Skillet Lasagna

Ingredients

For the Skillet

• 1 pound lean ground beef or Italian sausage
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jar (24 ounces) marinara sauce
• 2 cups low-sodium beef or chicken broth
• 8 ounces lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/3 cup grated parmesan
• Fresh basil

Substitutions

• Ground turkey can replace the beef in the skillet sauce. Cook it to 165°F and add a teaspoon of olive oil if the meat is very lean.
• Choose a gluten-free pasta or noodle shaped like the one used in Skillet Lasagna, and follow its package timing closely.

Instructions

Step 1: Brown the meat

Cook the beef and onion in a deep 12-inch skillet until the meat reaches 160°F and is evenly browned. Drain excess fat.

Step 3: Cook the noodles

Add marinara, broth, and broken noodles. Bring to a simmer, cover, and cook 15 to 18 minutes, stirring every few minutes, until noodles are tender.

Step 5: Melt and serve

Cover for 3 to 5 minutes until the cheese melts. Rest 5 minutes and finish with basil.

How to Store Leftovers

Cool Skillet Lasagna promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Cover Skillet Lasagna and warm in a 325°F oven until the center is hot, uncovering near the end if the top needs color.

What to Serve With It

• Garlic bread
• Caesar or green salad
• Roasted vegetables
• A light dessert

Common Mistakes to Avoid

• Fully cooking the pasta before baking.
• Using a sauce too thick to survive the oven.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions