Preheat oven to 350 F. Heat the oil in a castiron skillet over high heat. Cook the beef, salt, and pepper until the moisture has evaporated and the beef is. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal. One Skillet Lasagna TossF. Heat the oil in a cast iron skillet over high heat. Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown. Add the garlic and onion and cook until onions are starting to become translucent. I love coming up with quick one pan meals for my family, and this Skillet Lasagna is my new favorite. It has all the flavors of a home cooked lasagna, but there is. Add one cup of the marinara sauce and cook until the sauce has reduced to a paste. Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Pillsbury Croissant Recipes Breakfast. Break about two lasagna sheets in order to fill in the cracks. Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly. Sprinkle the mozzarella cheese over the ricotta, and top with the basil. Bake for 2. 5 minutes until cheese is bubbly and golden brown. Cool, slice, then serveRecipe One Skillet Stovetop Lasagna Kitchn. A layered lasagna is a true labor of love that requires slow cooking a sauce, boiling noodles, and layering the ingredients all before it even goes in the oven. While I appreciate a well constructed lasagna, its not feasible for weeknight dinners. Heres how you can skip the oven entirely and still have a lasagna thats loaded with a savory sausage and mushroom red sauce, tender noodles that are cooked right in the sauce, and, of course, three kinds of cheese to meld and hold everything together. Cooked in just one skillet on the stovetop, this is truly a weeknight lasagna that you can add to your dinner rotation. Cottage Cheese to the RescueSince this recipe doesnt make the usual large pan of lasagna, buying a whole tub of ricotta cheese which seems to be the only size it comes in seems like a waste if you dont really need to keep extra ricotta on hand. Cottage cheese to the rescue It has tender curds, a creamy texture, and, best of all, can be found in single serving containers. Make sure the cottage cheese sits out and warms up slightly while you prepare the lasagna so itll meld and melt into the rest of the lasagna. Trust me you wont even miss the ricotta and will probably fool most of your guests with this substitute. As much as I love the calming feeling of putting together the layers on a traditional lasagna, it requires extra time that I dont have on a busy weeknight. Skip the layering by starting a meat sauce that has chicken broth in it. The broth helps to cook the dry lasagna noodles as the noodles cook, they in turn release starch to thicken the sauce. Its a win win situation. This lasagna is so tasty you wont miss the distinct layers. Italian sausage, casings removed. Salt. 1 cup shredded mozzarella cheese. Parmesan cheese. Coarsely chopped parsley, for garnish optional. If youd like a browned lasagna top, heat the oven to broil to now and use an oven safe skillet. Heat the oil in a 1. Add the onion and sausage and cook, breaking the meat up into small pieces with a wooden spoon, until the sausage is cooked through, about 6 minutes. Add the mushrooms and saut until tender, about 5 minutes. Add the marinara and broth, stir to combine, and bring to a simmer. Using your hands, break the lasagna noodles into 1 12 to 2 inch pieces and add to the pan. Stir to combine and spread into an even layer, making sure as many of the noodles are submerged in liquid as possible. Reduce the heat to medium and simmer briskly uncovered small bubbles all over, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 2. Make sure the noodles are always submerged in sauce. A minute or 2 before the noodles are ready, dollop the cottage cheese over the lasagna with a small spoon and do not stir anymore. Taste and season with salt as needed. Remove the pan from the heat and sprinkle with the mozzarella and Parmesan. Cover and let sit until the cheese is melted, about 5 minutes. Alternatively, for a browned top, place the pan under the broiler for a few minutes until the cheese is golden brown in spots. Sprinkle with the parsley if using and serve. Recipe Notes. Vegetarian option This lasagna can be made vegetarian. Skip the sausage, use 1 pound of mushrooms rather than 8 ounces, and use vegetable broth instead of chicken broth. Storage Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.