Easy 30-Minute One-Skillet Lasagna
User Reviews
4.5
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
6
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Calories
559 kcal
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Course
Main Course
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Cuisine
Italian
Easy 30-Minute One-Skillet Lasagna
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Everything cooks in one skillet and you don't even need to boil the noodles separately!! Full of classic lasagna flavor but so much faster and easier! Now you can make lasagna on busy weeknights!!
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Ingredients
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion peeled and diced small (about 1 large onion)
- 4 garlic cloves peeled and finely minced or pressed with a garlic press
- 1 pound ground beef I used extra lean
- 1 ½ tablespoons Italian seasoning
- ½ teaspoon pepper
- ½ pound lasagna noodles about 8 noodles, broken into bite-sized pieces
- two 14.5-ounce cans diced tomatoes and juice I used petite diced, no-salt-added
- one 15-ounce can tomato sauce marinara or red pasta sauce may be substituted
- ¾ cup water
- salt optional and to taste
- heaping 1/2 cup ricotta cheese
- 8 ounces fresh mozzarella cheese sliced into thin rounds
- ⅓ cup fresh basil leaves torn into small pieces
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Instructions
- To a large skillet (at least 12 inches in diameter and 3-4 inches deep) or Dutch oven, add the olive oil, onions, and sauté over medium-high heat for about 5 minutes, or until onions begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 minute. Stir intermittently.
- Add the ground beef and cook until browned. Stir intermittently.
- Add the Italian seasoning, pepper, and stir to combine.
- Add the lasagna noodles and cover them with the diced tomatoes, tomato sauce, and water. Cover pan and allow sauce to simmer over medium-low heat for about 20 to 25 minutes, or until noodles are tender and cooked through.
- Taste and add salt, to taste. This will vary based on how salty the tomatoes and tomato sauce are, and personal preference. Note that both cheeses you’re about to add also have salt. Make any necessary seasoning adjustments (salt, more pepper, more Italian seasoning, etc.) as necessary. Stir everything well.
- Add the ricotta by tablespoonfuls, evenly distributed. Stir gently to incorporate but don’t overmix.
- Turn the heat to low, add the mozzarella, evenly distributed. Cover skillet with a lid for about 2 to 3 minutes, or until mozzarella melts.
- Garnish with basil, evenly distributed, and serve immediately.
Notes
- Lasagna is best warm and fresh but will keep airtight in the fridge for up to 5 or in the freezer for up to 4 months. Reheat gently as necessary.
Nutrition Information
Show Details
Serving
1
Calories
559kcal
(28%)
Carbohydrates
35g
(12%)
Protein
36g
(72%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
904mg
(38%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 559kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 904mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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