Easy Skillet Lasagna
Enjoy all the classic cheesy flavors you know and love in classic lasagna with this One-Pot Skillet Lasagna. Easy enough for busy weeknights!
Servings: 6
Ingredients
- 1 teaspoon olive oil
- ½ pound Homemade Italian Sausage or your favorite store-bought ground Italian sausage
- ½ pound lean ground beef
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 24 ounces spaghetti sauce or marinara sauce
- 1½ cups water
- salt and pepper to taste
- 8 ounces uncooked lasagna noodles broken into small pieces (about 9 noodles)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a large, deep skillet fitted with a lid, heat the olive oil over medium-high heat. Once heated, add the sausage, ground beef, and minced onion, and cook until the meat is fully browned, breaking it into small pieces as it cooks.
- Once the meat is cooked, add the garlic, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute to toast the spices.
- At this point, remove the skillet from the heat and, if needed, drain off any excess grease. Return the skillet to the pan.
- Add the spaghetti sauce, water, a pinch of salt, and a pinch of pepper to the meat, and stir to combine. Break the lasagna noodles into bite-sized pieces right over the skillet, then stir to submerge them in the sauce.
- Bring the mixture to a boil over medium-high heat, stirring often. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes or until the noodles are tender, removing the lid and stirring every 5 minutes or so. If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
- Once the noodles are tender, turn off the heat. Dollop the ricotta cheese on top of the pasta mixture. Then, sprinkle the mozzarella cheese and Parmesan over the skillet.
- Return the lid to the skillet and let it rest for 2-5 minutes, or until the cheese has melted.
- Serve with additional parmesan if desired and chopped basil and/or parsley.
Video
Notes
Type of Meat: Feel free to use any combination of lean ground meat (such as beef, chicken, or turkey) and ground Italian sausage (pork, chicken, turkey, etc). You can also opt to omit the meat entirely for a Meatless Skillet Lasagna.
Cottage Cheese in Place of Ricotta Cheese: First strain the cottage cheese using a fine mesh strainer or cheesecloth for a couple of hours to remove excess liquid which can water down the skillet lasagna.
Adjusting the Spice Level: The crushed red pepper flakes add a bit of kick to the lasagna skillet. Feel free to increase, decrease, or omit the red pepper flakes according to your tolerance for spice.
Storage: Transfer the slightly cooled leftovers to an airtight container and store them in the refrigerator for up to 3 days. Alternatively, place the leftovers in an airtight, freezer-safe container and store them in the freezer for up to 1 month. To reheat, defrost in the refrigerator if needed, place the leftovers in a heat-safe dish, cover with a damp paper towel, and heat in the microwave in 30-second intervals until warmed through.
Nutrition
Calories: 482kcal | Carbohydrates: 35g | Protein: 31g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 486mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 2mg
