Skillet Lasagna

Introduction

This Skillet Lasagna is a weeknight game-changer, delivering all the comforting flavors of the classic baked dish in a fraction of the time. You get layers of savory meat, tender pasta, and rich cheese, all cooked and served in a single pan. It’s the perfect solution when you’re craving lasagna without the long wait.

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 (at least 12 inches in diameter) or Dutch oven, cook the ground beef or sausage over medium-high heat. Break it up with a spoon until browned and cooked through. Drain excess fat if necessary.
2. Season the cooked meat with salt and black pepper. Add the diced zucchini, summer squash, and yellow onion to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Pour in the marinara sauce, diced tomatoes (with their juices), and water. Stir to combine and bring the mixture to a simmer.
4. Add the broken lasagna noodle pieces to the skillet, ensuring they are submerged in the sauce. Reduce heat to a gentle simmer, cover the skillet, and cook for 15-18 minutes, stirring occasionally, until the noodles are tender.
5. Uncover the skillet and remove it from heat. Dollop the ricotta cheese over the top by the spoonful. Sprinkle the shredded Italian blend cheese and then the Parmesan cheese evenly over the entire surface.
6. Cover the skillet again and let it sit off the heat for about 5 minutes, or until the cheeses are melted. Garnish with the chopped fresh basil before serving.

Variations

• No-Boil Finish: For a golden, baked-style top, place the cheese-covered skillet under a preheated broiler for 2-3 minutes instead of letting it melt off the heat.
• Creamier Version: Instead of dolloping, stir the ricotta cheese directly into the finished pasta and sauce before topping with the other cheeses for an extra creamy texture throughout.
• Serve as a Dip: Cook the recipe as directed, then transfer to a smaller serving dish and use sturdy chips or toasted garlic bread for scooping.
• Single-Pot Pasta Style: For even easier cleanup, cook the meat in a separate pot, then remove and proceed with the recipe in the same pot used to boil the noodles (if you prefer to cook them separately).

Tips for Success

• Noodle Submersion: Make sure the broken noodle pieces are fully covered by sauce when you add them. This ensures they cook evenly and don’t become crunchy.
• Don’t Skip the Water: The water is crucial for cooking the pasta and creating the right sauce consistency—it will be absorbed by the noodles.
• Cover During Simmer: Keeping the lid on traps steam, which is essential for cooking the noodles through without drying out the sauce.
• Rest Before Serving: Letting the skillet sit covered for 5 minutes after adding the cheese allows everything to set slightly, making it easier to serve neat portions.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the sauce, or in the microwave in 60-second intervals, stirring in between.

FAQ

Can I use a different type of pasta?

Yes, you can substitute other short, sturdy pasta shapes like campanelle, farfalle, or mafaldine, but the cooking time may need slight adjustment.

Do I have to break the lasagna noodles?

Breaking them ensures they fit in the skillet and cook evenly. It’s an essential step for this one-pan method.

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

Simply add a splash more water (a few tablespoons at a time), stir, and continue simmering until the noodles are tender.

Can I make this vegetarian?

Absolutely. Omit the meat and start by sautéing the vegetables. You may want to add a pinch of red pepper flakes for extra flavor.

What can I use if I don’t have fresh basil?

You can substitute with 1-2 tablespoons of chopped fresh parsley or 1 teaspoon of dried Italian seasoning stirred into the sauce before adding the noodles.

Is it okay to use no-boil lasagna noodles?

It’s not recommended, as their cooking requirements differ and could throw off the liquid ratio and texture of the final dish.