Skillet Lasagna

Yield 6 to 8 Servings


  • 1 1/2 Tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans Italian diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 Tbsp parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup skim ricotta cheese
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons Parmesan cheese


  1. About 6 ounces lasagna noodles, broken into thirds & fully cooked (I cooked mine whole & cut each noodle with scissors 4-5 times making 3" long pieces; then I tossed them in a little oil so they didn't stick until I needed them.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, oregano, garlic powder, parsley, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  3. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Cook about 2 more minutes, or until mixture is thick. Serve immediately.

Recipe Notes

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