Skillet Stovetop Mushroom Lasagna
This Skillet Stovetop Mushroom Lasagna is a one pan, family-friendly dinner that's creamy, loaded with mushrooms and so delicious! It cooks quickly and cleans up even faster!
Servings: 6 servings
Ingredients
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 16 oz. mushrooms (I used Baby Bella mushrooms), sliced
- 1 cup yellow onion, chopped
- 4 cloves garlic, finely minced
- 1 1/2 Tbsp. fresh thyme leaves
- 1 1/2 tsp. Italian seasoning, I use no salt Dash Italian Seasoning Medley
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 lasagna noodles, uncooked and broken into roughly 2-3-inch pieces
- 1 1/2 cups freshly shredded mozzarella cheese
- 2-3 Tbsp. grated Parmesan cheese
- 2 tsp. dried parsley, optional for garnish
Instructions
- Add olive oil and butter to a large deep skillet over medium heat. Add mushrooms and onions and cook for 6-7 minutes, stirring occasionally.
- Add garlic, thyme leaves, Italian seasoning, salt and pepper and continue to cook for one minutes.
- Add in your chicken broth followed by your heavy cream. You'll bring this mixture to a simmer over medium-high heat. Once the mixture comes to a simmer, you'll add in your broken lasagna noodles and then bring to a simmer again.
- Lower the temperature to medium-low and cover and cook for 16-18 minutes or until lasagna noodles are al dente. Top with your shredded mozzarella and grated Parmesan then cover and cook until the cheese is melted, about 2-3 minutes. Sprinkle with dried parsley, if desired.
Notes
The recipe calls for 1- 1/2 cups of freshly shredded mozzarella, but feel free to use more or less. Whatever suits your fancy.
My Italian seasoning of choice is Dash Salt Free Italian Medley Seasoning.
You will use regular lasagna sheets, not the oven ready kind.