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Time for Another Recipe Review: Skillet Lasagna

I’ve finally tackled a project I’ve been procrastinating on for years: sorting through my mountain of recipes. My pantry closet is bursting with cookbooks, and my desk has become a landing zone for printed recipes I’ve never tried. So I’ve set myself a challenge—test the promising ones, toss the duds, and organize the keepers into a tabbed folder I can actually use.

Some Early Favorites

I’ve already rediscovered a few gems. My cast iron meatloaf recipe? Total keeper. I haven’t made meatloaf any other way since I found it. Bonus points for easy cleanup—just line the pan with aluminum foil and you’re good to go. But I digress…

Let’s talk about a new contender: Skillet Lasagna.

Skillet Lasagna: A Weeknight Wonder?

This recipe promises a quicker, easier version of classic lasagna—no long baking times, no boiling noodles, and minimal mess. Sounds perfect for a busy weeknight, right?

The catch? It calls for a deep skillet with a lid. I have plenty of pans with covers, but no deep skillet. And you know how I feel about using the right tool for the job. Still, before I splurge on a $30+ skillet, I wanted to test the recipe. So I reached for my trusty stock pot—and it worked surprisingly well!

The Evolution of Lasagna

I’ve always loved lasagna, but it really earned a spot in my regular rotation when “no-boil” noodles came on the scene. No more wrestling with limp, slippery pasta. Barilla even makes shorter noodles that fit perfectly in a lasagna pan—no snapping required. Life-changing.

But stovetop lasagna? That’s a twist I had to try.

Skillet Lasagna Recipe

Ingredients

• 1 Tbs Olive Oil
• 1/2 lb. of hamburger or Italian Sausage
• 2 cloves of garlic
• 24 oz. pasta sauce
• 1 Cup water
• 1/2 tsp. Italian Seasoning
• 9 Lasagna Noodles  (regular not no boil)
• 1 Cup Ricotta Cheese
• 1/4 cup Grated Parmesan
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 Cup shredded  mozzarella

Instructions

1. Add meat and olive oil to large deep skillet. Cook over medium heat until meat is cooked through
2. Mince Garlic and add to skillet with meat. Continue to sauté over medium heat for one more minute
3. Add pasta sauce, Italian seasoning and water . Stir to combine
4. Break Lasagna noodles into 1-2 inch pieces. Stir into the sauce in the skillet.
5. Place lid on skillet. Turn heat up to medium high and allow sauce to come to a boil.
6. Once boiling give the skillet a brief stir, replace the lid and turn the heat down to medium low. Let the noodles simmer in the sauce , stirring occasionally, until tender (about 15 minutes) If the sauce becomes too dry before the noodles are cooked through just add more water.
7. While noodles are simmering, stir together the ricotta, Parmesan, salt and pepper in a separate bowl.
8. Once the noodles have cooked , add the ricotta mixture  on top of the noodles in small dollops. Sprinkle the shredded mozzarella over the top.
9. Place the skillet under your broiler for a few minutes  until cheese is melted and slightly browned. Make sure your skillet is oven safe and no lid.  Or (and this is what I did) place the lid on the skillet and cook over medium low heat until the cheese is melted.

Final Thoughts

Skillet Lasagna definitely delivers on flavor—it has that comforting lasagna vibe. But it’s more of a rustic mash-up than a tidy, layered square. Personally, I prefer the classic presentation, but if you’re craving lasagna and short on time, this version is a solid shortcut.

Would I make it again? Maybe. Will I keep the recipe? Yes. You be the judge. Let me know if you try it and what you think. Would you make it a “Keeper”?

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