Three-Cheese Skillet Lasagna

Three-Cheese Skillet Lasagna has all the flavor of classic lasagna, but is made in just one skillet. Easily made gluten-free, too!

Hallelujah – the heat wave has finally broken!

After too many days of 90+ degree weather in a row, it was finally cool enough earlier this week to open some windows and let the cool breeze sweep through. Even slept with the bedroom windows open.

Booyah!

The whole day kind of felt like fall, which I’m kind of ashamed to admit I got a teensy bit excited for. Last winter was so dang long that it feels blasphemous to say that, but the truth is I was happy as a lark sitting outside on a work break wrapped in a fleece, waiting for one of the ever-elusive koi fish in our backyard pond to make an appearance. We haven’t seen one since the day we moved in, thus Ben thinks they’ve all be eaten by blue herons. I don’t think Iowa has blue herons. Well, maybe we do, but in our backyard? I’m not convinced.

Anyway, the cooler weather was also a perfect excuse to try out a recipe I’ve had in the back of my mind for awhile – Three-Cheese Skillet Lasagna! 

30 minutes, 3 cheeses, 1 skillet = bliss. Honestly, cool weather, hot weather, this recipe is awesome for enjoying the flavor of lasagna on the fly. It’s super quick and easy.

Lasagna is one of my favorite comfort food meals but, let’s be honest, it’s kind of a pan in the butt to make. Cook this layer, mix that layer, layer all the layers, then bake forever. The final product’s worth it, for sure, but there’s an easier way to get the flavor, without all the fuss. Throw all the ingredients together into one skillet, simmer, then presto – lasagna!

My favorite is the dollops of  hot and melty ricotta cheese on top, which get swooped up into every single bite. SO YUM!!

Start by browning 1lb lean ground beef with 1 large chopped shallot (or 1 small onion) 3 garlic cloves, salt and pepper in a very, very large, oven-proof skillet – I used a 12″ skillet. Drain if necessary, then return to the skillet.

Next add 24oz of your favorite marinara sauce (team Ginos!) 2 cups water, and 1 teaspoon Italian Seasoning then bring to a boil. FYI – marinara sauces come in a few different jar sizes ranging from 24-26oz, but whatever you have on hand. The extra 2oz is just fine.

Next stir in 8oz gluten-free or regular rotini, or other short cut pasta. I used rotini because it felt old school. Mafalda, baby lasagna noodles, would be fun too!

Place a lid on top then simmer the pasta for 8-10 minutes, stirring occasionally, or until it’s just under al dente. You still want the pasta to have a bite in the center as the heat from the skillet will continue cooking it. Remove the skillet from the heat then stir in 1/4 cup each ricotta and shredded mozarella cheese, aka cheese one and two of three!

By the way, you could use low-fat ricotta and mozzarella cheeses, but the full-fat versions are just so dang delicious in here. Like, ridiculously delish. Smooth, creamy, decadent.

Anywho! Dollop 3/4 cup ricotta cheese on top of the skillet followed by 1/2 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese (the third cheese!)

Pop the skillet under the broiler for 3-4 minutes, or until the mozarella and parmesan are golden brown, and the ricotta cheese is hot and creamy.

Scoop onto plates then enjoy!

This lasagna makes a TON, but at the same time it’s a two-plate recipe. As in, you’ll be back for seconds. The hot ricotta, cozy noodles and sauce, and gooey mozzarella are irresistible. Enjoy, guys! #commanecessary