Hi there, fellow food enthusiasts! Today, I have a delightful and incredibly convenient recipe for you: Skillet Lasagna. This dish is a family favorite in my household, and it’s perfect for those busy weeknights when you want something hearty but don’t have hours to spend in the kitchen.
I first discovered this recipe during a trip to Italy with my family a few years back. We were staying in a charming little villa in Tuscany, and one evening, our host invited us to a casual dinner. Instead of the traditional layered lasagna, she prepared this one-pan version that was equally delicious and much quicker to make. It was a revelation! Since then, I’ve adapted the recipe slightly to suit my family’s tastes and to make it even easier to whip up on a whim.
One of the things I love about this Skillet Lasagna is how versatile it is. You can easily swap out the ground beef for ground turkey or even a meat substitute if you’re looking for a vegetarian option. Sometimes, I like to add in some spinach or mushrooms for an extra nutritional boost. And if you’re a cheese lover like me, a generous dollop of ricotta on top just before serving adds a creamy, decadent touch that makes this dish feel extra special.
So, whether you’re looking to impress your family with a comforting homemade meal or need a quick and tasty dish for a busy evening, this Skillet Lasagna is sure to become a staple in your recipe repertoire. Give it a try and let me know how you like it!
Making Skillet Lasagna
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Ingredients
- 1 pound beef (ground)
- 1 tablespoon olive oil
- 2 cups water
- 1 cup cheese (mozzarella, shredded)
- 1/2 cup cheese (ricotta, optional for serving)
- 1/4 onion (finely chopped)
- 8 ounces lasagna noodles (broken into small pieces)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic (minced)
- 2 cans (15 oz each) crushed tomatoes
- parsley (chopped)
Directions
- Warm the olive oil in a large skillet on medium-high heat.
- Add the ground beef, chopped onion, and minced garlic to the skillet. Sprinkle in the salt, pepper, and Italian seasoning.
- Cook until the beef is browned and the onions are tender. Remove any excess grease.
- Mix in the crushed tomatoes, water, and broken lasagna noodles.
- Bring the mix to a boil, then cover and lower the heat to simmer. Let it cook for 15-20 minutes until the noodles are soft.
- Sprinkle the shredded mozzarella cheese on top, cover, and let it cook until the cheese melts, about 2-3 minutes.
- Serve with a spoonful of ricotta cheese and a garnish of chopped parsley. Enjoy!
FAQs:
Can I use a different type of meat instead of ground beef?
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative. Each option will bring a slightly different flavor to the dish, but all will work well.
How do I know when the lasagna noodles are done?
After simmering for 15-20 minutes, the lasagna noodles should be tender. You can check for doneness by tasting a piece; it should be soft but still slightly firm to the bite (al dente).
Can I add vegetables to this skillet lasagna?
Absolutely! You can add vegetables such as bell peppers, spinach, or zucchini. Simply chop them and add them to the skillet when you cook the onions and garlic, allowing them to soften before adding the other ingredients.
Is it possible to make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free lasagna noodles. All other ingredients are naturally gluten-free, but always check labels to ensure there are no hidden sources of gluten.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of water to maintain the sauce’s consistency.
Can I prepare this dish ahead of time?
You can prepare the ground beef and sauce mixture ahead of time and store it in the refrigerator. When ready to serve, reheat the mixture, add the broken lasagna noodles, and proceed with the remaining steps.
Skillet Lasagna
Ingredients
- 1 lb ground beef
- 8 oz lasagna noodles broken into bite-sized pieces
- 1 tbsp olive oil
- 1/4 onion diced
- 1 tbsp minced garlic
- 2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 2 cans crushed tomatoes 15 oz each
- 2 cups water
- 1 cup mozzarella cheese shredded
- 1/2 cup ricotta cheese optional for serving
- parsley chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef, diced onions, and minced garlic to the skillet. Season with salt, pepper, and Italian seasoning.
- Cook until the beef is browned and the onions are soft. Drain any excess grease.
- Stir in the crushed tomatoes, water, and broken lasagna noodles.
- Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15-20 minutes, or until the noodles are tender.
- Top with shredded mozzarella cheese, cover, and cook until the cheese melts (about 2-3 minutes).
- Serve with a dollop of ricotta cheese and a sprinkle of chopped parsley. Enjoy!
