Easy Skillet Lasagna
Indulge in the ultimate comfort food with this Easy Skillet Lasagna. Layers of tender pasta, savory marinara, and creamy cheeses come together effortlessly in this easy weeknight dinner. Perfect for busy families, this dish is sure to satisfy those cravings. Try it tonight!
Equipment
- Green Pan Non-Stick Pan
Ingredients
- 8 ounces lasagna noodles
- 25 ounces jar marinara sauce
- 1 cup water
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh chopped basil for topping (optional)
Instructions
- Break the lasagna noodles into bite-size pieces. In a large skillet over medium-high heat, combine the marinara sauce and water and bring to a simmer.
- Add the noodles to the skillet and stir to coat. Cover, turn the heat to medium-low, and cook, stirring once or twice, for 15 to 20 minutes, or until the noodles are just soft. They may stick a little in the middle of the pan, so be sure to stir them. Add a little water if needed if the liquid is absorbed before the noodles are completely soft.
- Top with dollops of the ricotta and sprinkle with the mozzarella and Parmesan. Turn off the heat, cover, and let sit for 5 minutes to melt the cheese. Or place under a broiler on high heat for 3 to 5 minutes to melt the cheese and brown it slightly.
- Top the lasagna with fresh basil, if desired, before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat to warm through and serve.
- Flavor: Use a marinara sauce that you love—it’s the primary flavoring in this recipe.
- Add-ins: You can also stir in 1 cup cooked broccoli florets, cauliflower, or carrot rounds at the end of Step 3.
- Meat Variation: You can make this with meat if you like. Before starting Step 1, in a large skillet over medium-high heat, brown 1 pound of ground beef or ground sausage. Drain off any excess fat and continue as directed.
- Gluten-Free: If your gluten-free noodles instruct you to rinse them after cooking, prepare them as directed. Then, warm the marinara in the pan, omitting the additional water, and add the cooked gluten-free noodles. Proceed with the recipe.