Skillet Lasagna

Introduction

This Skillet Lasagna delivers all the comforting flavors of the classic baked dish in a fraction of the time. You get layers of savory meat, tender vegetables, and gooey cheese in just one pan, making both cooking and cleanup a breeze. It’s the perfect solution for a hearty weeknight dinner that feels special without the effort.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

• 1 pound ground beef or Italian sausage (can substitute turkey Italian sausage)
• ½ teaspoon salt
• freshly ground black pepper (to taste)
• 1 cup diced zucchini
• 1 cup diced summer squash
• ½ cup diced yellow onion
• 1 teaspoon minced garlic
• 25 ounces marinara sauce
• 14 ounce can diced tomatoes
• 1 cup water
• 10 curly edged lasagna noodles (each broken into 4 pieces)
• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian blend cheese (like mozzarella/provolone or 4-cheese Italian)
• ⅓ cup shaved or grated Parmesan cheese
• ½ cup chopped fresh basil

Instructions

1. In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef or sausage until browned, breaking it apart with a spoon. Drain excess fat if desired.
2. Season the meat with the salt and black pepper. Add the diced zucchini, summer squash, and yellow onion to the skillet. Cook for 5-7 minutes, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the marinara sauce, diced tomatoes (with their juices), and water. Stir to combine, then bring the mixture to a simmer.
5. Add the broken lasagna noodle pieces, pushing them down to submerge them in the sauce. Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes, stirring occasionally, until the noodles are tender.
6. Uncover the skillet. Dollop the ricotta cheese over the top, then sprinkle with the shredded Italian blend cheese and the Parmesan cheese. Cover again and cook for 3-5 minutes, or until the cheese is melted.
7. Remove from heat. Top with the chopped fresh basil before serving.

Variations

• No-Boil Method: Use traditional “oven-ready” lasagna noodles instead of the curly ones; you may need to add a few extra tablespoons of water.
• Creamy Twist: Stir a few tablespoons of the hot sauce into the ricotta cheese before dolloping to make it creamier and easier to spread.
• Crispy Top: For a baked texture, transfer the finished skillet under a preheated broiler for 2-3 minutes after adding the cheeses.
• Individual Portions: Cook and divide the mixture among oven-safe bowls or small skillets before adding the cheeses, then broil individually.

Tips for Success

• Don’t Skip Breaking the Noodles: Breaking the lasagna noodles ensures they cook evenly and fit perfectly in the skillet.
• Simmer, Don’t Boil: Keep the heat at a gentle simmer once the noodles are added to prevent the bottom from burning while the pasta cooks.
• Press Noodles Down: When you first add the noodles, stir and press them into the sauce so they are fully submerged for even cooking.
• Let it Rest: Allow the lasagna to sit for 5 minutes off the heat before serving; it will thicken up perfectly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the entire batch in a covered skillet over low heat, adding a splash of water or sauce to loosen it up.

FAQ

Can I use a different type of pasta?

This recipe is designed for the specific quantity and cooking time of broken lasagna noodles. Substituting a different pasta shape will alter the liquid needed and cook time.

Do I have to use both zucchini and summer squash?

No, you can use 2 cups total of either one, or substitute another quick-cooking vegetable like diced bell peppers.

My noodles are still hard, what happened?

Ensure your skillet is covered to trap steam, and that the liquid is at a steady simmer. If the sauce gets too thick before noodles are tender, add a few more tablespoons of water and continue cooking.

Can I make this vegetarian?

Yes, simply omit the ground meat. You may want to add an extra cup of vegetables (like mushrooms or spinach) for heartiness.

What if I can’t find curly edged lasagna noodles?

Any regular lasagna noodle will work; just be sure to break them into smaller, roughly 2-inch pieces.

Is the 1 cup of water necessary?

Yes, the water is crucial to create enough steam and liquid to properly cook the dry pasta noodles in the skillet.