Description
This Skillet Lasagna recipe offers a quick and delicious one-pan approach to classic lasagna, combining ground beef, noodles, and a blend of cheeses simmered together in marinara sauce for a comforting meal in just 30 minutes.
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
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Liquids and Pasta
- 3 cups homemade marinara sauce (or 26-ounce store-bought jar)
- 2 cups low-sodium beef broth (or chicken broth)
- 8 ounces dry mini lasagna noodles
Cheeses and Garnish
- 1 cup shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
- ¾ cup ricotta cheese
- 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, cooking while breaking up the meat into small crumbles. Continue until the beef is browned, no pink remains, and the onions become translucent, about 3 minutes. Drain off excess fat.
- Add Seasonings: Stir in the minced garlic, crushed red pepper flakes, and season with salt and pepper to taste, mixing well to distribute the flavors.
- Add Liquids and Pasta: Pour in the marinara sauce and beef broth, then add the dry mini lasagna noodles to the skillet. Stir to combine thoroughly, ensuring the noodles are completely submerged in the liquid.
- Simmer: Once the mixture comes to a gentle bubble, reduce the heat to low, cover the skillet, and let it simmer for 15 to 18 minutes. Stir every 5 minutes to prevent the noodles from sticking and the mixture from scorching on the bottom, cooking until the pasta is tender.
- Add Cheese: Remove the skillet from heat. Stir in half of the shredded mozzarella and grated Parmesan until melted and well combined. Then sprinkle the remaining mozzarella and Parmesan evenly over the top of the mixture.
- Add Ricotta and Serve: Dot heaping tablespoons of ricotta cheese all over the surface. Cover the skillet and let it stand for 3 to 5 minutes to allow the ricotta to melt slightly. Garnish with freshly chopped parsley and serve warm, ideally accompanied by garlic bread.
Notes
- Use dry mini lasagna noodles to ensure they cook evenly in the skillet during simmering.
- Stirring periodically while simmering prevents the noodles from sticking and burning on the bottom.
- For a vegetarian version, substitute the ground beef with plant-based crumbles or extra vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Adding a pinch of crushed red pepper flakes gives a subtle heat, which can be adjusted or omitted according to taste.
