January 13, 2013

Skillet Lasagna

Lasagna.  One dish.  One hour.  Homemade.  My friends, it can be done!

This recipe has the classic flavors and cheesy layers of a traditional lasagna, but it will be on your table in much less time.  For the noodles, you will want to use the traditional lasagna noodles, not the no-boil noodles.  The noodles will cook in the juices of the tomatoes.

My mom often cooks lasagna for big family get-togethers.  When my mom makes lasagna, nobody goes hungry.  Her lasagna gets made in a huge pan that I'll refer to as Goliath.  I have never seen a pan this large available for sale to the general public, even at a commercial cooks' store.  And, during my shifts of dish duty, instead of soaking and scrubbing a pan that doesn't fit in the sink, I just *may* have opted to use the hose outside to clean Goliath.  (So, to all of my family reading this and wondering where the heck I would go while cleaning the dishes, now you know.  I was outside hosing the lasagna pan.  Yes, "classy" with a "k.")  ;)

Overall, this did the trick for a lasagna craving.  For a larger dinner party, going the "traditional route" with a Goliath, Jr. would be the way to go, but for a quick weeknight dinner, this is one recipe to keep in your repertoire.

Next time you a craving comfort food but don't have as much time to cook, give this skillet lasagna a try.

PS: It tastes even better the next day!

Skillet Lasagna
Yields about 6 servings

1 1/2  cans 28 oz. whole peeled tomatoes, with juices
1 tbsp. extra virgin love oil
1 medium onion, diced
Freshly ground black pepper
4 cloves garlic, minced
Pinch of red pepper flakes
3/4 tsp. dried Italian seasoning
1 lb. Italian sausage, crumbled
8-10 curly-edged lasagna noodles, broken into 2-inch lengths
3/4 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
3/4 cup ricotta cheese
Minced fresh basil for garnish, optional

In the bowl of a food processor, pulse the tomatoes with juices so that the tomatoes are coarsely chopped.

In a large cast iron skillet, heat the olive oil over medium heat.  Add the onion, salt, and pepper to the pan and cook, stirring occasionally, for 5-7 minutes.  Mix in the garlic, red pepper flakes, Italian seasoning, and cook until fragrant for about 30 seconds.

Next, add the Italian sausage to the pan and cook until no longer pink.  Scatter the broken lasagna noodles all over the pan, and pour the tomatoes with juices over the top.  Increase the heat to medium-high and cover.  Stir often until the lasagna noodles become tender, about 20-25 minutes.

Preheat the broiler to high.  Once the pasta is al dente, remove the skillet from the heat.  Mix in half of the mozzarella and Parmesan cheeses, along with 1/4 cup of the ricotta.  Dot the remaining ricotta over the top, and then evenly sprinkle with the remaining mozzarella and Parmesan cheeses.  Transfer to the oven.  Broil for about five minutes or until the cheese bubbles and becomes golden.

Remove from the oven, garnish with basil, and serve.

Source: Adapted from Pasta Revolution


  1. What a one-pot wonder. I love lasagna but it makes so much. I need to use this recipe and cut it down for a small pan. I know I can freeze it but I always end up cooking new stuff and tossing the freezer food away because it's old. :) This looks yum.

  2. What a lovely lasagna I love the flavours and the style :D

    Choc Chip Uru


Free Blog Template by June Lily