Skillet Lasagna (Printable)

A comforting one-pan lasagna with layers of pasta, rich meat sauce, and melty cheese.

# Ingredient List:

→ 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

# Steps:

01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine the sauce base.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup of water if the sauce seems too thick.
05 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until noodles are tender.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan cheeses.
07 - Cover and cook for another 3 to 5 minutes, until the cheese is melted and bubbly.
08 - Remove from heat. Let sit uncovered for 5 minutes to set. Garnish with fresh basil or parsley, if desired. Serve warm.

# Expert Advice:

01 -
  • Everything happens in one pan, from browning meat to melting cheese, meaning minimal cleanup and maximum flavor
  • The noodles cook directly in the sauce, absorbing all those seasoned tomato juices and becoming incredibly flavorful
  • Ready in 45 minutes start to finish, making it perfect for those nights when comfort food cant wait
02 -
  • The pasta continues absorbing liquid even after cooking, so if the sauce looks slightly loose when you turn off the heat, that's actually perfect
  • Letting the dish rest uncovered for those 5 minutes is crucial, it lets the cheese set slightly so you get distinct layers instead of a cheesy puddle
  • If you're using oven-ready noodles, reduce the simmer time to 10 to 12 minutes and check the texture frequently to avoid mushy pasta
03 -
  • Use a skillet with high sides, the sauce bubbles up dramatically when you add the noodles and you don't want to clean tomato splatter off your stovetop
  • Break the noodles over the skillet rather than on a cutting board to contain the flying pieces

Go Back