Wanna-be Lasagna Skillet Pasta

  • Author: Katie Kimball



  • 1 lb. (or ½ lb.) ground beef
  • 2 small or 1 large onion, chopped
  • 1 sweet pepper (red, yellow or orange), diced
  • 4 cloves garlic, minced
  • ~8 Roma tomatoes or ~4 whole tomatoes or 1 15-oz. can of diced tomatoes
  • 1 zucchini, chopped (optional)
  • spinach or kale leaves, washed and cut
  • handful of fresh parsley
  • handful of fresh basil
  • ½ handful fresh oregano
  • (you could substitute a few tsp. dried parsley and basil and 1 tsp. dried oregano)
  • 1 c. ricotta cheese
  • shredded mozzarella cheese to top


  1. Brown ground beef with onion and pepper.
  2. Add garlic for the last minute.
  3. Throw in everything else other than the cheeses and cook, covered, until vegetables are done.
  4. Dollop ricotta on the top (do not stir) and finish off with mozzarella.
  5. Cover again over very low heat (or none) until cheese is melted.
  6. Serve over cooked pasta, any style. You could even use lasagna noodles broken up for authenticity or use the same recipe and roll them up!