Easy mid-week meals that can be cooked effortlessly are my kind of meals. This Skillet Lasagna recipe takes the intensive labor out of traditional baked lasagna and yet it’s filled with the classic flavors we all love.
I’m back with another recipe that is sure to be a winner in your kitchen. I recently shared my Oven Roasted Lemon Rosemary Chicken Recipe as part of my partnership with Wolf. Together, we hope to inspire you to reclaim your kitchen and make more homemade meals.
Hundreds of you commented on the post and shared your love for recipes that keep on giving. I also received dozens of emails asking me about what it’s like to cook in the middle of the bewitching hour, with kids that are hungry, managing homework from the kitchen, and how I stay motivated each day to continue cooking meals for my family.
When I first got married, I wasn’t a very good cook. I was hesitant to make meals outside my comfort zone for us and I wasn’t very creative when it came to food. My mother-in-law is an exceptional home cook; so I used to take the opportunity to ask questions about her methods whenever we went to eat at their house.
I wanted to become a better cook for my husband, my future kids, and for my own health. I’ve always known that fresh and real ingredients are best; I just didn’t know how to cook a variety of meals that wouldn’t be repetitive on our newlywed budget.
I also didn’t want to spend an eternity in the kitchen making our meals from scratch. Unfortunately, at the time, the Internet wasn’t filled with recipes and YouTube videos showing me how to cook a recipe. Like below. You can click and learn how to make this recipe in less than 3 minutes!
While this was over a decade ago, I haven’t forgotten where I started. Making recipes as easy as possible for my readers is something I think about constantly. I feel privileged to partner with brands, like Wolf, to bring some of that creativity to fruition and work on campaigns that will help my readers cook more for their families.
This series of posts are just that. Wolf and I want to encourage you to Reclaim your Kitchen, try new recipes for your family, and get the inspiration you need to make it happen in the midst of your busy every day life.
Being able to cook homemade meals every day while working full time can be tough to do. I know many of you struggle with that as well. The ability to pull it off really depends on our commitment to plan ahead.
I typically sit down for ten minutes once a week and write down on a notepad the meals I plan on cooking. I also look at our schedule and tailor the recipes to the amount of time needed for cooking. Monday night, our busiest night, the crockpot comes to the rescue.
Most of the time, however, I make 30-minute meals like this skillet lasagna or my Spaghetti Carbonara Recipe.
If you need a place to start, head over to Wolf’s Reclaim the Kitchen website and browse through their recipes and resources. Regardless of where you are in your cooking journey, a little inspiration goes a long way!
Where did you learn how to cook? Where do you find your inspiration for your weeknight meals? Do you have any favorite family meals you can whip up in a hurry?
Skillet Lasagna Recipe – Quick Weeknight Meal
- Yield: 6 servings
- 1 tablespoon coconut oil*
- 1 pound Italian sausage, removed from casings
- 1 clove garlic, minced
- 24 ounces tomato sauce (omit seasonings below if sauce is seasoned)
- 1 ½ teaspoons oregano
- 1 ½ teaspoons basil
- ½ teaspoon red pepper flakes
- 8 ounces farfalle pasta (bowties)*
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese (more for serving)
- 1 cup ricotta cheese
- In a large (5 quart/ 12 inch) skillet over medium-high heat, add coconut oil and Italian sausage. Cook until sausage is nearly browned and cooked through, then add minced garlic. Finish cooking the sausage with the garlic.
- Stir in tomato sauce and seasonings (if sauce isn’t seasoned) to the cooked sausage. Add in 2 cups of water and pasta to the skillet and bring to a boil. Once it’s boiling, reduce heat to a simmer and cover. Cook until pasta is tender, about 12 additional minutes (this will vary depending on the pasta you use).
- When pasta is cooked, remove from heat. Stir in mozzarella and combine. Top with small mounds of ricotta cheese and Parmesan, cover and wait a couple of minutes for ricotta to heat and melt in.
- Serve immediately with additional Parmesan cheese if desired.
I personally use coconut oil but you can use your favorite cooking oil. Use bowtie pasta or whatever shape you have in your pantry. This recipe doesn’t work well with spaghetti or angel hair pasta. You can use gluten-free pasta as well. Cooking times will vary so please check your box.
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by SocialMoms and Sub-Zero Wolf Blogging Program. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.