Skillet Lasagna
User Reviews
5.0
51 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 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
Report
This hearty skillet lasagna recipe is easy to make with Campanelle or Bowtie pasta in a single skillet on the stove top! It has all of the flavor of classic lasagna, but a fraction of the work! You’ll love this easy ground beef recipe.
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Ingredients
- ½ lb. ground beef
- ½ lb. ground sausage
- 1 small yellow onion diced
- 3 cloves garlic
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 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 fresh low moisture mozzarella shredded
- 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
- Pro Tips
- Storage
- This recipe uses a combination of ground beef and ground sausage, but all ground beef or all sausage can be used if needed, although I love using both.
- Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don't use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
- Sautéed mushrooms make a nice addition to this meal, I like to sauté them until golden in a separate skillet and mix them in at the end when the pasta is added.
- Chicken broth can be used instead of beef broth if needed.
- Cottage cheese can be used instead of Ricotta.
- I love using Campanelle pasta for this recipe but bowtie pasta is a great substitute.
- I use Hunts Tomato Sauce for this recipe.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
40g
(13%)
Protein
34g
(68%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
1413mg
(59%)
Potassium
721mg
(21%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
810IU
(16%)
Vitamin C
8mg
(9%)
Calcium
324mg
(32%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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