When you crave lasagna but can’t be bothered with the time-consuming layering, opt for this One-Skillet Lasagna. It’s easy, quick, and mouthwatering. Marvelous weeknight dinner.
The first time I ate lasagna made on the stovetop was when I was about 7. Or maybe 11. 7-Eleven? I can’t remember the exact year I fell for stovetop lasagna, but who cares? The point is I’ve never forgotten that first bite.
My favorite uncle stood over the stovetop, quietly stirring and layering, while the rest of the extended family gabbed away. Suddenly, this magical dish appeared out of his humble, well-worn old pot.
I said in my head that he should definitely cook more often.
Given that this was ages plus ages ago, one-pot lasagna isn’t a new thing. However, one-pot meals have been making waves these past couple of years, and I’m 100% on board. After all, life is busy with three Littles, and simple can be very good.
So for dinner today, one skillet is all the pan that’s needed…
I often crave lasagna in the fall, because layers of hot melty cheese and noodles create oodles of comfort. But those same layers are precisely what prevents me from frequently putting lasagna on the table.
In between sporty boys and their homework, I chase ideas for low maintenance meals. Nutritious is desired. Easy is preferred. Above all, delicious is required.
This one-pot skillet lasagna stars all the players of a traditional lasagna, but it’s all tossed together in one big, happy skillet.
Simply brown the sausage, sprinkle on the noodle pieces, and throw in the sauce ingredients.
About 20 minutes later, the lasagna is done. I guess I could have called this 30-minute lasagna. Dollop on the cheese as you please.
Weeknight dinner, have no fear. One pot skillet lasagna is here.
- 1 (28 oz) can Italian diced tomatoes and their juices
- 2 TB olive oil
- 1 onion, minced
- salt and pepper
- 4 cloves garlic, minced
- 1/2 tsp fennel seeds
- 1 tsp oregano
- 1 TB white sugar
- 1 lb Italian sausage, no casings
- 10 sheets curly lasagna noodles, broken into large pieces (not no-boil)
- 1 (14 oz) jar pasta sauce, plus more if needed
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- In a 4-cup measuring cup, add the diced tomatoes and their juices. Add water to the tomatoes, bringing the liquid to 4 cups total. Set aside.
- Heat oil in a very large nonstick skillet over medium heat and stir onions, 1/2 tsp salt, and 1/2 tsp pepper, and garlic. Cook about 3 minutes. In the same skillet, add the sausage and cook, breaking up meat and stirring until cooked through. Add fennel, oregano, and sugar, stirring to combine well.
- Sprinkle noodle pieces evenly over the meat. Pour tomato/water mixture and the pasta sauce over the noodles. Press down any noodle pieces needed in order to submerge all noodles in liquid. If needed, add in more pasta sauce or water so that there is enough liquid to cover all noodles.
- Cover and bring to a boil. Reduce to a simmer and cook covered about 20 minutes. You can open to stir a couple times during cooking, to ensure noodles are getting tender. If it looks dry after 15 minutes of cooking, add more sauce/water to increase liquid.
- Remove skillet from heat. Stir in 1/2 cup parmesan cheese. Season with additional salt and pepper to taste. Spoon ricotta cheese over the hot pasta, followed with an even sprinkling of mozzarella. Cover and let stand for 5 minutes.
- Garnish with basil and serve while hot.
Source: Chew Out Loud
Here are a few of our tried and true one-pot/pan/bowl recipes!
1. Amazing One-Pot Italian Pasta. This is the classic tomatoes, basil, and cheese pasta meal with the simplicity of throwing it all into one big pot.
2. One-Pan Tex Mex Quinoa. This dish is super healthy and 100% delicious! The flavors are wonderful in this dish that stars as either a side or a main dish.
3. Asian One-Pot Pasta. This is something I cook for a tasty and healthy meal in one. Great for busy nights.
4. One-Bowl Chocolate Cake. Yes, even cake wants in on the one thing. And this is one great cake.