Skillet Lasagna


I always underestimate how much work is involved in a lasagna, and the fact that Chrissy Teigen calls it a "simple skillet broken lasagna" and tries to make it sound like that somehow makes it easier to make, didn't help. I'd say this was worth the effort, although I wouldn't make it on the regular. 

Honestly, there's nothing stopping you from baking this in a pan like a traditional lasagna. Making it in a skillet didn't save any time, and if anything, was more annoying having to break the lasagna noodles to fit the skillet rather than just laying them down like you would for a regular lasagna. 

Andrew thought it was okay the first day, but then became really good reheated the day after. I actually thought it was good the first day and amazing reheated the day after. Let me know what you think!

Skillet Lasagna

(Recipe from Cravings: Hungry for More by Chrissy Teigen)

For the sauce:

  • 2 tbsp extra-virgin olive oil
  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 large onion, finely diced
  • 9 cloves of garlic, minced
  • 1/4 cup tomato paste
  • 2 28-oz cans crushed tomatoes
  • 1/2 cup shredded fresh basil
  • 1/4 tsp red pepper flakes
  • Kosher salt and freshly ground black pepper
For the lasagna:
  • 2 cups ricotta cheese (preferably whole milk)
  • 3 cups shredded mozzarella cheese
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup shredded fresh basil
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 package no-boil lasagna noodles (about 8-9 oz), broken into 2-inch pieces

  1. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the beef and pork and cook, breaking up the meat, until no longer pink, 5-6 minutes total. Transfer to a bowl. 
  2. Drain off and discard all but enough of the fat from the pot to stick to the bottom. Add the onion and cook until tender and translucent, 7-8 minutes total. 
  3. Add the garlic and cook 1 additional minute. Add the tomato paste and cook, stirring for 2 minutes. 
  4. Return the meat to the pot, along with the crushed tomatoes, basil, red pepper flakes, 1 tbsp salt, and 1 tsp black pepper. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 45 minutes. Season to taste with salt and pepper. 
  5. Preheat oven to 375 degrees F. 
  6. In a large bowl, combine the ricotta, mozzarella, Parm, basil, salt, and pepper. 
  7. Spoon 1 cup of the sauce into the bottom of a large 12-inch, deep (2-inch) oven-proof skillet. Add a layer of broken noodles to roughly cover the sauce. Add another layer of sauce, then a layer of dollops of the cheese mixture. Repeat layers of noodles, sauce, and cheese until the skillet is full (can press down on the noodle layers to compact everything). Top with a final layer of sauce and then dollops of cheese at the very top. 
  8. Put a rimmed baking sheet in the oven and put the skillet on top of it to prevent dripping. Bake for about 45 minutes, or until bubbling on top. 

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