Stovetop Skillet Lasagna
Stovetop skillet lasagna is a simplified version of a family favorite dish, but it tastes just as good!
Stovetop skillet lasagna has all the yummy ingredients and great flavor of traditional lasagna, but it is made with far less steps and hassle.
My family loves this lasagna just as much as the one that I used to make (which took half a day to prep & assemble). This recipe is a keeper!
I made this in a 12′ Circulon skillet that I love, as it has tall sides and plenty of room. I’ve also used Lodge 12-Inch Cast Iron Skillet with excellent results. Any 12″ skillet with tall sides will work great for this recipe.
Note: I used regular lasagna noodles, but no-cook can be used. If using regular pasta, make sure the noodles are fully submerged in the sauce during cooking.
I refer often to Cook’s Illustrated “taste tests” when choosing between various brands at the grocery. Below, I share some of their recommendations for items called for in this recipe.
I hope you and your family enjoy this lasagna. I’d love to hear your thoughts, so please feel free to leave comments. Thanks so much for reading. Be blessed, and stay savvy!
Stovetop Skillet Lasagna
Who says lasagna can't be quick AND delicious? This stovetop skillet lasagna is both!
Ingredients
- 1 lb. lean ground beef or ground chuck
- 1 cup diced onion
- 1 Tbsp minced garlic (about 5 medium cloves)
- 1 Tbsp extra virgin olive oil (EVOO)
- 1/4 tsp crushed red pepper flakes
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 can tomato sauce (I used The Fresh Market *Pizza Sauce)
- 1 (28 oz) can diced or crushed tomatoes
- 12 lasagna noodles
- 1 cup cottage cheese
- 1 cup shredded mozzarella
- 3/4 cup freshly grated Parmigiano reggiano
- 1 egg, lightly beaten
- additional 1 tsp Italian seasoning for cottage cheese mixture
- 2 cups beef broth
- 1/3 cup red wine (I buy in miniature bottles at The Fresh Market)
- fresh mozzarella
- fresh basil
Instructions
- Heat EVOO in skillet.
- Brown ground beef, adding onions and garlic halfway through.
- Cook until meat is completely brown. Drain fat when meat is cooked.
- Sprinkle meat mixture with red pepper flakes, Italian seasoning, salt, and black pepper.
- Break the raw lasagna noodles into small pieces.
- Place broken noodles directly on top of browned meat mixture.
- Pour wine and 2 cups beef broth on top of the noodles. (You will want this to be really soupy, as the liquid will reduce and be absorbed by the noodles as they are cooking.)
- Add the sugar to the sauce.
- Adjust seasonings (I added more Italian seasoning and some grated Parmesan), and bring mixture to a boil, making sure that the noodles are completely covered in the sauce.
- Reduce heat and allow mixture to simmer for about 20 minutes, stirring occasionally.
- If the mixture becomes dry, add a little more beef broth or wine.
- In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, and beaten egg.
- Add kosher salt, black pepper, and Italian seasoning, mix well. Set aside.
- Slice mozzarella into thin slices. Set aside.
- Once the noodles are cooked, turn off the heat.
- Add cheeses on top of mixture.
- Place under oven broiler until cheese is melted and just beginning to turn golden.
- Remove from oven; let lasagna "set" for half an hour or more before serving.
- Garnish with fresh basil.
Nutrition Information
Serving Size 1Amount Per Serving Calories 2000Total Fat 89gSaturated Fat 42gCholesterol 408mgSodium 6324mgCarbohydrates 83gSugar 24gProtein 211g
I hope your family enjoys this as much as mine does! I serve this with Pepperidge Farms Cheese and Garlic Bread or crusty French bread and salad. A winning combo!
Cook’s Illustrated Recommendations
No Boil Lasagna Noodles:
Barilla No Boil Lasagna (C.I. favorite) and Ronzoni Oven Ready Lasagna
Cottage Cheese:
Highly recommended: Hood Country Style Cottage Cheese
Recommended: Friendship 4% California Style and Breakstones 4% Small Curd
Mozzarella Cheese:
Recommended: Sorrento Whole Milk Mozzarella; Kraft Low-Moisture Part-Skim Mozzarella (block – not shredded); and Boar’s Head Whole Milk Low-Moisture Mozzarella
Supermarket Parmesan Cheese:
Recommended: Boar’s Head Parmigiano-Reggiano (winner) and Belgioioso Parmesan (Best Buy)
Supermarket Extra Virgin Olive Oil (EVOO):
Highly recommended: Columela EVOO
Recommended: Lucini Italia Premium Select EVOO; Colavita EVOO
Jarred Pasta Sauce (can sub for tomato sauce):
Recommended: Bertolli Tomato and Basil
Grocery Store Beef Broth:
Recommended: Rachel Ray Stock-In-A-Box All Natural Beef Flavored and College Inn Bold Stock Tender Beef Flavor
Hi Pam! I did not cover the pan, although I am sure it wouldn’t hurt. The lasagna noodle pieces should be completely under the sauce, and that is what cooks them. Let me know how yours turns out!!!
Jamie, this looks so good! One question: do you cover the pan while the noodles are cooking?