This recipe for frying pan lasagna is just further proof of 1) my undying love for my cast iron frying pan and 2) my undying search for any way to get out of the complicated production that is involved in making traditional lasagna. This version is chock full of pasta and cheese and beef and yes, a little spinach for good luck. It’s easy and scrumptious and requires only one frying pan and exactly zero struggling with floppy wet lasagna noodles. So if you, like me, are a lover of lazy lasagna recipes, let’s make it!
Everyone's favorite pasta supper gets a whole lot easier with this recipe for frying pan lasagna!Click To TweetBut first, a report from the Coldmageddon fight, which I am overwhelmingly grateful to report I am finally winning. I’m down to just a few intermittent but dramatic coughing spells and a few sneezes here and there. Which is great news for me, and not such great news for this one, who is no longer getting to nap with me on the bed 24/7.
Nope, she’s been relegated back to her own bed, which she is silently protesting by laying mournfully half on the bed and half on the cold hard (not) floor and giving me the Reproving Dog Eyes Look. Note the daintily crossed paws.
Anyway, I’ve perked back up enough to want to make and eat things like this luscious lasagna. You start with your trusty cast iron pan (and if you don’t have one, any deep skillet will do, but I beg you to get a cast iron pan. It will change your life in wonderful ways).
Stir up some ground beef until it is nice and browned (and if you want to make this vegetarian, it’s totally fine to skip this step). Toss in some canned chopped tomatoes and oregano and let that deliciousness simmer for a little bit. While the simmering is going on, stir together some mozzarella, an egg and some ricotta. I love to make my own ricotta (so easy! so good!) but of course the store-bought kind is a-ok. I also use a hunk of fresh mozzarella for this recipe, slicing about 8 pieces off for the top and then chopping the rest of it into small pieces for this ricotta mixture.
Now pour your tomato sauce into a big measuring cup or bowl and start assembling your lasagna. A layer of sauce, a few no-boil lasagna noodles (they work! I promise!), some of the ricotta mixture and a handful of baby spinach leaves. Yes, you can leave the spinach leaves out if that is going to cause lasagna tragedy in your house. You’re welcome.
Repeat all those layers a couple of times, cover the skillet and let it all simmer for about 20 minutes. Now comes the magical part: lay those slices of mozzarella on top of your beautiful lasagna and put the pan under the broiler for a few minutes until everything is melty and perfect.
Take it out, sprinkle it with oregano and fresh ground pepper and let it sit for about five minutes, and then dish it out. I tend to cut it into pie shaped wedges and scoop it out that way, because since I am breaking all known lasagna rules anyway, who cares.
And there you have it. Frying pan lasagna. For lazy lasagna lovers everywhere!
- 1 pound ground beef
- 1 28 ounce can chopped tomatoes
- 1 tablespoon oregano, plus extra for sprinkling
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 8 ounce piece of fresh mozzarella
- 2 cups ricotta cheese
- 1 egg
- 9 no boil lasagna noodles
- 6 cups baby spinach leaves
- Saute beef in a large, deep, oven-safe frying pan (cast iron if you have it) until browned. Add tomatoes with their juice, oregano, salt and pepper and bring to a simmer. Simmer for 5 minutes.
- While the sauce is simmering, slice off about 8 thin slices of mozzarella and set aside. Chop the rest into small pieces and mix with ricotta and egg.
- Pour the sauce into a bowl and start assembling the lasagna: ladle about a cup of sauce back into the frying pan and lay 3 noodles on top. Ladle on another cup or so of sauce, then ½ cup of cheese mixture, then 2 cups of spinach. Repeat the layers three times, and the amounts are approximate so don't worry if you have a little more or less of anything for that last layer.
- Cover the frying pan and cook for about 20 minutes over medium heat.
- Turn on your broiler. Place the sliced mozzarella on top of the lasagna layers and put the frying pan under the broiler until the cheese melts, about 2-13 minutes (watch it carefully!)
- Sprinkle the lasagna with a little oregano and fresh pepper and cut into wedges to serve.
Glad you can ditch the tissues soon and that you are feeling better!!
And.. you always seem to know when I need a good recipe for company! In a couple of weeks.. but I think this will be one of the evening meals.. yay!
Thinking of you and sending you hugs from drenched and very windy Sactown!
Thanks my friend – hope your company loves this! Hang in there with the weather – we have a Nor-easter coming our way today. Brrr!
Lasagna and a frying pan, how clever! This is a meal that I NEED to try! Looks so good, Kate!
Thanks Gayle!
I am so glad you are starting to feel better, Kate! We got sick around the same time and I am just now starting to feel like myself too. High five to fighting the flu… and winning! 😉 I JUST tried skillet lasagna a few weeks ago and I fell in love with how easy it is!! Obviously I totally need to try yours, because it looks amazing! I could face plant into a big skillet of this cheesy deliciousness right about now! Cheers, friend!
So glad YOU are feeling better too! Whew!
I wish I had a big serving of this right now – yup, for breakfast 🙂 it looks outstanding, and I love that you made your own ricotta! I haven’t made my own in a while, but I definitely need to make some again soon and then promptly make a big pan of this. Yum!
Lasagna for breakfast sounds perfectly fine to me!
I am glad you are feeling better! I admire you, you could put such a beautiful lasagna while being sick, we share the love of cast iron pans, and now you have given me just another way to use it.
Thanks
Aren’t cast iron pans the BEST? 🙂
oh yes! they are goof for cooking most meals
Lazy lasagna is so perfect for me! I’m with you – no time to mess with floppy noodles or all the fuss of a regular lasagna but I still want those flavors! This cheesy skillet is the answer – YUM!
Yay for an easy route to lasagna!
So glad you’re finally feeling better Kate! And so glad you’re sharing this lasagna. I love how it’s much easier than the traditional lasagna. I sometimes shy away from making it even though we love it, because it’s such a process! Can;t wait to try your recipe!
Thanks Mary Ann – it’s a relief to back away from the tissues, that’s for sure! 🙂
That is obviously a well neglected dog! You gotta love their personalities! 🙂 This lasagna looks wonderful! Making it in a skillet is a marvelous idea!
She’s definitely Miss Personality!
delicious lasagna with half the hassle! it’s picture perfect, kate, and i’d love a huge portion just this minute!
Thanks Grace! 🙂
So glad to hear you’re doing better! 🙂 As for this lasagna, anything in a cast iron pan sounds like an amazing comfort to me right now. Can’t wait to try this!!
Thanks Ala – I am SO much better! Phew.
I am glad to hear you are feeling better, Kate. And what a great way to use the cast iron pan. I have it too and use it often, but I have never used it for lasagna. 🙂
We love our cast iron pans, right? 🙂
Wow this is genius Kate!!
Aw, thank you!
Hi Kate!
I have made many of your delicious recipes but I think this one will become one of my favorites. Made it today and was not disappointed, it was so good. It will become my go to recipe for lasagna.
Hi MaryBeth, and I’m so glad! I think this is my forever lasagna recipe too. 🙂