This Skillet Lasagna Recipe is a perfect dish for someone who loves lasagna but usually busy.
I mean, let’s be honest, the original lasagna takes a lot of time and effort. So, on weekdays, it’ll be hard to make, right?
That’s where this easy skillet lasagna will come in handy. Fewer tasks, less waiting, and most importantly, more minor cleanup! Which is why it’s excellent for any day of the week. Plus, it’s still tasty.
Now, let’s start cooking!
A bit of a Backstory
I still remember back in college, whenever I eat outside, it’s usually lasagna. At a potluck, lasagna is what I typically bring. Yeah, you can probably guess by now that I’m obsessed with it.
The only issue with the original lasagna recipe is it takes time—more than 3 hours. That’s why this quick and easy skillet lasagna recipe comes in handy, especially for busy people.
When I learned about this recipe, I immediately had to try it. And now, I’m sharing with you my own iteration of it.
By the way, this recipe is inspired by Lauren Sharifi.
The first time I tried this recipe, I had an accident. As I was trying to season it with pepper, my pepper grinder got broken, and all the pepper just fell into my lasagna. I was simply dumbfounded and was like, “You have got to be kidding me.”
Naturally, I removed all the pepper I could see, but looking back at it, it’s still funny.
Original Lasagna vs Skillet Lasagna Recipe
It’s no question that the original recipe is more delicious. However, the goal of the skillet lasagna is not to copy the taste 100%. Perhaps, just half of the flavor, but in just a quarter of the time and effort.
Here are the processes we’re going to omit:
- You don’t have to make the white sauce or béchamel.
- No need to simmer the tomato sauce for hours and hours.
- Cooking the lasagne sheets on a separate pot isn’t necessary.
- No need to assemble the layers.
- You don’t have to bake it.
So, without those, the prep and cook time is dramatically shortened. As an added bonus? There will be fewer bowls, pans, or casseroles to clean!
For the ingredients, there will also be fewer. In terms of flavor, that’s a bummer, but for quick preparation, that’s a huge win. Don’t worry, it’ll still taste good.
Tips and Substitutions
You can substitute the Italian seasoning with 1 teaspoon of dried oregano or 1 teaspoon of dried basil. Additionally, if you use both, make sure it’s half a teaspoon each.
Ground meat (beef, pork, chicken, or turkey)
In this case, it’s better to use Italian sausage since it’s typically the main meat with the original lasagna.
If you’re a vegetarian, use 2 cups of veggies of your choosing instead.
Crushed tomatoes and tomato sauce
You can also use a marinara sauce or a different flavored tomato sauce of your choice. It will result in a more delicious lasagna, so why not?
Sadly, most of the sauces—such as spaghetti— include meat and are seasoned well. This means you’ll have to adjust the flavor accordingly.
You should break the lasagne sheets into bite-sized pieces.
By the way, you can use other types of pasta—macaroni, penne, or farfalle. Whatever is in your pantry, so that you don’t have to run to a grocery store if you don’t have lasagna.
You can also make your own pasta, but that contradicts the whole quick and easy idea.
Fresh Basil leaves for garnish
For the topping, you can also use chopped parsley or perhaps green onion.
Easy One Skillet Lasagna RecipeCourse: DinnerCuisine: Italian-inspiredDifficulty: Easy
1 tbsp olive oil
1 lb lean ground beef (can also be pork, chicken, or turkey)
1/2 large chopped onion
2 cloves minced/crushed garlic
1/2 tsp Italian seasoning
2 tsp red pepper flakes (optional)
1 cup diced vegetables (carrots, celery, mushroom, or zucchini)
28 oz can of crushed tomatoes (low sodium)
8 oz tomato sauce
10 sheets lasagne broken up, (4 cups for other types of pasta)
1½ cup water
1 tsp salt
1/2 tsp pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
5 fresh basil leaves
- In a large skillet or pan, heat up olive oil over medium-high heat. Then, cook the meat until brown. Once brown, drain the fat (but leave at least a tablespoon).
- Sauté the onion, and veggies for about 3-5 minutes. Then, add garlic, Italian seasoning, and red pepper flakes until aromatic for approximately 30 seconds.
- Add the crushed tomatoes sauce, water, and afterward, mix.
- Subsequently, top with the lasagna noodles. Pour the 8 oz tomato sauce over the lasagna noodles and stir everything together, making sure that the lasagne sheets are coated with the sauce.
- At this point, you can finally season it with salt and pepper to taste. You can skip this part if it already tastes good for you. Remember, you’re still going to add cheese which will make it a bit sweet.
- Now, reduce the heat to medium-low to simmer for about 10-15 minutes, while mixing intermittently. Make sure that the pasta doesn’t stick together.
- Next, add in a ¼ ricotta and ¼ mozzarella, and fold in.
- Then, top with the parmesan cheese and remaining ricotta and mozzarella. Cover and cook for 2-3 more minutes until the cheese is melted.
- Finally, remove from heat and sprinkle with chopped (or julienned) fresh basil. Serve while hot.