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Skillet Lasagna Recipe

Skillet Lasagna

Food Network Kitchens

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on March 27, 2012

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    Fabulously tasty even with jarred sauce. Did I mention easy!

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  • on March 22, 2012

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    Wonderful!!! I added sweet italian sausage and used my favorite jarred sauce. So easy!!!!

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  • on February 20, 2012

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    Definitely a keeper. Used chunky marinara sauce instead of tomatoes. Soaked the pasta in warm water so there was no issue with burning the noodles. both were recommended in other reviews Was a little soupy but cooked a little longer. Great flavor and looking forward to leftovers for lunch. This one is going in my recipe box!

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  • on January 29, 2012

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    Really good!! Added leftover meatballs. Would definitely make it again.

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  • on January 02, 2012

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    This is incredible! I made it for my boyfriend and his parents the other night. It was such a hit! I think next time to make it easier I will use our favorite canned marinara sauce, but otherwise I wouldn't change a thing! I'd really like to try making a double batch in an electric griddle soon too.

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  • on December 29, 2011

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    My family and I love this recipe. Well worth the time it took to slice the vegetables. Very fresh taste ! I have two teenages with big appetites who wished the recipe made more servings. Needless to say, we didn't have any leftovers. Thank you for posting this recipe ! It will definitely become part of our regular menu plan.

    Diane
    Omaha, NE

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  • on December 15, 2011

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    Delicious, and easy! Particularly when you dumb it down, as I did! Used organic tomato basil jarred sauce and part-skim shredded mozzarella as replacements for the homemade sauce and cut mozzarella, respectively. Ribboned the zucchini and carrot (one medium zucchini and 2 carrots with the vegetable peeler. Used 8 lasagna sheets instead of 6, as I broke one up for each layer and plugged the holes, as it were, for the spaces that the two sheets did not cover. Did not bother to put the noodles in hot water prior to assembly, as some did, and turned out perfectly al dente. Using a sandwich bag as a makeshift pastry bag for the ricotta mixture also made life really easy. Definitely a do-over. Lots of flexibility with this recipe and will try multiple substitutions such as using artichoke hearts and gruyere next time.

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  • on August 12, 2011

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    I make Lasagna the good old fashioned way and it is delicious. However, there are just two of us and I was intrigued by this recipe, so I decided to try it tonight. I used my favorite sauce, Rao's, sliced two meatballs from my freezer and used fresh spinach, but not zucchini or carrots. I followed the recipe, spraying the pan with PAM. I hoped that it would not stick or be too watery. It was wonderful and did not stick and was not watery. I used the Ronzoni no boil noodles and wet them slightly. At the end of the cooking period I uncovered the pan and let it sit while I made garlic bread and salad. I will make this again and again and use my own sauce when I am not too lazy. This is a wonderful way to make a small portion of lasagna for 2-3 or 4 and is nice and moist. Loved it!

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  • on July 23, 2011

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    Who needs meat when this recipe is so fantastic. Incredibly easy and so tasty. Wow!!!

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  • on June 10, 2011

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    This is a fantastic dish. I have been making it weekly for a few months because I crave it! True what an earlier post said about it not really filling a 'large' skillet and needing more. I make my own sauce ahead of time and freeze in batches which makes prep very easy for this (Giada's marinara is amazing. Also, the more veggies the better, I also add mushrooms, red bell pepper and extra zucchini and carrot. This is an easy, healthy, filling, vegetarian option that my six year old loves.

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Nutrition Facts

Calories
564
 
Fat
35 g
 
Saturated Fat
14 g
 
Cholesterol
108 mg
 
Sodium
924 mg
 
Carbohydrate
38 g
 
Fiber
4 g
 
Protein
24 g
 
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