Layerless Skillet Lasagna by Erin O'Brienn
Meals From Memory - Episode 6
Author: Erin O'Brienn | July 31, 2025 | Time to read: 3 min
This recipe takes me right back to busy weeknights with my mom. She worked full-time and was the queen of shortcuts and casseroles, always making something out of nothing in record time. Our family joke is that she never measures a thing—so writing this down was a first! I grew up loving the comfort of lasagna but hated the fuss, which is why this no-layer skillet version is my go-to. It’s simple, stress-free, and perfect with a glass of wine. Cooking, to me, should feel like that—easy, accessible, and something everyone can enjoy.
Behind the Scenes
15 minutes
30 minutes
4 - 6
What You'll Need
Ingredients
2 tablespoons extra virgin olive oil
4 oz baby spinach
12 oz ground chicken
1 shallot, chopped
3 garlic cloves, grated or chopped
32 oz jar marinara sauce
1 tablespoon crushed Calabrian chile (optional)
½ cup low-sodium chicken stock
7.5–8 oz no-boil lasagna noodles, broken into 2-inch pieces
¾ cup whole milk ricotta
¼ cup Parmigiano-Reggiano, freshly grated (divided)
⅛ teaspoon grated nutmeg
1 cup low-moisture mozzarella, freshly grated
Kosher salt
Freshly ground black pepper
Fresh basil leaves, for garnish
Directions
Step 1
Preheat the oven to 425°F. Set a fine mesh strainer over a bowl and set aside.
Step 2
In the Always Pan Pro, heat 1 tablespoon of olive oil over medium-high heat. Add the spinach and a pinch of salt. Cook, stirring, until wilted, about 1 minute. Transfer to the strainer to drain and set aside. Wipe out the skillet.
Step 3
Return the pan to medium-high heat. Add the remaining tablespoon of olive oil and ground chicken. Cook, breaking into bite-sized pieces, until browned, about 3 minutes.
Cook’s Tip
When using no-boil lasagna noodles in a skillet recipe, make sure they’re fully submerged in sauce or stock as they cook. The liquid is what softens them, so if any pieces stick out above the sauce, they’ll stay hard. Breaking them into smaller pieces helps ensure even cooking and sauce coverage.
Step 4
Add the shallot and garlic. Cook for 4 minutes more, until the chicken is cooked through and the shallot is translucent.
Step 5
Stir in marinara, Calabrian chile (if using), and chicken stock. Add broken noodles and stir to coat. Bring to a boil, then reduce to medium-low and simmer for 7 minutes, stirring occasionally, until noodles are slightly tender.
Step 6
Press excess liquid from the spinach and roughly chop. In a bowl, mix ricotta, chopped spinach, 2 tablespoons Parmigiano-Reggiano, nutmeg, ¼ teaspoon salt, and ¼ teaspoon pepper.
Step 7
Stir the noodles once more, then remove from heat. Dollop the ricotta mixture over the pasta. Top with mozzarella and remaining Parmigiano-Reggiano.
Step 8
Transfer the skillet to the oven and bake for 15 minutes, until bubbly and golden.
Step 9
Let rest for 5 minutes. Garnish with fresh basil and serve warm.
Erin O'Brienn
Erin O'Brienn is a Los Angeles–based content creator and lifestyle blogger known for approachable recipes and home inspiration. Drawing from her family’s culinary roots and love of cooking, she blends nostalgic flavors with modern simplicity, making food fun and accessible while sharing personal stories from life in California.
