Description
This Best Ever Skillet Lasagna is a quick and comforting Italian-inspired one-pan meal, combining ground beef, broken lasagna noodles, marinara sauce, and a blend of ricotta, Parmesan, and mozzarella cheeses cooked together on the stovetop. Perfect for a hearty weeknight dinner, it delivers all the classic flavors of traditional lasagna without the fuss of layering and baking.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce and Seasoning
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Pasta and Liquids
- 8 ounces uncooked lasagna noodles, broken into pieces
- 2 1/2 cups water or beef broth
Cheese Mixture
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
Toppings
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup chopped fresh basil or parsley (optional)
Instructions
- Heat the aromatics: Heat olive oil in a large deep skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spatula. Drain any excess fat to keep the dish from being greasy.
- Add sauce and seasonings: Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Mix well to combine all the flavors.
- Add pasta and liquid: Add the broken lasagna noodles and pour in the water or beef broth, ensuring the noodles are fully submerged in the liquid.
- Simmer noodles: Bring the mixture to a simmer, cover the skillet, and cook for 15–18 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Prepare cheese mixture: While the noodles cook, combine ricotta cheese, egg, and grated Parmesan in a small bowl until smooth.
- Add ricotta and mozzarella: Once the noodles are tender, drop spoonfuls of the ricotta mixture evenly over the skillet and gently swirl it in without fully mixing. Sprinkle 1 1/2 cups of mozzarella cheese over the top, cover, and cook for another 3–5 minutes until the cheese melts.
- Finish and serve: Remove the skillet from heat. Sprinkle the remaining 1/2 cup of mozzarella cheese and fresh chopped basil or parsley on top if desired. Let the lasagna sit for 5 minutes before serving to allow flavors to meld and the dish to set.
Notes
- This skillet lasagna is a quick, one-pan alternative to traditional baked lasagna.
- You can add sautéed mushrooms, spinach, or zucchini for extra veggies.
- Using broken noodles allows the dish to cook evenly in the skillet.
- Be sure to stir occasionally while simmering to prevent the noodles from sticking to the bottom.
- Covering during cooking helps the pasta cook evenly and melts the cheese thoroughly.
