Easy Skillet Lasagna Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 people
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Calories
521 kcal
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Course
Main Course, Dinner
Easy Skillet Lasagna Recipe
Description
The Easy Skillet Lasagna Recipe starts with cooking penne pasta al dente. Ground beef is sautéed with diced onion and seasoned with sugar, oregano, salt, cumin, and pepper before adding marinara sauce. A cheese sauce made from queso fresco, sour cream, egg, shredded mozzarella, parsley, and garlic salt is stirred into the meat sauce to create a creamy blend. Cooked pasta is folded in, with some reserved pasta water added for moistness.
The combined mixture is smoothed in an oven-safe pan and topped with cheddar and mozzarella cheeses, then baked at 350°F until the cheese melts and the dish is hot throughout. The result is a rich, cheesy pasta casserole with the savory bite of seasoned beef and the creamy texture from the cheese sauce.
This skillet lasagna can be served as a hearty main course. Using an oven-safe pan simplifies cooking. Leftover sauce moisture can be adjusted with reserved pasta water to ensure it is not too dry.
If the pan used is not oven-safe, the mixture can be transferred to a casserole dish before baking. This recipe yields a comforting casserole texture combining traditional lasagna flavors with easy stovetop and oven steps.
Ingredients
Lasagna Cheese Sauce Ingredients:
- 10 oz queso fresco aka Ranchero Cheese
- 1 Tbsp sour cream
- 1 egg
- 4 oz mozzarella cheese (1 cup shredded)
- 2 Tbsp parsley chopped
- 1 tsp garlic salt
Lasagna Pasta and Toppings:
- 1 lb penne pasta (reserve 1 cup pasta water)
- 2 oz cheddar cheese (1/2 cup shredded)
- 2 oz mozzarella cheese (1/2 cup shredded)
Lasagna Meat Sauce Ingredients:
- 1 lb ground beef use 90/10 or an 85/15 fat content, lean
- 1 onion medium diced
- 1 tsp granulated sugar
- 1/2 tsp oregano dried
- 1/2 tsp salt sea salt
- 1/4 tsp cumin ground
- 1/8 tsp black pepper ground
- 24 oz marinara sauce homemade, or store-bought
Instructions
- Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.
- In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef.
- Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. Add marinara and bring to simmer then remove from heat.
- Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
- Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water).* Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot.
Notes
- If your pan isn’t oven-safe, transfer the assembled lasagna to a casserole dish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbs | 50g | |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 97mg | 32% |
| Sodium | 1373mg | 57% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 435mg | 44% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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