Easy Skillet Lasagna - cheesy, tomatoey, decadent made all in one skillet. Serves 2 or generously serves 1 with enviable lunch leftovers.

Skillet Lasagna

Dinner | October 17, 2016 | By

Sometimes life just isn’t fair ~ like that unwritten rule that you can only make Lasagna ~ cheeeesy, tomatoey, pasta goodness when (A) you’re expecting a football team for dinner (B) you’re prepared to hear “who else is coming for dinner?” and “are you trying to kill me?” or (C) you’re okay eating Lasagna for a week straight. Every. Single. Night. Throw out those rules because now there’s Skillet Lasagna, made completely in just one pan with every bite of cheeeesy, tomatoey decadent pasta goodness as it’s big brother but in a 1-2 person serving.

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Since it’s typically just two of us at the table, the 9×13 pan is stored so we’re not eating pans of (fill-in-the-blank) until the cows come home (because we don’t even have cows!). Skillet Lasagna is just the right size for 2 people but if you’re single go ahead and buy a ticket for this train because you’ll have enough left over for a lunch that’s guaranteed to make you the envy of the office.

The ingredients ~

  • 1 ¼ cups of ricotta cheese
  • 1 egg
  • ½ cup of fresh spinach, rough chopped
  • Olive oil
  • ½ pound of ground round
  • 1 small onion, diced
  • 2 cloves of garlic, grated
  • 2 tablespoons of tomato paste
  • Pinch of crushed red pepper (optional)
  • 1 – 28 ounce can of crushed tomatoes
  • ¼ cup of fresh basil, chopped
  • ¼ cup of Italian parsley, chopped
  • 1 box of No Bake Lasagna Noodles (I like Barilla Oven Ready Lasagna Noodles)
  • 6-8 slices of provolone cheese
  • 8 ounces of shredded mozzarella

In a small bowl blend the ricotta, egg, spinach and a pinch of salt and pepper, then set it aside.

Easy Skillet Lasagna - cheesy, tomatoey, decadent made all in one skillet. Serves 2 or generously serves 1 with enviable lunch leftovers.In an oven-proof skillet 8-10″ in size, add a drizzle of olive oil and the ground round. Season it with salt and pepper and let it brown. Add the onion and grated garlic and continue cooking until the onions soften. Blend in the tomato paste and a pinch of crushed red pepper (optional) and continue cooking 3 more minutes.

Add the crushed tomatoes, basil and parsley and season with salt and pepper so each layer is flavored. Cover and cook 8-10 minutes.

Transfer the sauce to a bowl, leaving just a thin layer of it on the bottom of the skillet. Preheat the oven to 375°.

Easy Skillet Lasagna - cheesy, tomatoey, decadent made all in one skillet. Serves 2 or generously serves 1 with enviable lunch leftovers.Add a layer of noodles over the sauce (breaking in large pieces to fit in the skillet) then layer ricotta, sliced provolone, shredded mozzarella and more sauce. Repeat another layer finishing with provolone and mozzarella. Serve any extra sauce in a bowl on the table.

Easy Skillet Lasagna - cheesy, tomatoey, decadent made all in one skillet. Serves 2 or generously serves 1 with enviable lunch leftovers.Cover and bake 20 minutes or until the pasta is cooked and the cheese is melted, then broil 1-2 minutes to lightly brown the top of the cheese. Enjoy with a glass of your favorite red. If you like this recipe and want a meatless pasta dish on another night, this Creamy Shrimp Pasta is definitely worth a try. Enjoy!

Easy Skillet Lasagna - cheesy, tomatoey, decadent made all in one skillet. Serves 2 or generously serves 1 with enviable lunch leftovers.

Skillet Lasagna
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Ingredients
  1. 1 ¼ cups of ricotta cheese
  2. 1 egg
  3. ½ cup of fresh spinach, chopped
  4. Olive oil
  5. ½ pound of ground round
  6. 1 small onion, diced
  7. 2 cloves of garlic, grated
  8. 2 tablespoons of tomato paste
  9. Pinch of crushed red pepper (optional)
  10. 1 – 28 ounce can of crushed tomatoes
  11. ¼ cup of fresh basil, chopped
  12. ¼ cup of Italian parsley, chopped
  13. 1 box of No Bake Lasagna Noodles (I like Barilla Oven Ready Lasagna Noodles)
  14. 6-8 slices of provolone cheese
  15. 8 ounces of shredded mozzarella
Instructions
  1. In a small bowl, blend the ricotta, egg, spinach and a pinch of salt and pepper then set it aside.
  2. In an oven-proof skillet 8-10" in size, add a drizzle of olive oil and the ground round.
  3. Season it with salt and pepper and let it brown.
  4. Add the onion and grated garlic and continue cooking until the onions are soft.
  5. Blend in the tomato paste and a pinch of crushed red pepper (optional) and continue cooking 3 more minutes.
  6. Add the crushed tomatoes, basil and parsley and season with salt and pepper giving. Cover and cook 8-10 minutes.
  7. Transfer the sauce to a bowl, leaving a thin layer of the sauce on the bottom of the skillet.
  8. Add a layer of noodles over the sauce (breaking into large pieces to fit in the skillet) then layer ricotta, sliced provolone, shredded mozzarella and more sauce.
  9. Repeat another layer finishing with provolone and mozzarella.
  10. Cover and bake at 375 for 20 minutes or until the pasta is cooked and the cheese is melted then broil 1-2 minutes to lightly brown the top of the cheese.
Notes
  1. Serve any extra sauce in a bowl on the table.
http://www.agoudalife.com/

Comments

  1. Leave a Reply

    Karly
    October 18, 2016

    You hit the nail on the head here… the perfect, hearty lunch for one! 😉 Love everything about this!

    • Leave a Reply

      Bernie
      October 19, 2016

      Hi Karly ~ thank you so much! Can’t go wrong with a good comfort meal. Enjoy the day!

  2. Leave a Reply

    Mary
    October 25, 2016

    What a super recipe for a quick and easy lasagna! I absolutely love this recipe idea. Pinned. Thanks for sharing. Now, on to the next recipe!

    • Leave a Reply

      Bernie
      October 26, 2016

      Hi Mary ~ you were missed! That sums it up – quick and easy – delicious too. Enjoy and thanks for pinning. 🙂

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