Sizzlin’ Skillet Lasagna


Who says you need an oven to make lasagna?

For the past few weeks, I have been craving homemade lasagna. I live in a small place with no oven, so I decided to put on my creative chef hat on and do some diggin’. I found that there were plenty of recipes for stove top lasagna. I made my first test pie last week.

It was a huge success!

It’s pretty easy to make, probably a little easier than the oven version. For this pie, I used up some chipotle sausages from Field Roast, since I had them laying around in my fridge. By the way – it was my first time trying these sausages. I will give everyone a food review in a few days!

I like recipes that are short and simple, so no worries, I won’t bore you with a 3-page long headache with things we don’t need.

Dale, time to cook.

What You’ll Need:

  • Oven-ready lasagna noodles
  • Pasta sauce
  • Mozarella cheese
  • Ricotta cheese
  • Italian seasoning
  • Vegan sausages/ veggie meat substitutes/ mushrooms/whatever you want between the lasagna layers

How To Make It:

  1. Cook your meat substitute or whatever you plan on stuffing your lasagna first.
  2. Heat a skillet over low-medium heat with your favorite pasta sauce. Add enough to cover the pan (thin layer).
  3. Place your first lasagna layer. I add just 2 short pieces for my layers.
  4. Spread meat substitute on layer.
  5. Some ricotta (I add lots of of it because why the hell not)
  6. Top with sauce
  7. Top with mozzarella
  8. Repeat until you can’t fit anymore layers. Make sure the top layer is just the lasagna and the sauce.
  9. Cover and simmer for about 20 minutes. I covered my pan with aluminum foil.
  10. Uncover and add more mozzarella cheese on top. Cover. Cook for about 2 minutes.
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