Skillet Lasagna
User Reviews
5
Skillet Lasagna
Description
Skillet Lasagna combines layers of no-boil lasagna noodles with a savory meat sauce prepared with ground beef or Italian sausage, onion, garlic, and marinara sauce. The ricotta cheese mixed with eggs and Parmesan adds a creamy texture between layers, while mozzarella cheese melts on top to complete the dish. Cooking everything in a covered skillet allows the pasta to soften fully as it simmers in the sauce, developing a cohesive, hearty casserole.
The flavor is rich and comforting, with balanced seasoning from salt, pepper, and optional red chili flakes for a slight heat. The ricotta and Parmesan bring creaminess and depth, while the fresh parsley and basil garnish add herbaceous notes. This method reduces the effort compared to baked lasagna by eliminating oven baking and boiling noodles beforehand.
Skillet Lasagna is ideal for a convenient weeknight meal when you want traditional lasagna flavors without layering in a baking dish. Serve with a side salad or steamed vegetables for a complete dinner. Leftover lasagna can be refrigerated and reheated gently on the stovetop to maintain its saucy consistency.
Use oven-ready no-boil lasagna sheets or fresh lasagna sheets to allow cooking directly in the skillet.Choose lean ground beef, Italian sausage, or a mix for the meat sauce based on flavor preference.If using jarred marinara sauce, enhance it with some fresh basil, garlic, or salt to boost flavor.
Ingredients
- 2 Tablespoons olive oil
- 1 onion (diced)
- 3 garlic minced, cloves
- 1 lb. lean ground beef or Italian sausage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 28-ounces marinara sauce (plus more for garnish)
- 1/2 to 1 teaspoon red chili flakes
- 1/2 cup water
- 16 ounces ricotta cheese
- 2 large egg
- 1/2 cup Parmesan Cheese
- 2 Tablespoons parsley fresh
- 10 lasagna sheets no-boil oven ready or fresh
- 8 ounces mozzarella cheese
- basil fresh
Instructions
- Heat a large skillet over medium heat. Add olive oil. Add onion and cook for 5-6 minutes. Stir in ground beef or sausage and cook for 7-8 minutes or until cooked through. Add garlic and cook for 1 minute. Drain or dot with paper towels to remove grease.
- Add in marinara sauce and water and stir together. Once it is heated, remove 2/3 of the meat sauce, place in a bowl, and set aside.
- In a bowl, mix together ricotta cheese, eggs, parmesan cheese, and a dash of salt and pepper.
- Reduce heat to medium-low. Layer 3 lasagna sheets in the skillet (you may need to break up lasagna sheets to fit). Spread 1/3 of the ricotta mixture over the lasagna sheets. Top with meat sauce. Sprinkle with mozzarella cheese. Repeat.
- Once you have finished layering all of the ingredients, top with the remaining mozzarella cheese and any extra marinara sauce. If you want it extra saucy, I suggest adding some dollops of marinara sauce.
- Cover and allow the pasta to cook for about 20 minutes. If you are using fresh pasta lasagna sheets, it will only take about 12 minutes. Check to ensure pasta is soft.
- If you want the skillet lasagna to be extra melted and bubbly, carefully place it in the oven under the broiler for 2-3 minutes until the cheese is melted and bubbly. Top with fresh basil.
Notes
- Use oven-ready, no-boil lasagna sheets or fresh sheets that cook in the skillet without boiling.
- Lean ground beef or Italian sausage, or a combination of both, works well for the meat sauce.
- Jarred marinara sauce is fine; consider adding fresh basil, garlic, or salt for extra taste if using store-bought.
User Reviews
Overall Rating
5
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