Love lasagna but just don’t have time to make it? Try out this Skillet Lasagna! Tastes just like traditional oven-baked lasagna, but takes a lot less time!
Homemade lasagna is right up there in my top ten favorite meals. I don’t think I’m alone in that either – it’s just one of those foods that almost everyone seems to love. Cheesy, saucy, pasta-y fabulousness. It’s a hard thing not to love.
As much as I love homemade traditional lasagna, it’s just not something that I can make from scratch on busy nights. My super powers are lacking that one. It’s so good, but on top of the prep time – there’s also a long bake time usually. So, usually – lasagna is a weekend meal for us.
Making lasagna in the skillet is just as flavorful & yummy, and it takes only a fraction of the time that oven baked lasagna does. I’ve seen a few recipes out there for it, but I decided to make my own version. I based it upon my family’s very favorite lasagna recipe but adjusted it for the skillet method.
The result was absolutely delicious – and tasted exactly like my traditional oven baked version.
To cut down on time so that I could put a homemade meal on the table in a short amount of time, not only did I use the skillet method – but I also used Del Monte basil, garlic, & oregano diced tomatoes for the sauce. The canning process these days is so much like the process used back in the old days, so the fresh flavor is spot on and it perfects the sauce in this lasagna.
If you’re a lasagna lover, I think you’re going to fall in love with this recipe. It’s absolutely perfect, if I do say so myself.
Here’s what you need:
In a large skillet, cook the ground beef & onion until the beef is cooked through & no longer pink. Add in a few cloves of minced garlic, & cook for another minute or so.
Stir in a 28oz can of Del Monte diced tomatoes (the kind with basil, oregano, & garlic) & 3.5 cups of spaghetti sauce (or 2 14oz jars).
Cook until heated through. Transfer the sauce mixture into a large bowl; set aside.
In another bowl, combine 3/4 cup from a can of cream of onion soup, 2 lightly beaten eggs, 1.5 cups of ricotta cheese, & 2 tablespoons of chopped basil.
Return 1.5 cups of the sauce mixture to the bottom of the skillet, spreading evenly across to cover. Layer with half of the ricotta cheese mixture, spreading across with a spatula.
Break up 4.5 of the ‘oven ready’ lasagna noodles & layer across the ricotta cheese mixture.
Repeat the process again – more sauce, then ricotta, then the remaining 4.5 noodles that have been broken up.
Top with the remaining meat sauce.
Bring the pan to a boil. Reduce the heat to low & cover. Cook for 20-25 minutes, or until noodles are tender.
Top the skillet lasagna with 1 to 1.5 cups of shredded mozzarella. Remove from the heat once the cheese is melted. Garnish with chopped basil.
Let cool slightly before serving.
- 1 pound ground chuck
- 1 medium onion, diced
- 3-4 cloves of garlic, minced
- 1 28oz can of Del Monte diced tomatoes with basil, oregano, & garlic (partially drained)
- 2 14oz jars of spaghetti sauce
- 3/4 cup of a can of condensed cream of onion soup
- 1.5 cups of ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 eggs, lightly beaten
- 9 ‘oven-ready’ lasagna noodles, broken up into 1-2″ pieces
- 1 to 1.5 cups of shredded mozzarella cheese
- fresh chopped basil, for garnish (optional)
In a large skillet, cook the ground chuck & onions until the beef is cooked through. Stir in the minced garlic, cook for another minute or so. Stir in the Del Monte diced tomatoes with basil, oregano, & garlic (partially drained) & the spaghetti sauce. Cook until warmed through. Transfer the meat sauce into a large bowl; set aside.
In a separate bowl, combine 3/4 cup of cream of onion soup, ricotta cheese, eggs, & basil. Stir until combined.
Return 1.5 cups of the meat sauce back to the skillet. Layer with half of the ricotta mixture. Top with half of the broken up noodles (about 4.5 noodles). Repeat the layering process – 1.5 cups of meat sauce, then the remaining ricotta mixture, & then the remaining broken up oven ready noodles. Top with the remaining meat sauce.
Bring the skillet lasagna to a boil. Then, reduce the heat to low & cover. Cook for 20-25 minutes, or until the noodles are tender. Top with 1 to 1.5 cups of shredded mozzarella cheese, cook on low until most the cheese is melted. Garnish with chopped basil if desired.
Cool slightly before serving.
I was compensated for creating this recipe as part of being a Canbassador for Cans Get You Cooking. All opinions & general ramblings are my own.
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