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Skillet Lasagna

 Skillet Lasagna
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super one dish!
6-8 ServingsPrep: 25 min. Cook: 40 min. + standing


  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (24 ounces) spaghetti sauce with mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 lasagna noodles, cooked and rinsed
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • 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. skillet, spread 1/4 cup of the meat sauce. Top with three
  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 395 calories,

2 of 2

Skillet Lasagna (continued)

Nutritional Facts: 18 g fat (9 g saturated fat), 78 mg cholesterol, 842 mg sodium, 29 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.