ONE-SKILLET LASAGNA
This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it's definitely kid-friendly. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.
Nutrition Facts : Calories 478 calories, Fat 20g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 1552mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 31g protein.
ONE-PAN LASAGNA RECIPE BY TASTY
Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F (180°C).
- Heat the oil in a cast-iron skillet over high heat.
- Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
- Add the garlic and onion and cook until onions are starting to become translucent.
- Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
- Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
- Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
- Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
- Bake for 25 minutes until cheese is bubbly and golden brown.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams
SPICY ONE-SKILLET LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SHEET PAN LASAGNA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
- Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
- Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.
SUNNY'S PAN-SAGNA - ONE PAN PLAN LASAGNA
Provided by Sunny Anderson
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir.
- Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.
- In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.
ONE-PAN VEGGIE LASAGNA
This is a fab veggie version of that comfort food favorite lasagna - just without all the pots and pans to wash up!
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a deep, ovenproof saute pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more.
- Add the zucchini and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400 milliliters (1 3/4 cups) boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
- Preheat the broiler to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the Parmesan and half the mozzarella. Scatter the rest of the cheese over the top and put under the broiler for 3 to 5 minutes until bubbling and oozingly melty.
ONE PAN STOVE TOP LASAGNA
Make and share this One Pan Stove Top Lasagna recipe from Food.com.
Provided by Serena 2
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large skillet brown ground beef.
- Add spaghetti sauce.
- Fill can with water and add to skillet.
- Stir in noodles.
- Stir in parmesan.
- Bring to boil, then cover and let simmer 5-10 minutes, stirring occasionally, till noodles are done and sauce is thickened.
- Stir in mozzarella.
- Let cool a few minutes before eating.
Nutrition Facts : Calories 474.5, Fat 25.6, SaturatedFat 10.2, Cholesterol 109.6, Sodium 839.4, Carbohydrate 27.6, Fiber 1.1, Sugar 11.2, Protein 31.6
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