Have you ever wanted lasagna, but didn’t want to go through all the work?
Like cooking the ingredients first, cooking the noodles, layering everything in a pan. BAKING IT.
Or maybe it’s just too hot outside to bake a lasagna.
Regardless of whatever is keeping you from making lasagna, I have the solution.
To start, let’s go back a few weeks. I was baking something for dinner and I noticed that my oven just was not pre-heating. It took an hour and a half. So we talked to our landlord and he promptly got a repair man on the job. A few days later it was decided that we needed a whole new unit. Yay!
That whole time I was CRAVING lasagna. And pretty much everything else baked. To this was my solution to curbing the craving.
This isn’t rolled up or fried or anything crazy. This is like normal lasagna but made on your stovetop, in a skillet.
It really is like eating a normal layered and baked lasagna. It just doesn’t look as pretty. Or does it?
You keep all the same ingredients as a normal lasagna. I opted for a veggie filling sautéed with some Italian seasonings.
You also still have your traditional strips of lasagna noodles with curled edges. All you have to do is break them up into squares, and toss them in over your meat or veggies, cover with your sauce and simmer.
The noodles cook up perfectly, and the sauce gets nice and thick. I stir in a combo of Parmesan and mozzarella towards the end for a little richness.
So the next time your craving a big dish full of bubbling sauce layered with big chewy noodles and melts cheese, grab your skillet and leave your oven off. Grab the skillet lasagna recipe and have some fun!
USEFUL EQUIPMENT ALERT
I used my HUGE TFal NonStick skillet with high edges and a lid. I love this thing for how big it is and how sturdy the handles are. It was perfect for this dish. Grab one here: TFal Non Stick Skillet. Also, the clear bowl you see the noodles broken up in are from a set by Pyrex. These bowls get the heck beaten out of them in my kitchen and have show no signs of wear and tear at all. Plus, they look GREAT. Grab you a set here: Pyrex Bowl Set.
- 8-10 sheets of lasagna noodles, broken into squares
- 1lb ground beef, italian sausage, or 3-4 cups chopped veggies (I used broccoli, yellow squash and zucchini)
- 1 medium onion, diced
- 1/2 medium green pepper, diced
- 4-5 medium sized baby bella mushrooms, minced
- 4 cloves garlic, minced
- 1 28oz can crushed tomatoes, with water added to make 4 cups
- 1 14oz can tomato sauce
- 1-1 1/2cups ricotta cheese
- 1/2 cup parmesan plus more for serving
- 1/2 cup mozzarella
- 1 1/2 tsp oregano
- a pinch of red pepper flakes
- olive oil
- Heat enough olive oil to cover the bottom of a large non stick skillet with high sides over medium high heat until just smoking. Make sure your skillet has a lid!!!
- Add in the onion, green pepper, mushrooms and1/2 tsp salt. Saute until pepper begins to soften, about 5 minutes. Stir frequently.
- Add the garlic and red pepper flakes and cook until fragrant, another 30 seconds to a minute.
- Add your meat and oregano and cook stirring frequently or until cooked through. If you’re using veggies, add them now along with the oregano, and saute until they are softened, 5-8 minutes.
- Once the meat is cooked or the veggies have softened, toss in the broken lasagna noodle, ensure to cover the meat or veg uniformly.
- Add the the crushed tomatoes with water added and the tomato sauce. Don’t stir! Add the lid, and give the skillet a few shimmies back and forth to get the sauce to settle to the bottom.
- Remove the lid until the dish begins to simmer, then replace the lid and continue to simmer for 15-20 minutes, or until the noodles have cooked through. You may stir the dish after checking the noodles.
- Once the noodles have cooked, stir in the 1/2 cup of parmesan and 1/2 cup of mozzarella until melted and incorporated.
- Off the heat, and dollop the ricotta evenly around the skillet and cover again to set for 5 mintutes, or until you notice the ricotta softening or melting.