Skillet Lasagna

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Truly easy, and yet deliciously satisfying (without feeling too heavy -- even in that the recipe contains no meat. I've prepared this a few times, already!

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I hesitate to share how I adjusted the recipe but I love it so much, I must! I never tried the original recipe so I don't know what I am missing but instead of making the sauce, I used 1 jar of Rao's Marinara sauce. It is pricey but worth every penny!! To prevent burning, I soak the no boil noodles in a bowl of hot water covered in plastic wrap while I prepare the other ingredients. I also layer two layers of parchment paper in the bottom of the pan (a little olive oil keeps them in place. Assemble the layers and cover. Once I give it an initial 3-4 min. blast of med-high heat I turn it down as low as possible for approx. 20 minutes.... I'm not a great cook but this is one of those recipes I will be cooking for years!!! My teenage boys stay home for this one!
I tried this in the oven and it was disappointing... love the skillet idea!!

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I have acid reflux and the preparation of the sauce in this manner does not upset it. This recipe allows you to add other ingredients as you wish (I have tried it with and without extra veggies as well as with extra meat and sausage and cheeses. It is such a simple and fast meal...And it is so appetizing it just cant be beat.

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Loved it! Second day leftovers were even better!
I read the reviews before making and a couple of tips really helped.
I used 2 lbs tomatoes and it was a perfect amount of sauce.
i added a little bit of oil back into the pan before layering and I put the cheese mixture into a ziploc back and piped it out over the spinach.
Other than that, I followed recipe exactly. It did not burn at all. It cooked perfectly on simmer for 25min.
Next time I may try cutting the carrot and zuchinni with the slicing blade on the food processor. Then use the processor to puree the sauce later.

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Total time was about 2 hours. First, 1 hour 15 mins prep including cooking ground turkey. Second, I saw everyone agree it burned on the bottom so I after I took the tomatoe sauce out of the pan, I put some olive oil back in to just coat the bottom - maybe 1/16 cup. And after assembled I baked it at 375 for about 37 minutes. One reviewer said it didn't burn in the oven and it didn't. I baked it with not cover or foil.

It was perfect!

My changes:
No carrot, didn't have one. No fresh basil, store was out, I used about 1.5 tablespoons of dried. I added 1 lb of ground turkey that I browned in olive oil before starting. Next time I will use 1.5 lbs. I increased the Mozeralla cheese to 8 oz. I used beefsteak tomatoes. I also thought to break the NoBoil sheets up to make solid sheets, because I wanted the noodle layer to be solid. It worked well.

My big secret? I couldn't get the ricotta mixture to lay evenly over the spinach, it kept plopping and making little isolated mounds. So I piped it! For the second layer I put it in a ziploc bag and cut the corner off (tiny. Then I was able to squeeze out nice even circles of the ricotta on top of the spinach.

Would be nice to have more sauce, I had to skimp on spooning sauce over the layers and in the bottom of the pan. Next time I will try 5 tomatoes. Next time I will make it in a 3 qt casserole pan so I can make it much bigger and bake it again.

I feel really confident with the recipes here once I read the reviews. I hope I helped someone!

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At first I was hesitant to use the tomatoes because it seemed time consuming. The end result was worth the wait. The bottom of my pan burned too but it didn't affect the overall flavor. I would assemble this again but do it the night before then throw it in the oven. Its easier to prevent the burning. I would add meat so its a more filling meal for us.

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The bottom burned and it was hard to get out of the pan. Bottom layer was inedible. I followed the recipe -- but I think it needs more tomato sauce on the bottom and make sure you simmer over a low heat or that bottom noodle with get burned.

If you soak the no boil noodles in hot tap water for a 10 minutes before making a regular lasagna, you can cook it fairly quickly -- like 1/2 an hour -- which is about what this took. Skip this skillet recipe.

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This recipe is super great. Yes, please create more 1 skillet dinners. It was easy, delicious, and fun. I was so afraid to taste the no bake lasagna but my oh my. It was cooked correctly and the taste was fabulous. A new staple in my house thank you again foodnetwork kitchens.

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My goodness what an easy recipe and soooo delicious. I didn't even follow the recipe exactly ,,,, don't recall what minor changes I made ( as I'm a forgetful cook but man oh man , we loved it. I always read the reviews and really appreciate the suggestions! Next time I'll add alittle sausage and see how it turns out.

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I made this recipe as listed, save for adding a little crushed red pepper to the sauce. It was a very tasty alternative to traditional lasagna, although I still prefer a good meat and tomato sauce lasagna over this. I was skeptical about the no-boil noodles, but they tasted fine. The fresh basil was a nice addition! Will make again.