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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (435g) Recipe makes 4 servings The following items or measurements are not included below: meatloaf mixture |
||
| Calories 461 | ||
| Calories from Fat 147 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 1204mg | 50% | |
| Potassium 920mg | 26% | |
| Total Carbohydrate 57.5g | 19% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 19.1g | ||
| Protein 20.4g | 40% | |
Lasagna in a Skillet - in About 30 Minutes!
By: LifeIsGood
Aug 27, 2008
What I love about this recipe, is that it's possible to have lasagna within 30 minutes and only have one pan to wash! It's an easy weeknight recipe to prepare. Comfort food with ease. 
This is an adaption from Cook's Illustrated.
SERVES 4 -6
Ingredients
- 1 lb meatloaf mix (ground beef, ground pork and ground veal)
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- salt & fresh ground pepper, to taste
- 6 ounces curly-edged lasagna noodles, broken into 2-inch pieces. (8 noodles)
- 26 ounces marinara sauce (I like Barilla)
- 2 cups water
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated parmesan cheese
- 3/4 cup whole milk ricotta cheese
- 1/4 cup fresh basil, chopped
Directions
1
Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).2
Drain meat and return to skillet.3
Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).4
Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.5
Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).6
Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.7
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.8
Cover and let stand off heat until the cheeses melt (about 3-5 minutes).9
Sprinkle with basil before serving.
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- Course > Main Dish
- Main Ingredient > Meat
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: *Parsley*
On Nov 11, 2008
Tastes just like lasagna, but you can make this in a fraction of the time it takes to bake a lasagna. I used ground beef and pork, but no veal. I put chopped onion in with the meat when I browned it. We really enjoyed this and I'll make this again. Thanx!
From: jennybug
On Oct 15, 2008
I have to give this recipe 2 thumbs up. It was fast, easy and I had all the ingredients on hand. I had a couple extra cups of sauce so I threw it in there and added 4 more lasagna noodles. We dont care for ricotta so I added a bit more mozzarella. My guys loved it and my 19yr old asked me where I had found the recipe. He has NEVER asked me that before. Enjoy this recipe - I do recommend you add some Italian seasoning..it adds more flavor. Thanks Lainey6605 for a wonderful recipe.
From: weekend cooker
On Oct 13, 2008
I have always had trouble making Lasagna, but not this time, so easy to make, it was very good, but I should added some Italian seasoning or something. Will definately make again ! Made for 1-2-3 hit wonders.
From: Lainey6605
On Sep 12, 2008
This is one of the simplest meals to make with wonderful results! I did use all ground beef. I also used mafalda-shaped pasta which is basically pasta cut in to short pieces for lasagna-type recipes like this. I did feel the need to add some additional spices to the sauce such as Italian seasoning and fresh chopped parsley. I, too, love how this is all made in one skillet. My oldest son went back for second helpings. He loved it as we all did. Thanks for sharing! Made for Aussie/New Zealand Recipe Swap #20 and for the Photo Cooking Challenge: Beyond Burgers...Ground Meat!
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