Delicious and Easy Skillet Lasagna

Updated on September 12, 2017
Source
5 stars from 3 ratings of Skillet Lasagna

I love Italian food. As the chief, cook, and bottle washer, I constantly search and experiment with recipes that are tasty and easy to prepare. It has been years now since I've made traditional baked lasagna. No longer do you need to cook your pasta noodles before assembling your masterpiece because this simple dish is cooked entirely on the stovetop.

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 4

Ingredients

  • 1 LB Lean Ground Beef (at least 80%)
  • 1/2 LB Bulk Medium Italian Sausage, Remove from casing
  • 1 (26 Ounce) Jar Pasta Sauce
  • 1 Cup Water
  • 1 Small - Medium Onion, Diced
  • 8 Uncooked Lasagna Noodles, Broken into 2 inch pieces
  • 1 (12 Ounce) Container Cottage Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Teaspoon Dried Parsley Flakes
  • 1 Egg
  • 1 (8 Ounce Bag) Shredded Italian Cheese Blend
  1. Drizzle extra virgin olive oil into a 12-inch skillet. Cook the ground beef, sausage and diced onion over medium - high heat for approximately 7 minutes. Stir occasionally until cooked and then drain off the fat.
  2. Stir in pasta sauce, water, and uncooked noodles. Reduce heat to medium - low. Cover the skillet and cook for 20 - 25 minutes, stirring periodically until pasta is almost tender.
  3. Meanwhile, in a bowl mix together the cottage cheese, egg, Parmesan cheese, and parsley.
  4. Spoon and spread the cottage cheese mixture over the top of the skillet lasagna and sprinkle with the shredded Italian cheese blend,
  5. Cover and DO NOT STIR. Cook for another 10 - 15 minutes until noodles are tender.
  6. If you are going to freeze leftovers then I would recommend not cooking the noodles until they are really soft. When you reheat this dish the noodles will cook more at that time.
Beef, sausage and onion
Beef, sausage and onion | Source
Broken noodles in pasta sauce
Broken noodles in pasta sauce | Source
Cottage cheese mixture
Cottage cheese mixture | Source
The cheese has now been added
The cheese has now been added | Source

Variations

  • Be creative and use your imagination: Cooking at home allows a person the ability to season and add ingredients to their dish, thus making it their own creation. When you build layers of flavor you are erecting the Lego set of food.
  • Experiment: Don't be afraid to try different things. For instance, the skillet I used for this recipe is rather large. Therefore, I doubled the ground beef to 2 pounds and increased the sausage to 1 pound. I then upped the pasta sauce to 1 1/4 jars, increased the cottage cheese to 18 ounces and added two eggs.
  • Explore your options: I firmly believe that when cooking, there are no hard and fast rules. If you wish you can add 1/2 green pepper, finely diced, along with 1 clove of minced garlic. Toss in a dash of Italian seasoning or some red pepper flakes if you want to spice the dish up a bit. You may have noticed I didn't use any salt or pepper in this recipe. For me, I find that the salt in the pork sausage and cheeses is sufficient and if I'm sharing my meal with others, I prefer to let them do their own seasoning.

When acting as the chef in your home, you can either be at the helm of a luxury cruiser, or you can be manning the oars of a rowboat. A baloney and cheese sandwich is a rowboat... I prefer the luxury cruiser.

You don't have to be a master chef to prepare this pasta dish. Just because the steps and ingredients are simple and basic doesn't mean you will be compromising quality or taste. This recipe is top shelf and if you, your family and friends like Italian food you will find this recipe to be just as delicious as if you were dining in a world-class restaurant.

Country music star Shania Twain sums up my feelings about being in the kitchen when she was quoted saying, "I like being at home and cooking." Well, I for one, could not have said it any better.

Vegetables harvested from my garden
Vegetables harvested from my garden | Source

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Questions & Answers

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      • pagesvoice profile imageAUTHOR

        Dennis L. Page 

        3 years ago from New York/Pennsylvania border

        So far everyone I have shared this recipe with has not only liked it, but continue to make it over and over. I think that is a good testament to the tastiness and ease of this dish. I also really like the cottage cheese in place of ricotta. I hope you too enjoy this.

      • Au fait profile image

        C E Clark 

        3 years ago from North Texas

        Lasagna is one of my favorite foods, and I know a very quick way to bake it, but this way looks quick and easy, too. Going to have to give this a try soon. It looks delicious!

      • pagesvoice profile imageAUTHOR

        Dennis L. Page 

        3 years ago from New York/Pennsylvania border

        This recipe is so easy and packed with flavor. I can't remember the last time I made traditional lasagna.

      • peachpurple profile image

        peachy 

        3 years ago from Home Sweet Home

        yum yum, i need to buy some cheese and get this lasagna done, thanks for the recipe

      • pagesvoice profile imageAUTHOR

        Dennis L. Page 

        3 years ago from New York/Pennsylvania border

        Thank you, Diane! I was curious if the boys would like this or not. Cathy loves it and has requested we have this again today.

      • Diane Sansone profile image

        Diane Sansone 

        3 years ago from Vestal, New York

        This recipe is a winner! I made this for the two Italian men in my life (husband & son) and they loved it!! It has all of great flavors of traditional lasagna, without all of the work. Thanks Dennis :)

      • vibesites profile image

        vibesites 

        5 years ago from United States

        I don't have a large oven to bake a lasagna, so this hub is really great for me. Thanks for posting! Up and useful. :)

      • ImKarn23 profile image

        Karen Silverman 

        5 years ago

        Mmmmmm....lasagna...

        this is one thing that i cannot make alone - it intimidates me..lol..

        sooo...about every 4 months a girlfriend comes over and we make about 8 at a time - 4 each..

        it's perfect - she holds myhand the whole way through..

        i'm open to invites any time my friend!

        Now...watch your cholesterol!

      • Vacation Trip profile image

        Susan 

        5 years ago from India

        Great recipe. Thank you for sharing.

      • travmaj profile image

        travmaj 

        5 years ago from australia

        A most interesting way to prepare a lasagne dish - looks delicious and I am feeling hungry just looking.

        I like your advice to experiment - thank you for this

      • Gcrhoads64 profile image

        Gable Rhoads 

        5 years ago from North Dakota

        I'm definitely going to try this. It looks simple and delicious!

      • Gypsy48 profile image

        Gypsy48 

        5 years ago

        We love lasagna but it is usually too much work to prepare. I like this easy recipe, thanks for sharing.

      • hawaiianodysseus profile image

        Hawaiian Odysseus 

        5 years ago from Southeast Washington state

        Dennis, you indeed are a jack of all trades and master of several! Great writing with your pagesvoice wit, complemented by some very effective images. I love reading your work, and the way you write enables me to "hear" your New York/Pennsylvania voice. Thanks for sharing this terrific recipe as well as your hospitable presentation. Aloha, my friend!

        Joe

      • pagesvoice profile imageAUTHOR

        Dennis L. Page 

        5 years ago from New York/Pennsylvania border

        @ ChitrangadaSharan - I'm so glad you found this recipe helpful, This is my wife's favorite dish and she asks me to make it for her at least once per month. Thank you for stopping in and I hope you give this a try.

      • ChitrangadaSharan profile image

        Chitrangada Sharan 

        5 years ago from New Delhi, India

        This looks so delicious. Lasagna is one of my favorite Italian dish and I had the opportunity to try it, when I visited Italy last year. Thanks for providing the recipe, now I can make it myself.

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