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Skillet Lasagna


  • 1 pound ground chuck
  • 1 medium onion diced
  • 3-4 cloves of garlic minced
  • 1 28 oz can of Del Monte diced tomatoes with basil oregano, & garlic (partially drained)
  • 2 14 oz 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.