Skillet Lasagna
User Reviews
4.9
Skillet Lasagna
Description
In this Skillet Lasagna, ground beef is sautéed with onions, garlic, and optional zucchini before simmering in a marinara sauce infused with bay leaf, basil, and oregano. The pasta cooks separately until al dente, then is stirred with butter, ricotta, and mozzarella cheese, creating a creamy texture that melds well with the sauce. Once combined in the skillet, the mixture is coated thoroughly with the rich, seasoned sauce. The parsley garnish adds a fresh note that balances the dish's richness.
The use of mozzarella and ricotta cheeses gives the dish a creamy mouthfeel, while the short cut pasta holds the sauce well. Cooking the pasta separately and then blending with the cheeses before adding to the sauce ensures even melting and binding. This method results in a comforting, casserole-style meal prepared in less time and with fewer steps than traditional layered lasagna.
Removing the bay leaf before mixing prevents an overpowering herbal note, keeping the flavors balanced. The inclusion of zucchini adds subtle vegetable texture and moisture, complementing the meat sauce. Serving the lasagna hot with a sprinkle of fresh parsley enhances the presentation and offers a mild herbal contrast.
Ingredients
for the sauce-
- 1 pound ground beef I used 93/7
- 1 cup onion diced
- 1 clove garlic minced
- 1 small zucchini diced (optional)
- 24 oz marinara sauce I used Rao's, plus about 3/4 cup of water to rinse out the jar, pasta sauce
- 1 bay leaf
- 1 teaspoon basil dried
- 1/2 teaspoons oregano dried
- salt to taste
- black pepper to taste
for the pasta-
- 1 pound short cut pasta
- 3 tablespoons butter
- 1/2 cups ricotta cheese
- 2 cups mozzarella cheese grated (plus more for garnish, if desired)
- parsley chopped, for garnish
Instructions
- Bring a large pot of water to boil. Salt the water and stir in pasta.
- While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute 5-6 minutes or until onions are tender.
- Stir in pasta sauce, water and seasonings. Simmer until pasta is done.
- Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot.
- Stir in butter, ricotta cheese, and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 67g | 22% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 108mg | 36% |
| Sodium | 954mg | 40% |
| Potassium | 921mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 295mg | 30% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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