Make this easy skillet lasagna for a quick weeknight dinner. This one-pan recipe delivers all the cheesy comfort of traditional lasagna in under 30 minutes with minimal cleanup.
Author:maddie-thompson
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (24 ounce) jar marinara sauce
1 (15 ounce) can water
9 no-boil lasagna noodles, broken into thirds
2 cups shredded mozzarella cheese
Instructions
Heat olive oil in a large, deep skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
Add onion to the skillet and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Set aside.
Pour the marinara sauce and water into the skillet with the meat mixture. Stir to combine. Bring the sauce to a simmer.
Nestle the broken lasagna noodles into the sauce mixture, ensuring they are mostly submerged. Cover the skillet and cook for 10 minutes, or until the noodles are tender. Stir gently halfway through to prevent sticking.
Remove the lid. Drop spoonfuls of the ricotta mixture evenly over the top of the pasta and sauce.
Sprinkle the mozzarella cheese over the ricotta layer. Cover the skillet again and cook for 5 to 7 minutes, or until the cheese is melted and bubbly.
Remove from heat and let stand for 5 minutes before serving.
Notes
For less cleanup, use a large cast iron skillet.
You can substitute ground turkey or chicken for the ground beef.
Add 1 cup of chopped spinach with the onions for a healthier option.