We had a craving for lasagna, but didn’t have time to make a classic version. This skillet version is excellent and simpler to execute. we used our oven-safe Ultimate pan. We also omitted the cottage cheese mixture entirely.
Our modifications: first, instead of 8 oz minced beef, we used minced chicken. Because chicken has less fat and emits more liquid than beef, we used olive oil to brown the chicken and sopped up the excess liquid with paper towels.
Second, for the pasta we used 8 oz rustichine, a bite-sized version of lasagna (we like the Bottega Ditalia brand from The Italian Store).
Third, for the crushed tomatoes we used 2.5 cups (all but 1/2 cup of a 28 oz can) of Sun of Italy. We started with 2.5 cups unsalted chicken broth and added 2 Tbsp julienned basil. But after simmering the pasta on medium heat for 18 mins, we found the sauce too reduced and supplemented with 1 Tbsp additional broth. We seasoned the sauce to taste with a dash of sugar, salt, crushed red pepper, and black pepper.
Fourth, we omitted the cottage cheese entirely. Instead, we topped the cooked pasta and sauce with shredded mozzarella and shredded parmesan. And then broiled on high for 2-3 mins. We garnished with fresh basil. (Aug. 2026)
Cooking Adventures 