Skillet Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
Skillet Lasagna
Description
This Skillet Lasagna recipe begins by browning lean ground beef in olive oil, seasoning it with salt, pepper, and fresh garlic for aromatic flavor. Once the beef is nearly cooked through, marinara sauce, water, chopped fresh herbs including parsley and basil, and optional red pepper flakes are added to create the simmering meat sauce. Broken lasagna noodles are stirred in and submerged in the sauce, then covered and simmered over moderately low heat.
As the noodles soften, half of the ricotta, mozzarella, and Parmesan cheeses are added and stirred partially through the pasta and sauce. The remaining cheeses are dolloped on top, and the skillet is covered again to let all the cheese melt into creamy pockets throughout the dish. After a brief resting period off the heat, the lasagna is ready to serve, garnished with additional fresh herbs if desired.
This stovetop method eliminates traditional layering and oven-baking steps, offering a quicker, less hands-on way to enjoy the flavors and textures of classic lasagna. The combined cooking of pasta with the meat sauce allows the noodles to absorb flavor while maintaining a tender consistency without overcooking. The melted cheeses provide richness and a smooth mouthfeel, characteristic of baked lasagna.
Ingredients
- 1 Tbsp olive oil
- 1 lb (90 to 95% lean) ground beef
- 1 Tbsp minced garlic fresh
- salt and black pepper
- 1 (24 oz) jar marinara sauce (I like to use Classico Four Cheese here)
- 1 1/4 cups water then more if needed
- 3 Tbsp chopped parsley plus more for garnish, chopped, fresh
- 3 Tbsp chopped basil fresh
- 1/4 tsp red pepper flakes or more to taste (optional
- 9 (7.5 oz) lasagna noodles broken into 1 1/2-inch pieces, uncooked
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (8 oz) ricotta cheese
- 1/3 cup (1.4 oz) freshly grated Parmesan Cheese
Instructions
- Heat olive oil in a 12-inch skillet or braiser over medium-high heat.
- Crumble in beef in chunks then season with salt and pepper. Let sear until slightly browned on bottom for a few minutes then turn and crumble up beef. Once beef is nearly cooked through add garlic and continue to toss and cook beef through.
- Pour in marinara sauce and water. Add parsley, basil, red pepper flakes and season with salt and pepper to taste. Bring to a light simmer.
- Add lasagna noodles and toss and submerge into liquid. Cover, reduce heat to moderately low. Simmer until pasta is nearly tender, stirring occasionally and adding a little more water as needed, for about 15 minutes.
- Dollop in half of the ricotta (in about 5 scoops), sprinkle in half of the mozzarella and half of the parmesan. Stir a few times to submerge cheese. Cover with remaining half of the cheeses (again dolloping ricotta).
- Cover and continue to cook until cheese is melted, about 3 to 5 minutes longer.
- Let rest about 5 minutes off heat. Sprinkle with parsley if desired and serve.
User Reviews
Overall Rating
5
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