The Easiest Lasagna Pan Recipe

Do you love lasagna but hate how long it takes to make it? try my lasagna Pan Recipe! This is a short recipe that has all that delicious flavor that is slow-cooked but prepared in less than half the time of my classic lasagna recipe. Whether you’re making it on a busy weeknight or part of a lovely Sunday dinner, you’ll love this recipe. Highly recommend serving this with some garlic bread and salad!

lasagna Pan Recipe

Lasagna pan recipe | Quick weekend meal!

Today I am sharing with you a delicious dinner idea from Skillet Lasagna. While I love lasagna, I don’t always have the time to make it. So I made a fake lasagna that has all the delicious flavors you get in a typical lasagna recipe but with less time!

This makes a great weekday family meal because it comes together quickly and you can usually add whatever vegetables you have on hand without anyone noticing. I added zucchini because that’s what came in handy, but feel free to add whatever you like. I’ve done this before with shredded carrots and baby broccoli florets. (My kids also happen to love broccoli, so I didn’t have to worry about hiding this.)

lasagna Pan Recipe

Lasagna Pan Recipe main components

Fast and healthy? This dinner is a win-win situation! Here’s everything you need for Skillet Lasagna:

  • short macaroni – I used this cute little lasagna-style pasta (called Mafalda) but Campanelle is a great alternative if you want that lasagna look.
  • ghee – This is an optional ingredient but helps make the sauce creamy and decadent.
  • Ricotta + Mozzarella Cheese – Two types of cheese for maximum flavour.
  • parsley – Use as an appetizer!

The sauce of lasagna Pan Recipe

  • minced meat – I used a mix of 93/7. But you can also substitute this with ground turkey if you’re trying to eat a little healthier.
  • Onion + garlic – Two flavor filling ingredients.
  • zucchini – I sneaked some shredded zucchini into the sauce (don’t tell my kids!). If you need more ideas on how to get your kids to eat vegetables, check out the corresponding section below!
  • marinara sauce – My favorite brand is Rao Marinara Sauce, but you can use any brand you like.
  • Bay Leaf, Basil + Oregano Three herbs to take this sauce to the next level.
  • salt + pepper – And don’t forget to season as you go!

Can you replace cottage cheese with ricotta cheese?

Yes, you certainly can! Some people don’t like the flavor or texture of ricotta cheese in lasagna (or pan lasagna), so cottage cheese is a great alternative. Substitute cottage cheese 1:1. The recipe calls for ½ cup of ricotta cheese, so you can substitute ½ cup of cottage cheese.

Near the lasagna pan

How to make lasagna pan recipe

For full details on how Skillet Lasagna works, see the recipe card below 🙂

1. Cooking pasta

Bring a large pot of water to a boil. Salt the water and stir into the pasta. Cook pasta according to package directions.

2. Make the sauce

While pasta is cooking, heat a very large skillet over medium to high heat. Break the meat into the hot skillet and cook until brown. Stir onions, garlic and zucchini. Fry until the onions are soft.

Add pasta sauce, water and spices. Cook over low heat until pasta is tender.

3. Mix pasta with cheese

Once the pasta is cooked, drain and immediately return it to the cooking pot.

Add the butter, ricotta, and mozzarella until well combined and the cheese beginning to melt.

4. Make the lasagna pan!

Remove the bay leaf from the pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything well. Add more cheese if desired and serve hot with a little fresh parsley.

Take the pasta out of the pan

Add extra vegetables

I like adding vegetables to recipes that include tomato sauce because they tend to color this deep red and go undetected if they’re cut small enough.

Choose vegetables that can melt in the sauce as it cooks and you might even surprise yourself with how many vegetables you can eat at Skillet Lasagna. Here are some ideas:

  • Mushrooms – cut them small and they will look like minced meat after they are cooked
  • Zucchini or yellow squash – grate and squeeze before adding
  • Carrots – grate those! Carrots add a wonderful sweet flavor.
  • Cauliflower – Texture may be noticeable in this, so I suggest adding mashed cauliflower.
  • Paprika – Red peppers are easier to mask, but green peppers work, too (and I love the flavor of green peppers in all kinds of pasta sauces).
  • Spinach – While spinach is a wonderful, mostly tasteless vegetable, it is green. I cut it small and hope for the best.

Storing a lasagna pan recipe | Freezing directions

After this recipe is fully prepared, transfer leftovers to an airtight container and in the refrigerator for up to 5 days.

To freeze, transfer fully cooked recipe to airtight containers and freeze for up to 3 months. To reheat, simply microwave until hot and cheese is melted.

Lasagna pan on a white plate

More lasagna recipes you should try!

This recipe makes a lot of food – at least 6-8 servings – so be sure to use a large skillet! I think this would be a great Sunday meal. We Brennans get together with the family on a Sunday afternoon and this is the kind of food we all love. Do you get together on Sundays with your family too or just us?

Either way, enjoy your day! Happy cooking! 🙂

Remove the lasagna from the pan

Lasagna Pan recipe

Skillet Lasagna is a quick recipe that saves time while preparing a super delicious family dinner! Perfect for sneaking into all kinds of vegetables.

Instructions

  1. Bring a large pot of water to a boil. Salt the water and stir into the pasta.

  2. While pasta is cooking, heat a very large skillet over medium to high heat. Break the meat into the hot skillet and cook until brown. Stir onions, garlic and zucchini. Saute for 5-6 minutes or until onions are softened.

  3. Add pasta sauce, water and spices. Cook over low heat until pasta is tender.

  4. Cook pasta until done (according to Dent’s package directions). Drain the pasta and immediately return it to the cooking pot.

  5. Add the butter, ricotta, and mozzarella until well combined and the cheese begins to melt. Remove the bay leaf from the pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything well. Add more cheese if desired and serve hot with a little fresh parsley.

Nutrition facts:

Calories: 715Calories | Carbohydrates: 67g | protein: 35g | Fat: 33g | Saturated fat: 16g | Cholesterol: 108mg | sodium: 954mg | Potassium: 921mg | the basic: 5g | sugar: 9g | Vitamin A: 1075IU | Vitamin C: 15.9mg | Calcium: 295mg | iron: 4.2mg

Check Also

Delicious Venetian Peas and Rice Recipe

Hai, welcome to Cooktophia. Time for spring Venetian Peas and Rice Recipe or as close …

Leave a Reply

Your email address will not be published. Required fields are marked *