2 Reviews

Very tasty, shows that good cream cheese can trump uninspired ricotta! Although I have found a lasagna that I love, this skillet lasagna was very satisfying. I applied globs of softened Philadelphia cream cheese and swirled them into the sauce, and upon eating, found delicious pockets of cream cheese as a reward. I'm a bit OCD, so next time I would rather remove all sauce from the pan, and create a small layer of sauce before laying half the lasagna noodles, then pouring most of the rest of the sauce, then the final layer of noodles, then the final thin layer of sauce. Next time, I would either buy mozzarella sliced very thin by the deli, or I would use shredded mozzarella to ensure an even coating of mozzarella. Although I felt I should have poured off all but a little of the oil/grease, I didn't, and perhaps that is why we loved the taste of this lasagna so much. Our grocery was sold out of no-boil lasagna noodles, so I used regular lasagna noodles and cooked them 8 minutes prior to making this dish; it worked. My "sprig" of basil was like a fan, but it did not overwhelm -- who has ever complained of too much fresh basil? Made for Please Review My Recipe tag game.

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KateL February 03, 2014

Made for PRMR! We used ground beef instead of sausage. This was great. Thanks SO simple and easy!!!

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nochlo September 28, 2013
Skillet Lasagna