When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!
1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.
In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.
Emily
I love lasagna and will make it tomorrow 🙂 I’ll try the skillet one this time 😀
I’m having my first giveaway, come and have a look 🙂
that looks delicious! what a great quick and easy dinner.
I used to make this with the bow tie noodles and its delicious!
This is sooooo funny…I just made a skillet lasagna the other night and am trying to get together a post! Ours are different, but yours sounds absolutely delicious…I will try it next time 😀
Looks good!
This is genius!