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Skillet Chicken Lasagna


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Pasta
  • Cuisine: Italian

Description

The chicken lasagna idea was inspired by my best friend and the inspiration to use a skillet to bring it all together came from a recipe, Easy One Pot Lasagna, I found on Pinch of Yum. All the must-haves are here: melted cheese and tender pasta cooked together in a simple meat sauce. It’s extra saucy, so serve it with plenty of crusty bread on the side.


Ingredients

  • 1 pound ground chicken
  • 32 ounces crushed tomatoes (see note for shortcut)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley, divided
  • ½ cup whole milk ricotta cheese
  • 1 egg
  • ¼ cup Parmesan cheese, plus 1 tablespoon
  • 8 ounces low-moisture mozzarella cheese, cubed (see note)
  • 5-6 no boil lasagna noodles, broken into quarters

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine 16 ounces (half the total amount) of crushed tomatoes with all of the spices in a large skillet. Add the ground chicken and turn the heat on to medium. Stir the chicken, breaking it up with a spatula or spoon. As the chicken releases it’s moisture maintain the heat at a simmer and cook it for about 10 minutes. Add the rest of the crushed tomatoes and 1/2 tablespoon of chopped parsley and stir to combine. Let the sauce simmer while you prepare the cheese.
  3. Combine the ricotta cheese, egg, 1/4 cup of Parmesan, and mozzarella in  medium bowl.
  4. Place the broken lasagna pieces in the sauce using a spoon or spatula to nestle them down in the sauce. Try to spread them out evenly throughout the sauce. Scoop a generous tablespoon of the cheese mixture on the sauce. Repeat with the rest of the cheese.  Sprinkle 1 tablespoon grated Parmesan over the top. Optional: Add thin slices of mozzarella over the top. Using a vegetable peeler works well for this.
  5. Transfer the skillet to the oven. Bake for 30 minutes or until bubbly and hot. Garnish with the remaining 1/2 tablespoon of parsley.

Notes

Instead of using fresh mozzarella, which can make this dish watery, look for blocks of low-moisture mozzarella cheese. I like to cube it so each bite has a blob of melted cheese, but grating to works well, too.

Use your favorite store-bought pasta sauce to make this recipe even easier. If you do, don’t worry about using the onion powder, garlic powder, and Italian seasonings and decrease the salt to 1/2 teaspoon.