Easy Skillet Lasagna Recipe
This Skillet Lasagna will completely revolutionize your weeknight cooking. Imagine indulging in the rich, layered textures of traditional lasagna, but with the convenience of a 30-minute dish, all cooked in one pan. No fuss, no endless cleanup – just pure, comforting flavors that dance on your palate. The combination of ground beef, three types of cheese, crushed tomatoes, and perfectly seasoned herbs delivers a meal that’s both satisfying and elegant. Add the minced garlic and fresh basil, and you’ve got an instant family favorite that will have everyone clamoring for seconds.
Ground Beef (Extra Lean): Substitute with ground turkey or chicken for a lighter touch. Garlic: Imparts a rich, aromatic flavor; minced fresh garlic is preferred, but garlic powder can be used. Salt and Pepper: For seasoning; adjust to taste. Oregano, Basil, Rosemary (Dried): These herbs create the classic Italian seasoning. Feel free to use fresh herbs or an Italian seasoning blend. Crushed Tomatoes: Provides a tangy base for the sauce; canned diced tomatoes can be used as a substitute. Water: Helps to cook the pasta within the skillet; consider substituting with chicken or beef broth for added flavor. Pasta (Shells): Use your favorite pasta, preferably small shaped such as penne or rotini. Ricotta Cheese: Adds creamy richness; cottage cheese can be used as an alternative. Parmesan Cheese: Brings a salty, savory punch to the dish; substitute with Grana Padano or Pecorino Romano if needed. Mozzarella Cheese: Offers a gooey, melty texture; Provolone cheese is a good substitute. Fresh Basil: For garnish and a touch of freshness; fresh parsley can be used if basil is not available.
Here’s a skillet lasagna recipe that’s incredibly easy to whip up, perfect for when you want something delicious but don’t have much time. You’ll be chatting and laughing with your friends in no time as you put this together. First, preheat your oven to 450℉. Then, grab your favorite oven-safe skillet and cook up the ground meat. You’ll want to make sure it’s nice and brown, which should take about 5 to 7 minutes. Drain any excess fat, throw in the garlic, salt, pepper, and dry herbs, and give it a good stir. Now, add your crushed tomatoes, water, and pasta right into the skillet. Make sure the pasta is swimming nicely in that liquid so it cooks evenly. Keep an eye on it and stir occasionally for about 10 to 12 minutes. We’re going for that perfect al dente texture. Here comes the fun part! Dollop the ricotta cheese over the top and then sprinkle on the Parmesan and mozzarella. Into the oven it goes for about 5 to 10 minutes. This is where the magic happens, as the cheese melts into a gooey masterpiece. Take that beauty out of the oven, and garnish it with some fresh basil. There you have it, a skillet lasagna masterpiece ready to enjoy with friends and family. Now dig in and enjoy the fruits of your (minimal) labor!
Storage
Leftover skillet lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat or in the microwave, adding a little water if needed to loosen the sauce.
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title: “Skillet Lasagna” ShowToc: true date: “2024-11-06” author: “Michael Ramirez”
Be sure to serve this with Garlic Bread with Cheese!
Skillet Lasagna
Ever since my Lasagna Soup recipe came into my life, I’ve been conjuring up other ways to make Lasagna, without actually making classic lasagna. 😊 And this Skillet Lasagna recipe has every element that Lasagna has, but it’s so much easier to throw together. It’s got the right balance of seasonings, ground beef/sausage, onions/garlic, tomato sauce, ricotta, and mozzarella. I love using Campanelle pasta, but bowtie or even penne works as well. Let’s get into everything you need to know. I’ll show you how to make it, give you substitution options, storage information, and kitchen tools that make this recipe a breeze. PS- Be sure to try my Lasagna Roll Up recipe next!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Brown the ground beef, ground sausage, onions, and garlic in a skillet. Add the seasonings, tomato paste, and flour. Cook for 2 minutes. Add the beef broth and tomato sauce. Bring to a boil, reduce to a simmer.
Mix in the ricotta cheese and simmer gently while you boil the Campanelle or Bowtie pasta. Add the drained pasta and stir to combine.
Top with Mozzarella cheese and transfer to a 500° oven for up to 10 minutes, watch it closely. Remove once cheese is hot and melted. (If your skillet isn’t oven safe, transfer to a 9×13 casserole dish prior to baking.) Garnish with parsley and serve.
Pro Tips
This recipe uses a combination of ground beef and ground sausage, but all ground beef or all sausage can be used if needed, although I love using both. Sautéed mushrooms make a nice addition to this meal, I like to sauté them until golden in a separate skillet and mix them in at the end when the pasta is added. Chicken broth can be used instead of beef broth if needed. Cottage cheese can be used instead of Ricotta. I love using Campanelle pasta for this recipe but bowtie pasta is a great substitute as well as penne and rigatoni. I use Hunts Tomato Sauce for this recipe.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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14-inch nonstick oven safe pan. Silicone Spatula. This is the one I always use and is pictured in the recipe. Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time. Measuring spoons.I love that these are magnetic. They keep my drawer neat. Ove Gloves– These make it easy to transfer pans to and from the oven.
