EASY 4-CHEESE SKILLET LASAGNA

Lasagna is one of my all-time favorite dishes but it’s so time consuming to make. Enter this fantastic skillet lasagna, that is ready to eat in 30 minutes! Dinner is served. The cheese mixture is delicious too! My whole family loves it and I’ll certainly make this again and again.

The ground beef I used came from Zaycon Fresh, have you heard of them? It’s a unique (and amazing!) company that takes the idea of farm-to-table to a whole new level. You can purchase fresh, all natural grass-fed beef (to 700 lbs) at the low price of $3.99/lb at home online, then pick it up later on at a location near you. It has incredible flavor which just attests to the quality and freshness Zaycon prides itself on. You can read more about Zaycon Fresh and they products they offer in your location here.

Easy 4-Cheese Skillet Lasagna - Butter With A Side of Bread4-Cheese Skillet Lasagna

  • 1 lb lean ground beef
  • 1/4 cup diced onion*
  • 1 14-oz can beef broth
  • 1 14.5 oz can diced tomatoes (NOT drained)
  • 1 10-oz can condensed tomato soup
  • 7 uncooked lasagna noodles
  • 4 oz cream cheese, softened
  • 1/4 cup ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning

*The can of diced tomato I used was mixed with sweet onions, so I didn’t put onions in my recipe

Brown the ground beef over medium heat in a large skillet. Drain, then add onions. Ad in the beef broth and increase heat slightly until mixture boils. Add in diced tomatoes and soup and return to boiling. Add in lasagna noodles, breaking noodles up into 2″ pieces before adding to the skillet. Cover and reduce heat to medium-low to cook for 15 minutes.

In a separate bowl, mix together the cream cheese and ricotta. Add in half the mozzarella and half the Parmesan. Combine the remaining shredded cheese and set aside.

After pasta has cooked for 15 minutes, remove lid and spoon out dollops of the cream cheese mixture over the surface of the pasta. Cover and cook for an additional 3-4 minutes. Sprinkle with remaining shredded cheese and serve.

Enjoy!

Adapted from Allrecipes

Easy 4-Cheese Skillet Lasagna - Butter With A Side of Bread

Easy 4-Cheese Skillet Lasagna - Butter With A Side of Bread

Jessicasig1

EASY 4-CHEESE SKILLET LASAGNA
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4-Cheese Skillet Lasagna
  • 1 lb lean ground beef
  • ¼ cup diced onion*
  • 1 14-oz can beef broth
  • 1 14.5 oz can diced tomatoes (NOT drained)
  • 1 10-oz can condensed tomato soup
  • 7 uncooked lasagna noodles
  • 4 oz cream cheese, softened
  • ¼ cup ricotta cheese
  • ¼ cup shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 tsp Italian seasoning
Instructions
  1. *The can of diced tomato I used was mixed with sweet onions, so I didn't put onions in my recipe
  2. Brown the ground beef over medium heat in a large skillet. Drain, then add onions. Ad in the beef broth and increase heat slightly until mixture boils. Add in diced tomatoes and soup and return to boiling. Add in lasagna noodles, breaking noodles up into 2" pieces before adding to the skillet. Cover and reduce heat to medium-low to cook for 15 minutes.
  3. In a separate bowl, mix together the cream cheese and ricotta. Add in half the mozzarella and half the Parmesan. Combine the remaining shredded cheese and set aside.
  4. After pasta has cooked for 15 minutes, remove lid and spoon out dollops of the cream cheese mixture over the surface of the pasta. Cover and cook for an additional 3-4 minutes. Sprinkle with remaining shredded cheese and serve.

 

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