Skillet White Lasagna for Two

Wednesday, July 29, 2015

Skillet White Lasagna for Two

This week we welcome back guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane's desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

The thing is, I just can’t resist lasagna. I crave the warm, ooey-gooey cheese, the dense pasta sheets, and the chunks of hearty meat. It’s not really Sunday in my house without a pan of lasagna bubbling away in the oven. But what if I get a craving for lasagna on a weeknight? What if I only have 20 minutes to spare? This skillet lasagna recipe is here to the rescue!

 I love dinners that can be made all in one skillet, and I love them even more if it only takes 20 minutes. I hardly have more than 20 minutes to pull together dinner most nights, and I’m sure you face the same thing at times. I know you’re going to love this quick, comforting meal for two. I also know how much you love Kerrygold’s Blarney Castle cheese. This skillet lasagna recipe is packed full of it! While there are so many delicious Kerrygold cheeses to love, I chose Blarney Castle for its creamy, smooth melting ability for this recipe. It’s most similar to a Gouda cheese, if you’ve had that. It melts beautifully, and it coats every piece of lasagna noodle like velvet.

This all-white lasagna consists of ground chicken seared in the pan, followed by sautéed onions and spices. Then, a dusting of flour is sprinkled on top before pouring in the milk and water. When this comes to a bubble, it is the béchamel sauce that holds everything together. The lasagna noodles cook right in the milk mixture in just 10 minutes. The final touch is spoonfuls of ricotta cheese, a generous amount of Blarney Castle cheese, and fresh basil.

Grab a skillet, grab your date, and make this easy, 20-minute skillet lasagna recipe!

Skillet White Lasagna For Two
Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 small white onion, diced
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup water
  • 6 lasagna noodles, broken into pieces
  • 1/3 cup ricotta cheese
  • 7 ounces Kerrygold Blarney Castle cheese, shredded
  • fresh basil, for serving
  • Parmesan cheese, for serving

In a 10” skillet, heat the olive oil over medium-high heat.

Add the chicken to the skillet, breaking up the clumps with a wooden spoon while it cooks.

When the chicken is almost done, add the diced onion, dried basil, garlic, salt and pepper. Stir to combine.

Sprinkle the flour evenly over the mixture, and cook for 1 minute while stirring constantly.

Pour in the milk and water. Stir to combine.

Add the broken lasagna noodles, and bring the mixture to a brisk simmer.

Let cook, uncovered, until noodles are al dente, about 8-9 minutes.

Before serving, stir in the ricotta and Blarney Castle cheese.

Garnish with fresh basil and Parmesan on the plate.


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