Skillet Lasagna

Love Italian food? This quick recipe is sure to get your mouth watering! Here's the recipe:

Prep time:  10 minutes
Cook time: 30 minutes
6 servings

Skillet Lasagna - Freshman Fun Box


  • 1 lb. ground beef or Italian sausage (tastes great if you mix it)
  • 1/2 teaspoon salt
  • Fresh ground pepper to taste
  • 1 cup diced zucchini
  • 1 cup diced summer squash
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 1 25 oz. jar of marinara sauce
  • 1 14 oz. can of diced tomatoes
  • 1 cup of water
  • 10 curly-edged lasagna noodles each broken into 4 pieces
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded mozarella/provolone or Italian-blend cheese
  • 1/3 cup shaved or grated Parmesan cheese
  • 1/2 cup chopped fresh basil


  1. Coat a deep 12" skillet with non-stick cooking spray.
  2. Cook the ground beef, breaking it up with a spoon over medium-high heat until no pink remains. Drain off as much of the grease as you can and return the pan to the stove.
  3. Season the meat with salt and pepper. Add the chopped zucchini, summer squash, onion, and garlic.
  4. Continue to cook, stirring occasionally until the vegetables are tender when pierced with a fork (about 5 minutes).
  5. Combine the marinara sauce, diced tomatoes and water in a medium mixing bowl. Set aside.
  6. Add uncooked lasagna noodles to the pan to cover the meat, breaking each noodle into 4 pieces as you add them to the pan.
  7. Pour the tomato mixture evenly over the pasta, making sure the edges are covered. Bring to a good simmer then reduce heat to medium. Cover pan and simmer for 25 minutes.
  8. Remove cover and drop spoonfuls of the ricotta over the surface of the lasagna.
  9. Sprinkle with shredded mozzarella/provolone and Parmesan.
  10. Cover pan and cook for an additional 5 minutes.
  11. Sprinkle with basil and serve.