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: servings

Calories: 526kcal

Author: Jennifer Fishkind

Ingredients

½ lb lean ground beef
½ lb 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 1 jarred pasta sauce
1½ cups water
½ teaspoon italian seasoning
⅛ teaspoon crushed red pepper flakes optional
8 ounce 1 cup ricotta cheese
⅓ cup freshly shredded parmesan cheese
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1¼ cup 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.
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.
Add the broken lasagna noodles, pasta sauce, water, Italian seasoning and crushed red pepper flakes to the skillet. Stir to combine.
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.
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.
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.

Notes

Storage:

To Store: Once the Skillet Lasagna has cooled, place it in an airtight container and store in your fridge for up to 2 days.
To Freeze: If you want to freeze the entire meal for later, allow the lasagna to cool and put it in a sealed, airtight container in the freezer. It can stay frozen for up to 2 months.
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!

Tips:

This Skillet Lasagna is best served warm. As this dish sits, the noodles will continue to absorb the liquid of the sauce, so it is best served immediately.
For this lasagna, I think that the pre-shredded bagged cheese is fine because this recipe is meant to be quick and easy.
A great trick to cutting down on dishes is to fill your empty petite diced tomato can with water for the recipe. A 14.5-ounce can is just about 1¾ cups liquid. This way, you do not have to wash an extra measuring cup.
Medium-high heat is between the middle and the highest setting on the knob of your stove. Try to stick to this temperature when browning the beef.

Nutrition