skillet lasagna is one pot, no boil, ALL GOOD lasagna!
This skillet lasagna has become a family fave – so excited to be sharing it with you!
Remember when we were all, “We’ve got this”?
Remember the post I did, giving you 21 dinners to “get you through”, because “who knows?”????
I have to laugh at March-Me.
‘Cause, here we still are. And we’ve still got this.
And I figured I owe you a new dinner since it’s been a minute.
This is one I really love because – as lasagnas go – it’s the same yet different (kind of like this one).
I’ve never been that person who makes her own red and Bechamel sauces, boils her lasagna noodles and gets a customized blend for the ground beef.
I use a good jarred marinara, skip the Bechamel altogether, swear by no-boil noodles and use regular ground beef (unless I’m making the BEST veggie lasagna ever). It works for me, and everyone loves my lasagna. But this skillet version caught my eye for a few reasons:
1. It uses bacon in place of ground beef (YUM),
2. It has a very simple, basic ingredient list, and
3. It all gets cooked up – start to finish – in one ovenproof pan.
And it’s seriously delicious.
You could easily swap the bacon for ground beef or sausage but I love the smoky flavor of the bacon here.
Give it a try, October-You!
2 tablespoons olive oil
8 ounces thick cut bacon, cut into 1″ pieces
1 onion, thinly sliced
2 garlic cloves, minced
salt and pepper
1/4 cup tomato paste
1 box no-boil lasagna noodles, broken into large pieces
3 cups jarred marinara sauce
2 cups water
1/2 cup chopped basil (plus extra for garnish)
1/2 cup ricotta cheese
8 ounces grated mozzarella cheese
Pre-heat broiler, placing the rack in the upper third of the oven.
Heat the oil in an ovenproof skillet over medium-high heat. Add the bacon and cook, stirring frequently, till it begins to brown. Add the onion and cook for 10 minutes, stirring frequently. Add the garlic, salt and pepper to taste and stir for an additional minute. Add the tomato paste and stir to coat.
Scatter the broken lasagna noodles over the bacon-onion mixture and cover with the marinara sauce, water and basil (do not stir). Bring to a boil, reduce heat, cover and simmer for 10 minutes. Uncover and simmer for an additional 5 minutes, gently separating any noodles that are stuck together.
Dollop the ricotta over and top with the grated cheese. Broil till browned and bubbly (watch carefully to avoid burning). Garnish with basil leaves and serve.
This delicious recipe brought to you by Sheri Silver