Skillet Lasagna

Introduction

This skillet lasagna transforms a classic comfort food into a quick, one-pan wonder. You get all the rich, cheesy layers of baked lasagna without the lengthy assembly and oven time. It’s a perfect solution for a hearty weeknight meal that the whole family will love.

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 braiser, cook the ground beef or Italian sausage over medium-high heat until browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
2. Season the meat with salt and freshly ground black pepper. Add the diced zucchini, summer squash, yellow onion, and minced garlic. Cook, stirring occasionally, for 5-6 minutes until the vegetables begin to soften.
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, pushing them down into the sauce so they are submerged. Cover the skillet, reduce heat to medium-low, and simmer for 15-18 minutes, stirring occasionally, until the noodles are tender.
5. Uncover the skillet. Turn off the heat. Dollop the ricotta cheese evenly over the surface of the lasagna.
6. Sprinkle the shredded Italian blend cheese and Parmesan cheese evenly over the top. Cover the skillet again and let it sit for 3-5 minutes, allowing the residual heat to melt the cheeses.
7. Remove the lid, sprinkle the chopped fresh basil over the top, and serve immediately.

Variations

• Creamier Version: For a richer, creamier texture, stir the ricotta cheese directly into the sauce in step 5 instead of dolloping it on top.
• Crusty Top: For a golden, bubbly top, after adding the cheeses in step 6, place the uncovered skillet under a preheated broiler for 2-3 minutes. Watch it carefully to prevent burning.
• Deconstructed Serving: Serve the skillet mixture over a bed of fresh baby spinach or arugula, which will slightly wilt from the heat.
• Herb Swap: Substitute the fresh basil with an equal amount of chopped fresh parsley or oregano for a different flavor profile.

Tips for Success

• Be sure to break the lasagna noodles into pieces that are roughly the same size to ensure even cooking.
• Use a skillet or pan with a tight-fitting lid. This traps the steam, which is essential for cooking the noodles properly.
• If your sauce thickens too much before the noodles are done, add an extra splash of water, ¼ cup at a time.
• Let the lasagna sit for 5 minutes off the heat after adding the final cheeses. This allows the sauce to settle and makes serving easier.

Storage & Reheating

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

FAQ

Can I use no-boil/oven-ready lasagna noodles?

Yes, you can substitute them for the curly-edged noodles. You may need to add a few extra minutes of simmering time and check the package instructions for liquid requirements.

My noodles are still hard. What happened?

The noodles need to be fully submerged in the simmering sauce to cook. If they were poking out, they won’t soften. Next time, stir more thoroughly at the beginning, use a deeper pan, or add a bit more water.

Can I make this vegetarian?

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

What can I use instead of ricotta?

Cottage cheese is the most common substitute. Use small-curd, whole-milk cottage cheese for the best texture and flavor.

Can I double this recipe?

Yes, but you will need a very large, deep skillet or a Dutch oven to accommodate the volume. Cooking times may increase slightly.

Why is the water necessary?

The water provides the extra liquid needed for the dry pasta to absorb and cook through properly in the skillet, creating the right sauce consistency.