8ounces uncooked lasagna noodlesbroken into small pieces (about 9 noodles)
1cupricotta cheese
2cupsshredded mozzarella cheese
¼cupfreshly grated parmesan cheese
Fresh basil or parsley for garnish
Instructions
In a large deep skillet that can be fitted with a lid, heat the oil over medium-high heat. Once heated add in the sausage and ground beef. Saute the meat until it is nearly cooked, breaking it up as it cooks into small pieces.
Add in the diced onion, garlic, Italian seasoning, and crushed red pepper flakes, and continue to cook, stirring often, until the meat is no longer pink and the onion starts to soften.
Once the meat has browned and the onion has softened, drain off excess grease if needed or desired.
Return the skillet to the heat and add marinara sauce, water, a pinch of salt, a pinch of pepper, and the noodles to the skillet.
Bring the mixture to a boil over medium-high heat, stirring often. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes or until the noodles are tender, removing the lid and stirring every 5 minutes or so. If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
Once the noodles are tender turn off the heat. Dollop the ricotta cheese on top of the pasta mixture.
Sprinkle with mozzarella and parmesan cheese and return the lid to the skillet. Let the skillet sit for 2-5 minutes, or until the cheese has melted.
Serve with additional parmesan if desired and chopped basil and/or parsley.
Video
Notes
Type of Meat: Feel free to use any combination of lean ground meat (such as beef, chicken, or turkey) and ground Italian sausage (pork, chicken, turkey, etc). You can also opt to omit the meat entirely for a Meatless Skillet Lasagna.Cottage Cheese in Place of Ricotta Cheese: First strain the cottage cheese using a fine mesh strainer or cheesecloth for a couple of hours to remove excess liquid which can water down the skillet lasagna.Adjusting the Spice Level: The crushed red pepper flakes add a bit of kick to the lasagna skillet. Feel free to increase, decrease, or omit the red pepper flakes according to your tolerance for spice.Storage: Transfer the slightly cooled leftovers to an airtight container and store them in the refrigerator for up to 3 days. Alternatively, place the leftovers in an airtight, freezer-safe container and store them in the freezer for up to 1 month. To reheat, defrost in the refrigerator if needed, place the leftovers in a heat-safe dish, cover with a damp paper towel, and heat in the microwave in 30-second intervals until warmed through.