Skillet Lasagna

By Leslie Blythe  , , ,   

April 19, 2017

Lasagna, in general, is too much work. I do not like to make it and rarely do it. This Skillet Lasagna is WAY easier and just as good. It's all done in one skillet and ready in about 30 minutes.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 6 - 8 Servings


1Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

2Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.

3Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

4Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.


3 (14.5-ounce) cans whole peeled tomatoes

1 tablespoon olive oil

1 medium onion, minced


3 medium garlic cloves, minced

½ teaspoon red pepper flakes

1 pound ground beef

10 curly-edged lasagna noodles (about 8½ ounces), broken into 2-inch lengths

½ cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

Ground black pepper

¾ cup ricotta cheese

3 tablespoons basil, chopped


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