Quick Skillet Lasagna

About This Recipe:

I love a thick and hearty lasagna, but I would rather not have to cook everything on the stovetop, layer all of the ingredients, and then put it in the oven for an hour. This quick skillet lasagna delivers all of the flavors and elements of a traditional lasagna, but with less steps and in just 45 minutes from start to finish. You can really use any type of pasta, but I chose to use campanelle because it looked fun and different. You could even use lasagna noodles and break it up into smaller pieces. I like my pasta sauce a bit sweeter so I add in some white sugar, and I also use reduced fat mozzarella and ricotta (it tastes exactly the same to me but makes me feel better!) I make the whole 6 servings so that I can freeze leftovers and have it on hand whenever.


Ingredients (6 servings)

-16 oz pasta
-1 onion, diced
-1 lb ground chicken or turkey
-4 garlic cloves, minced
-1 tsp oregano
-1/2 tsp crushed red pepper flakes
-28 oz crushed tomatoes
-1 tbl white sugar
-1/4 cup grated parmesan
-1/2 cup basil, chiffonade
-1 cup shredded mozzarella
-1 cup ricotta
-Olive oil
-Salt and pepper

Instructions (45 minutes) 

1. In a large skillet over medium heat, pour in 1-2 tbls of olive oil sauté the diced onion for 5 minutes. Then add in the ground chicken/turkey and brown for about 6 minutes until fully cooked (breaking it up into small pieces as it cooks.) Season with salt and pepper.
2. Add in the minced garlic and stir for 1 minute. Then add in the oregano, red pepper flakes, crushed tomatoes, and sugar and simmer on low heat for 15 minutes.
3. While the sauce simmers, cook your pasta. Once al dente, drain well and mix the pasta into the sauce pan.
4. Sprinkle in the parmesan cheese and basil and then top with the mozzarella. Turn off the heat and cover with aluminum foil for 2-3 minutes to melt the mozzarella. Dollop spoonfuls of the ricotta over the top and serve.

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