This is a very quick and easy lasagna recipe that can feed a large crowd by doubling or tripling this recipe. I can’t stress enough how much I love cooking lasagna. I get excited just buying ingredients.
The best way to flavor the meat sauce is by cooking it for a long time. I think an hour is perfect because we still want this to be a quicker version of regular layered oven baked lasagna.
As long as the meat is tender and the sauce is nicely thickened I say its a win.
You can season it to your liking but I don’t go crazy seasoning lasagna with a bunch of exotic spices cause then it reminds me of chili.
Italian seasoning, lots of fresh garlic, fresh basil, onions, salt, and pepper really goes a long way here. Although, I wouldn’t be mad if you spice it up a bit with some extra cayenne or chili powder. Yum.
Rich in flavor and perfectly cooked skillet lasagna.
- Prep Time: 5 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour and 20 minutes
- 2 lb beef
- 1 lb lasagna noodles, broken in half
- 1/2 onion
- 3 garlic cloves
- 1 tbsp fresh basil
- 1/2 tbsp Italian seasoning
- 1 tsp red crushed pepper
- 28 ounces crushed tomatoes
- 1/2 cup red wine
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese
- 3 tbsp parmesan cheese
- Salt and pepper to taste
Brown the beef completely over medium-high heat in a large skillet.
Add the onions, garlic, red crushed pepper, Italian seasoning, wine, salt, and pepper.
Stir in the crushed tomatoes, a splash of water, and fresh basil.
Reduce the heat to low, cover, and cook for 1 hour.
Add the ricotta, fresh basil, mozzarella, and check for seasoning.
Stir in the cooked broken lasagna noodles.
Add fresh parmesan cheese and mozzarella on top.
Cover and cook for an additional 5 minutes or until the cheese completely melts.
Serve immediately and enjoy!
- Serving Size: 6 servings