Skillet Lasagna

5 from 4 votes

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

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 601kcal

Author: Tania

Equipment

10-inch saute pan or deep skillet

Ingredients

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

Instructions

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!

Notes

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.

Nutrition