Skillet Lasagna
Like lasagna deconstructed, this one-skillet meal features tender lasagna noodles and a meaty sauce under a canopy of stretchy cheese. Quick, easy, and comforting, this dish delivers all the nuances of lasagna without all the work!
Look how gorgeous this one-skillet meal is! The beefy sauce is a vibrant blend of diced tomatoes, tomato sauce, ground beef, and herbs. It’s meaty, hearty, and the perfect base for cooking the noodles.
There’s no need to precook the lasagna noodles. The noodles cook directly in the sauce, which means they soak up flavor right from the beginning. And this is a great way to utilize all the broken pieces of lasagna noodles you find in every box!
I used ground beef, but other ground meat works. If you’d rather use ground chicken or ground turkey in this dish, swap it in! There’s no need to change anything else. You can also make this dish with ground pork – regular ground pork or pork sausage. Again, there’s nothing you need to change in the recipe to make the swap.
There’s no ricotta in this dish, but you can certainly add it. Classic lasagna recipes call for ricotta cheese in the filling. This dish doesn’t have ricotta because I prefer the gooey cheesiness of mozzarella and nuttiness of parmesan. If you want to add ricotta cheese, add about 1/2 cup when you fold in the 1 cup of mozzarella cheese. Alternatively, you can dollop ricotta cheese on top before serving.
Skillet Lasagna
Ingredients
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 15- ounce can tomato sauce
- 15- ounce can diced tomatoes
- 1 cup beef broth or water, plus more if needed
- 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons grated parmesan cheese, plus more for serving
Instructions
- Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain any fat from the pan.
- Add the Italian seasoning, onion powder, garlic powder, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the tomato sauce, diced tomatoes, and broth and bring to a low boil. Add the broken lasagna noodles and stir to completely coat the noodles with the sauce.
- Reduce the heat to medium-low, cover and cook for 15 minutes, until the noodles are tender, stirring occasionally. The sauce should be simmering, not rapidly boiling. If necessary, add a little more broth or water to keep the sauce thick and simmering.
- Stir in 1 cup of the mozzarella cheese and 2 tablespoons of the parmesan cheese. Stir until the cheese melts.
- Sprinkle the top with the remaining 1 cup of mozzarella cheese. Let stand for 3 to 5 minutes, until the cheese melts (or place the pan under the broiler if you want golden, bubbling cheese).
- Serve with extra parmesan cheese on the side.