Skillet Lasagna

5 from 5 votes

This easy one-pan skillet lasagna is ready in under one hour, no pre-boiling noodles required! It is made with a delicious rich meat sauce where the lasagna noodles simmers, and it's topped with a creamy basil ricotta topping for the ultimate weeknight dinner at home!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 602kcal

Author: Tania

Equipment

12-inch deep skillet oven-safe

Ingredients

½ pound ground beef
½ pound Italian sausage casings removed
Olive oil
½ cup yellow onions, finely diced
4 cloves fresh garlic, minced
1 teaspoon dried Italian seasoning
32 ounces marinara sauce your favorite brand
¼ cup chopped fresh basil plus more for garnish
8 ounces regular wavy lasagna sheets not the “oven-ready” kind
2 cups shredded whole milk mozzarella cheese divided

Basil ricotta topping:

½ cup ricotta cheese
3 tablespoons chopped fresh basil
Salt and pepper to taste

Instructions

Prep oven: Preheat oven to 375ºF.
Cook meat: In an oven-safe deep pan or cast iron skillet over medium-high heat, cook the ground beef and Italian sausage, breaking it up, until browned and cooked through. Using paper towel, absorb any excess moisture or fat as needed.
Add aromatics: Push the ground meat to the side of the pan, then drizzle a little bit of olive oil and sauté the diced onions for about 3 minutes until softened. Then, add minced garlic and Italian seasoning, and cook for another 1-2 minutes until fragrant. Then, bring everything back together in the skillet.
Build the sauce: Add the marinara sauce, about ⅓ or ½ cup of water (as needed), and fresh basil. Stir to combine and season with salt and pepper to taste. Simmer over low heat for about 5 minutes, uncovered.
Add lasagna noodles: Break up the lasagna sheets into medium-sized pieces, and stir them into the sauce. Then mix a little more water with any remaining sauce from the jar, and add it to fully cover the noodles.
Simmer: Simmer with the lid partially covered for 16-18 minutes until al dente, stirring occasionally to prevent sticking.
Make basil ricotta topping mix: Meanwhile, in a bowl, mix the ricotta cheese with freshly chopped basil, and season with salt and pepper. Set aside.
Stir in cheese and add topping: Add 1 cup of mozzarella cheese and stir into the lasagna mixture until melted and incorporated. Then, for the topping, top evenly with the remaining 1 cup of mozzarella and add dollops of the prepared basil ricotta.
Melt cheese in oven: Transfer to the preheated oven and bake for 6-8 minutes until melted. Finish in a broiler for 2 minutes until slightly golden. Garnish with fresh basil and serve. Enjoy!

Notes

Skillet size: Use deep 12-inch-deep skillet to prevent the sauce from spilling.
Lasagna noodles: Use regular wavy lasagna noodles, not the “oven ready” kind for this recipe.
If using oven-ready lasagna sheets, reduce the simmering time to about 10 minutes or until al dente to your liking.
Cheese: Whole milk shredded mozzarella melts better than part-skim.
Prevent noodles from sticking: Stir every 5 minutes while the noodles are simmering.
Make ahead: Cook as directed, let cool completely, then refrigerate. Reheat in the microwave oven, or in the oven (covered) at 350F until warmed through.
Freezing: Cook the lasagna on the stovetop without the final cheese topping. Cool completely, transfer to freezer-safe baking dishes, and add the basil ricotta and shredded cheese. Cover and freeze for up to 2 months.
Reheating from frozen: Thaw overnight in the fridge, then reheat, covered, at 350°F for about 45-60 minutes until heated through.

Variations and Substitutions

Meat: Ground turkey for a lightened-up version.
Cheese: Cottage cheese can be swapped for the ricotta but blend it first so it’s smooth.
Vegetarian: Omit the meat and use mushrooms instead.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition