Skillet Lasagna with Lamb, Ricotta + Mint

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Fragrant rosemary enhances the flavor of this deliciously addictive one-skillet meal.

One of our favorite, most frequently repeated meals is this Skillet Lasagna. It’s such perfect comfort food, and it’s always a hit. I’ve made it for countless dinner parties and it never disappoints.

But for this particular dinner party, I wanted to change it up a bit. I picked up a pound of ground lamb from the Farmers Market and set off to put a new spin on this classic.

Skillet Lasagna with Lamb, Ricotta + Mint

Aside from using lamb instead of beef or meatloaf mix, I added some fresh rosemary and carrots in with the aromatics. I also used white wine instead of water. Fresh mint at the end really brought it all together.

It turned out so beautifully! And it was a big hit with our friends that night.

I served this with My Favorite Garlic Bread (made on potato rolls this time) and this Belgian Endive and Walnut Salad.

Skillet Lasagna with Lamb, Ricotta + Mint

We wrapped up the meal with my favorite Tiramisu for dessert. It was a crazy delicious meal – one that we’ll be having again and again (and again!).

Skillet Lasagna with Lamb, Ricotta + Mint

Makes 4-6 Servings

Skillet Lasagna with Lamb, Ricotta + Mint

Fragrant rosemary enhances the flavor of this deliciously addictive one-skillet meal.


1 tablespoon olive oil
1 yellow onion, finely chopped (about 1/2 cup)
1 carrot, finely chopped (about 1/4 cup)
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon fresh rosemary, minced
One pinch red pepper flakes
1 pound ground lamb
10 curly-edged lasagna noodles, broken into 2 inch lengths
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 cup white wine (or water)
1/4 cup freshly grated Parmesan, plus more for serving
8 ounces part-skim ricotta
1/4 cup fresh mint, torn or roughly chopped right before using


  1. Heat oil in a large nonstick skillet with tight fitting lid over medium heat. Add onion, garlic and salt and cook till soft, about five minutes. Add rosemary and red pepper flakes and cook until fragrant, about 30 seconds. And lamb and cook until browned throughout, breaking the meat up with a wooden spoon or spatula as you go, about 5 minutes. Drain any excess fat from pan.
  2. Sprinkle noodle pieces evenly over meat. Pour diced tomatoes, tomato sauce and wine (or water) on top. Without stirring, cover the skillet with the lid and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
  3. Turn off the heat. Stir in Parmesan and season to taste with salt and freshly cracked black pepper. Dot heaping tablespoons of ricotta over the pasta and place the lid back on the skillet. Let stand for 5 minutes.
  4. Sprinkle with freshly torn mint leaves and serve with extra grated Parmesan on the side. Enjoy!


Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooks Illustrated)

Big Flavors Rating: 5 Stars

  • Sophia Del Gigante

    I am IN LOVE with this girl!! AMAZING work!

  • I gotta try this Ashley. We love lamb!!!!

  • Rosemary and lamb pair perfectly, so you just made this dish even better! I love the whole skillet lasagna idea and must give it a try!

  • Manila Spoon

    Yumminess all over! I want this for lunch, pretty please? 🙂

  • I much prefer lamb over beef. You totally nailed the flavors going on in this beautiful dish!

  • MomOnTimeout

    What a great dish! Perfect for dinner!

  • What a simple and lovely weeknight dinner. Pinned so I can make it soon.