Some evenings I don’t want to fuss in the kitchen. I want a quick, mostly one-pot dinner—this skillet lasagna fits the bill. I used two pots: one to cook the noodles and a skillet for the sauce and assembly, but you could adapt it to a single pan if you prefer.
This dish is fast to prepare and captures the comfort of layered lasagna without the time-consuming steps. It’s lighter than a traditional lasagna while still delivering the familiar tomato, cheese, and herb flavors, so it’s a great weeknight option.
Skillet Lasagna
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Ingredients
- 1 ½ Tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans Italian diced tomatoes, drained
- ½ cup tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 Tbsp dried parsley flakes
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup skim ricotta cheese
- ½ cup part-skim mozzarella cheese
- 3 tablespoons Parmesan cheese
Instructions
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Cook about 6 ounces of lasagna noodles according to package directions. Once tender, drain and, if desired, cut each noodle into shorter pieces (about 3″ long) so they mix easily in the skillet. Toss with a little oil to prevent sticking.
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Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
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Add the drained diced tomatoes and tomato sauce, then season with basil, oregano, garlic powder, parsley, salt, and pepper. Simmer the sauce until it thickens slightly, about 4–6 minutes.
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Stir the cooked noodles into the skillet so they’re evenly coated. Drop spoonfuls of ricotta over the noodles, then sprinkle the mozzarella and Parmesan on top. Cook for another 1–2 minutes until the cheeses begin to melt and the mixture is hot and slightly thickened. Serve immediately.
Notes
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