Skillet Lasagna

Serves  4-6


1 – 28 oz can diced tomatoes


1 Tablespoon olive oil

1 medium onion


3 cloves garlic – Approx 1 T.

1/8 teaspoon red pepper flakes

1 pound meatloaf mix or ground beef

10 curly-edged lasagna noodles broken into 2 inch lengths*

1- 8 oz. can tomato sauce

1/2 cup Parmsesan  cheese

black pepper

1 cup ricotta cheese

3 Tablespoons chopped fresh basil



1.  Pour the tomatoes with juice in 4 cup measuring cup – add water until mixture measure 4 cups.

2.  Heat oil in a 12 inch skillet over medium heat until shimmering.

3.  Add chopped onion and salt – cook until they begin to brown.

4.  Add garlic -cook about 30 seconds – do not burn.

5.  Add ground beef , breaking apart meat until no longer pink.

6.  Scatter pasta over the meat mixture but do not  stir.

7.  Pour diced tomatoes over pasta.  Cover and bring to  a boil.

8.  Reduce heat to medium, stirring occasionally , until pasta is tender, about 20 minutes.

9.  Remove skillet from heat and stir in all but 2 Tablespoons of parmesan cheese.

10.  Season to taste.

11. Dot with heaping tablespoons of ricotta cheese, cover, and let stand off the heat for 5 minutes.

12.  Sprinkle with remaining parmesan cheese and basil.



Only use regular lasagna noodles not precooked.






Leave a Reply

Your email address will not be published. Required fields are marked *