Skillet Lasagna

Introduction

This skillet lasagna delivers all the comforting layers of a classic lasagna in a fraction of the time and with just one pan. You get tender pasta, a rich meat sauce, and gooey cheese in every single bite. It’s a perfect, family-friendly weeknight solution when you’re craving that iconic flavor without the hours of work.

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 over medium-high heat, cook the ground beef or Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
2. Season the meat with the salt and a few grinds of black pepper. Add the diced zucchini, summer squash, yellow onion, and minced garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Pour in the marinara sauce, diced tomatoes (with their juices), and the 1 cup of water. Stir well to combine and bring the mixture to a simmer.
4. Add the broken lasagna noodle pieces to the skillet, submerging them in the sauce as much as possible. Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-18 minutes, stirring occasionally, until the noodles are tender.
5. Uncover the skillet and dollop the ricotta cheese evenly over the surface. Sprinkle the shredded Italian blend cheese and the Parmesan cheese over the top. Cover again and cook for 3-5 more minutes, or until the cheeses are melted.
6. Remove the skillet from the heat. Let it stand, covered, for 5 minutes before serving. Garnish generously with the chopped fresh basil.

Variations

• Crispy Top: After adding the cheese, place the uncovered skillet under a preheated broiler for 2-3 minutes to get a golden, bubbly, crispy topping.
• Ricotta Swirl: For a more integrated, creamy sauce, stir half of the ricotta cheese into the skillet just before adding the pasta, then dollop the remaining half on top in Step 5.
• Layer-Like Presentation: Serve each portion in a bowl and top it with an extra, cold dollop of ricotta, a sprinkle of Parmesan, and fresh basil for a fresh contrast.
• Spice It Up: Add a pinch of red pepper flakes to the meat while browning for a subtle heat.

Tips for Success

• Break the Noodles Well: Break the lasagna noodles directly into the pot you’ll cook them in to avoid pieces flying everywhere. Aim for 1-2 inch pieces.
• Don’t Skip the Water: The water is crucial for cooking the pasta and creating the right sauce consistency. The noodles will absorb it as they cook.
• Use a Good, Deep Skillet: A 12-inch deep skillet or braiser with a lid is essential to comfortably hold all the ingredients.
• Let it Rest: Letting the skillet lasagna sit for 5 minutes off the heat allows the sauce to thicken slightly and makes serving much easier.

Storage & Reheating

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

FAQ

Can I use no-boil lasagna noodles?

Yes, you can. The cook time may be slightly shorter, so start checking the noodles for doneness around the 12-minute mark in Step 4.

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

Add more water, a quarter cup at a time, and continue simmering until the noodles are al dente.

Can I make this vegetarian?

Absolutely. Simply omit the ground meat and use a full 2 cups of mixed zucchini and squash, or add in a cup of sliced mushrooms for more bulk.

What can I use instead of an Italian cheese blend?

Shredded mozzarella cheese works perfectly on its own. For more flavor, mix mozzarella with a little shredded provolone or Asiago.

Why do I have to break the noodles?

Breaking the noodles ensures they cook evenly and quickly in the skillet and makes the final dish much easier to serve and eat.

Can I freeze skillet lasagna?

Yes, but the texture of the zucchini and squash may become softer upon thawing. Cool completely, store in a freezer-safe container for up to 3 months, and thaw overnight in the fridge before reheating.