Skillet Lasagna
Skillet Lasagna brings together that classic savory meat sauce, tender pasta, and plenty of melty ricotta, Parmesan, and mozzarella - all in one pan and ready in under an hour!
Servings: 5 servings
Ingredients
- 1 pound lean ground beef or Italian sausage (or half and half)
- ½ medium yellow onion chopped (about ½ cup)
- 3 cloves garlic minced
- 28 ounces jarred pasta sauce (we like Rao's) or 2 cups homemade sauce
- 1 ¼ cups water
- 2 Tablespoons fresh basil chopped
- ½ teaspoon dried oregano
- 9 lasagna noodles broken into 2-3 inch pieces (*see note)
- ¾ cup ricotta cheese
- ¼ cup freshly shredded parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup freshly shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large and deep skillet over medium heat, add the ground beef and onion. Cook, breaking up the meat until cooked through. Add the garlic and cook for an additional minute. Drain the grease.1 pound lean ground beef or Italian sausage, ½ medium yellow onion, 3 cloves garlic
- Add the pasta sauce, water, basil, and oregano. Stir to combine then add the broken noodles into the skillet and stir. Cover with a lid and let the mixture come to a boil. Once boiling, stir and reduce the temperature to medium low to keep a gentle simmer. Stir occasionally until the noodles are cooked through, about 15 minutes. If at any point the sauce becomes too dry and the noodles aren’t cooked through, add a few tablespoons of water.28 ounces jarred pasta sauce, 1 ¼ cups water, 2 Tablespoons fresh basil, ½ teaspoon dried oregano, 9 lasagna noodles
- While the pasta cooks, in a mixing bowl combine the ricotta, parmesan, salt, and pepper.¾ cup ricotta cheese, ¼ cup freshly shredded parmesan cheese, 1 teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Turn your oven broiler on low.
- Once the pasta is cooked. Dollop the cheese mixture on top followed by sprinkling the mozzarella over top. Broil for 3-4 minutes until the cheese is melted. Broil a few extra minutes if you want the cheese to brown on top.½ cup freshly shredded mozzarella cheese
- Serve hot with a garnish of fresh basil or parsley and a crusty bread, if desired.Fresh basil or parsley
Notes
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits!
- Freeze: Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. It’s a great make-ahead meal for those crazy weeks.
- Reheat: Warm gently on the stovetop with a splash of water or extra sauce to loosen it up, or pop individual portions in the microwave until hot and bubbly.
- Make Ahead: Brown the meat and build the sauce (up to adding the noodles), then refrigerate. When ready to eat, add the broken noodles and water, finish cooking, top with the cheeses, and broil. Dinner done with almost no effort.
Nutrition
Calories: 510kcal | Carbohydrates: 49g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1466mg | Potassium: 956mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1014IU | Vitamin C: 13mg | Calcium: 249mg | Iron: 5mg
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