Saucy Skillet Lasagna Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese., Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce., Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.

Steps:

• In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.

Steps:

• In a large skillet, cook ground beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomaoes and broccoli or spinach if using. In a small bowl, combine eggs, ricotta cheese and cream cheese.
• Return 1 cup meat mixture to skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and half of the noodles. Repeat layers. Top with remaining 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 mozzarella cheese. Let stand for 2 minutes or until cheese is melted.
• Serve immediately.

Steps:

• Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni.
• Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown.
• Drain.
• Stir in remaining ingredients except for the cottage cheese.
• Heat to boiling, stirring occasionally.
• Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done.
• Stir in cottage cheese.
• Spread shredded cheese over the top and cover until melted.

Steps:

• Brown the sausage and drain if needed. Mix with 1 1/2 jars of spaghetti sauce.
• Pour half of unmixed sauce into bottom of 9 x 13 baking dish, covering bottom completely. Add a layer of noodles (uncooked), then spoon dollops of ricotta on top of noodles. Cover with 1/2 sausage/sauce mixture, being sure to cover noodles thoroughly. Add another layer of noodles, ricotta, sausage/sauce mix. Add a last layer of noddles and cover with remaining unmixed sauce. Sprinkle mozarella cheese over top liberally.
• Cover with tin foil and bake at 350 for 45 minutes, removing tin foil for last 15 minutes to brown cheese. Can be assembled ahead of time.

Steps:

• In a large, high-sided skillet pan on high heat, heat the oil and then add the sausages until browned (3-5 minutes). Transfer sausage to a plate or bowl and set aside.
• Reduce heat to medium low and add the next three ingredients (onion-pepper flakes) and cook for 5-10 minutes or until onions soften.
• Stir in the oregano and tomatoes, breaking up the tomatoes, the basil and return the sausage to the pan. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
• Break the lasagna noodles in half, crosswise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes).
• Dollop the cream cheese over the sauce and swirl into the sauce, top with the mozzarella and continue to simmer, covered until cheese melts (2-5 minutes).
• Turn off heat and top with basil leaves, if desired.
• Let lasagna rest for 10 minutes before serving.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

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.