Best Best One Skillet Lasagna Recipes

Spicy One-Skillet Lasagna image

Provided by Giada De Laurentiis

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 1/2 pounds spicy Italian sausage, casings removed
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere

Steps:

Preheat the oven to 375 degrees F.
In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

Best One-Skillet Lasagna image

Provided by Engrossed

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb lean ground beef
1/2 lb ground lean pork
2 garlic cloves, minced
1/4-1 teaspoon red pepper flakes
salt, to taste
6 ounces curly-edged regular lasagna noodles, 8 noodles broken into 2-inch pieces (do not use no-boil noodles)
1 (26 ounce) jar pasta sauce (about 3 cups)
2 cups water
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
ground black pepper, to taste
3/4 cup whole milk ricotta cheese
1/4 cup fresh basil, minced

Steps:

Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
Cover and let stand off heat until cheeses melts, 3-5 minutes.
Sprinkle with basil before serving.

Nutrition Facts : Calories 741.9, Fat 34.9, SaturatedFat 15.1, Cholesterol 122, Sodium 1154, Carbohydrate 63.2, Fiber 6.9, Sugar 20, Protein 41.1