Move your lasagna from the oven to the skillet.
This lasagna is significantly faster to cook than the traditional kind that bakes in the oven, but if you close your eyes as you take a bite, you'll never be able to tell the difference. You get all the flavors and the texture contrast of the noodles and cheeses with much (much) less work ...and just one pan to clean!
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 4 to 6
INGREDIENTS
- 8 ounces lasagna noodles
- One 25-ounce jar marinara sauce
- 1 cup water
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh chopped basil for topping (optional)
METHOD
- Break the lasagna noodles into bite-size pieces. (Helping with this may be fun for the kids!)
- In a large skillet over medium-high heat, combine the marinara sauce and water and bring to a simmer.
- Add the noodles to the skillet and stir to coat. Cover, turn the heat to medium-low, and cook, stirring once or twice, for 15 to 20 minutes, or until the noodles are just soft. (They may stick a little in the middle of the pan so be sure to stir them.)
- Top with dollops of the ricotta and sprinkle with the mozzarella and Parmesan. Turn off the heat, cover, and let sit for 5 minutes to melt the cheese. Or place under a broiler on high heat for 3 to 5 minutes to melt the cheese and brown it slightly.
- Top the lasagna with fresh basil, if desired, before serving.
NOTES
- Use a marinara sauce that you love–it's the primary flavoring in this recipe.
- At the end of Step 3, you can also stir in 1 cup of cooked broccoli florets, cauliflower florets, or carrot rounds.
- You can make this with meat, if you like. Before starting Step 1, in a large skillet over medium-high heat, brown 1 pound of ground beef or ground sausage. Drain off any excess fat and continue as directed.
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