It’s been in the upper 90s around these parts lately, but this weekend is supposed to be cold and rainy (read: 70s with a 40% chance of rain) so I’ve got comfort food on the mind. Even though I’ve already got a recipe for lasagna, this one is a bit… different.
It will not consume your afternoon to create. It will not take hours of sauce-making and simmering, nor meticulous layering of ingredients. This, my friends, is a stove-top lasagna. As in, a lasagna that you make on the stove.
As in a 30(ish)-minute feast.
As in all of those spectacular lasagna flavors and ingredients without having to layer a single thing.
This skillet lasagna involves making your own sauce on the stove-top, stuffing a few lasagna noodles into it, adorning it with dollops of creamy ricotta cheese, and broiling some nice melty cheese on top.
If you’re into that whole broiled-cheese thing (I definitely am).
I just make my “usual” quick meat sauce, you can use your own favorite sauce recipe if you like. If that’s not easy enough, you can even cheat and make it with store-bought pasta sauce (I won’t tell).
- 1/2 pound ground beef* (vegetarian option below)
- 1/2 pound Italian sweet sausage, casings removed (about 2 or 3 links)
- 1 small or 1/2 large onion
- 4 cloves garlic, minced
- 1 15-ounce can crushed tomatoes
- 1 cup shredded Italian cheese
- 1/2 teaspoon crushed red pepper (optional)
- 4 to 5 no-boil lasagna noodles, uncooked, broken into pieces
- Ricotta mixture (below)
- Parsley and/or basil, minced, to sprinkle on top
- 1/2 cup ricotta (whole-milk is best for this)
- 1 clove garlic, minced
- 2 tablespoons parsley, minced
- 1/4 teaspoon salt
- 3 Tablespoons parmesan, finely grated
- Mix ricotta with remaining ingredients for the ricotta mixture, set aside.
- Heat a large skillet over medium-high heat and cook the ground beef and sausage together until well-browned, about 8 minutes.
- Add onion and continue cooking until softened, about 5 minutes more. If you have formed a crust on the bottom of your pan, deglaze the pan with a few tablespoons of water, stock, or wine.
- Reduce heat to medium-low and add garlic and continue to cook, stirring, until fragrant.
- Add crushed tomatoes and red pepper and stir to combine. Add 1/2 cup of shredded cheese and stir again.
- Tuck broken noodle pieces into the sauce and drop dollops of ricotta mixture on top. Simmer uncovered about 20 minutes.
- After 20 minutes, sprinkle remaining 1/2 cup of shredded cheese over the top of the lasagna and preheat your broiler on high for about 5 minutes.
- Carefully place your pan in the under the broiler for about 5 minutes until cheese is melted and bubbly. VERY CAREFULLY remove pan from oven and sprinkle with parsley and/or basil if desired. Allow to cool slightly (about 5 to 10 minutes) before serving.
* You can use all beef or all sausage if you like, or even leave out the meat and add more veggies (mushrooms or lentils) to make it vegetarian. * Be sure to use an oven-safe skillet when making this and be very careful when moving the hot pan to and from the oven.