Name: Easy Skillet Lasagna
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tablespoon olive oil; 1/2 medium onion, chopped; 1 1/2 lbs ground beef; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; 4 cups homemade or store-bought tomato sauce; 8 lasagna noodles, broken into 2-inch pieces; 3/4 cup grated Parmesan cheese; 1/2 cup ricotta cheese

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Easy Skillet Lasagna

Kelly Senyei
28 March 28, 2017
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Three words: Easy Skillet Lasagna.

We’re talking tender noodles, hearty meat sauce, and creamy ricotta cheese all swirled together into a one-dish dinner that will have you ditching the plates and digging your forks straight into the skillet. And we have the new Add a Pinch (Clarkson Potter, 2017) cookbook from my fellow food enthusiast Robyn Stone to thank for making this meal-in-a-bowl (and so many others!) a part of my recipe repertoire.

I have seen my fair share of of cookbooks during my tenure in the world of food media, both while working as an editor at Gourmet and Epicurious, and over the past almost (gasp!) 10 years of dreaming up content for Just a Taste. This is going to be a bold claim, but let me put it out there: the Add a Pinch cookbook is one of the best designed, most thoughtfully laid out and visually enticing books I’ve ever had the pleasure of reviewing.

And should we discuss the quality and sheer deliciousness of the recipes? I hope this Easy Skillet Lasagna recipe, which Robyn graciously allowed me to share, does all of the talking needed because it was a total homerun in our house, with both my husband and I heading back for seconds … and thirds.

It hits so many high notes in my book:

It’s made it a single pan, a skillet!
It involves carbs and cheese.
It takes less than 30 minutes to make.
It’s just as delicious on day 2 as leftovers.
It freezes beautifully.

Like many of the recipes in the Add a Pinch cookbook, this quick-fix lasagna packs maximum flavor with minimum fuss. Case in point: The noodles cook directly in the tomato sauce, so there’s no excess mess or time spent boiling water.

And Robyn features plenty more one-dish dinners just like this one, including Mushroom and Wild Rice-Stuffed Peppers, Weeknight Chicken Pot Pie and Brown Sugar Baked Salmon.

Of course no Southern cookbook would be complete without a plethora of sweet temptations. I’m eyeing the Georgia Peach Crisp and Coconut Custard Pie as my next baking endeavors.

So when it comes to comfort food cravings that can be whipped up in a fraction of the time and with a whole lot less stress, look no further than the Add a Pinch cookbook for easier, faster, fresher Southern classics.

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Easy Skillet Lasagna

Prep: 5 minutes

Cook: 25 minutes

Yield: 6 servings

Ingredients

1 Tablespoon olive oil
1/2 medium onion, chopped
1 1/2 lbs ground beef
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
4 cups homemade or store-bought tomato sauce
8 lasagna noodles, broken into 2-inch pieces
3/4 cup grated Parmesan cheese
1/2 cup ricotta cheese

Instructions

In a medium skillet set over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until they are transluscent, about 3 minutes.

Add the ground beef, and using a wooden spoon or spatula, break it apart into crumbles and brown it until it's cooked through. Pour off any excess fat then stir in the garlic powder, dried oregano, crushed red pepper flakes, tomato sauce, lasagna noodles, and a pinch of salt and pepper. Bring it to a boil then reduce the heat to medium-low, cover the pan securely and cook it until the noodles are soft, 18 to 20 minutes.

Remove the pan from the heat and stir in 1/2 cup of the Parmesan cheese. Top the lasagna with dollops of the ricotta cheese and the remaining 1/4 cup Parmesan cheese and serve.

To freeze the lasagna, portion the cooked, cooled lasagna into overnproof freezer containers and press plastic wrap onto the surface of the food. Wrap the containers well with foil and freeze them for up to 3 months. To serve, thaw the lasagna in the refrigerator overnight then remove the foil and plastic wrap. Re-cover the container with foil and bake it at 325°F until it's heated through, 15 to 20 minutes.

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