Skillet Lasagna
This easy skillet lasagna is perfect for weeknights. It's a one-pan recipes that takes just 40 minutes to make with minimal prep and clean-up. You'll love the rich bolognese sauce, the tender lasagna pasta, and rich mozzarella and ricotta.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 601kcal
- ½ pound ground beef
- ½ pound Italian sausage casings removed
- Olive oil
- ½ cup diced yellow onion
- 4 cloves fresh garlic, minced
- 2 (24-ounce) jars marinara sauce your favorite brand
- 1 teaspoon dried Italian seasoning
- 3 tablespoons chopped fresh basil plus more for garnish
- 8 ounces regular lasagna sheets NOT the oven-ready kind
- 2 cups shredded whole milk mozzarella cheese, divided
- 1 cup ricotta cheese
Preheat oven to 375 degrees F.
In an oven-proof 10-inch sauté pan or deep skillet with a lid, cook the ground beef and Italian sausage (casings removed) over medium-high heat. Drain the extra fat and moisture. If needed, cook in batches. Tip: For ease, carefully absorb the extra fat and moisture in the skillet with paper towel.
Make some room in the center of the skillet. Heat a few drizzles of olive oil and add the diced onions and minced garlic. Cook until fragrant, stirring, about 1-2 minutes.
Stir in the marinara sauce, Italian seasoning, and fresh basil until combined. Season with salt and pepper to taste. Bring to a simmer.
Break up the lasagna sheets into medium-sized pieces. Add the broken up lasagna noodles into the sauce. Simmer with the lid partially covered for 18-20 minutes until al dente and softened, stirring occasionally. Make sure the noodles are fully covered in the sauce.
Then, stir in 1 cup of the mozzarella cheese and simmer for another 1 minute to melt. Then, add dollops of ricotta cheese, gently pushing it down but still visible on top.
Sprinkle the lasagna with the remaining 1 cup shredded mozzarella cheese on top. Transfer to the preheated oven and bake for 8-10 minutes, until the cheese is melted and bubbly. Let cool slightly and garnish with fresh basil. Enjoy!
- I’d recommend using whole milk shredded mozzarella because it melts better than part-skim mozzarella.
- There’s no need to pre-cook the lasagna noodles. They will cook in the sauce and absorb flavors from the sauce.
- Use regular lasagna noodles (the ones with wavy edges). Do not use oven-ready no-boil noodles.
- Storage: Refrigerate leftovers for 3 days. Reheat leftovers in the microwave oven.
- Make-ahead: Cook on the stovetop as directed, but don’t top it with the mozzarella cheese and don’t bake it yet. Let it cool completely and refrigerate for up to 3 days. When ready to serve, heat the lasagna over the stovetop, top with mozzarella cheese, and bake as directed until melted.
- Make-ahead freezing: Cook on the stovetop as directed, but don’t top it with the mozzarella cheese and don’t bake it yet. Let cool completely and transfer to a baking dish. Top with shredded mozzarella cheese and cover with multiple layers of foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 375 degrees F (covered) until hot in the center. Uncover and broil for 1 to 2 minutes until slightly golden brown on top.
Substitutions and variations:
- Ricotta cheese: Cottage cheese, mascarpone. Also add parmesan if desired.
- Add-ins: Zucchini, yellow squash, carrots, mushrooms, spinach.
- Make it vegetarian by substituting the meat with diced veggies, such as mushrooms or zucchini.
Disclaimer: Nutritional values (per serving) are approximates only.
Calories: 601kcal | Carbohydrates: 33g | Protein: 30g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 575mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 309mg | Iron: 2mg