I absolutely LOVE lasagna! But let’s face it, there are times when making a traditional lasagna just isn’t realistic. That’s where this easy One-Pot Skillet Lasagna comes to the rescue. It has all the delicious flavors of classic lasagna, but with much less effort! Made with ground beef, Italian sausage, and a mix of cheese, this dish is bound to become a family favorite.
Why You’ll Love This Skillet Lasagna Recipe
- Minimal Effort: This easy skillet lasagna comes together in just one pan, which means fewer dishes and less cleanup. Perfect for busy weeknights when you need a satisfying meal with little effort.
- Rich Cheesy Layers: No lasagna is complete without plenty of cheese! This recipe includes ricotta cheese, parmesan cheese, and mozzarella, ensuring a delicious, melty top layer. If you’re looking for a lighter option, you can use cottage cheese.
- Quick Cooking Time: The noodles cook to al dente directly in the marinara sauce or pasta sauce, with a splash of broth to help them soften. This cuts down on the overall cooking time compared to oven-baked versions.
- Comfort Food: This dish has all the warmth and coziness of comfort food but with a faster and simpler approach. It’s an ideal meal for any night of the week, whether you’re feeding the whole family or meal-prepping for yourself.
Ingredients
- Ground Beef
- Yellow Onion
- Onion Powder
- Garlic Powder
- Italian powder
- Salt & Black Pepper
- Pasta Sauce
- Chicken Broth
- Lasagna Sheets
- Parmesan Cheese
- Mozzarella Cheese
- Ricotta Cheese
How To Make One-Pan Skillet Lasagna
In a large skillet over medium-high heat, add the lean ground beef and diced onions. Cook until no pink remains, then drain off any excess grease and return the meat to the skillet. Season the meat with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir in the pasta sauce and chicken broth, mixing everything together.
Add the broken lasagna sheets to the skillet, ensuring they’re coated in the meat and broth mixture. Cover and bring it to a simmer, letting it cook for 10-15 minutes until the pasta is al dente. Keep an eye on it, and if needed, add extra water(½ cup at a time) to fully cook the pasta.
In a medium bowl, combine the ricotta cheese, ½ cup parmesan cheese, and ½ cup mozzarella cheese. Mix well and drop small scoops over the lasagna.
Then sprinkle an additional ½ cup each of parmesan and mozzarella cheese on top. Transfer to the oven and bake at 350 degrees for 10-15 minutes, or until the cheese melts and is golden.
Serve and enjoy this easy, one-pot skillet lasagna!
Tip and Tricks for The Best Skillet Lasagna
- Use Broken Lasagna Sheets: Instead of regular lasagna noodles, break half of the lasagna noodles into smaller pieces. This helps the noodles cook evenly in the skillet and makes it easier to stir.
- Monitor Liquid Levels: To make sure the pasta cooks perfectly al dente, keep an eye on the pasta sauce and chicken broth mixture. If it starts to dry out, add a little water (½ cup at a time) to maintain a good simmer and prevent the noodles from sticking to the pan.
- Cook Pasta Al Dente: Avoid overcooking the pasta by regularly checking its texture. You want the noodles to be al dente, which means tender but with a slight bite.
- Use a Large Skillet: A deep skillet or large high-sided saute pan works best for this recipe, giving the pasta plenty of room to cook and soak up all the flavors.
- Cheese Matters: For the rich and creamy cheese layer, combine ricotta cheese, parmesan cheese, and mozzarella cheese. This mixture adds creaminess while the mozzarella on top gives that perfect melty, golden finish.
How To Store Leftovers
- Let It Cool: Let the lasagna cool down to room temperature before storing to prevent condensation inside the container.
- Use an Airtight Container: Transfer the leftovers to an airtight container to lock in freshness and prevent any moisture from getting in, which helps maintain the best flavor.
- Refrigerate: Store the skillet lasagna in the fridge for up to 3-4 days. This will keep it fresh and safe for later meals.
FAQ
- How do I make sure the noodles cook correctly? Keep an eye on the pasta sauce and chicken broth mixture while it simmers. If the noodles aren’t fully submerged or there’s not enough liquid, add a little water (½ cup at a time) to ensure the pasta cooks to al dente.
- How do I know when the lasagna is done? The cheese layer should be melted and golden brown, and the pasta should be cooked through to al dente. If you’re unsure, just give it a good stir and check the texture of the noodles.
- Can I add vegetables to this lasagna? Absolutely! Adding extra veggies like spinach, mushrooms, or zucchini is a great way to boost nutrition and flavor. Just chop them into smaller pieces and add them with the ground beef when cooking.
- Can I use ground turkey instead of ground beef? Yes! You can substitute ground turkey for lean ground beef in this recipe for a lighter version of the skillet lasagna. If you prefer more flavor, you can also use Italian sausage.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 2 pounds Ground Beef
- ½ Yellow Onion diced
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian powder
- Salt & Black Pepper to taste
- 24 ounces Pasta Sauce
- 2 1/2 cups Chicken Broth
- 10 Lasagna Sheets broken into small pieces
- ½ cup Parmesan Cheese
- ½ cup Mozzarella Cheese
Ricotta Mixture
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese
- ½ cup Mozzarella Cheese
Instructions
- In a large skillet over medium high heat add the ground beef and onions, cook until no pink is visible then drain off any excess grease and add meat back to skillet. Season the meat with onion powder, garlic powder, Italian sausage, salt and black pepper. Add in the pasta sauce and chicken broth and stir to combine.
- Add the broken pieces of lasagna sheets and stir to cover them in the meat/broth mixture. Cover and bring mixture to a simmer, allow it to simmer for 10-15 minutes until the pasta is al dente. (Monitor closely because you may need to add extra water to help the pasta fully cook- if so add ½ cup at a time)
- In a small bowl all the ricotta, ½ cup parmesan and ½ cup mozzarella cheese. Stir to combine and scoop out small amounts on top of the lasagna. Sprinkle on ½ cup parmesan and ½ cup mozzarella cheese and bake at 350 degrees for 10-15 minutes until cheese is melted. Serve & enjoy!
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