Skillet Lasagna

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If you love lasagna but think it’s too much work, especially for a weeknight dinner, I have the solution for you.

Skillet Lasagna!

Tastes exactly the same, but in a lot less time. The ingredients are simple ingredients, you probably have in your fridge and pantry right now and in just 30 minutes you could be enjoying this wonderful lasagna that is to die for.

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Now I feel I haven’t bothered you with a picture of my precious puppy, Mia in a long time so here she is. Gorgeous as ever. Look at those eyes, she was daydreaming of that lasagna with that meaty sauce and how great it would be to have it in her belly.

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All kidding aside here’s a serving of this delicious lasagna. It’s full of flavor, it’s meaty, it’s hearty and my favorite part, cheesy.

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Skillet Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 lb ground beef (I used ground pork)
  • 1 lb pasta (I used shells)
  • 5 cloves garlic, minced
  • salt and pepper to taste
  • 2 tsp dry oregano
  • 1 tsp dry basil
  • 1 tsp dry rosemary
  • 1 28 oz can crushed tomatoes
  • 3 to 4 cups water
  • 4 oz Parmesan cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • ½ cup Ricotta cheese
  • chopped fresh basil
Instructions
  1. Preheat oven to 450 F degrees.
  2. In a large oven safe skillet add the ground meat, garlic, salt, pepper and dry herbs. Stir to combine and cook until meat starts to brown, stirring occasionally.
  3. Add crushed tomatoes, and water and pasta to skillet. Make sure there's enough water so that the pasta is fully submerged. Cook until pasta is al dente about 8 minutes.
  4. Remove skillet from heat and stir in the Parmesan cheese. Dollop the ricotta cheese over the top then top with mozzarella cheese. Place skillet in the oven and bake for about 5 to 10 minutes until cheese has melted and it's slightly golden.
  5. Remove from the oven and garnish with fresh basil.

Enjoy!

Comments

  1. says

    This looks fantastic! I will be trying it this week. I love all things lasagna, so I know I’ll love it. It’s even easier than the baked spaghetti that I came up with.

    I found your site through a comment you made on another cooking blog. You had seen some of her photography on another site that didn’t credit her or lead back to her and you were letting her know. I was wondering, have you found a way to keep your photos from being stolen? I also have a blog and would like to protect my work. I’ve used other people’s pics, but always with a link back the article I found their picture in, and I let them know in a comment that I’ve done so.

    • says

      Hi Victoria,
      Unfortunately there is no way to protect your pictures. You can try putting watermarks on them, but then you’d have to put the watermark across the picture because if you put it at the bottom somewhere it can be cropped out. That’s the price we pay, once something is on the internet anyone can steal it and claim it as their own. I was just trying to let the blog owner know because I’ve been in her place before and other have told me so I know how it feels and how upset it makes you.
      Anyway let me know how you enjoy the lasagna. :) Have a great weekend.

  2. Shoop exhale says

    Hi, Miss Jo! I’m so excited, I’m making this for dinner tonight with my friends. I’ll keep you posted for their comments. Thanks for another delicious recipe. God bless!

      • Shoop exhale says

        Hi, Miss Jo! Surprise of all surprises, even my male friend who doesn’t like pasta ate it yesterday and finished it! I was even told to make it again. Thanks for this delicious recipe, you really are an angel to me.

        • says

          Lol, what is it with these not liking pasta, my husband doesn’t like it either. You’re so welcome, I’m really glad you like all these recipes. :)

  3. Lily Sheng says

    Wow, so you’re basically cooking the pasta in the water together with the sauce and stuff? No assembly required, amazing!

    • says

      Lol, well I had some technical issues and had to retype my ingredients and recipe and forgot to include the pasta. Anyway recipe is updated, I used a pound of pasta, whatever you have, I used shells. :)

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