I’m rethinking traditional lasagnas lately because I love ’em, but boy do they take a lot of work. Not to mention the time required and are pretty high in carbs.
I’ve seen skillet lasagnas pop up in food magazines and blogs now and then. I think they are genius and make for perfect weeknight dinners.
Why am I LOVING skillet lasagnas?
- One pan cooking.
- My kids will eat always eat this because they like their food deconstructed and this dish lends to that.
- Adaptable and flexible. For instance, If you have a family member that doesn’t eat mushrooms then only put them in 1/2 of the pan.
- Go light on the carbs, or leave out the meat. Take our pick from the skillet and everyone is happy.
- Cutting board and knife
- Oven safe skillet
- No boil lasagna noodles
Bacon, Kale, Tomato and Mushroom Skillet Lasagna
- 4 slices of bacon
- 2 Tbsp of olive oil
- 2 portabella mushroom caps (sliced)
- 14 oz can of diced tomatoes
- 1/2 jar of tomato sauce
- 4-5 no boil lasagna noodles (broken)
- 5 handfuls of kale (stalks removed)
- 2 large beefsteak tomatoes
- 3/4 c ricotta cheese
- 1/2 cup of mozzarella cheese
- Step 1 Oven at 375 degrees. Oven safe skillet on the stove at medium heat. Cook the bacon in olive oil. Reserve the bacon.
- Step 2 Saute the sliced portabella mushroom caps in the bacon grease, for about 5-7 minutes. Add the can of diced tomatoes with liquids and 1/2 jar of tomato sauce to the pan. When it comes to a slow boil put 4-5 broken, no boil lasagna noodles in the sauce and cover for 5 minutes.
- Step 3 Add kale leaves to the sauce and make a single layer of sliced tomatoes on the top.
- Step 4 Place 4-5 small spoonfuls of ricotta cheese on top of the tomatoes and a sprinkle of mozzarella cheese.
- Step 5 Back for 10 minutes or until kale turns crispy and noodles are soft. Enjoy!