To top it off, lasagna is delightfully customizable. It can easily be made vegetarian, or perhaps with extra veggies thrown in, turkey could be used rather than beef, various flavors can be added, and so on.
The possibilities with lasagna are almost endless, and that includes your options for how to bake it. Did you know you can bake electric skillet lasagna?
This could certainly be a great option if you need to free up your oven to bake a dessert for the evening!
The process of baking a lasagna in an electric skillet is hardly different than a standard lasagna recipe. The main difference stems from layering your lasagna directly into the electric skillet rather than into a casserole dish.
If you’re concerned about dealing with a hot pan, this recipe makes it easy by keeping the skillet cool until the lasagna is ready to bake! Only at that point will you switch on the heat, adjusting it as it reaches temperature.
In my experience, this recipe bakes lasagna faster than the time that most lasagnas require in a traditional oven. Thanks to the evenly concentrated heat of electric skillets, quicker baking may indeed be possible!
What do you think of baking your lasagna in an electric skillet? Have you made this recipe before, or perhaps a similar one? Please let us know what you think in the comments, and if you enjoyed the recipe, we’d love it if you shared it with your friends and family!
Electric Skillet Lasagna
- 1 box lasagna noodles
- 2 large egg yolks
- 3 cups ricotta cheese - room temperature
- 2 chicken breasts - fully cooked and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ teaspoons italian seasoning
- 2 jars pasta sauce
- 2 cups mozzarella cheese - shredded
- ½ cup grana padano cheese - grated
- Cook the lasagna noodles al dente, according to package directions. They will become sticky, so transfer them to a bowl of cool water and reserve.
- In a medium bowl, combine the egg yolks, ricotta cheese, cooked chicken breast, salt, pepper and italian seasoning.
- In a cold, deep dish electric skillet, pour 1 cup of the pasta sauce into the pan and spread evenly.
- Drain and shake off any excess water from the noodles before you use them. Add a single layer of noodles to the skillet, cutting them to size in order to fit properly.
- Top with half of the ricotta mixture, spreading it evenly with a spatula. It doesn’t have to be perfect.
- Add a second layer of noodles, then another 1 ½ cups pasta sauce.
- Add a third layer of lasagna noodles. Spread the remaining ricotta mixture on top.
- Lastly, add a final layer of noodles and the remaining pasta sauce.
- Sprinkle with mozzarella and grana padano cheeses, as well as some italian seasoning if desired.
- Cover the skillet and heat to 325°F. Once it reaches that temperature, reduce heat to low (200°F to 250°F depending on your skillet's lowest temperature) and cook for 35 minutes or until lasagna is heated through completely. Let stand covered for 5 minutes. Serve.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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