Description
Pesto Skillet Lasagna is a quick and delicious one-pan meal combining broken lasagna noodles with a savory blend of ground chicken or Italian sausage, basil pesto, marinara sauce, and a trio of cheeses. Cooked entirely on the stovetop, this recipe offers a convenient and flavorful twist on classic lasagna, garnished with fresh basil for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 8 lasagna noodles, broken into pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 pound ground chicken or Italian sausage
- 1 1/2 cups marinara sauce
- 1/2 cup basil pesto
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 cups chicken broth or water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Heat olive oil and sauté onions: Warm olive oil in a large deep skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 to 4 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Cook the meat: Add ground chicken or Italian sausage to the skillet. Cook thoroughly until browned, breaking up the meat with a spoon as it cooks to ensure even browning.
- Combine sauces and seasoning: Stir in marinara sauce, basil pesto, chicken broth (or water), Italian seasoning, salt, and black pepper. Mix well to incorporate the flavors.
- Add lasagna noodles and simmer: Add the broken lasagna noodles to the skillet, pressing them down gently to submerge in the liquid. Cover the skillet and let it simmer for 15 to 18 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Add cheeses and melt: Once noodles are tender, dollop the ricotta cheese evenly over the top. Sprinkle shredded mozzarella and grated Parmesan cheese on top as well. Cover again and cook for 3 to 5 minutes until the cheese melts and becomes bubbly.
- Garnish and serve: Remove from heat and garnish with fresh basil leaves. Serve hot directly from the skillet.
Notes
- For a vegetarian version, substitute the meat with sautéed mushrooms, zucchini, and spinach.
- Use cottage cheese instead of ricotta cheese for a lighter alternative.
- Add red pepper flakes for a spicy kick if desired.
- Ensure the noodles are fully submerged in the liquid for even cooking.
- This recipe can be adapted with different types of ground meat or plant-based meat substitutes.
