I love lasagna. Melty cheese, rich sauce, spices and meat all combine to make a perfect meal. Except, when you don’t have time to layer noodles and meat and cheese and bake it for over an hour and let it sit. Enter: one-pan skillet lasagna! All of your favorite lasagna ingredients and a fraction of the work.
Pair this with a caesar salad and garlic bread (and some red wine!) and you have a great weeknight meal or something lovely to feed guests.
Here’s what you need:
1/2 Pound Lasagna noodles (you can use any kind of pasta, just make sure they aren’t the oven ready noodles)
1/2 Pound ground chicken*
1/2 Chorizo sausage*
3-4 cups of marinara sauce
1/2 package of baby bella mushrooms, sliced
1/2 yellow onion, finely chopped
1 tsp of minced garlic
1 tsp of salt
1 tsp of Italian seasoning
1 cup of water
1 cup of ricotta cheese
1/3 cup of grated parmesan cheese
1/2 cup shredded mozzarella
Fresh basil for garnish
What you do:
Cook onions and mushrooms in olive oil in a Dutch oven, cast iron pan or deep skillet until cooked through about 5-7 minutes, add garlic for the final minute and stir.
Add meat and brown
Add tomato sauce, water, salt and spices and cook until warm
Break your lasagna noodles into small pieces (think, bite-sized) and add to the meat and sauce mixture. Cover and cook for 20-25 minutes checking every few minutes to make sure noodles are submerged in sauce.
When noodles are done cooking stir in cheese until combined, top with more mozzarella and fresh basil.
*My lasagna recipe calls for chorizo and ground chicken. You can use a half a pound of whatever kind of ground meat/sausage you prefer. The chorizo adds a really nice smoky flavor to this dish!