Skillet Lasagna

Prep: 5 minutes; Cook: 30 minutes; Stand: 2 minutes.

Yield: 4 servings (serving size: 1 wedge))
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 33%
  • Fat: 14.9g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.7g
  • Carbohydrate: 38.1g
  • Fiber: 1.9g
  • Cholesterol: 63mg
  • Iron: 3.7mg
  • Sodium: 676mg
  • Calcium: 418mg


  • 1/2 pound ground round
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried Italian seasoning, divided
  • 1 cup part-skim ricotta cheese
  • 4 uncooked lasagna noodles, broken into large pieces
  • 1 (14.5-ounce) can diced tomatoes with onions, undrained
  • 1 cup bottled roasted red bell peppers, chopped
  • 3/4 cup water
  • 5 teaspoons commercial pesto
  • 1/2 cup (2 ounces) mozzarella-Parmesan cheese blend


  1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese, by rounded tablespoons, over meat. Top with broken noodles, making one flat layer (noodles will overlap a little bit).
  2. Pour tomatoes and peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by half teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked. Uncover and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts. Cut into wedges. Remove from pan with a slotted spatula.
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