Description
This skillet lasagna recipe (Blistered Tomato and Ricotta Dollops) is a cherished weeknight staple, offering a comforting, cheesy meal with maximum flavor and minimal effort, perfect for busy families.
Ingredients
Scale
- 6–8 no-boil or regular lasagna noodles (broken into 2–3 inch pieces)
- 24–32 oz (approx. 700-900g) marinara sauce
- 15 oz (425g) whole milk ricotta cheese
- 2 cups (225g) shredded part-skim mozzarella cheese, plus extra for topping
- 0.5 cup (50g) grated Parmesan cheese
- 1 pint (approx. 340g) cherry or grape tomatoes, halved
- 0.25 cup (approx. 10g) fresh basil leaves, chopped
- 1 tablespoon (15ml) extra virgin olive oil
- 4–5 cloves (about 1 tablespoon or 15g) garlic, minced
- 1 small (about 100g) diced yellow onion
- 1 lb (450g) lean ground beef or turkey (optional)
Instructions
- Prepare Skillet: Heat olive oil in a large 10-inch or 12-inch oven-safe skillet over medium heat. Sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. If using, brown ground meat, breaking it up with a spoon, until no pink remains, then drain any excess fat. Stir in the marinara sauce, ensuring everything is well combined and heated through.
- Layer Ingredients: Break lasagna noodles into manageable 2-3 inch pieces. In your skillet, create alternating layers: start with a thin layer of sauce, then scatter broken noodles, dollops of ricotta, and a sprinkle of mozzarella. Repeat these layers until all ingredients are used, ensuring the noodles are mostly submerged in sauce so they can cook properly.
- Cook Lasagna: Cover the skillet tightly with a lid and simmer on medium-low heat. Cook for 20-25 minutes, or until the noodles are tender when pierced with a fork and the sauce has thickened. Stir in the halved cherry tomatoes during the last 5 minutes of cooking; they should soften and begin to blister slightly.
- Finish and Serve: Remove the lid. Dollop any remaining ricotta over the top, then sprinkle generously with the remaining mozzarella and grated Parmesan cheese. Briefly broil in the oven (if your skillet is oven-safe) for 2-3 minutes, watching carefully, until the cheese is bubbly and golden brown. (If your skillet isn’t oven-safe, cover it on the stovetop for a few minutes to steam-melt the cheese.) Garnish generously with fresh basil leaves.
Notes
Consider adding a layer of fresh spinach or thinly sliced zucchini ribbons with the noodles for a healthier twist. If the sauce looks too dry during cooking, splash in 1-2 tablespoons of water or broth and continue simmering covered until tender. Fresh mozzarella can be used for a superior melt. Whole milk ricotta yields a richer texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 280g)
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: skillet lasagna, easy dinner, weeknight meal, family favorite, cheesy, comfort food, no-boil noodles, ground meat, ricotta, cherry tomatoes