I've been making this lasagna in a pan for a few years now. Usually I use beef but I needed some chicken stock for a lentil soup so I thought I'd go with chicken and have the chicken for the lasagna and the chicken broth for the lentil soup.

It's perfect for me to make the lasagna in a pan because I don't like to spend too much time in the kitchen but I like to give the boys (hubby and son) a great meal occasionally. ha ha





After the chicken is cooked (I think you could use a store bought cooked chicken also) I cut it up into cubes or shred it. However you like.

You can use precooked oven ready lasagna noodles if you like. Just put a little watered down spaghetti sauce in the skillet first, then the oven ready noodles. I am not a fan of the precooked. They don't taste the same to me so I boil up the lasagna noodles first. Drain.

I add some watered down sauce to the bottom of the skillet and dump about 8 cooked noodles into the pan. They just fold every which way. If you are using precooked noodles you may have to break them up a bit. If I have leftover noodles I'll make a small glass pan of lasagna to freeze also.




Now everything just gets "dumped" on top of the noodles... chicken, ricotta (I had some but when I don't have any I'll use any type of cheese I have - cheddar usually and cut it up into chunks), mozzarella... you know, all the stuff that makes lasagna so darn delicious. Then comes the sauce and top it up with some Parmesan cheese.

Cook on a medium to low burner for 10 minutes - after it starts to bubble - and it's ready to go.






Hope you try this. It's a family proven winner without the fuss of layering, etc. I always used to run out of one or the other cheese as I was making lasagna the traditional way. Now there is none of that. It all goes on top of the noodles, top with sauce. DONE! Tastes fantastic, same as the original but with a lot less work.

You can spice this up however you like, too... just throw it on! :)

Best wishes for a wonderful Autumn.




Savvy Southern Style

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