March 25, 2014

Skillet Lasagna

My friend introduced me to skillet lasagna when I was visiting her, and I loved it!   So, I searched on the InternetPinterest a little bit and I found a bunch of recipes, and this one was actually just like hers.  Actually, there are a billion recipes out there that are exactly alike, and you guessed it half of them claim they are original recipes.  (Literally word for word people... Do these people think we are stupid?)

Anyway... It's delicious and much faster and easier than regular lasagna as well!  I also love the added fresh basil on the top!  My friend just tore hers in larger pieces, but I diced mine pretty fine so my kids wouldn't complain about it.

Make it and enjoy!! 

Skillet Lasagna Recipe 

Found HERE 

  • 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • Salt
  • 3 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix, ground sirloin or Italian sausage
  • 10 curly-edged lasagna noodles, broken into 2-inch lengths
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese (I also used fresh mozzarella)
  • Pepper
  • 1 cup ricotta cheese
  • 3 tablespoon chopped fresh basil
  1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
  2. Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
  3. Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
  4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, mozzarella, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

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