One-Pan Deconstructed Lasagna Skillet | Warm, saucy, cheesy lasagna, without all that pesky layering and baking.
Happy Halloween everyone! What did you dress up as this year?
I’ve been really excited about Halloween this year, because this is the first year of my entire life that I will actually have trick-or-treaters. I can’t tell you how excited this makes me. I grew up in the country, and nobody was trick-or-treating out in the boonies. And then I moved to Milwaukee and never lived in a place that was overly-conducive to trick-or-treating (college duplexes, apartment buildings, etc). But now I live in a house. With a visible front door. In a nice neighborhood. That contains children! And I am SO excited to finally have trick-or-treaters!
I may or may not have been stocking up Halloween candy since the beginning of the month. I don’t want our new neighbor kids to think we’re stingy!
I had all these grand plans over the weekend to make some sort of Halloweeny-themed baked good to share with you guys today, but sadly, life got in the way.
I picked up a shift at the hospital on Saturday morning, then needed to nap before Peter and I went to an AH-MAZ-ING dinner at Centro Cafe in Riverwest (I had a duck breast risotto that, I swear to god, was one of the most delicious things I’ve ever tasted. Seriously, if you live in the Milwaukee area and have never been there, GO NOW. Everything I’ve ever eaten there was to die for). We then saw The Book of Mormon, which was raunchy and hilarious and overall just a really great musical (I highly recommend).
Sunday was spent getting brunch with Peter’s dad, running errands (aka spending way too much money at Target. Buying Charlie a Halloween costume that he refuses to wear. Finally finding some maternity clothes to wear to work because, yikes, my shirts are starting to get too small. Also buying new perfume since the asshats at Dolce & Gabbana stopped producing the one I’ve been wearing for years), and alternating between watching football and the World Series.
You see? I just didn’t have time to make anything Halloweeny-themed. So sue me.
So instead, you guys get to feast your eyes on this fabulous deconstructed lasagna skillet.
I love lasagna. Well, if I’m being honest, I love just about every kind of pasta, but I especially love lasagna. It’s saucy and cheesy and the leftovers are always just as good as when it’s fresh out of the oven. My recipe for regular lasagna is frequently on the dinner menu at our house.
But sometimes, just sometimes, I don’t feel like doing all that layering and baking and dish dirtying. Sometimes I just want lasagna RIGHT NOW. Which is where this deconstructed lasagna skillet comes in!
It’s all the yummy, gooey goodness you come to expect when it comes to lasagna, but without all the work. PLUS, it’s all made in the one pan, which means less dishes to wash, which means a happier dining experience in general. I mean, really, what could be better?
One-Pan Deconstructed Lasagna Skillet
- 1 lb ground turkey or ground beef
- 3 cloves garlic, minced
- 32 oz marinara sauce
- 8 lasagna noodles, broken into 4 pieces each
- 3/4 cup cottage cheese (or ricotta)
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 1/4 tsp Italian blend seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Preheat oven to broil.
- In a large, deep, oven-safe skillet, brown ground turkey/beef over medium-high heat, breaking turkey/beef apart into pieces using a wooden spoon or spatula.
- Once ground beef is cooked through, add minced garlic and stir. Cook until fragrant, about 1 minute. Stir in marinara sauce.
- Reduce heat to medium-low and add the lasagna noodles to the skillet. Carefully stir to coat the noodles in sauce. Simmer until noodles are cooked al dente, carefully stirring occasionally to redistribute heat.
- Drop cottage cheese into skillet in large dollops. Stir, but do not mix cottage cheese into pasta entirely (you still want to see some swaths of white).
- Sprinkle mozzarella and parmesan cheeses over pasta. Place skillet in the oven and broil until cheese has melted, about 2-3 minutes.
- Remove skillet from the oven and sprinkle Italian blend seasoning and crushed red pepper over pasta prior to serving.
Inspired by: Table for Two