Testing Vintage Recipes in the Modern Kitchen

Skillet Lasagna

Skillet Lasagna

In our house, lasagna is a Christmas dinner dish. A feeding-hoards-of-people solution. But this recipe turns it into a tasty weeknight option. It eliminates all the typical time in the oven as you prep and cook everything on the stove.

It’s meatier than your average meat lasagna, using a pound of ground beef with less than a full box of pasta. I’ve realized most of the entrees in Grandma Betty’s tin are beef-based. She’s always been a meat-and-potatoes girl. Like, almost exclusively. She gets ribs every year on her birthday (and a lot of other days).

If you’re a master multitasker, you’ll love this one. I took the time to prepare all the parts before firing up the burners, but I’d recommend getting your boil and sauté on simultaneously.

Brown the ground beef and onion while the lasagna
noodles boil.

Ricotta, eggs, and herbs in a bowl

Meanwhile, mix ricotta, egg, salt, and pepper. I added
fresh basil and oregano in because we have loads of it
growing in our garden. When the noodles are done,
drain them and lay flat so they don’t get stuck together.
It also helps to give them a little splash of olive oil.

Mix half the jar of pasta sauce into the beef. You’ve
just made (very meaty) meat sauce. Remove it from
the skillet and prepare to assemble!

There’s not really a wrong way to do this. I started with
a base of 4 noodles, then ricotta, meat sauce, mozzarella.
Keep layering until you run out. I added a little extra sauce
from the jar on top and finished it with cheese. There’s
always room for more cheese.

skillet lasagna on stovetop

Last step! Put a lid on it and heat on medium-low for
about 10 minutes until everything is warm and melty.

It’s not going to win beauty queen, but I promise it has a
great personality.

__________

Skillet Lasagna

12 lasagna noodles
1 lb. ground beef
1 small onion (minced)
1 24-oz. jar pasta sauce
1 15-oz. tub of ricotta cheese
1 egg
1 tsp. salt
1 tsp. pepper
Chopped fresh basil/oregano or 1 Tbsp. dried Italian seasoning
4 oz. shredded mozzarella

Boil pasta per package instructions. Drain and lay flat when cooked.

Meanwhile, brown ground beef and onion in a 12″ skillet.

Stir half the jar of pasta sauce into the meat mixture. When heated through, dump everything from the skillet into a bowl and set aside.

Mix ricotta, egg, salt, pepper, and herbs in a separate bowl.

Begin layering all the components in the skillet, starting with noodles. I recommend this order:

4 noodles, 1/2 ricotta mix, 1/2 meat sauce, 1/3 mozzarella,
4 noodles, 1/2 ricotta mix, 1/2 meat sauce, 1/3 mozzarella,
4 noodles, remaining pasta sauce from jar, 1/3 mozzarella.

Cover skillet and heat on medium-low for up to 10 minutes until all cheese has melted.



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