Skillet Lasagna
This Skillet Lasagna gives you all the cozy, cheesy goodness of classic lasagna, but made in one pan and ready in 30 minutes. It’s my weeknight shortcut when I want something comforting without the effort of layering and baking for an hour. Saucy, satisfying, and way less cleanup.
Servings: 8
Calories: 471kcal
Ingredients
- 1 pound ground beef extra lean
- 5 cloves garlic minced
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon rosemary dried
- 28 ounce crushed tomatoes 1 can
- 4 cups water
- 1 pound pasta I used shells
- ½ cup ricotta cheese
- 4 ounce Parmesan cheese shredded
- 1 cup Mozzarella cheese shredded
- 1 tablespoon basil fresh, chopped
Instructions
- Preheat the oven to 450℉.
- 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 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.
- 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.
- Remove from the oven and garnish with fresh basil.
Video
Notes
- Pasta tip: Use short pasta like shells or rotini, anything that holds sauce well and fits nicely in a skillet. Avoid long noodles (trust me, they’re a mess in one-pan meals).
- Cheese swaps: Ricotta is my go-to, but cottage cheese works in a pinch. Want it extra cheesy? Add more mozzarella. No one ever complains.
- Make it vegetarian: Skip the meat and sauté mushrooms, zucchini, or whatever veggies you’ve got hanging around.
- Broth instead of water: Totally works and adds more flavor. Just keep an eye on the salt.
- Leftovers? Even better the next day. The flavors mellow and the whole thing somehow gets even cozier.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 52g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 579mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 10mg | Calcium: 339mg | Iron: 4mg
