Skillet Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 people
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Calories
532 kcal
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Course
Main Course
Skillet Lasagna
Description
The Skillet Lasagna recipe starts by cooking ground beef and sausage together with diced onions and garlic to develop a flavorful base. Dried oregano and basil add Italian seasoning, while tomato paste and tomato sauce form a rich, savory sauce, thickened slightly with flour and beef broth to create a hearty texture. Ricotta cheese adds creaminess when stirred into the sauce. Campanelle pasta, or bowtie as a substitute, is cooked separately and combined with the sauce for even coating. Transferring to a casserole dish, the dish is topped with shredded low-moisture mozzarella and baked until the cheese melts and browns lightly, giving a golden, bubbly crust.
The completed skillet lasagna blends pasta and meat sauce in a casserole style rather than layered, making serving easier and providing a comforting, filling meal. It can be garnished with fresh parsley for fresh color and served as a satisfying main dish. Variations like adding sautéed mushrooms or substituting cottage cheese for ricotta allow customization. Leftovers store well refrigerated for a few days or can be frozen for longer keeping.
The recipe is practical for cooking in a skillet or transferring to a casserole dish, with tips to shred mozzarella from block cheese for better melting. Using a combination of ground beef and sausage enhances flavor but can be adjusted based on preference. The recipe encourages careful watching during baking to prevent burning the cheese topping.
Ingredients
- ½ lb. ground beef
- ½ lb. ground sausage
- 1 yellow onion diced, small
- 3 cloves garlic
- ½ teaspoon salt
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 Tablespoon tomato paste
- 3 Tablespoons flour optional-helps thicken the sauce
- 1 ½ cups beef broth
- 16 oz. tomato sauce
- ½ cup ricotta cheese
- 2 ½ cups mozzarella cheese shredded, fresh, low moisture
- ½ pound campanelle pasta can sub bowtie
Instructions
- Preheat oven to 500.
- Cook and crumble the ground beef and sausage over medium heat. Add the onions halfway through and cook until softened. Drain grease.
- Add the garlic and cook for 1 minute.
- Add ½ tsp salt, 1 tsp oregano, 1 tsp basil, 1 Tbsp. tomato paste, and 3 Tbsp. flour. Stir to combine and cook for 2 minutes to remove raw flour taste.
- Add beef broth and use a silicone spatula to clean the bottom and sides of the pot.
- Add the tomato sauce. Bring a boil, then reduce to a gentle simmer.
- Mix in the Ricotta cheese until combined.
- Start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 10 minutes or per package instructions.
- Add drained pasta to the sauce and stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
- Top with mozzarella cheese and bake uncovered until cheese is melted and begins to brown, 8-10 minutes, watch is closely.
- Garnish with parsley and serve with garlic bread with cheese.
Notes
- You can substitute all ground beef or all sausage if preferred, though using both adds flavor depth.
- Low moisture whole milk mozzarella shredded from a block melts best; avoid fresh mozzarella.
- Sautéed mushrooms can be cooked separately and stirred in with the pasta for extra texture and flavor.
- Chicken broth may replace beef broth if desired.
- Cottage cheese can be used instead of ricotta as an alternative.
- Campanelle pasta is recommended, but bowtie pasta works well too.
- The dish stores in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1413mg | 59% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 324mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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