I made this recipe for dinner earlier this summer and realized I had never shared it here on the blog! It has been a staple on our menu for a couple of years now and definitely deserves a place here on the blog. It is perfect for the times when you are craving lasagna, but don’t want the mess or time that comes with traditional lasagna.
- First up is the sauce, you can use a jar of your favorite marinara instead of the spices and tomatoes. I’ve even used 3 cups of meat sauce I had in the freezer as a sub for the meat, spices, and sauce.
- For the pasta, you want to keep it about the same size as bowtie, I’ve used penne and rotini with good resuts.
I can’t talk about this recipe (or any lasagna recipe) without remembering the first time I made lasagna. It was 20ish years ago…and I swear I followed the recipe exactly. I served the lasagna to my family for dinner and it was salty. Not salty as in “oh this has lots of flavor and is slightly salty”. But SALTY as in we’re going to need a lot more water and maybe some bread to counteract it. lol They won’t let me forget it 🙂
Quick and Easy Skillet Lasagna
- large skillet with a lid
- 1 pound Italian sausage/ground beef
- 8 ounces bowtie pasta
- 2 cloves garlic - minced
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 cups water
- 28 ounces crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese - divided
- 1 cup ricotta cheese - divided
- In a large non-stick skillet, cook sausage, breaking up into small pieces, 5-6 minutes. Drain excess grease.
- Add garlic to the skillet with the meat and cook for 30 seconds, or until fragrant. Add basil, oregano, salt, pepper, and sugar. Stir until combined. Add tomatoes, water, and pasta, stirring after each addition. Cover, reduce the heat to medium-low, and simmer for 17-20 minutes (or until the pasta is tender), stirring occasionally so the pasta doesn’t stick.
- Stir in the parmesan cheese, ½ cup mozzarella, and ½ cup ricotta cheese. Let sit until the cheese is melted and the sauce has slightly thickened.
- Top with remaining ½ cup mozzarella and dot with remaining 1/2 cup ricotta. Serve.
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