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Loading...| 1 lb meatloaf mix ( ground beef , ground pork and ground veal ) | |
| 2 garlic cloves , minced | |
| 1/4 teaspoon red pepper flakes | |
| salt & fresh ground pepper , to taste | |
| 6 ounces curly-edged lasagna noodles , broken into 2-inch pieces . | |
| 26 ounces marinara sauce ( I like Barilla ) | |
| 2 cups water | |
| 1/2 cup mozzarella cheese , shredded | |
| 1/4 cup grated parmesan cheese | |
| 3/4 cup whole milk ricotta cheese | |
| 1/4 cup fresh basil , chopped |
| 1. | Heat a large skillet over medium-high heat. |
| 2. | Add the meatloaf mix, garlic, red pepper flakes, salt and pepper. Cook for 5-7 minutes or until meat is browned and crumbled. |
| 3. | Add the broken lasagna noodles, marinara sauce and water to the skillet. Stir to combine. |
| 4. | Bring to a boil, then reduce heat to a simmer and cook for 15 minutes or until noodles are tender. |
| 5. | Stir in the shredded mozzarella cheese. Dot spoonfuls of the ricotta cheese over the top, then sprinkle with grated Parmesan cheese and chopped basil. |
| 6. | Cover and cook until cheese is melted, about 2-3 minutes. |
This Lasagna in a Skillet recipe is quick, easy and no-fuss!
The dish is a one-pot meal, perfect for busy weeknights.
The dish can get a bit watery if too much water is added.
It’s also not a traditional lasagna, and some may prefer the classic lasagna dish.
This Lasagna in a Skillet dish is high in protein thanks to the meatloaf mix, ricotta and mozzarella cheese.
It’s also a good source of fiber from the lasagna noodles and tomato-based marinara sauce.
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