3 Reviews

My step-daughter chose this recipe as the weekly meal that she wanted to have. She helped me prepare most of the recipe (after I cooked the meat). The only things I did differently were that I added some basil, oregano and parsley to the diced tomatoes before cooking and I also cooked it in a large, rectangular electric skillet. I did have to add more water toward the end of cooking but I think that was because I can't really regulate the heat on the skillet as well as I would like. We also sprinkled mozzarella cheese over the top after we added the ricotta and Parmesan and let it melt before serving. Everything cooked well (no raw noodles) and the entire family liked it. I will make it again. Thank you for posting!

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PSU Lioness April 04, 2012

I saved this recipe a long time ago to try and finally did yesterday! What a nice skillet dinner, sometimes Lasagna has a heavy/strong tomato flavor to me, but this is a nice mellow tomato and cheese flavor. I didn't have fresh basil so I added dried basil with the tomatoes, and only had cottage cheese to spoon over the top,it melted with no problem,and the best was it was quicker than regular Lasagna and very tasty.

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Cherie Hoelscher August 09, 2011

this is yum yum.I had some no boil lasagna noodles so I used those instead but I think I wouldve prefered the regular kind. I have a serious cheese proble so I think I used twice the amount of cheese it called for plus mozerella. I couldnt help it. Also, since I knew I would make a mess, I made it in a pot instead of a skillet. I think I wouldve had it everywhere otherwise. Oh yea, I used cottage cheese instead of ricotta too. Great easy recipe and fun to play with.

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Bay Laurel February 26, 2009
Skillet Lasagna