Skillet Lasagna (with Garlic Bread)

We were visiting our families in Maryland when I discovered this recipe. I needed to go grocery shopping anyway when we came back, but I liked that this wasn’t the kind of recipe you needed a long list for. Many of the ingredients might be on hand anyway…and it’s also a fairly fast dish, especially for lasagna!

I took the recipe from Tracey’s Culinary Adventures, and she adapted it from Cook’s Country’s Skillet Suppers.

I liked that I could make some changes and it was still really tasty. I don’t even know if I will make the regular oven lasagna again, knowing how well this turned out.


  •  1 medium onion, chopped
  •  3 garlic cloves, minced
  •  1 pound ground meat


  • About half a box of lasagna noodles, broken into pieces
  • 1 28-oz can diced tomatoes
  • 1 8-oz can tomato sauce


  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 1 cup ricotta cheese
  • Some olive oil, basil, red pepper flakes, pepper, and Italian seasoning or similar


Start by prepping the ingredients:

For the lasagna noodles, you can break them into big pieces and then break up further when you use them. For the diced tomatoes, you pour the whole can of tomatoes and juice into a 4 cup container so that you can then fill up the remaining with water to reach 4 cups. I used ground turkey for the meat and it worked really well.

In a large skillet, heat up a little olive oil to coat the bottom. When it shimmers, add the onion and cook until softened and slightly brown. Then, add the garlic and as much red pepper as you like.

After 30 seconds, stir in the meat, breaking it apart. Cook the meat until browned, but it doesn’t have to be fully cooked before the next step.

Top with the broken lasagna noodles.

Don’t stir!  But do pour the tomato/water mixture and tomato sauce on top. Cover, and bring to a simmer.

(Note: this would be a good time to start prepping for garlic bread if you want it–see below)

Once it simmers, stir occasionally and lower the heat to keep simmering until everything is cooked (about 15-20 minutes).

Then, add in the Italian seasoning (or similar) and 1/2 cup of Parmesan.

If you are using dried basil, add it now.

Turn off the heat and then top with spoonfuls of ricotta.

Put the cover back on to let sit for a few minutes for the ricotta to soften slightly.

Then, add the rest of the Parmesan cheese and additional seasoning (fresh basil or whatever you like).

Garlic Bread

For some easy garlic bread . . .

  • Preheat the oven to 375 degrees.
  • Slice enough Italian bread to please the family and lay them out on a pan covered with foil that you sprayed.
  • Soften a few tablespoons (or more) of butter or substitute (we use Smart Balance) in a bowl.
  • If you are using fresh garlic, mince some and add it to the softened butter.
  • Spread the softened butter on top of the slices of bread.
  • If using garlic powder, cheese, or other seasoning (like parsley) sprinkle on top of the bread now.
  • Bake for about 15 minutes, or until the tops start to brown. You can bake longer if you like your bread crunchier.

Start at top left, then go clockwise.

I kept our version more plain this time since I wanted to taste the fresh bread. Mmmm. It didn’t look like much, but it tasted so good!

One thought on “Skillet Lasagna (with Garlic Bread)

  1. Pingback: Baked Chicken Parmesan | fudgingahead

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