Skillet Lasagna

5 from 1 vote

One Skillet Lasagna is a quick and easy way to recreate a classic recipe by removing the layers. Full of authentic flavor, it tastes just as traditional but made in a fraction of the time.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Servings: 1 ½ cup servings

Calories: 526kcal

Author: Jennifer Fishkind

Ingredients

½ pound lean ground beef
½ pound sweet italian sausage small chopped
1 tablespoon minced garlic minced
9 full size lasagna noodles broken into small pieces about 1 to 1 ½ inches
23.75 ounce jarred pasta sauce
1½ cups water
½ teaspoon italian seasoning
⅛ teaspoon crushed red pepper flakes optional
8 ounce cup ricotta cheese
⅓ cup freshly shredded parmesan cheese
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1¼ cups freshly shredded mozzarella cheese
2 tablespoons minced fresh basil

Instructions

In a 10 to 12 inch skillet over medium high heat, add the ground beef and sausage.
½ pound lean ground beef, ½ pound sweet italian sausage
Use a wooden spoon to break the ground meat apart as stir often.
Once the ground meat is no longer pink, drain any excess grease and return to the skillet.
Reduce the heat to medium and add the minced garlic. Cook for another minute or until the garlic is fragrant.
1 tablespoon minced garlic
Add the broken lasagna noodles, pasta sauce, water, Italian seasoning and crushed red pepper flakes to the skillet. Stir to combine.
9 full size lasagna noodles broken into small pieces, 23.75 ounce jarred pasta sauce, 1½ cups water, ½ teaspoon italian seasoning, ⅛ teaspoon crushed red pepper flakes
Cover the skillet with a lid and let the sauce come to a low boil.
Reduce the heat to medium low and allow the lasagna to simmer for about 30 to 35 minutes while stirring often to keep the noodles from sticking. (You can add up to ½ cup of water if the lasagna becomes too thick or begins to dry out)
In a small bowl, stir together the ricotta cheese, shredded parmesan, kosher salt and black pepper.
8 ounce cup ricotta cheese, ⅓ cup freshly shredded parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
Once the noodles have softened and the sauce has reduced, drop spoonfuls of the cheese mixture on top of the lasagna.
Sprinkle the shredded mozzarella over the top of the cheese mixture.
1¼ cups freshly shredded mozzarella cheese
Reduce the heat to low, cover the skillet until the cheese is melted and bubbly. (This can take about 5 to 8 minutes)
Garnish with the minced fresh basil. Serve while hot.
2 tablespoons minced fresh basil

Notes

Storage:

To Store: Once the Skillet Lasagna has cooled, place it in an airtight container and store in your fridge for up to 3 days.
To Freeze: You can freeze the completely cooled skillet lasagna in a freezer safe container for up to 2 months. Allow the skillet lasagna to thaw overnight in the refrigerator before reheating and serving.
To Reheat: If frozen, thaw overnight in the fridge. When you are ready to eat, place it in a skillet and bring it to a boil. Cover and let it simmer for 10 minutes or until heated through.

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