Skillet Lasagna One-Pan (Printable View)

Comforting layers of pasta, meat sauce, and three cheeses cooked in one pan

# Ingredient List:

→ Meats

01 - 1 lb ground beef or Italian sausage

→ Vegetables & Aromatics

02 - 1 small onion, diced
03 - 3 cloves garlic, minced

→ Sauce

04 - 1 can (28 oz) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp red pepper flakes
09 - Salt and black pepper, to taste

→ Pasta

10 - 8 oz uncooked lasagna noodles, broken into 2-inch pieces

→ Dairy

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese

→ Garnish

14 - 2 tbsp chopped fresh basil or parsley

# How to Make It:

01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup of water if the sauce seems too thick.
05 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until noodles are tender.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan.
07 - Cover and cook for another 3–5 minutes, until the cheese is melted and bubbly.
08 - Remove from heat. Let sit uncovered for 5 minutes. Garnish with fresh basil or parsley, if desired. Serve warm.

# Expert Suggestions:

01 -
  • The cheese develops this incredible crust against the hot skillet that you never get from baked lasagna
  • Breaking noodles into pieces feels wonderfully rebellious and they cook faster too
  • One pan means washing up takes literally two minutes
02 -
  • The sauce will seem too thick at first but the noodles release starch as they cook
  • Do not skip the resting time or the cheese will slide right off when you serve it
03 -
  • Use a skillet with a light interior so you can monitor how quickly the bottom is browning
  • Warm the ricotta slightly before dolloping so it spreads more evenly

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