Skillet Weeknight Lasagna
Skillet weeknight lasagna keeps all the hearty, cheesy satisfaction of the original but cooks entirely in one pan in under 40 minutes. No-boil noodles go straight into a savory meat sauce, absorbing flavor as they cook, so there's no separate boiling or layering required. It's a practical, filling dinner that tastes like it took far longer to make.
Equipment
- 12-inch oven-safe skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (for cheese)
- Knife and Cutting Board
- Aluminum Foil (optional for broiling)
Ingredients
- 1 tablespoon olive oil extra virgin preferred
- 1 pound ground beef 85% lean recommended
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional, for heat
- 1 can crushed tomatoes 28 oz, San Marzano preferred
- 8 sheets oven-ready lasagna noodles roughly broken into 2-inch pieces
- ¾ cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese low-moisture, part skim preferred
- ¼ cup grated Parmesan cheese freshly grated if possible
- 2 tablespoons fresh basil chopped, plus extra for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté for about 2 minutes until translucent. Stir in minced garlic and cook for another 30 seconds.
- Add ground beef and cook until browned, about 5 minutes. Use the back of a spoon to break up the meat as it cooks. Drain excess fat if needed.
- Season with kosher salt, black pepper, oregano, and crushed red pepper flakes. Stir in the crushed tomatoes and bring to a simmer.
- Gently nestle in broken lasagna noodles into the sauce, ensuring they are all submerged. Cover the skillet with a lid (or foil) and simmer for 12–15 minutes until the noodles are tender. Stir occasionally to prevent sticking.
- Drop spoonfuls of ricotta evenly over the top. Sprinkle mozzarella and Parmesan over the skillet, then cover and let cheese melt for about 3 minutes. If desired, place under the broiler for 2 minutes until bubbly and golden on top.
- Remove from heat. Sprinkle chopped basil on top. Let rest for 3–5 minutes before serving to set the layers slightly.
Notes
- For a vegetarian version, substitute the meat with sautéed mushrooms and zucchini.
- No-boil lasagna noodles are essential for keeping cooking time short.
- If using traditional noodles, pre-cook them before adding.
Nutrition
Calories: 641kcalCarbohydrates: 40gProtein: 41gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 144mgSodium: 1121mgPotassium: 856mgFiber: 4gSugar: 6gVitamin A: 808IUVitamin C: 12mgCalcium: 365mgIron: 4mg
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