Skillet Lasagna



  • 1 tbsp. Canola Oil
  • 3/4 lb. Ground Beef
  • 3/4 lb. Italian Sausage, chopped (Or your favorite ground meat)
  • ½ chopped onion
  • ¼ chopped peppers (any color) - Optional
  • 1 1/2 cups Beef Broth
  • 16 oz Pasta Sauce
  • 1 tbsp Tastic Spice*
  • 1 cup Ricotta
  • 1 egg
  • 1 cup Mozzarella, divided
  • 1 cup shredded Mexican cheese (Or your favorite cheese)
  • 8 Lasagna Noodles, broken into quarters
  • 1/4 cup Parmesan, for garnish
  • Handful Fresh Basil, for garnish



  1. Preheat oven to 350.

  2. Add the oil to a large skillet and heat to medium-high. Add the beef and sausage and cook 3 minutes, add onion and peppers, cook until meat is browned, around 5 minutes. Drain excess fat.

  3. Add the beef broth and pasta sauce and stir to combine.

  4. Layer in the lasagna noodles by pushing them down into the sauce. Create a single layer.

  5. In a small dish, mix together the ricotta, egg, 1/2 cup of the mozzarella and Tastic Original.  Scoop small dollops into the skillet, about half of the mixture. Layer with more noodles, pressing them down into the sauce. Repeat adding the cheese mixture, and then a final layer of noodles. Make sure all noodles are submerged in sauce.

  6. Bring mixture to a boil, then reduce heat to low, cover, and allow to simmer for 15 minutes.

  7. Uncover, add the Mexican cheese, and place in oven to melt cheese, approximately 5 minutes. Remove from oven and garnish with basil.

  8. Allow to sit for a couple minutes before serving, then garnish with parmesan and fresh basil.


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