Skillet lasagna is a quick and easy dinner idea. Everything in layered into one skillet for a simple way to cook lasagna. No need to spend hours when you can whip this up in about thirty minutes. It even has a few veggies hiding inside. This recipe is great when you don’t want to turn on the oven.
If you have more time and want to fix and forget your lasagna try this crock pot lasagna. Both recipes are favorites at my house! Just add a big salad with homemade ranch and some French bread for a great meal.
With this recipe, it is possible to have homemade lasagna in about 30 minutes. Comfort food made easy! You will love this alternative way to cook lasagna.
- 1 1/4 cups ricotta cheese or cottage cheese I used low-fat cottage cheese
- 1/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- 1 pound lean ground beef
- 1 medium zucchini diced (about 1 cup)
- 1 26-ounce jar pasta sauce
- 6 oven-ready no boil lasagna noodles
In a medium bowl, mix together the ricotta or cottage cheese, water, salt, basil, oregano, pepper Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside. Brown the beef in a large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the cheese mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed. Makes about 6 servings.
Serve it up with a nice chopped salad like this.