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This Skillet Lasagna is all done in one pot and in 30 minutes! Your family favorite dinner is now so much easier without all the hassle and ready in a fraction of the time.
- 1 lb ground beef extra lean
- 5 cloves garlic minced
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp rosemary dried
- 28 oz crushed tomatoes 1 can
- 4 cups water
- 1 lb pasta I used shells
- 1/2 cup ricotta cheese
- 4 oz Parmesan cheese shredded
- 1 cup Mozzarella cheese shredded
- 1 tbsp basil fresh, chopped
Preheat your oven: Preheat oven to 450 F degrees.
Cook ground beef: In a large oven safe skillet add the ground meat and cook for 5 to 7 minutes until the meat is no longer pink. Drain the meat if you need to. Add the garlic, salt, pepper and dry herbs. Stir to combine and cook for another 30 seconds.
Add tomatoes and water: Add crushed tomatoes, water and pasta to the skillet. Make sure there's enough water so that the pasta is fully submerged. Cook until pasta is al dente about 10 to 12 minutes. Stir the pasta occasionally to keep the pasta from sticking to the bottom of the skillet.
Top with cheese and bake: Remove the skillet from heat. Dollop the ricotta cheese over the top then top with Parmesan cheese and mozzarella cheese. Place the skillet in the oven and bake for about 5 to 10 minutes until cheese has melted and it's slightly golden.
Garnish and serve: Remove from the oven and garnish with fresh basil.
Leftovers: Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 470kcal | Carbohydrates: 51g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 578mg | Potassium: 646mg | Fiber: 3g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 9.7mg | Calcium: 336mg | Iron: 3.7mg