Have you dreamed about a lasagna that took only one dish to make, and could be finished in 30 minutes or less? What if it also used up those leftover noodles, especially the broken ones? I think you have been dreaming about this broken lasagna noodle and mushroom skillet recipe.
When I was developing this recipe, I was using up a box of lasagna noodles with only three left. Not enough for lasagna, or lasagna roll-ups honestly.
I wasn’t really intending to make a superfast and super easy lasagna recipe, just a one-pot pasta with broken noodles. Somehow the lasagna-loving side of my brain took over and, well, it was delicious!
How many lasagna noodles are left over in your box at the back of the pantry? If you have more or less, don’t worry. Just keep the ratio of water to noodles the same. I used 1/4 cup water and 1/3 cup marinara per lasagana noodle.
Variation to the Broken Lasagna Noodle and Mushroom Skillet recipe:
- Type of cheese: Mozzarella makes it feel like a pasta bake while using cottage cheese or ricotta makes it feel more lasagna like. Use both for an extra cheesey skillet!
- Any kind of noodle could be used. Regular wheat lasagna noodles and no boil noodles may require less water and/or time to fully cook. Other pasta shapes such as penne, bow-tie, or rottini could be used to make this feel like a pasta bake instead of a lasagna skillet.
- I added lentils for protein, but they can easily be omitted or replaced with more vegetables like spinach, diced zucchini or eggplant. You could also use a different protein.
- Swap out the mushrooms for any veggie you like. I adore mushrooms, but anything you like in pasta would work such as bell peppers, zucchini or eggplant.
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 1 cup cooked lentils (optional)
- 1 cup marinara
- ¾ cup water
- ½ tsp each: salt, black pepper, and Italian seasoning
- 3 whole wheat lasagna noodles, broken into pieces
- 2 TBS grated parmesan
- 1 TBS balsamic vinegar
- ½ cup shredded mozzarella and/or ricotta cheese or cottage cheese
- In a 10 inch skillet or larger, saute the onion and mushroom in a splash of olive oil until the mushrooms release their liquids.
- Mix in lentils (if using), marinara, water, salt, pepper, and italian seasoning. Stir in broken lasagna noodle pieces and pat them down so each one is covered by liquid. Bring to a boil, reduce heat and simmer partially covered until the noodles are tender, about 8 minutes.
- Mix in the parmesan and balsamic. Remove from heat. Top with the mozzarella and/or ricotta or cottage cheese. Cover a few minutes to let the cheese melt.
