One Skillet Lasagna Recipes

SPICY ONE-SKILLET LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

ONE-SKILLET LASAGNA

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

SKILLET LASAGNA

Steps:

• In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.

BEST ONE-SKILLET LASAGNA

Steps:

• Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
• In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
• Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
• Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
• Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
• Cover and let stand off heat until cheeses melts, 3-5 minutes.
• Sprinkle with basil before serving.