Skillet Lasagna

Introduction

This skillet lasagna brings all the comforting, layered flavors of the classic dish to your table in a fraction of the time. By cooking everything in one pan, you get a deeply flavorful sauce and perfectly tender noodles without the fuss of boiling or layering. It’s a weeknight dinner hero that’s packed with veggies and endlessly cheesy.

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, cook the ground beef or Italian sausage over medium-high heat until browned and crumbled, about 5-7 minutes. Drain any excess fat if desired.
2. Season the meat with the salt and freshly ground black pepper. Add the diced zucchini, summer squash, and yellow onion. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the marinara sauce, diced tomatoes (with their juices), and water to the skillet. Stir to combine.
5. Add the broken lasagna noodle pieces, pushing them down to ensure they are mostly submerged in the sauce.
6. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and cook for 15-18 minutes, stirring occasionally, until the noodles are tender.
7. While the noodles cook, in a small bowl, combine the ricotta cheese with half of the chopped fresh basil.
8. Once the noodles are tender, remove the skillet from heat. Drop dollops of the basil-ricotta mixture evenly over the top of the lasagna.
9. Sprinkle the shredded Italian blend cheese and Parmesan cheese over the ricotta dollops.
10. Cover the skillet again and let it sit off the heat for 3-5 minutes, until the cheeses have melted.
11. Garnish with the remaining chopped fresh basil before serving.

Variations

• Crispy Top: For a browned, crispy cheese topping, place the covered skillet under a preheated broiler for 2-3 minutes after adding the cheeses in Step 9.
• Creamier Sauce: Stir the ricotta cheese directly into the hot skillet mixture in Step 8 instead of dolloping it on top for a uniformly creamy sauce.
• Individual Portions: Divide the finished lasagna into individual oven-safe bowls or small skillets, add the cheeses, and broil for a personalized presentation.
• Spice It Up: Add a pinch of red pepper flakes when cooking the garlic for a spicy kick.

Tips for Success

• Break Noodles Carefully: Place noodles in a sealed zip-top bag and gently crush with a rolling pin or the bottom of a pan to break them evenly and contain the mess.
• Stir Gently: When stirring during the noodle cooking phase, be gentle to prevent the noodles from breaking apart completely.
• Let it Rest: Allowing the lasagna to sit covered after adding the cheese helps the flavors meld and makes it easier to serve.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single portions in the microwave, or warm larger amounts in a covered skillet over low heat, adding a splash of water or marinara to loosen the sauce if needed.

FAQ

Can I use a different type of noodle?

This recipe is designed for traditional curly-edged (or regular) lasagna noodles. Other types, like no-boil or egg noodles, will require adjustments to liquid and cooking time.

My sauce seems too thick before the noodles are done. What should I do?

Add an extra ¼ cup of water, stir, and continue cooking until the noodles are tender. The noodles absorb a lot of liquid.

Can I make this vegetarian?

Yes, simply omit the meat. You may want to add an extra cup of diced vegetables, like bell peppers or mushrooms, for more substance.

Can I prepare this ahead of time?

You can brown the meat and chop the veggies ahead of time. For best results, assemble and cook the entire dish just before serving, as the noodles will continue to absorb liquid if stored.

Why is my ricotta not melting into a smooth layer?

The ricotta is dolloped on cold, so it won’t melt like the shredded cheeses. Letting the skillet sit covered allows it to warm through. For a smoother texture, let the ricotta sit at room temperature for 15 minutes before using.

What size skillet do I need?

A deep 12-inch skillet or a 5-qt Dutch oven is ideal to hold all the ingredients comfortably.