Skillet Lasagna Recipe

4.5 5 7
Skillet Lasagna Recipe
Skillet Lasagna Recipe photo by Taste of Home
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Skillet Lasagna Recipe

Read Reviews
4.5 5 7
Publisher Photo
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 supper...in one dish!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min. + standing

Ingredients

  • 1-1/2 pounds lean ground beef
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 jar (30 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

Directions

In a Dutch oven, brown beef, onion and pepper. Drain fat, if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10-15 minutes. in a 10-in. skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Spread half the remaining sauce and half 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 10 minutes with cover ajar. Yield: 6-8 servings.
Originally published as Skillet Lasagna in Country Extra January 1991, p47

Nutritional Facts

1 piece: 395 calories, 18g fat (9g saturated fat), 78mg cholesterol, 842mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 31g protein.

  • 1-1/2 pounds lean ground beef
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 jar (30 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
  1. In a Dutch oven, brown beef, onion and pepper. Drain fat, if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10-15 minutes. in a 10-in. skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Spread half the remaining sauce and half 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 10 minutes with cover ajar. Yield: 6-8 servings.
Originally published as Skillet Lasagna in Country Extra January 1991, p47

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Reviews forSkillet Lasagna

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MY REVIEW
greatwithoutgluten User ID: 6330173 230484
Reviewed Jul. 31, 2015

"This was very good. I used fresh mushrooms instead of sauce with mushrooms. I will make this again. I will try adding ricotta to see how that tastes. Overall tasty and family enjoyed it!"

MY REVIEW
Joscy User ID: 2694585 9808
Reviewed Jan. 8, 2014

"Absolutely wonderful dish. Took kinda long to pull it all together, but worth time and effort."

MY REVIEW
tchostess User ID: 1143879 16012
Reviewed Oct. 17, 2013

"I BROWN THE GROUND beef THE DAY BEFORE & ALSO SIMMER THE SAUCE THE DAY BEFORE, THAT CUTS THE TIME DOWN SOME WHAT. GREAT RECIPE!"

MY REVIEW
jhunt User ID: 3145416 14723
Reviewed Sep. 29, 2011

"My family really enjoy this dish"

MY REVIEW
bereitbach User ID: 4958434 16010
Reviewed Sep. 2, 2010

"My family enjoyed this dish especially my 13-month-old son. The seasonings can easily be varied to suit your personal tastes. Of course, with cooking the lasagna noodles and cutting up the vegetables, this dish took me longer to make than 65 minutes. I will make it again, but probably not very often due to the amount of work and time it requires."

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