May 8th, 2012

Skillet Lasagna

It was truly a difficult task, but I promised something other than a desert today and I came through.  Don’t worry we will go back to deserts tomorrow. 😉  One day a time, right?

Does the idea of coming home from a long day and having a nice warm lasagna ever appeal to you.  It does all the time to me.  But unfortunately, that doesn’t happen in reality.  Lasagna takes time and it takes effort.  Well, not any more it doesn’t.  I love lasagna, but I seldomly have time to make one.  It is a plan ahead kind of dinner.  This skillet lasagna is so easy to throw together and it tastes the same.  You can have all the flavor of lasagna in about half an hour!  LOVE IT!!!  It may not be quite as pretty to look at, but hey, dinner doesn’t always have to be a beauty contest.  Most nights it is simply about getting food on the table.

The recipe lists a pound of hamburger, go ahead and do what you like here.  If you like a real meaty lasagna, by all means add more meat.  I actually probably use a little less than a pound, but that is just a personal preference.  And of course, use your favorite spaghetti sauce.  I know there are some who use cottage cheese instead of ricotta in lasagna.  I have not tried using the cottage cheese in this particular recipe.  So, if that is your preference and you are adventurous go ahead and try it.  I would love to know how it turns out.  😉

Skillet Lasagna


12 oz box of lasagna noodles
24 oz. jar spaghetti sauce
1 lb. hamburger meat
1 1/2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded mozzarella cheese


Break noodles into about 1-2 inch pieces and cook according to package directions. Meanwhile in a large skillet brown hamburger over med-high heat. Once meat is cooked add the spaghetti sauce and turn heat to med-low.

In a small bowl, combine the ricotta, parmesan, egg, salt and pepper.

Drain the pasta. Stir the pasta into the sauce. Place 5 scoops (about 1/4 cup) of the ricotta mixture around the skillet. Try to get it to the bottom of the pan, have the pasta surround it and even overlap it a little. Top with the mozzarella.

Place the lid on and let simmer over low-medium heat,  just until the cheese is melted.


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Posted under Pasta and Pizza

4 Responses to “Skillet Lasagna”

  1. Love lasagna-can’t wait to try this!! Thanks.

  2. I can have lasagna in 30 minutes-so making this for dinner tonight!

  3. I substituted the small mafalda noodles, they are shaped like a tiny bite size lasagna noodle. Also, used some drained cottage cheese as I didn’t have ricotta in the house- Delish!

  4. The mafalda noodles is a great idea…I honestly just use what I have in my cupboard at the time for a lot of recipes. And I LOVE that you made it with cottage cheese. So glad you enjoyed it!


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