Tomato Skillet Lasagna

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 8
  • 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1 can (19 oz) lentils, drained and rinsed
  • 1 jar (24 oz) passata (strained, puréed tomatoes)
  • 1 pkg (9 oz) oven-ready lasagna noodles, broken into pieces
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
      • Heat oil in large skillet set over medium-high heat; cook onion, garlic and oregano for about 2 minutes or until onion starts to soften. Stir in lentils, passata, 1 3/4 cups water, lasagna noodles, salt and pepper; bring to boil.
      • Reduce heat to medium-low; cover and cook for 12 to 15 minutes or until pasta is al dente. Top with ricotta and Parmesan cheese; broil for about 1 minute or until top is golden brown. Sprinkle basil over top.


      Tip: For extra flavor, add 1/2 cup shredded mozzarella cheese.



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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