Skillet Lasagna
Tuesday, May 18th, 2010Yummy, quick fix for the cool evenings we have been having in the Midwest.
Skillet Lasagna
- Ingredients
-
- 1 1/4 cups ricotta cheese or cottage cheese (I used low-fat cottage cheese)
- 1/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- 1 pound lean ground beef
- 1 medium zucchini, diced (about 1 cup)
- 1 (26-ounce) jar pasta sauce
- 6 oven-ready (no boil) lasagna noodles
- Instructions
-
- In a medium bowl, mix together the ricotta or cottage cheese, water, salt, basil, oregano, pepper Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.
- Brown the beef in a large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low.
- Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the cheese mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.
- Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed. Makes about 6 servings.
- A little garlic bread and salad on the side and you have all you need for a delicious meal on a budget too.




I’d like to take credit for this yummy dish, but honestly it is my mother-in-law’s recipe with a few minor tweaks to make it my own. But she is the one who came up with the novelty of serving this dish in real sea shells. Yes, you can put them in the oven, the microwave, the dishwasher. I’ve seen these shells at craft stores before.

























