Description
This easy skillet lasagna recipe is everything you love about ooey-gooey, melty, cheesy homemade lasagna, made in half the time on the stovetop.
Ingredients
Scale
- 1 cup heavy cream or half and half
- 2 eggs, beaten
- 16 ounces Ricotta Cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon fresh black pepper
- 2 Tablespoon olive oil
- 3/4 pound lean ground beef
- 3/4 pound ground Italian Sausage
- 4 cloves garlic, minced
- 1 (28-ounce) can of crushed tomatoes
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 6–8 no-bake lasagna noodles
- 1 1/2 cups shredded mozzarella cheese
Instructions
- In a medium bowl, stir together heavy cream, beaten eggs, Ricotta Cheese, Parmesan cheese, and pepper. Set aside.
- Heat a 10-inch or 12-inch cast iron skillet over medium heat. Add olive oil to the pan and heat. Add in the ground beef and ground sausage and cook until the meat is no longer pink, about 5-7 minutes. Add in the garlic and continue cooking for 2 more minutes.
- Add the crushed tomatoes to the pan along with the basil, oregano, and crushed red pepper. Cook until heated through. Transfer this meat sauce into a bowl and set aside, leaving approximately 1 1/2 cups of sauce in the pan.
- Pour 1/3 of the Ricotta cheese mixture on top of the sauce in the pan. Top cheese mixture with 1/4 of the meat sauce mixture. Top this with 2 lasagna noodles, breaking an extra noodle to fit the pan as necessary.
- Repeat these steps 2 more times, ending with the last of the meat sauce.
- Top everything with grated mozzarella cheese.
- Cover your skillet with the lid or foil tightly and cook over low heat for 20-25 minutes until the mixture is bubbly, the cheese is melted, and the noodles are cooked.
- Allow lasagna to rest for 15-20 minutes before serving.
Notes
- Please don’t worry or stress about the assembly process. Just remember to start and finish with meat sauce and top with cheese. If one layer has more sauce than the others, it will be fine, I promise!
