Description
This Skillet Lasagna recipe offers a quick and hearty one-pan meal that combines ground beef, aromatic seasonings, marinara sauce, and mini lasagna noodles all cooked together in a single skillet. Topped with a blend of mozzarella, Parmesan, and ricotta cheeses, it delivers all the comforting flavors of traditional baked lasagna in just 30 minutes.
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 while breaking up the meat with a wooden spoon until the beef is no longer pink and the onion becomes translucent, about 3 minutes. Drain off any excess fat.
- Add Seasonings: Stir in the minced garlic, crushed red pepper flakes, and a pinch of salt and pepper to season the mixture evenly.
- Add Liquids and Pasta: Pour in the marinara sauce, beef broth, and add the dry mini lasagna noodles directly into the skillet. Mix thoroughly to ensure the noodles are fully submerged in the liquid.
- Simmer: Once the mixture starts bubbling, reduce the heat to a simmer, cover the skillet, and cook for 15 to 18 minutes. Stir occasionally approximately every 5 minutes to prevent sticking or scorching, and cook until the noodles are tender and the flavors have melded.
- Add Cheese: Remove the skillet from heat and stir in half of the shredded mozzarella and grated Parmesan cheeses until well combined into the meat and pasta mixture. Then sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Add Ricotta and Serve: Dot spoonfuls of ricotta cheese over the top of the skillet lasagna. Cover once more and let it stand for 3 to 5 minutes to allow the ricotta to warm and melt slightly. Garnish with fresh chopped parsley and serve immediately, optionally alongside garlic bread for a fulfilling meal.
Notes
- Use low-sodium broth and sauce to better control salt content.
- The mini lasagna noodles do not require pre-cooking, as they cook directly in the sauce and broth mixture.
- Stir occasionally during simmering to avoid noodles sticking to the bottom.
- For a vegetarian variation, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
