Wednesday, January 9, 2013

Skillet Lasagna

I love slow cooked recipes like lasagna. They make me warm on cold days and remind me of home. Being uber Italian, lasagna for my family signified a big day. We always had it for a birthday, Easter and Christmas. The creamy layers layered with rich meat and lets not forget the noodles. I love everything lasagna has to offer. Everything except for the amount of time it takes to make it! I'm all for taking all day Saturday to make a lasagna, but during the week I am looking for lasagna taste that takes much less time to cook.

 I made a veggie version of Leslie's lasagna, but feel free to add whatever you want to this dish. Use the recipe as a template and add whatever you have on hand. You can make a meat lovers lasagna with sausage, pepperoni and salami. You can even make a Mexican lasagna with ground beef, cheddar cheese and chiles. Top with some sour cream and you have a totally different meal that was super easy!

If you are worried about lowering the fat content of this dish you can use whole wheat noodles, low fat or fat free ricotta and veggies and you have yourselves one heck of a meal! This meal will for sure be in my regular rotation. Lasagna taste in 30 minutes?  Yes please!

Skillet Lasagna Adapted from Dishing w Leslie

1 24 oz jar tomato sauce  sauce (Or use your own homemade sauce.)
3 Tbs olive oil
1 onion, chopped
1 package fresh mushrooms, chopped (optional)
2 garlic cloves, minced
2 Tbs FRESH parsley, chopped
1 Tbs FRESH basil, chopped
1 cup ricotta cheese

1 egg
4 Tbs Parmesan cheese, divided
6 oz lasagna noodles, broken into pieces, cooked to al dente and cooled (I used about 10 noodles)
4 handfulls fresh spinach
salt and pepper, to taste
1 1/2 cups grated mozzarella cheese, divided


In a large skillet, heat the olive oil over med heat. Add onion and mushrooms. Cook until onion is soft, about 5 minutes. Add garlic and cook for 1 minute. Add in tomato sauce and let simmer for about 20 minutes.

Meanwhile: In a medium bowl, add ricotta cheese, egg, 3 Tbs Parmesan cheese, 1/2 tsp salt, dash of pepper, and chopped parsley; combine well.

When sauce is done simmering, transfer all but 1 cup to separate pot or bowl. Then in assembly line fashion: Arrange 1/3 of lasagna noodles on top of sauce in skillet. Followed by 1/2 of the ricotta mixture. Sprinkle with 1/3 of the mozzarella, and fresh spinach.

Repeat process again; ending with a layer of noodles. Top with the last 1/3 of mozzarella. Cover and let simmer for 15-20 minutes. Garnish with remaining Parmesan cheese and freshly chopped herbs.


  1. This looks and sounds delicious!

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  3. It was so easy to make! I ate it all week!

  4. This looks so good. Now I'm seriously craving lasagna!