This post may contain affiliate links. Please read my private policy.
This is a brilliant recipe I found in last month’s Food and Wine Magazine. Skillet lasagna has been on my “things to try” list for a while now. It seemed an interesting concept – I just hadn’t found a recipe that inspired me enough to give it a try. This recipe sparked my interest because it uses ground lamb and harissa, a middle eastern spice I’m quite fond of. As I read through the rest of the ingredients and instructions, I felt sure the recipe was going to result in a delicious dinner. What I didn’t anticipate is just how easy it would be. While the total cook time is about an hour, the prep work is very minimal. You brown some meat, saute a little onion and garlic, then toss everything together and let it cook. It’s hard not to be impressed with the delicious (and beautiful) result you achieve. This recipe is a keeper for sure.
Notes on Easy Skillet Lasagna
I followed the Harissa-Lamb Lasagna recipe from Food&Wine pretty closely for my first attempt at skillet lasagna. However, I think this will be a great recipe to play with. You could easily change the type of meat, seasoning, or even the sauce. I plan to try various riffs on this recipe in the near future so stay tuned!
I used regular lasagna noodles for this recipe – not the no-boil kind but I bet those would work too. I found it was easier to break the lasagna noodles into similar size pieces if you break them one at a time rather than trying to break several sheets at once.
Easy Skillet Lasagna
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This recipe is from Food and Wine Magazine. It’s attributed to Justin Chapple.
Ingredients
- 1 tbsp olive oil
- lb ground lamb
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 large yellow onion, chopped
- 4 garlic cloves, sliced thin
- 2 tbsp harissa paste
- 6 cups fresh spinach
- 3 cups marinara sauce (I like Newmans’ Own)
- 2 cups chicken stock
- 1 lb lasagna noodles, broken into 1 to 2 inch pieces
- 1 ¼ cup whole milk ricotta cheese
- ¼ cup parmesan or pecorino plus more for serving, shredded
- ¼ cup parsley plus more for serving, chopped
Instructions
- Heat oil in a large skillet (cast iron or enamel work well)
- When oil is hot, add lamb and season with ½ tsp salt and ½ tsp pepper. Cook, stirring occasionally until lamb is nicely browned approx 7 minutes. Use a slotted spoon to transfer cooked lamb to a plate. Reserve 1 tbsp of fat in pan and discard the rest.
- Add onion and garlic to pan and saute over medium heat for 5 minutes. Add harissa paste and remaining ½ tsp salt and ½ tsp pepper. Cook another 3 to 4 minutes.
- Add the spinach and saute for 3 minutes or until just wilted. Add the marinara, stock, broken noodles, and browned lamb. Toss all the ingredients together and bring to a simmer. Reduce heat and cover. Simmer the mixture covered for 25 minutes – stir once after 10 minutes.
- Remove cover and spoon ricotta all over lasagna. Sprinkle with parmesan and cover. Cook another 5 minutes or until the cheese is hot and melted.
- Garnish with fresh parsley and serve.
