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Skillet Lasagna with cheese and fresh herbs
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5 from 6 votes

Skillet Lasagna

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: easy homemade lasagna, homemade lasagna, homemade lasagna recipes, skillet lasagna, skillet lasagna recipe
Servings: 4
Calories: 463kcal
Author: Katerina | Easy Weeknight Recipes

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 463kcal | Carbohydrates: 47g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 1105mg | Potassium: 1192mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1036IU | Vitamin C: 16mg | Calcium: 255mg | Iron: 5mg