I was craving lasagne this week but was not inclined to go all out and make my classic Lasagne. And I really wanted to make it a true one-pan thing, so for the first time in my life I picked up some no-boil lasagne. Now I’m kicking myself in the heinie for not trying it sooner!
Just be sure no pieces of the pasta are sticking up out of the sauce when you pop it into the oven because they will come out just the way they went in. Of course, if I’d baked it with the lid on for the first 15 minutes, maybe I wouldn’t have had that one uncooked bit? Next time.
I decided to use cream cheese instead of ricotta because it’s easy to use up the rest of an 8-ounce package of organic cream cheese, but the rest of a 15-ounce container of ricotta would have gone to waste around here this week. And I really hate that!
My favorite thing about one-pan dishes like this? You use just one pan! My regular lasagne would have used the skillet, the big pot and colander and the baking dish. Do you like one-pan dishes?
Don't forget to Pin it and share it!
Skillet Lasagne
(Serves 4 to 6)
Sure, my full-on classic Lasagne has a few things this doesn’t, but it’s a process I’m just not up for this day/week/month. So this is my quick, no-muss-no-fuss version, meaning it is baked right in the skillet.
The Meat Sauce
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 pound extra lean ground beef
2 tablespoons tomato paste, optional
1 14.5 ounce can diced tomatoes
1 8-ounce can tomato sauce
1/2 cup drinkable dry red wine or water
1 tablespoon parsley flakes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
A pinch to 1/8 teaspoon crushed red pepper flakes
1 bay leaf
1 pound extra lean ground beef
2 tablespoons tomato paste, optional
1 14.5 ounce can diced tomatoes
1 8-ounce can tomato sauce
1/2 cup drinkable dry red wine or water
1 tablespoon parsley flakes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
A pinch to 1/8 teaspoon crushed red pepper flakes
1 bay leaf
The Pasta
4 ounces (113 grams) no-boil lasagne, broken into 3 or 4 pieces
The Cheese
3/4 cup (2.5 ounces/71 grams) shredded Parmesan
3 ounces (85 grams) cream cheese
3 ounces (85 grams) mozzarella or unsmoked provolone slices, cut or torn into about 4 pieces
3 ounces (85 grams) mozzarella or unsmoked provolone slices, cut or torn into about 4 pieces
1 In large oven-proof skillet (I use the All-Clad 5112 Stainless 12-Inch Fry Pan), heat oil and cook chopped onion for about 5 minutes, or until very soft. Add ground beef and cook, breaking up the meat, until it is well browned. Take the time to cook off most of the liquid. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, optional, cooking for a few minutes to "toast" it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 10 minutes. Remove the bay leaf. Taste and adjust seasoning.
2 When you start the simmering, preheat oven to 350F/180C/Gas4. Off heat, stir the broken lasagne noodles into the sauce, leaving them sort of spread out flat and evenly distributed throughout the sauce.
3 Sprinkle on the Parmesan. Pinch off little chunks (about 25 or so) of cream cheese and distribute evenly. Add the pieces of sliced mozzarella, tucking some of them in over the chunks of cream cheese and placing some of them on the top.
4 Bake for about 25 minutes, or until crusty and bubbly. Let stand for 10 minutes before slicing and serving, or just scoop out.
Note: Can be assembled the day before. If I did that, I'd probably pour on about 1/2 cup of water just before putting it in the oven.
Jean
The mysteries of pasta – a.k.a. spaghetti with an identity crisis – escape me. I like the nuances of different cheeses, but it’s pretty much like bread is to me, namely caloric ballast. That said, next time I’m in the mood for caloric ballast (probably never), I shall indulge this virtuously simple method of preparation and scarf it down with yeast rolls slathered in butter. Check your window to see if I go “rolling” past…I mean pasta.
ReplyDeleteWhat a great idea!
ReplyDeleteThey look delicious
Such a great idea, Jean, and it turned out just as good as the classic.
ReplyDeleteI was skeptical too, but once I tried the no boil noodles, I couldn't go back to the extra work. Love the one pot meal!
ReplyDeleteNow I'm craving lasagna as well :-)
ReplyDeleteAmalia
xo
Sully, I wish I shared your disdain for bread and pasta - I'd still be a bony (and bonny) wee lass! "Caloric ballast" is a new Sullyism!
ReplyDeleteManu, thank you. I do love it!
ReplyDeleteAngie, thanks. I may never make the full-on version again!
ReplyDeleteMrs Shoes, I can't see myself ever boiling another lasagne noodle again - ever!
ReplyDeleteAmalia, just whip up this recipe! So easy.
ReplyDeleteVery tasty, Jean. I like a nice Lasagna.
ReplyDeleteThanks, Tony. There's one tiny piece left, and I'm just waiting to enjoy it!
ReplyDeleteAhh, Jean, I love lasagne but not the multiple pots involved. You absolutely had me at "one pan". Thanks so much for this very achievable version.
ReplyDeleteOne of my husband's favorites. Thank you.
ReplyDeleteHummm,love lasagna...Thanks for sharing,it looks yummy!
ReplyDeleteLooks great, Jean! I'm definitely a fan of one-pain dishes.
ReplyDeletePauline, thank you. I hope you'll like it as much as we do. I may never again make it any other way!
ReplyDeleteThanks, Mildred. Mine, too!
ReplyDeleteThank you, Maristella. I think everyone loves lasagne, but no one wants to make it anymore!
ReplyDeleteMargie, thanks. I'm definitely enjoying shortcuts more than ever before these days.
ReplyDeleteI love one pan dishes! This one looks real good. I love to use things up, too, which leads to lots of improvision.
ReplyDeleteI love one pan dishes!! Although I enjoy cooking having a mountain of pots, pans, and utensils do not thrill me. That is such a good idea about the cream cheese instead of the ricotta. I'll have to remember that. Have a great weekend.
ReplyDeleteThanks, Ellen. Isn't improvising in the kitchen fun?!
ReplyDeleteMarisa, sometimes my husband comes in when I'm cooking and asks if I've used every pot, pan and utensil we own! Glad I'm not alone in this! :D
ReplyDeleteI can't believe I have all the ingredients for this in my house, including (I'm pretty sure) the no-boil noodles, which I bought by mistake when making lasagna the last time. I might try this Sunday but use my spicy Italian sausage instead of ground beef. It looks REALLY good! Thanks for this one, Jean, and have a great weekend!
ReplyDeleteJeanie, that's super! I love it when there's something I want to make and I won't have to run out to the store for any of the ingredients! Let me know how it turns out with the sausage.
ReplyDeleteThis looks delicious, and easy! Love the one-pot idea. I'm heading to grocery shop today and will be picking up some no-boil noodles and cream cheese! Thanks, Jean!
ReplyDeleteI cannot wait to try this, Jean! It’s such a good idea. However, I will use ricotta – I never have any problem using up leftovers! Often while I am preparing dinner, we snack on ricotta that as well salted, peppered, and drizzled with olive oil.
ReplyDeleteLorrie, thank you. I hope you enjoy it as much as we did! Let me know how it turns out for you.
ReplyDeleteThanks so much, David! I was surprised at how much I liked it with the cream cheese, but the ricotta is definitely more authentic.
ReplyDeleteI'll have to give your recipe a go, Jean. I do like using the no cook lasagna--so easy! I like your use of cream cheese as I hate having all that ricotta left over. Thanks for another great recipe. ♥
ReplyDeleteYou're welcome, Martha! I hope you like it. I'll probably use the no-boil lasagne from now on.
ReplyDeleteDon't get me wrong. I have no disdain for sweets. But, it is this kind of savory dish that is true comfort food for me! As soon as I recover from this dental surgery and can crunch into that topping, I will be making this lasagne!
ReplyDeleteCheryl, I agree. I don't eat a lot of sweets myself. I'd rather tuck into a good savory meal! I hope you recover from your dental surgery soon; that can be rough.
ReplyDeleteOh wow! THIS RECIPE looks so flavorful and SEXY AF!!! I need me some of THAT!
ReplyDeleteThanks, Gigi. It's definitely flavorful!
ReplyDeleteSuper yummy, an a fan of one pan recipes..
ReplyDeleteNora, thank you. I'm getting more and more fond of one-pan recipes all the time!
ReplyDeleteThis sounds great. I had no idea you could make lasagne like this. Thanks for joining in with #TriumphantTales, do come back Tuesday!
ReplyDeleteThanks, Jaki! Yep, I may never make it the regular way again!
ReplyDeleteYum Jean! I've never tried a skillet lasagna. It sure does look delicious!! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
Thanks, Jann! I made it again yesterday. Mr Delightful loves it.
ReplyDeleteI've made a skillet lasagna before, Jean, but I'd love to try your recipe. The one I used was all stove-top. Yes, I love one pan dishes for ease and clean-up. Thank you for sharing!
ReplyDeletep.s. I like the idea of cream cheese in it, too!
Kitty, thanks. I hope you'll try it soon and let me know how it turned out for you! We much prefer a lasagne with some time in the oven to give it that nice crusty top.
ReplyDeleteWe are in the midst of a remodel and our kitchen is being gutted today. This is exactly what I need---a yummy dinner that can be made on a hot plate :) Thanks, Jean!!!
ReplyDeleteOh Liz, I feel for you! Cooking on a hot plate in the midst of rubble is something I don't ever want to do again! Enjoy the lasagne.
ReplyDeleteThis looks delicious and so easy, making me hungry!Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
ReplyDeleteMiz Helen
Thanks so much, Miz Helen! It's been a fabulous week so far!
ReplyDeleteHumm, muito bom aspecto. Com certeza delicioso. Feliz semana Jean.
ReplyDeleteThank you, Sandra. And Happy Week to you as well!
ReplyDeleteI just love a one-pan dish. Add to that the pasta and sauce coming out of that one pan and I'm definitely in a very comfortable place. This is a very good way indeed to make people happy. I admit I've had one or two little bits of uncooked pasta sticking out of dishes in the past, but that's just part of life's rich tapestry as far as I'm concerned.
ReplyDeletePhil, thanks so much. And I shall now always consider any little kitchen missteps to be "just part of life's rich tapestry"!
ReplyDeleteWhat a perfect way to make lasagna do-able for a week night! My husband would love to have lasagna more often and you just showed me the way!
ReplyDeleteThanks, BRnLC. I hope he likes it as much as Mr Delightful does!
ReplyDeleteI've never tried the no-boil lasagna noodles, but I should: I've read countless times that they're good and that they work. Love the idea of skillet lasagna, too -- sometimes a full recipe is just too darn much! This looks wonderful -- thanks.
ReplyDeleteThank you, John. I'm glad I finally decided to try the no-boil. I doubt I'll ever go back to the other kind now.
ReplyDeleteJean, I wanted you to know I made your skillet lasagna today to rave reviews. We all loved it! Thank you! ♥
ReplyDeleteMartha, thank you so much! I'm really glad you liked it. Thank you for letting me know.
ReplyDeleteOne of my favourite dishes, Jean, although I've never made it in one pan before. What a great idea! Like you, I make mine from scratch. I make a big pot of spaghetti sauce and use that for spaghetti first then I use the rest of the sauce for lasagna. I must try your one pan recipe because it sounds just wonderful!
ReplyDeleteThank you, Sandi! As you know, lasagne is a huge production. And I'm in the mood to eat lasagne far more often than I'm in the mood for a huge production!
ReplyDeleteI gave it a try with mixed results. The sausage I use is very spicy and probably has salt within. I should NOT have added the 1/2 t. salt for the recipe. OR ALSO not added the pepper flakes. It was too salty and too hot. I should have figured that out; the beef would need it. Well, to top it off, when I'm make my pasta sauce (with the sausage) I usually use kalamata olives and occasionally capers and I had both so I threw them in. That didn't help with the saltiness of it.
ReplyDeleteI'm not used to cooking in my saucepan and it came out of the oven all right but I forgot to keep the potholder on the handle so -- well, you guessed it. Fortunately, fast reflexes and about five hours soaking in cold water prevented anything too awful.
Rick also said it needed more noodles -- I used six broken up but I think he was right. So, I think good potential but the things I did might have been the contributing factor to not being our best meal. If doing it again with sausage I might either use the breakfast sausage or at least eliminate the hot pepper flakes and salt and skip the olives and capers!
Yes, Jeanie, definitely, you need to cut back on the salt and other seasonings if you're using Italian sausage, Kalamata olives and capers instead of ground beef. And the amount of no-bake noodles would likely need to be increased if you're using a saucepan rather than the 12-inch skillet. And, fortunately, you will likely never again forget to leave the potholder on the handle! :-) I had to smile, but I've done that before myself and it's not very funny at the time. Thanks for sharing your experience.
ReplyDelete