Skillet Lasagna

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I made a few changes to the recipe, I had left over sauce and meatballs so I used that sauce and sliced the meatballs and layed them in. I also did not add any olive oil and added frozen spinach. It was so easy and tasted great, I will definately be making it again.

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Yes - it is shorter than my usual Lasagana that takes over 4 hours. However, I added a little less oil - also used canola oil. My family does not like the taste of Olive Oil. I also added a pound of ground beef that had onions sauted in it. For the spinach - I used a package of thawed, frozen chopped spinach. It was easier that the fresh spinach. Glad that I read the other reviews - about "No Bake" and "No Boil" noodles being the same thing.

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Excellent recipe. I followed the recipe exactly as mentioned except that I added some crushed red pepper. The tomato sauce was very tasty. Family loved it.

Anupama

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I thought this a really simple and easy meal to make that is really good! I sent it to all my friends.

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4 and not 5 stars because the recipe called for too much oil. Made the lasagna too wet, but other than that, delicious. I didn't puree the tomato (too many steps but reduced the sauce instead. Please, Food Network, provide more skillet recipes. I don't have an oven and want to make "baked" dishes like this one: casseroles, shepherds pie, pot pies, etc. Cakes even?

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I forgot to read the reviews again before making the dish so when we couldn't find "no bake" lasagna noodles, we ended up picking the wrong kind. Apparently, as said below, "no bake" and "no boil" are the same thing. EVEN with the wrong noodles, other than slightly firmer noodles than what I would usually make, this is a delicious, easy lasagna. The fresh flavors are amazing and definitely up to restaurant standards. Also, the sauce is so easy and so tasty...you can definitely use the sauce recipe on anything else. I personally disagree with the other reviewers about there not being enough sauce. I love sauce, but I feel if there was more sauce in this, it would overpower the other fresh vegetable and ingredient flavor that, trust me, you want to taste. My husband was practically licking the skillet. I can only imagine what the leftovers are going to taste like tomorrow after sitting in the refrigerator for a day, soaking in more yumminess.

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I just made this lasagna for the third time in two weeks. I've served it to friends and family and everyone LOVES it. The changes I make are: add a chopped onion, a few mushrooms and a can of diced tomatoes to the sauce as written (the first time I made the sauce there was just barely enough add cooked chicken sausage after the spinach layers; and blanche the spinach before using it. It takes at least an hour to prep, and about 45 minutes to cook, but my other recipe takes about 4 hours, so this is considered a short-cut in my book. It does have a lot of liquid to it, so I cook it for 30 minutes covered, then 15 uncovered. It also reheats perfectly. A winner in my house!!

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It took me longer to put together than stated in the recipe, however, it was worth it. I added fresh mushrooms and italian sausage along with one small can of tomatoe sauce to the homemade sauce. The leftovers disappeared the following day so it must have been a hit with the family. Leftovers don't usually disappear around here.

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i'm a cooking newbie after moving out on my own for the first time, and this was probably the 5 dish that i have achieved on my own and proud!

total time including prep and cooking was about 2 hrs. prep took me a bit (probably cause im slow but i have no idea how that can only take 15 min and the cook time was almost an hr .

i did a few changes and will probably do a few more the 2nd time around. I used a really big skillet and used 4 sheets of lasagna on the first layer, 3 on the 2nd and 2 on the top (i'm assuming the longer cook time was because i practically doubled the recipe . i used 1 lb of mozzarella since the bf, roommate and i all love cheese. and i used 1 package of the foster farms ground turkey.

other changes i will probably make the 2nd time around will be to add more zucchini, spinach, ricotta cheese and sauce. other than that the flavors were wonderful! best first time making lasagna ever.. and the 2nd day around it tastes even better!. =

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I saw this recipe, read the reviews, bought the ingredients, gave my husband the printout of recipe and he cooked with the exact amounts and exact instructions in the recipe. At first, it seemed that, towards end, there was too much watery liquid and some of the lasagna noodles got burned at bottom of skillet as he tried to reduce the liquid.

BUT -- it was absolutely great! Some reviews say to add sausage, meat, etc.

I would say: go with this recipe exactly as is -- maybe take the lid off towards the end and maybe, as final 'coup de grace', add a little more fresh chopped tomato and basil prior to serving.

GREAT - a keeper. Also, the in-tact vegetables (ribbons of zucchini and carrot are slightly crunchy and certainly NOT to be hidden.

This dish actually looks very elegant on a white plate and I wouldn't hesitate to serve to guests at a dinner party -- with some bread and salad. So glad I found this recipe.

BTW: About the lasagna noodles: the recipe is a little confusing. We live in NYC and have a shop nearby (the famous Raffetto's on Houston Street that sells fresh pasta and we went there with the recipe. They also weren't sure about what '6 sheets' of pasta meant and we finally decided that it must be 6 lasagna strips. They were doubtful about the success of this recipe and I am supposed to report back to them next time I go there (which will be soon.

Report will be: FABULOUS!