Food Recipes Stovetop Bacon Lasagna 3.2 (30) 2 Reviews This skillet lasagna is basically a lazy cook's dream come true. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 40 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Who has the time to make a chef-worthy traditional lasagna? If you do, that's great. But if not, this stovetop bacon lasagna is for you. Rather than meticulously layer lasagna noodles with cheese and sauce, you'll create a layered version with all the classic ingredients of a standard lasagna. Of course, you'll also add plenty of bacon for maximum deliciousness. The key to the dish still feeling like lasagna is maintaining distinct layers in the pan. So first, there's a layer of spicy bacon-infused onions, then broken lasagna noodles, basil-infused tomatoes, and finally, a generous amount of ricotta and shredded cheese. The result is nothing short of perfection; best of all, it comes together in under an hour. Ingredients 2 tablespoons olive oil 4 thick-cut bacon slices, cut into 1-inch pieces 1 large yellow onion, thinly sliced 3 cloves garlic, chopped ½ teaspoon crushed red pepper ¼ teaspoon kosher salt 3 tablespoons tomato paste 1 8-ounce package no-boil lasagna noodles, broken into large pieces 1 28-ounce can crushed tomatoes 2 cups low-sodium chicken stock ½ cup torn fresh basil, plus more for serving ½ cup whole-milk ricotta cheese 4 ounces shredded Italian four-cheese blend Directions Heat oil and bacon in a deep oven-safe skillet with a lid over medium-high; cook, uncovered, stirring often, until bacon is just crisp, 8 to 12 minutes. Stir in onion; cook, stirring often, until onion is softened, 5 to 6 minutes. Add garlic, crushed red pepper, and salt; cook, stirring constantly, for 1 minute. Add tomato paste and stir to coat. Scatter noodle pieces over onion mixture in skillet (do not stir). Pour crushed tomatoes and stock over mixture; sprinkle with basil (do not stir). Cover and bring to a boil over high. Reduce heat to low and simmer, covered, undisturbed, until noodles are al dente, about 10 minutes. Uncover; continue simmering, gently stirring and separating any noodles that are stuck together, until noodles are tender and tomato sauce is slightly thickened, 5 to 7 minutes. Remove from heat. Preheat broiler with rack in upper third. Dollop lasagna with ricotta and top with cheese blend. Transfer to oven and broil until cheese is browned in spots and melted, 3 to 4 minutes. Top with basil. Rate it Print Nutrition Facts (per serving) 589 Calories 24g Fat 68g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 589 % Daily Value * Total Fat 24g 31% Cholesterol 50mg 17% Sodium 1133mg 49% Total Carbohydrate 68g 25% Total Sugars 14g Protein 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.