take my word for it wednesday.. skillet lasagna is an easy 30 minutes weeknight meal

it's wednesday again and today is when i "beg" you to take my word for it.. and today is no exception.. please please disregard the horrible photos.. i made this recipe on a whim and it was coming together so easy and smelled so heavenly that i knew i wanted to share it with you.. this is one of the best things i have made in one skillet ever!! and i mean ever.. this was so simple, easy, quick and a breeze to clean up after.. what more could you want in a dish?? nothing i tell ya.. he he.. so take my word for it you must make this and soon..

it's all done in a large skillet.. make sure to break up your lasagna noodles or i might use pappardelle pasta next time and make it that much easier..

skillet lasagna

prep time: 10 minutes
cooking time: 35 minutes
servings: 6-8


extra virgin olive oil
1 lb. hot {or mild} italian sausage or ground beef or ground turkey {i used hot italian sausage}
1/2 an onion diced
2 clove garlic, minced or pressed
salt and pepper
red pepper flakes
16-oz box lasagna noodles {or 1 package of pappardelle lasagna noodles}, broke up
1 16 oz. jar of your favorite pasta sauce {or 2 cups of your favorite homemade pasta sauce}
1 jar of water {or 2 cups of water}
1/2 cup grated parmesan
1 cup part skim shredded mozzarella cheese
3/4 cup part skim ricotta cheese


in a large skillet {with a lid} over medium-high heat, heat two twirls around the pan of olive oil. add onion, garlic, salt and pepper.. cook until translucent {3 or so minutes} don't let your garlic burn... add meat and cook until crumbly and brown.. {about 7 minutes}.. break up the lasagna sheets {or pasta} and lay them over the meat, {you don't want them whole it would be to hard to eat..} then add your pasta sauce and water to skillet {if the noodles are not submerged then add a little more water...} stir until well combined and pasta is covered with the liquid... cover and cook on medium low heat for  about 7-8 minutes...{you want your pasta cooked al dente} stir once or twice making sure all the pasta is getting cooked and not sticking to the bottom.. reduce heat to low and  stir in parmesan cheese... then dollop the ricotta and place the cover back on and cook another 2-4 minutes on low.. remove cover and sprinkle with mozzarella and place cover back on and cook another 5-7 minutes or until the cheese is all melty and gooey.. i didn't do this but i might next time.. *use an oven safe skillet and the last 5 minutes cook in a 400 degree oven without a lid so the cheese gets melty and kinda brown*.. serve with a crisp salad and garlic bread.. i will most definitely be making this again and will take better photos!! but in the meantime.. take my word for it.. this is the best!!

enjoy and get cook'n!!


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