Skillet Lasagna One-Pan (Printable Version)
Comforting layers of pasta, meat sauce, and cheese cooked in one pan for an easy weeknight meal.
# Ingredient List:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
→ Sauce
04 - 1 can (28 oz) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp red pepper flakes
09 - Salt and black pepper, to taste
→ Pasta
10 - 8 oz uncooked lasagna noodles, broken into 2-inch pieces
→ Dairy
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese
→ Garnish
14 - 2 tbsp chopped fresh basil or parsley
# How to Make:
01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup of water if the sauce seems too thick.
05 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until noodles are tender.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan.
07 - Cover and cook for another 3–5 minutes, until the cheese is melted and bubbly.
08 - Remove from heat. Let sit uncovered for 5 minutes. Garnish with fresh basil or parsley, if desired. Serve warm.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend almost zero time on cleanup afterward
- The broken noodles get incredibly silky and absorb all that meat sauce flavor while they simmer
- You get that comforting lasagna experience even on busy weeknights when oven baking feels like too much
02 -
- I once skipped adding water to the sauce and ended up with noodles that were still crunchy in the middle, so do not be afraid to add more liquid if it looks too thick while simmering
- The resting period at the end feels unnecessary when you are hungry, but it really does help the sauce thicken up and the cheese set so you get cleaner servings
03 -
- Breaking the noodles over the pan saves you from flying shards all over your kitchen, plus any small pieces that fall in early just get extra tender and delicious
- Use a deep skillet or even a Dutch oven if you have one because the sauce will bubble up when you add those noodles and you want to avoid any stovetop messes