Description
This Skillet Lasagna recipe is a simplified, quick version of classic lasagna, cooked entirely in one pan. Ground beef is browned with onions and garlic, then simmered with marinara sauce, beef broth, and dry mini lasagna noodles until tender. Layers of mozzarella, Parmesan, and ricotta cheese are added for a creamy, cheesy finish. Ready in just 30 minutes, it’s a comforting, hearty meal perfect for weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
Seasonings and Sauces
- ¼ 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)
Pasta and Cheese
- 8 ounces dry mini lasagna noodles
- 1 cup shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
- ¾ cup ricotta cheese
Garnish
- Fresh chopped parsley, for serving
Instructions
- Brown Beef and Onions: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced onion; cook, using a wooden spoon to break up the meat into small crumbles, until the fat renders and the beef is no longer pink and the onions turn translucent, about 3 minutes. Drain off any excess fat from the skillet.
- Add Seasonings: Stir in the minced garlic, crushed red pepper flakes, and add a pinch of salt and pepper to taste. Cook briefly until fragrant, about 1 minute.
- Add Liquids and Pasta: Pour in the marinara sauce and beef broth, then add the dry mini lasagna noodles. Mix everything together to combine thoroughly, ensuring the noodles are fully submerged in the liquid for even cooking.
- Simmer: Once the mixture starts to bubble, reduce the heat to a low simmer. Cover the skillet and cook gently for about 15 to 18 minutes, stirring every 5 minutes to prevent the pasta from sticking and the mixture from scorching on the bottom. Continue until the noodles are tender and cooked through.
- Add Cheese: Remove the skillet from the heat. Stir in half of the shredded mozzarella and grated Parmesan until well combined and creamy. Then sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Add Ricotta and Serve: Dot heaping tablespoons of ricotta cheese all over the cooked mixture. Cover again and let the skillet stand for 3 to 5 minutes off the heat to allow the ricotta to warm and slightly melt. Garnish with freshly chopped parsley and serve hot, optionally alongside garlic bread for a complete meal.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or a plant-based ground alternative and use vegetable broth instead of beef broth.
- If you prefer a spicier lasagna, increase crushed red pepper flakes to ½ teaspoon.
- Using mini lasagna noodles is key since they cook fully in the skillet; otherwise, regular-sized noodles may need to be pre-cooked.
- Stir the skillet regularly during simmering to avoid noodles sticking to the pan and burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
