Description
This Skillet Lasagna recipe offers a quick and delicious twist on traditional baked lasagna by cooking it entirely on the stovetop. Combining lean ground beef, savory marinara, pasta, and a blend of creamy cheeses, this hearty meal comes together in about 30 minutes for a comforting dinner perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
Seasonings
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Liquids and Pasta
- 3 cups homemade marinara sauce (or 26-ounce store-bought jar)
- 2 cups low-sodium beef broth (or chicken broth)
- 8 ounces dry mini lasagna noodles
Cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
- ¾ cup ricotta cheese
Garnish
- Fresh chopped parsley, for serving
Instructions
- Brown Beef and Onions: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced onion. Cook, using a wooden spoon to break up the beef into small crumbles, until all the pink is gone, the fat has rendered, and onions are translucent, about 3 minutes. Drain excess fat from the skillet.
- Add Seasonings: Stir in the minced garlic, crushed red pepper flakes, and season with a pinch of salt and pepper to taste. Cook briefly to release the garlic aroma, about 1 minute.
- Add Liquids and Pasta: Pour in the marinara sauce, beef broth, and add the dry mini lasagna noodles directly to the skillet. Stir to combine everything thoroughly, making sure the noodles are submerged completely in the liquid for even cooking.
- Simmer: Once the mixture starts to bubble, reduce the heat to a low simmer. Cover the skillet and cook for 15 to 18 minutes, stirring every 5 minutes to prevent the noodles from sticking to the pan and to avoid scorching. Cook until the noodles are tender and the sauce has thickened.
- Add Cheese: Remove the skillet from heat and stir in half of the shredded mozzarella and Parmesan cheese until melted and well combined into the sauce.
- Top with Remaining Cheese: Sprinkle the remaining mozzarella and Parmesan over the surface of the skillet lasagna evenly.
- Add Ricotta and Serve: Dot heaping tablespoons of ricotta cheese across the top of the lasagna. Cover the skillet again and let it stand for 3 to 5 minutes off the heat, allowing the ricotta to soften and the cheeses to meld together. Garnish with fresh chopped parsley before serving. Enjoy with garlic bread if desired!
Notes
- Using mini lasagna noodles allows the pasta to cook evenly in the skillet without pre-cooking.
- Stirring occasionally during simmering prevents sticking and ensures even cooking.
- You can substitute beef broth with chicken broth or vegetable broth for different flavor profiles.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Covering the skillet during resting melts the ricotta cheese smoothly into the dish.
- Leftovers store well refrigerated and reheat beautifully on the stovetop or microwave.
