Description
This Skillet Lasagna recipe is a quick and comforting one-pan pasta dish that layers the classic flavors of traditional lasagna into a simple, hearty skillet meal. Ground beef, aromatic onions, garlic, and crushed red pepper flakes simmer together with mini lasagna noodles in a savory marinara and broth mixture before being enriched with layers of gooey mozzarella, Parmesan, and creamy ricotta cheese. Ready in just 30 minutes, this dish is perfect for busy weeknights or when you crave the cozy taste of Italian comfort food with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 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
- 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 sweet onion. Cook, breaking up the meat with a wooden spoon until the beef is browned, fat has rendered, and the onions are translucent, about 3 minutes. Drain off any excess fat.
- Add Seasonings: Stir in minced garlic, crushed red pepper flakes, and season with a pinch of salt and pepper to taste. Cook briefly until fragrant.
- Add Liquids and Pasta: Pour in the marinara sauce, beef broth, and add the dry mini lasagna noodles to the skillet. Stir gently to combine ensuring the noodles are fully submerged in the liquid to cook evenly.
- Simmer: Once the mixture starts bubbling, reduce the heat to a simmer. Cover the skillet and cook for 15 to 18 minutes until the pasta is tender, stirring every 5 minutes to prevent sticking and scorching on the bottom of the pan.
- Add Cheese: Remove the skillet from heat. Stir in half of the shredded mozzarella and grated Parmesan cheeses until combined into the sauce and pasta mixture. Then sprinkle the remaining mozzarella and Parmesan evenly on top.
- Add Ricotta and Serve: Dollop heaping tablespoons of ricotta cheese all over the skillet lasagna. Cover and let the dish rest for 3 to 5 minutes until the ricotta slightly melts. Garnish with fresh chopped parsley and serve immediately, optionally with garlic bread.
Notes
- Using mini lasagna noodles speeds up cooking time and eliminates the need to boil noodles separately.
- Stir the simmering lasagna mixture frequently to avoid pasta clumping or burning at the bottom.
- Feel free to substitute ground turkey or chicken for a lighter protein option.
- For a vegetarian version, omit the beef and use vegetable broth with sautéed mushrooms or lentils.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
