Skillet Lasagna
This easy One Pan Skillet Lasagna has all the hearty, cheesy flavor of traditional lasagna, but made in just 30 minutes with one pan and no layering required. It’s a family-friendly weeknight dinner that’s comforting, quick to make, and easy to clean up.
Servings: 6
Calories: 533kcal
Cost: 11
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 clove garlic , minced
- 1 Tablespoon dried minced onion
- 24 ounces pasta sauce
- 1/4 teaspoon Dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes (optional)
- 8 ounces bite-size pasta ,penne, rigatoni or farfalle
- 1 1/2 cups water
- salt and freshly ground black pepper , to taste
- 1/4 cup freshly grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 2-3 Tablespoons fresh basil leaves , for topping
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef and season with salt and pepper. Brown meat and remove some of the grease.
- Stir in garlic, minced onion, pasta sauce, oregano, basil, garlic powder and red pepper flakes. Season with salt and pepper, to taste.
- Bring sauce to a simmer and stir in pasta and water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Stir in parmesan and mozzarella cheese.
- Spoon a few scoops of ricotta on the top, and cover for a few minutes to allow the cheese to warm.
- Top with fresh basil. Serve immediately.
Video
Notes
Make Ahead Instructions: To prep ahead of time, make the recipe through step 2, before adding the pasta. Store it in the refrigerator and add pasta and water (step 3) when ready to cook.
Recipe Variations:
The Meat: Substitute ground turkey or use half ground Italian sausage for added flavor.
The Cheese: Substitute cottage cheese for ricotta if necessary and substitute shredded cheddar or provolone for mozzarella, if needed.
Add Veggies: Add chopped bell peppers, mushrooms, spinach or other chopped veggies in step 2, and sauté.
Make Ahead Instructions: To prep ahead of time, make the recipe through step 2, before adding the pasta. Store it in the refrigerator and add pasta and water (step 3) when ready to cook.
Nutrition
Calories: 533kcal | Carbohydrates: 41g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 652mg | Potassium: 697mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 6.5mg | Calcium: 228mg | Iron: 3mg
Recipe Link
Recipe Video
