SKILLET LASAGNA

When you think lasagna, you probably picture a dish that’s more of a Sunday/all-day affair, as opposed to a quick weeknight meal. There’s the browning of the beef, the boiling and draining the noodles, and preparing both a bechamel AND a red sauce.

And while a classic lasagna is undeniably delicious, it does not lend for a spur-of-the-moment dinner.

Which is exactly what THIS lasagna is.

THIS lasagna – while by no means “classic” – is saucy, cheesy and comes together in under an hour, thanks to no-boil noodles and good quality marinara sauce. With only one pan to clean you will be whipping this up on the regular.

Maybe even on a Sunday……….

Skillet Lasagna

2 tablespoons olive oil

8 ounces thick-cut bacon, cut into 1” pieces

1 onion, thinly sliced

2 cloves garlic, minced

Salt and pepper

1/4 cup tomato paste

1 package (about 8 ounces) no-boil lasagna noodles, broken into large pieces

3 cups (24 ounces) marinara sauce

2 cups water

1/2 cup torn basil leaves, plus additional for garnish

1/2 cup ricotta cheese

8 ounces shredded mozzarella

Pre-heat the broiler, placing the rack in the upper third of the oven.

Heat the oil in a large heatproof skillet over medium-high heat and cook the bacon, stirring, till starting to crisp. Add the onion and cook, stirring, for about 5 minutes. Add the garlic, salt and pepper and cook for an additional minute. Add the tomato paste and stir to combine.

Place the noodle pieces in the skillet and top with the marinara sauce, water and 1/2 cup basil leaves. Bring to a boil, cover and reduce heat to low, simmering for 10 minutes. Uncover and cook for an additional 5 minutes, stirring to separate any noodles that are stuck together.

Dollop the ricotta over the mixture and top with the mozzarella. Broil till golden brown and bubbly. Scatter with additional basil prior to serving.