Description
This One Pot Skillet Lasagna is a quick and flavorful twist on the classic Italian favorite. Using no-boil noodles and cooking everything in a single skillet, this recipe layers hearty ground beef, aromatic herbs, and a trio of cheeses into a comforting, cheesy meal perfect for busy weeknights or casual dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound Ground Beef (Choose lean ground beef for a healthier option.)
- 1 medium Onion, diced (Adds sweetness and depth.)
- 2 cloves Garlic, minced (Essential for adding flavor.)
Liquids and Sauces
- 1 can (28 ounces) Crushed Tomatoes (Primary sauce for the lasagna.)
- 2 cups Beef Broth (Enhances flavor.)
Pasta
- 8 ounces Lasagna Noodles (No-boil noodles, broken into pieces.)
Herbs and Seasonings
- 1 teaspoon Dried Oregano (Classic Italian herb.)
- 1 teaspoon Dried Basil (Pairs well with tomatoes.)
- 1/2 teaspoon Red Pepper Flakes (Optional for heat.)
- Salt and Pepper (To taste.)
Cheeses
- 15 ounces Ricotta Cheese (Adds creaminess.)
- 1 cup Shredded Mozzarella Cheese (Essential for that cheesy top.)
- 1/2 cup Grated Parmesan Cheese (Adds salty, nutty flavor.)
Garnish
- 1 tablespoon Fresh Parsley, chopped (For garnish.)
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, for about 5-7 minutes. Drain any excess fat if necessary to avoid greasiness.
- Sauté Aromatics: Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and beef broth, stirring well to combine. Stir in dried oregano, dried basil, and red pepper flakes if using. Season the mixture with salt and pepper to taste. Bring the sauce to a gentle simmer.
- Cook the Noodles: Break the no-boil lasagna noodles into pieces and add them directly to the skillet. Stir to ensure the noodles are fully submerged in the sauce. Cover the skillet and cook for about 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Ricotta Cheese: In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper. Dollop spoonfuls of the ricotta mixture evenly over the lasagna in the skillet, gently pressing down to incorporate it into the layers.
- Top with Mozzarella and Parmesan: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top. Cover again and cook for an additional 5 minutes, or until the cheeses have melted and become bubbly.
- Rest and Garnish: Remove the skillet from heat and let the lasagna rest for a few minutes to set. Garnish with freshly chopped parsley before serving to add a fresh herbaceous note and color.
Notes
- Using lean ground beef lowers the fat content without sacrificing flavor.
- If you prefer a spicier dish, increase the red pepper flakes according to taste.
- This recipe works well with no-boil or pre-cooked lasagna noodles to ensure timely cooking in the skillet.
- For a vegetarian variation, substitute ground beef with mushrooms or plant-based meat alternatives and use vegetable broth.
- Allowing the dish to rest before serving helps the layers to set and makes slicing easier.
