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30-Minute Skillet Lasagna

December 16, 2021 · Speshyl · 4 Comments

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Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

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This 30-Minute Skillet Lasagna is the perfect one pot weeknight dinner when you’re craving bold flavors, but also want to get dinner on the table quickly. The noodles cook in the sauce, eliminating any extra pots and pans. This recipe has been adapted from CarnalDish.

Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

Skillet Lasagna is my favorite dinner to make when I’m just too tired to make anything else, or when I’m pressed for time. I’ve been enjoying playing around in the kitchen and figuring out how to make quicker meals. Elaborate meals are great & they drive my creativity, but I know that not everyone has hours on end to dedicate to cooking. You can make incredible meals with simple ingredients and a small window of time. This skillet lasagna is made in a 12 inch cast iron skillet & serves around 6-8 people.

Skillet Lasagna Ingredients

My favorite jarred pasta sauce is hands down Rao’s. The flavor is incredible and you don’t have to add anything to it to boost the flavor. This sauce is a little more expensive than other sauces, but I am consistently able to find large jars at a discounted price in wholesale clubs, such as BJ’s Wholesale Club. You can use your favorite jarred sauce, but I really recommend you try out this sauce if you can or if you’re interested.

  • 2 tablespoons olive oil
  • 1 yellow onion, small dice
  • 1 pound ground beef
  • 1 1/2 teaspoons kosher salt, diamond crystal
  • ground black pepper
  • 4 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  • 1 24 ounce jar of pasta sauce, Rao’s tomato basil sauce
  • 1 cup water
  • 7 lasagna noodle sheets, broken into 1-2 inch pieces
  • 1/2 cup parmesan cheese, grated
  • 7 ounces ricotta cheese
  • 2 tablespoons basil, chiffonade
  • 8 ounces mozzarella cheese, grated

Chiffonade herbs are a great cut to use for garnish. I stack the basil leaves on top of each other & roll the into a cigar shape, length wise. I run my knife through the length of the herbs in a slicing motion & I don’t lift my knife up from the cutting board. You should end up with shredded basil.

Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

How To Make 30-Minute Skillet Lasagna

  1. In a 12 -inch cast iron skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the diced onions until they become translucent, about 5 minutes. Add in the ground beef and kosher salt & ground black pepper. Break up and brown meat 80% of the way, then add sliced garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute, until garlic becomes fragrant.
  2. Add in balsamic vinegar and cook for two minutes. Add in Rao’s pasta sauce (or your favorite jarred pasta sauce if you can’t find Rao’s) & water. Stir.
  3. Place broken noodles into the sauce and submerge each noodle so they’re covered. Reduce flame to medium-low and cover with a lid. Cook until the noodles are al dente, about 20-25 minutes. Be sure to stir the noodles every few minutes so they won’t stick to the bottom.
  4. Mix the ricotta, parmesan, and 1 tablespoon of chiffonade basil together. Season with kosher salt & pepper.
  5. When the noodles are al dente, sprinkle half of the mozzarella cheese into the lasagna and mix it in. Spoon the ricotta mixture into little mounds all over the lasagna & sprinkle the rest of the mozzarella on top. Cover to melt the cheese. Uncover and place the skillet under the broiler for a few minutes to slightly brown the cheese. Enjoy!
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
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Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

30-Minute Skillet Lasagna


★★★★★

5 from 3 reviews

  • Author: Speshyl
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
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Description

This 30-Minute Skillet Lasagna is the perfect one pot weeknight dinner when you’re craving bold flavors, but also want to get dinner on the table quickly. The noodles cook in the sauce, eliminating any extra pots and pans. 


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, small dice
  • 1 pound ground beef
  • 1 1/2 teaspoons kosher salt, diamond crystal
  • ground black pepper
  • 4 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  • 1 24 ounce jar of pasta sauce, Rao’s tomato basil sauce
  • 1 cup water
  • 7 lasagna noodle sheets, broken into 1–2 inch pieces
  • 1/2 cup parmesan cheese, grated
  • 7 ounces ricotta cheese
  • 2 tablespoons basil, chiffonade
  • 8 ounces mozzarella cheese, grated

Instructions

  1. In a 12 -inch cast iron skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the diced onions until they become translucent, about 5 minutes. Add in the ground beef and kosher salt & ground black pepper. Break up and brown meat 80% of the way, then add sliced garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute, until garlic becomes fragrant.
  2. Add in balsamic vinegar and cook for two minutes. Add in Rao’s pasta sauce (or your favorite jarred pasta sauce if you can’t find Rao’s) & water. Stir.
  3. Place broken noodles into the sauce and try to submerge each noodle so they’re covered. Reduce flame to medium-low and cover with a lid. Cook until the noodles are al dente, about 20-25 minutes. Be sure to stir the noodles every few minutes so they won’t stick to the bottom.
  4. Mix the ricotta, parmesan, and 1 tablespoon of chiffonade basil together. Season with kosher salt & pepper.
  5. When the noodles are al dente, sprinkle half of the mozzarella cheese into the lasagna and mix it in. Spoon the ricotta mixture into little mounds all over the lasagna & sprinkle the rest of the mozzarella on top. Cover to melt the cheese. Uncover and place the skillet under the broiler for a few minutes to slightly brown the cheese. Enjoy!
  • Cook Time: 30 minutes

Keywords: lasagna, skillet lasagna

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Comments

  1. Donna says

    December 19, 2021 at 12:03 am

    Looks good, Speshyl! Adding it to my list. =:)…

    Reply
  2. Jazmin Chiarella says

    January 17, 2022 at 8:53 pm

    I LOOOOVE this recipe. I made this lasagna for my family and it was a total hit. Because I work all the time I don’t like to spend more than 30 minutes on a nice balanced meal and this was IT! I love that I had most of the ingredients too! Thank you for sharing such great recipes!
    -Jazmin C.

    ★★★★★

    Reply
  3. Laura says

    January 18, 2022 at 11:38 pm

    Amazing recipe! Made it last night with Rao’s sauce, ButcherBox ground beef, and Flatiron Pepper four pepper blend (quantity cut in half). Top notch in my book and will be a regular dish for me. Also be sure and use the aged balsamic if you can; perfection!

    ★★★★★

    Reply
  4. Courtney says

    April 26, 2022 at 10:11 pm

    This lasagna is sooo good! My new all time favorite! I’ve already made it on three separate occasions!

    ★★★★★

    Reply

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This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

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I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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The food at one Brazilian steakhouse was so delicious, I could cry. The steaks, lamb, pork, & chicken came around to us in an endless fashion & everything was so perfectly cooked! I actually tried a duck heart for the first time because I like to be adventurous, and it wasn’t bad at all! It tasted like chicken to me with a slightly different texture.

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Here’s what we ate:
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• Truffle Chopped Cheese
• Braised Oxtails
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• Drink: Nutcracker (& another that I forgot the name of)

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This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

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Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

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We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

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#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

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