Servings
Font
Back
5.0 from 51 votes

Skillet Lasagna

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 532 kcal
Course: Main Course
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat oven to 500.
  2. Cook and crumble the ground beef and sausage over medium heat. Add the onions halfway through and cook until softened. Drain grease.
  3. Add the garlic and cook for 1 minute.
  4. 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.
  5. Add beef broth and use a silicone spatula to clean the bottom and sides of the pot.
  6. Add the tomato sauce. Bring a boil, then reduce to a gentle simmer.
  7. Mix in the Ricotta cheese until combined.
  8. Start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 10 minutes or per package instructions.
  9. Add drained pasta to the sauce and stir to combine.
  10. Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
  11. Top with mozzarella cheese and bake uncovered until cheese is melted and begins to brown, 8-10 minutes, watch is closely.
  12. 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

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

% 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.