don't stir.
9
Pour diced tomato mixture and tomato sauce over pasta.
10
Cover and bring to simmer.
11
Reduce heat to medium low and simmer for 20 minutes, stirring every 5 minutes or so, until pasta is tender.
12
Remove skillet from heat and stir in the 1/2 cup of parmesan cheese.
13
Season with salt and pepper.
14
Dot with heaping tablespoons of ricotta, cover, and let stand for 5 minutes.
15
Sprinkle with basil and remaining parmesan cheese.
16
Serve.

1171

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can (28) diced tomatoes, 3/4 to 1 tsp. Italian seasoning (this was my own addition--I didn't want to just put plain tomatoes in), Water, 1 tbsp. olive oil (I used a bit more, since my pan wasn't non stick), and more.

Yes, Skillet Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Lasagna

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