While I absolutely love lasagna, sometimes it’s too much of a pain to make it. There’s just too many steps and layering everything in the pan takes forever, not to mention it then has to cook for an hour. So when I saw this recipe for skillet lasagna on Josie’s blog I couldn’t wait to try it.
I liked the ease with which this dish is made. The beef and veggies are heated in the pan then the pasta is sprinkled on top, followed by the tomatoes and sauce. Cook for 20 minutes and it was a delicious and faster lasagna! I’ll definitely be making this in the future when I’m having a lasagna craving but don’t have the time for the original. It was packed with flavor and really tasty!
Skillet Lasagna (adapted from Pink Parsley)
1 (15 oz) can diced tomatoes
4 c. Roasted tomato sauce (or other homemade sauce)
1 T. olive oil
1 medium onion, diced
1 t. salt
1 t. black pepper
4 garlic cloves, minced
1 t. Italian seasonings
1 lb. lean ground beef
8 lasagna noodles (I used Dreamfields Pasta), broken into 2 inch pieces
3/4 c. mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
3/4 c. part skim ricotta cheese
1. Heat the oil in a large skillet over medium heat. Add in the onion and cook for 5-7 minutes. Stir in the garlic, salt, pepper, and Italian seasonings and cook for 30 seconds.
2. Add the ground beef to the skillet. Cook, stirring often to break up the meat, until it is cooked through.
3. Scatter the pasta on top of the meat and then pour the tomatoes and sauce on top of the noodles. Stir, increasing the heat to medium-high, and cover.
4. Cook at a simmer, stirring every few minutes, until the pasta is tender. This will take about 20 minutes.
5. Stir half of the mozzarella and parmesan cheeses into the lasagna. Dot the ricotta cheese over the noodles in spoonfuls, then sprinkle with remaining mozzarella and parmesan. Cover and allow the cheese to melt for 2-3 minutes.
6. Remove the cover, sprinkle with parsley if desired, and serve.