30 Minute Healthy Skillet Lasagna (One Pan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
333 kcal
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Course
Main Course
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Cuisine
Italian
30 Minute Healthy Skillet Lasagna (One Pan)
Description
The 30 Minute Healthy Skillet Lasagna recipe combines lean ground beef, sautéed onions, mushrooms, and garlic cooked in olive oil with Italian seasoning. The mixture is then simmered with pasta sauce, water, and wide egg noodles allowing the noodles to cook in the sauce and absorb flavors. Topping the dish with dollops of ricotta cheese and shredded mozzarella before covering and cooking a few more minutes results in a creamy, cheesy finish. Fresh chopped basil and Parmesan cheese add finishing notes.
This skillet method simplifies preparation by integrating the pasta and sauce into one pan, delivering the familiar tastes of lasagna with less fuss. The mushrooms contribute earthiness, while the cheeses create a soft, melty texture contrasting with tender noodles. It’s a practical choice for a weeknight dinner.
The recipe notes mention substituting gluten-free pasta to accommodate dietary needs without altering the cooking process significantly.
Ingredients
- 1 lb. ground beef lean, 96/4
- 1 Tbsp olive oil 15g
- 1 onion diced, medium, (170g
- 8 oz. mushroom sliced
- 4 cloves garlic minced
- 1/2 Tbsp Italian seasoning
- 1 oz. pasta sauce I used Classico, jar, (680g
- 1 cup water 240g
- 6 oz. egg noodles wide
- 1/2 cup ricotta cheese part-skim, (124g
- 1/2 cup mozzarella cheese low fat shredded, (56g
- basil chopped, for serving, fresh
- Parmesan Cheese optional, for serving, grated
Instructions
- Heat olive oil over medium heat. When warm, add the diced onions and cook for 1-2 minutes, then add the ground beef. Season with salt and pepper to taste and continue cooking until the beef is no longer pink, breaking into smaller pieces as you go.
- Stir in the mushrooms and cook for 2 minutes, or until they’ve wilted down some. Then mix in the garlic and Italian seasoning.
- Add the pasta sauce and water. Increase the heat to high to bring the mixture to a boil. Stir in the uncooked noodles until they are submerged in the sauce. Then reduce heat to a medium-low, cover with a lid, and cook for 10 minutes, stirring occasionally while cooking to prevent sticking.
- Remove the lid and add about 6 to 8 mounds of ricotta cheese on top of the pasta mixture. Sprinkle mozzarella cheese over top.
- Cover skillet and continue to cook for 5 minutes, or until mozzarella cheese is melted. Remove from heat. Garnish with parmesan and chopped basil and serve.
Notes
- Gluten-free pasta noodles can be substituted to make this dish gluten-free without changing the cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1/6 of recipe (283g) | |
| Calories | 333kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 4g | 16% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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