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Lasagna lovers, this version is incredible (hello crispy, cheesy top) with a quick, homemade béchamel sauce in place of ricotta. Talk about luscious layers. The prep-to-oven time is less than thirty minutes, which is perfect during the week or on the weekend when you've got last minute guests. And, doesn't it just look pretty?

If you don't have a skillet that is oven proof, a 9x9 baking dish works great.

Notes: No-boil noodles are Barilla. Meatless Crumbles are Morning Star Farms.


Ingredients: 1 box no-boil lasagna noodles, 28 ounces red sauce, 1/4 cup water, 1 lb. meatless crumbles (or ground turkey or beef), 2 cups shredded mozzarella or Italian blend cheese, 2/3 cup grated Parmesan cheese, 1 tsp. ground oregano, 3 tbsp. butter, 2 tbsp. flour, 3/4 cup milk, 1/8 tsp. ground nutmeg, sea salt/pepper, fresh basil.

Serves 4-6.

1. Preheat and prep: Preheat the oven to 350* F and grease a 10 inch cast iron or oven-proof skillet (or 9x9 inch baking dish).

2. Make the sauces: Cook the meatless crumbles from frozen in a deep saucepan over low heat. Season to taste with salt and pepper. (Alternatively, cook one pound of ground meat of choice and drain.) Combine the crumbles in the saucepan with the red sauce, oregano and water, cover and keep the heat on medium-low. Heat 2 tbsp. of butter over medium heat in a separate saucepan. When it's melted, add the flour and stir to make a roux. Whisk in the milk and nutmeg. Keep whisking until the béchamel sauce is thickened and coating the back of a spoon, then stir in 1/4 cup Parmesan cheese. Season with salt/pepper to taste and remove from heat.

3. Assemble: Add 1/4 cup sauce to the bottom of the skillet or baking dish. Place a layer of noodles down, breaking to fit if necessary. Spoon over 1/4 cup béchamel sauce, then 1/2 cup red sauce. Sprinkled over 1/2 cup of mozzarella cheese. Repeat the layers 2-3 times until only enough noodles are left for a final layer (some noodle boxes have 12, some 16). For the final layer, top the noodles with the remaining sauces and mozzarella. Cover with foil and bake 45 minutes.

4. For that crisped top!: Carefully move an oven rack to the top position. Turn oven to broil. Sprinkle the remaining Parmesan on top of the lasagna. Add the remaining butter cut into little pieces. Broil for 2 minutes- until top is crusty and browned. Scatter over fresh basil. Serve immediately.

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