This Skillet Lasagna is the perfect meal when you’re craving traditional lasagna, but you just don’t have the time to make it. Full of cheesy classic lasagna flavors, it’s a complete meal made in one pan and done in under 30 minutes. Say hello to your new favorite lasagna recipe!
The Easiest Way to Make Homemade Lasagna
I love all things lasagna! But, it is quite a labor intensive dish to make. All the boiling, sauteing, mixing, and layering. Most days, I don’t have time for all the mess – especially not on a busy week night.
But, sometimes, I’m just craving lasagna! What’s a gal to do when she’s got no time to make what she wants but she just can’t kick that craving?
Well, you create your very own, modified version for the skillet! Say hello to my new bff – Skillet Lasagna!
What is Skillet Lasagna?
I’m sure you’re familiar with traditional lasagna. It’s an incredibly popular Italian-American layered pasta dish. But, it’s pretty involved to make.
First, you need to make four separate components: boil the noodles, combine the cheese mixture, saute the meat and onions, and make the sauce. You then layer each part in a baking dish – repeat the layers, top with more cheese, cover, and bake for at least 50 minutes. Then, you allow it to set for another 15 minutes.
I’m not sure if you’re doing the math here, but we’re already over an hour and a half on this traditional lasagna and we’ve dirtied a pan, a pot, a mixing bowl, and a baking dish.
My skillet lasagna, however, uses – wait for it – ONE skillet and is done in under 30 minutes! Now, you do have to sacrifice the precise layering for a more deconstructed look, but what’s it matter if the flavor is all there?
Check out the ingredients below! All the classic lasagna flavors but none of the hard work. All I can say is, you’re welcome.
Here’s what you’ll need:
- olive oil
- lean ground beef
- Fresh ground pepper
- dried Italian Seasoning
- pasta sauce
- egg noodles
- Ricotta cheese
- part-skim mozzarella cheese
- Parmesan cheese
- Fresh basil
- Fresh parsley
How to Make Skillet Lasagna
Saute: Heat your olive oil and melt your butter in an extra large nonstick skillet or dutch oven. Add in your diced onions, and cook them for 30 seconds.
Cook: Add in your beef. As the meat cooks, stir it to break it up. Season the skillet with salt and pepper, then cook for 5 to 6 minutes, or until the meat is browned.
Stir in the mushroom slices and cook for another 2 minutes, or until the mushrooms just start to brown. Add the garlic and Italian seasoning. Stir up the skillet and cook for 20 seconds.
Add: Add the pasta sauce and water. Increase the heat to HIGH and bring the mixture to a boil.
Stir in your uncooked noodles and return the skillet to a boil.
Simmer: Reduce the heat to medium-low, cover with a lid, and cook for 10 minutes. Stir everything 2 to 3 times while it’s cooking.
Melt: Remove the lid and add about 6 to 8 mounds of ricotta cheese on top of the pasta mixture. Each mound should be about 1 to 1.5 tablespoons big. Sprinkle mozzarella cheese over the pasta.
Cover the skillet and continue to cook for 4 to 5 minutes or until the mozzarella cheese is melted and the ricotta is heated through.
Serve: Remove the skillet from the heat. Garnish it with parmesan, chopped basil, and chopped parsley.
Tips for the Best Skillet Lasagna
I know what you’re thinking – you can’t possibly make this skillet lasagna any better. But I can! Here we go:
- If you have frozen or jarred homemade tomato sauce, use that in place of your favorite store bought pasta sauce.
- For even more flavor, you can substitute your ground beef for sweet or spicy Italian sausage. For less fat, you can use ground turkey. Really you can use any meat you choose in this!
- Make sure you taste test the skillet lasagna before adding any additional salt. The cheese and jarred tomato sauce can be quite salty and it’s likely you won’t actually need to add any additional salt to the meal.
- For golden brown and bubbly cheese on top, pop your skillet under the broiler for the last few minutes!
How to Store and Reheat Leftovers
- You can store your leftovers in the refrigerator in an airtight container for about 3 days.
- You can also freeze this Skillet Lasagna. Simply let it cool and then pop it into a freezer-safe airtight container. It will stay nicely in your freezer for just about 4 months.
- To reheat skillet lasagna, first bring it back to room temperature. Pour the contents of your container into a skillet, and bring it to a simmer on low until heated through. I’d top it again with fresh herbs like basil and parsley plus more parm, to give it new life!
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, finely diced
- 10 to 12 ounces lean ground beef
- salt, to taste
- pepper, to taste
- 8 ounces sliced fresh mushrooms
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1 jar (20 to 24 ounces) tomato-based pasta sauce, use your favorite
- 1 cup water
- 6 ounces wide egg noodles
- ½ cup light Ricotta cheese
- ½ cup part skim mozzarella cheese, shredded
- grated Parmesan, for garnish
- chopped fresh basil, for garnish
- chopped fresh parsley, for garnish
- Heat olive oil and melt butter in an extra large nonstick skillet or dutch oven over medium heat.
- Add diced onion and cook for 30 seconds.
- Add beef, stirring to break it up as the meat cooks. Season with salt and pepper; cook for 5 to 6 minutes, or until meat is browned.
- Stir in mushroom slices and cook for 2 minutes, or until they just start to brown.
- Add garlic and Italian seasoning; stir and cook for 20 seconds.
- Add pasta sauce and water; increase heat to HIGH and bring mixture to a boil.
- Stir in uncooked noodles and return to a boil.
- Reduce heat to medium-low, cover with a lid, and cook for 10 minutes, stirring 2 to 3 times while it’s cooking to prevent sticking.
- Remove lid and add about 6 to 8 mounds of ricotta cheese on top of the pasta mixture. Each mound should be about 1 to 1.5 tablespoons big.
- Sprinkle mozzarella cheese over the pasta.
- Cover skillet and continue to cook for 4 to 5 minutes, or until mozzarella cheese is melted and ricotta is heated through.
- Remove from heat.
- Garnish with Parmesan, chopped basil, and chopped parsley. Serve.