Menu Enter a recipe name, ingredient, keyword...

Skillet Lasagna


From Mom Sumpter

Google Ads
Rate this recipe 0/5 (0 Votes)
Skillet Lasagna 0 Picture


  • 1 (28 oz) can diced tomatoes
  • water
  • 1 T olive oil
  • 1 medium onion, minced (grated)
  • salt
  • 3 medium cloves garlic (grated = 1 T)
  • 1/8 t red pepper flakes
  • meatballs
  • 10 curly-edged lasagna noodles, broken into 2-inch lengths
  • 1 can (8 oz) tomato sauce
  • 1/2 c grated parmesan cheese plus 2 T pepper
  • 1 c ricotta cheese
  • 3 T chopped fresh basil



Step 1

Pour tomatoes with juices into 1-quart measuring cup. Add water till mixture is 1 quart. Heat oil in large skillet over medium heat to simmering. Add onion and 1/2 t salt and cook till brown. Stir in garlic and pepper flakes. Add meat. Scatter pasta over meat but don't stir. Pour diced tomato mixture over pasta. Cover and bring to simmer. Reduce heat (med-low) and simmer about 20 minutes stirring some (pasta tender). Remove heat. Add parm cheese, salt and pepper. Let stand 5 minutes. Sprinkle basil and 2 T parm cheese over top.


Review this recipe