Skillet Lasagna

I love this recipe because it is a complete meal that is quick and easy to make. It really brings people to the table with its rich flavors, and one pot makes enough to feed four people.

extra-virgin olive oil, for coating the skillet
3¼ cups marinara sauce, homemade or store-bought, divided
1 cup fresh ricotta
1 cup shredded low-moisture mozzarella
1/2 cup freshly grated Grana Padano
1 large egg, beaten
1/2 cup frozen peas
2 tablespoons chopped fresh Italian parsley
kosher salt
pepperoncino flakes
12 sheets no-boil lasagna pasta


1.Heat a large nonstick skillet over medium heat. Add enough olive oil to make a thin film on the bottom of the skillet. Add 1¾ cups of the marinara with 1/4 cup water and bring to a simmer over medium heat.

2.In a bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup grated Grana Padano, the egg, peas and parsley. Season with salt and a pinch of pepperoncino and mix well.

3.Layer three of the noodles in the skillet over the sauce. Dollop a third of the ricotta mixture on top of the pasta in the skillet and spread it out to cover the noodles; then drizzle with 1/4 cup of the tomato sauce. Make two more layers, ending with noodles. Drizzle with the remaining 1 cup tomato sauce. Top with the remaining 1/2 cup mozzarella and 1/4 cup grated cheese. Cover the skillet, and simmer until the pasta is al dente (test by piercing the center with a paring knife), about 20 to 25 minutes.

4.Preheat the broiler. Broil the lasagna just until the top is nicely browned, about 1 minute. Let it sit for 15 minutes before cutting and serving so the lasagna will settle and cut better into portions

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