April 21, 2022

Skillet Lasagna

Recipe: Lidia Bastianich

Try this hearty Skillet Lasagna your family will love from the new cookbook: A Pot, A Pan, And A Bowl.

You can add additional vegetables to this lasagna, if you like. Try browning some mushrooms — or, for heartier appetites, a few crumbled links of Italian sausages — in the olive oil before adding the sauce, or add a few handfuls of baby spinach to each layer.


  • Extra-virgin olive oil

  • 3 1/4 cups marinara sauce (homemade or store-bought)

  • 1 cup fresh ricotta

  • 1 cup shredded low-moisture mozzarella

  • 1/2 cup freshly grated Grana Padano

  • 1 large egg, beaten

  • 1/2 cup frozen peas

  • 2 tbsp chopped fresh Italian parsley

  • Kosher salt

  • Peperoncino flakes

  • 12 sheets no-boil lasagna noodles



Make Sauce

  1. Heat large nonstick skillet over medium heat and add enough olive oil to make thin film on bottom of skillet.

  2. Add 1 3/4 cups of marinara with 1/4 cup of water, and bring to simmer over medium heat.

  3. In bowl, combine ricotta, 1/2  cup of mozzarella, 1/4 cup of grated Grana Padano, egg, peas and parsley. Season with salt and pinch of peperoncino flakes, and mix well.

Assemble Lasagna And Broil

  1. Layer three noodles in skillet over sauce. Dollop ⅓ of ricotta mixture on top of pasta in skillet, and spread out to cover noodles, then drizzle with 1/4 cup of tomato sauce. Make two more layers, ending with noodles. Drizzle with remaining 1 1/2 cups of tomato sauce. Top with remaining 1/2 cup of mozzarella and 1/4 cup of grated cheese.
  2. Cover skillet and simmer until pasta is al dente (test by piercing centre with paring knife), 20 to 25 minutes.
  3. Preheat broiler. Broil lasagna just until top is nicely browned, about 1 minute. Let sit for 15 minutes before cutting and serving, so lasagna will settle and cut into portions more easily.

Armando Rafael


House & Home April 2022. Excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright ©2021 Tutti a Tavola. Photography by Armando Rafael. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved