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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
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 piece equals 478 calories, 20 g fat (8 g saturated fat), 128 mg cholesterol, 1,552 mg sodium, 43 g carbohydrate, 4 g fiber, 31 g protein.
Originally published as Skillet Lasagna in Simple & Delicious February/March 2011, p10
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 09, 2013 by Debity
So easy...so good! I left out the soup and added more spag sauce and cheese. What cook doesn't tweak a recipe. Better than the baked lasagna that I have made for years!
Reviewed on Sep. 28, 2012 by vnquilt
This was really good. I was a little leery about the onion soup but believe me, this was good and I will definitely make again!
Reviewed on Sep. 11, 2012 by cooks46
This is really, really good. What bothers me is when someone complains about a recipe when they haven't read it carefully. If kramer2111 had done this, 14 oz jars of sauce would have been used, not 24 oz. No wonder they had 'soup'. Tsk, tsk.
Reviewed on Sep. 11, 2012 by kramer2111
I followed the instructions exactly, but only used 1 of the 24 oz jars of spaghetti sauce. It was a sloppy mess! I had to serve it in bowls and it didn't resemble the picture at all. I took a lot of teasing about serving lasagna soup. The flavor was OK, but I won't make this again.
Reviewed on Aug. 26, 2012 by obsessedwithfood
I've made baked lasagna. I've made crockpot lasagna. And, now I can say I've made skillet lasagna. This was very easy and very good. Will definitely make this again. Seemed a little soupy at first but got better as it cooled down more. Good "as is" but next time I might add a little more cottage cheese and mozzarella.
Reviewed on Aug. 26, 2012 by amwill
Sounds good, but in looking for the ingredients I can't find and spaghetti sauce in a 14 ounce container. Could find a 14 ounce container of Pizza sauce. Anybody else have that problem or advice on where they found theirs. Also of course nobody sells a 28 oz. container either, that I found anyway.
Reviewed on Aug. 20, 2012 by Crisco1
For AnnPatrice - according to the BonAppetit website: A large skillet is 12 to 14 inches in diameter; a medium skillet is about 10 inches and a small skillet is 7 or 8 inches across. Hope this helps!
Reviewed on Aug. 14, 2012 by marlenestiffler@juno.com
I never made a skilliet lasagna before, nor used the no cook noodles, but this turned out wonderful. My store had no Cream of Onion soup so I used Cream of Mushroom and added some onion powder. Venison was my meat. Sooo good.
Reviewed on Aug. 09, 2012 by JEANE333
(For AnnPatrice - A skillet is a fry pan so a large skillet is a large fry pan.) This is an excellent recipe. Thanks
Excellent recipe. Thanks
Reviewed on Aug. 09, 2012 by AnnPatrice
What is a large skillet? I always wish a size would be given for the cooking utensil.
Reviewed on Feb. 14, 2012 by toyawren
Best lasagna I had! I was a little worried at 1st for the cream of onion soup, but it was sooo good and creamy!!!
Reviewed on Feb. 02, 2012 by Dazygirl
Very good. Family likes it. The second time I made it in a square electric frying pan so I did not have to break the pasta. It also cooked more evenly.
Reviewed on Jan. 16, 2012 by Amy the Midwife
I used gluten-free spiral pasta and parmesan instead of the Colby-Monterey. Definitely will make again.
Reviewed on Oct. 25, 2011 by tonia1956
we love this recipe!i make it once if not twice a month
Reviewed on Jul. 02, 2011 by micheleclow
My family thought this was great and I just realized I forgot to add the cheese. It was also easy for me to make, perfect for the summer when I won't use my oven. I substituted italian sausage for the ground beef. It was a little watery so I let it cook another 15 min. with the lid off. I will definately make this again.
Reviewed on Jun. 24, 2011 by norasmomma
I love lasagna, this was simple and good for an easy dinner. I substituted cream of mushroom soup, for the onion because it's what I had on hand. It wasn't soupy, in fact mine burnt a tad. Not enough to ruin it, I just should have kept a better eye on it-my bad. My family, including 2 young children all enjoyed it.
Reviewed on May. 17, 2011 by jdolnick
If this the BEST skillet lasagna the staff ever tasted, the bar is kind of low for this category. It tasted OK, not exceptional. The consistency was soupy and wouldn't cut neatly like the picture.
Reviewed on Apr. 10, 2011 by sscruggs819
Very good, quick and easy. Will definately be making again
Reviewed on Mar. 28, 2011 by jessica_d_peters@hotmail.com
Very tasty! My family loved it!
Reviewed on Mar. 08, 2011 by Ender2006
I used 3 cloves garlic and substituted a handful of chopped basil for the flavored tomatoes. Used sargento italian cheese blend for the 1cup of cheeses listed. Overall flavor was delicious and cooking was quick and easy. Will definitely make again!
Reviewed on Mar. 06, 2011 by sydonia
We used ground turkey rather than ground beef, and it was incredible!! Everyone loved it and we will definitely make it again.
Reviewed on Mar. 04, 2011 by lyndasue45
Very very good. Even my picky kids liked it and they told me to save the recipe. Only thing i changed was the cottage cheese. We don't like it and i just add provolone cheese in one of the layers. Taste great.
Reviewed on Mar. 01, 2011 by justmbeth
Excellent weekday version on lasagna. Will do again. Have to plan in advance, though, because I don't keep several of those ingredients on hand. This made enough for 2 meals for our family of 4.
Reviewed on Feb. 20, 2011 by toddr311
My husband loves lasagna, so I tried this for a quicker way around making it. We all loved it!! He liked it better than the baked lasagna.
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