Description

This easy skillet lasagna captures all the comforting flavors of classic lasagna in a fraction of the time, thanks to its quick stovetop method. Featuring layers of hearty ground beef, tender pasta, creamy ricotta, and gooey mozzarella, it’s the perfect weeknight comfort food for busy families.

Ingredients

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Main Ingredients

1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1/2 cup water
8 lasagna noodles, broken into pieces

Cheese Mixture

1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese

Seasonings

1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Chopped fresh basil or parsley, for garnish (optional)

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Instructions

Sauté the Aromatics: In a large, deep skillet over medium-high heat, cook the ground beef and diced onion, breaking up the meat as it cooks. Once the beef is no longer pink and the onions are soft, stir in the minced garlic and cook for about 30 seconds until fragrant. Drain excess fat if needed.
Add Sauce and Noodles: Pour in the marinara sauce and water. Stir well, then add the broken lasagna noodles. Make sure noodles are submerged in the sauce as much as possible for even cooking.
Simmer: Reduce the heat to medium-low, cover, and let it simmer for 15-18 minutes, stirring occasionally, until the noodles are tender. If the mixture becomes too dry, add a bit more water as needed.
Add the Cheese Mixture: Dollop spoonfuls of ricotta and half of the mozzarella over the cooked noodle mixture. Gently swirl the cheeses into the skillet without fully mixing; you want pockets of cheese throughout.
Finish and Serve: Sprinkle the remaining mozzarella and Parmesan on top. Cover and let it sit off-heat for a few minutes until the cheese melts. Garnish with fresh basil or parsley if desired, and serve hot.

Notes

Substitute ground turkey or Italian sausage for the ground beef if preferred.
No-boil lasagna noodles also work well in this recipe; adjust liquid as needed.
To make this vegetarian, use plant-based ground meat or extra mushrooms.
Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 10g
Sodium: 960mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg