Skillet Lasagna (Printable)

One-pan comfort food with tender noodles, savory meat sauce, and three cheeses ready in under an hour.

# What You'll Need:

→ Meats

01 - 1 pound ground beef or Italian sausage

→ Vegetables & Aromatics

02 - 1 small onion, diced
03 - 3 cloves garlic, minced

→ Sauce

04 - 1 can (28 ounces) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon red pepper flakes
09 - Salt and black pepper, to taste

→ Pasta

10 - 8 ounces uncooked lasagna noodles, broken into 2-inch pieces

→ Dairy

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese

→ Garnish

14 - 2 tablespoons chopped fresh basil or parsley

# How-To Steps:

01 - Heat a large, deep skillet over medium heat. Cook the ground beef or sausage until browned, breaking it up with a wooden spoon. Drain excess fat if needed.
02 - Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the crushed tomatoes and add the tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
04 - Add the broken lasagna noodle pieces to the sauce, submerging them completely. Pour in 1/2 cup of water if the sauce appears too thick.
05 - Cover the skillet and reduce heat to medium-low. Simmer for 15 to 18 minutes, stirring occasionally, until the noodles are tender.
06 - Drop dollops of ricotta cheese evenly across the surface of the lasagna. Sprinkle the shredded mozzarella and grated Parmesan over the top.
07 - Cover the skillet and cook for an additional 3 to 5 minutes until the cheese has melted completely and bubbles around the edges.
08 - Remove the skillet from heat and let it sit uncovered for 5 minutes to set. Garnish with fresh basil or parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pan, meaning minimal cleanup when you are already exhausted
  • The noodles cook directly in the sauce, absorbing all those meaty tomato flavors
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • If the sauce looks too thick before adding noodles, stir in half a cup of water or the pasta will absorb all the liquid
  • Oven-ready noodles need five minutes less simmer time or they will turn to mush
  • The resting period is essential for the ricotta to set slightly instead of immediately mixing into the sauce
03 -
  • Break the noodles over a bowl or directly into the pan to avoid tiny pieces flying everywhere
  • Stir gently when the noodles are almost tender so they do not break apart completely

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