Friday, January 11, 2013

30 minute skillet lasagna

In my family, when we eat lasagna we always skip the ricotta and load up on bechamel sauce. Bechamel is a roux made with flour, milk and lots of butter. The thing about bechamel sauce, you have to constantly stir it for close to 30 minutes to get it right. So after living through 20-something years thinking I only liked lasagna with bechamel sauce, I was completely surprised when I couldn't stop eating my grandma's ricotta- filled lasagna a few years ago. Unfortunately, both my mom's and grandma's lasagna recipes take close to an hour just to bake. Whereas this recipe takes less than 30 minutes to make, start to finish...meaning I can make lasagna any night of the week! And for being such a quick dinner, it really has great flavor and can easily be reheated.

Skillet Beef Lasagna 
serves 4

1 (6.8 ounce) All Natural Jones Golden Beef Sausage Links
8 ounces lasagna noodles, broken into thirds
1 tbsp canola oil
1 onion, diced
3 garlic cloves, minced 
2 (14.5 oz) cans of Italian diced tomatoes, drained
4 ounces fresh mozzarella cheese, sliced
½ cup ricotta cheese
salt and pepper, to taste


Preheat oven to 400°F. 

Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. Cook lasagna noodles according to the package and set aside. Heat a large oven safe skillet (I used a cast iron skillet) over medium heat and add oil. Once oil is hot, add onion and cook until softened, about 6 minutes. Add garlic and cook for one more minute. Stir in diced tomatoes, sausage pieces and lasagna noodles until everything is evenly distributed. Top with sliced mozzarella and scoops of ricotta cheese. Bake for 15 minutes or until sauce begins to bubble and cheese has melted. 

Disclaimer: this recipe was developed by me for Jones Dairy Farm, all opinions are my own. 


  1. I grew up with a skillet lasagna that my dad always made, but he used elbow noodles instead. Ikind of like the use of regular noodles though.

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