Jump to recipe
Yields:
6
Prep Time:
10 mins
Total Time:
35 mins
We love a classic lasagna, but it can be a lot of work. While we've experimented with noodle shortcuts in the past, like in our Spaghetti Lasagna or Ravioli Lasagna, this easy skillet version has everything we love about the original—including the frilly-edged long noodles—but without the confusing layering steps. Instead, you'll toss the cooked noodles in an oniony marinara sauce, dollop with pesto, and top with ample slices of fresh mozzarella and a shower of grated Parmesan.
When you look for pesto at the supermarket, look for the greenest one you can find—the vibrant color means it's fresh and packed with basil. Or, get fancy and make your own pesto. Though it might be tempting to buy the no-boil lasagna noodles, it's worth using the real version here.
Prep tip: Before measuring your ingredients, put the pot of water on to boil (and cover it, so it goes faster!). That way, the water will be ready to go once you've prepped. Since this is a one-pot dish, you'll use the same pot to boil the noodles as to cook the lasagna.
Made it? Let us know what you think in the comment section below!
Editor's note: The introduction to this recipe was updated on April 22, 2022, to include more information about the dish.
Advertisement - Continue Reading Below
Ingredients
Kosher salt
Freshly ground black pepper
- 12 oz.
lasagna noodles
- 1/4 cup
extra-virgin olive oil, plus more for baking sheet
- 1
onion, thinly sliced
- 4
cloves garlic, thinly sliced
- 1
(28-oz.) can whole peeled tomatoes
- 6 oz.
prepared basil pesto (¾ c.)
- 8 oz.
fresh mozzarella, thinly sliced
- 1/2 cup
grated Parmesan (2 oz.), plus more for serving
Directions
- Step 1Fill a large oven-safe, straight-sided skillet (preferably 12") about ¾ full with water and bring to a boil. Add 1 tablespoon salt and return to a boil. Add the lasagna noodles and cook, turning often with tongs, two minutes less than the package directions for al dente (usually about 7 minutes). Transfer noodles to an oiled baking sheet and gently toss to coat. Drain skillet.
- Step 2Preheat broiler to high with a rack in the upper third. Heat olive oil in the same skillet over medium-high. Add onion and garlic and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until onions begin to brown, 3 to 5 minutes. Add tomatoes, breaking them up with your hands as you add them to the skillet, and stir to combine. Bring to a simmer and cook 5 minutes.
- Step 3Remove the skillet from the heat and add the noodles, tossing gently and letting them fold onto themselves until evenly coated with the sauce. Dollop with the pesto and top with the mozzarella and Parmesan. Transfer skillet to the oven and broil until cheese is melted and bubbly, 2 to 3 minutes. Let cool slightly before serving, topped with more Parmesan.
Advertisement - Continue Reading Below
60 Summer Potluck Recipes
How To Cook Pasta Perfectly Al Dente
Presented by Target
Weeknight Dinners For July
Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below