I have never been a huge lasagna maker. This is most likely because I don’t really like to eat lasagna all that much. Weird. I mean, I love all the things that go into lasagna, but assembled, I’m not a believer. I’m going to blame my mom for this one. Just because it’s always the mother’s fault, isn’t it? All this said, my husband is a lasagna guy. So to keep our marriage sound I throw the dude a bone every now and then. And my bone I mean lasagna. And by throw I actually mean place in front of him. So yeah, disregard my words. But don’t disregard this lasagna. For one, it’s made in a skillet, which makes it funner by association. And two, it doesn’t go in the oven, which is nice because I can make cookies at the same time! And THREE it’s made in one skillet, from start to finish. Kinda. Let’s discuss. First off I made a quick meat sauce in my 10″ cast iron skillet. I like to use both ground beef AND ground Italian sausage. Oh I’m crazy. And yes a 10 inch skillet is the best way to do this…unless you have a deep 9 incher… I transferred the meat sauce to a bowl and grab my no bake noodles. I hope my Italian Mother in Law is not reading this. Because if she is I totally didn’t use no bake noodles. But I really did. Anyhow it’s just a matter of layering here. PLEASE PLEASE don’t stress about amounts, and the layering process. It will all be fine, no matter how you do it, as long as you get it all in the pan. I generally work in thirds. The only thing to remember is to start and end with sauce. That’s it. Oh and top with cheese….because cheese. My skillet doesn’t have a lid that fits, so I always cover my skillet tightly with foil and let it simmer away for 20-25 minutes. If you have a skillet with a lid, you’re one step ahead of the game! This is how it will look when it’s baked… And the trick with lasagna is to let it sit for a good 15 minutes before slicing. All the flavors set up and it slices nicely. I mean, as nicely as lasagna slices… Hope you like it! It’s one of our favorites!
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