Skillet lasagna from Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (page 129) by Kathy Brennan and Caroline Campion

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cream cheese for mascarpone.

  • contrarywise on January 07, 2025

    I made the sausage tomato sauce from this recipe, layered with mozzarella and a ricotta/egg mixture in typical lasagna form. Would make this sauce again as it was simple and had great flavour when using good quality hot Italian sausage and canned tomatoes. The chunky tomatoes are a nice textural complement to the sausage.

  • jvozoff on August 18, 2023

    Simple and tasty. Flavors are clean and it’s not too cheesy. Agree that getting all those noodles in was a hassle. Most of mine broke. Thinking of doing this as a two skillet lasagna next time and layering noodles and sauce in a second pan so I’m not fiddling with trying to get it all in there. In the end, 9 ounces of noodles was appropriate for the amount of sauce, it just wasn’t very tidy. Oh - and the mascarpone is inspired. Way better for me than grainy ricotta - lovely fresh creamy finish.

  • chawkins on August 28, 2019

    Very good lasagna, a lot easier and much lighter than my favorite traditional recipe.

  • MollyB on August 08, 2019

    I just made this lasagna with creme fraiche in place of the mascarpone, and this was a fine substitution. I also used half hot Italian sausage, and half sweet Italian, and that was the perfect heat level for us.

  • MmeFleiss on January 20, 2019

    This really hit the spot for my lasagna craving, and so much easier than doing it the traditional way.

  • sck on November 01, 2018

    Brilliant! We’ll be making this once a month. You don’t need all the noodles but otherwise the recipe is fail-proof!

  • MollyB on October 24, 2018

    Great, easy recipe that I've made several times. I agree with sarahmjames in her comment that she'll probably never make standard lasagna again - this is so much quicker and easier. I've usually used fewer than the specified number of noodles; I stop when it starts getting difficult to slip another one in under the sauce. It works better with higher quality canned tomatoes and mozzarella (though it's still tasty with standard grocery store brands).

  • westminstr on March 15, 2015

    This was great, and really easy on a weeknight. I omitted the basil and subbed ricotta for mascarpone, and used fewer lasagna noodles because my skillet was a bit smaller, but otherwise followed the recipe. My family loved it, and I would do this again.

  • sarahmjames on March 07, 2014

    Don't think we'll ever make "real" lasagna again. This was stellar and really easy (according to hubs who made this one!)

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Reviews about this recipe

  • Cookbooks for Dinner by T. Susan Chang

    It’s a sloppy, beautiful one-pot mess that doesn’t look a lot like the architectural pan lasagna we know and love, but it tastes every bit as good.

    Full review
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