Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Pasta, One-Pot
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Skillet Lasagna is a quick and easy weeknight meal that’s perfect for busy families. It features all the flavors of classic lasagna but is made in one pan for easy cleanup.

Ingredients

Units Scale
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 3 cups homemade marinara sauce (or 26-ounce store-bought jar)
  • 2 cups low-sodium beef broth (or chicken broth)
  • 8 ounces dry mini lasagna noodles
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup freshly grated Parmesan cheese, divided
  • 3/4 cup ricotta cheese
  • Fresh chopped parsley, for serving

Instructions

  1. Brown Beef and Onions: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the beef and onion; cook, using a wooden spoon to break up the meat into small crumbles, until fat renders and no pink remains, and the onions are translucent, about 3 minutes. Drain off fat.
  2. Add Seasonings: Stir in garlic, red pepper flakes, and a pinch of salt and pepper, to taste.
  3. Add Liquids and Pasta: Add marinara sauce, beef broth, and pasta to the skillet. Mix to combine, making sure the pasta is fully submerged in the liquid.
  4. Simmer: After the mixture begins to bubble, reduce heat to a simmer, cover, and cook for about 15-18 minutes until pasta is tender, stirring occasionally (about every 5 minutes) so the pasta doesn’t stick, and the meat mixture doesn’t scorch on the pan.
  5. Add Cheese: Remove from heat and stir in half of the mozzarella and Parmesan until combined, then sprinkle the remaining cheeses on top.
  6. Add Ricotta and Serve: Dot heaping tablespoons of the ricotta all over the mixture. Cover and let stand for 3 to 5 more minutes until the cheese melts. Garnish with some fresh chopped parsley and enjoy with garlic bread!

Notes

  • Pasta: Other pasta noodles can be used instead of mini lasagna noodles if you can’t find them, but you might need to adjust your cooking time and/or add more liquid.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 450kcal
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/skillet-lasagna-recipe/