Skillet Lasagna one pot + 30 minutes to make
Skillet Lasagna one pot + 30 minutes to make
Skillet Lasagna is a cozy and cheesy one-pot meal. Only 30 minutes, perfect for dinner any night of the week!
Easy Skillet Lasagna is as easy as going from 8 simple ingredients to messing up just one skillet. We love this recipe as well as our other classics: Easy Lasagna, Lasagna Soup, and Crockpot Lasagna.
One Pot Lasagna
One pot dinners are the best! I find that my mood is inversely proportional to the number of dirty dishes in the sink.
Fewer plates made me happier, and more plates made me crankier (and less productive). That’s why meals like this skillet lasagna make me so happy. đ
Not only is this meal less dishes, but it requires only 8 simple ingredients, two of which are cheese. With just one pot, you can’t go wrong with a few toppings and cheese. am i right? !
Our family always loves cheesy pasta, so I’m sure you can guess it’s a hit. We hope you enjoy it as much as we do!
How to Make Skillet Lasagna
beef. Cook beef, onion and garlic together until browned.
notes: Drain the meat before adding anything. I used to scoop out the grease with a spoon, but I found it was quicker and more thorough to pour everything into a strainer.
Sauce. Add marinara sauce and beef broth.
Noodle. Toss the noodles into the skillet, bring to a boil, then lower the heat and simmer uncovered for 15-20 minutes, or until the noodles are firm. It does need to be stirred occasionally (every 3-4 minutes) to make sure the noodles cook evenly.
notes: The noodles will cook and the sauce will thicken as it simmers.
cheese. Once the noodles are al dente, turn off the heat and stir in half of the mozzarella cheese. Top with ricotta, sprinkle with more mozzarella, cover and cook for 2-4 minutes, until all cheese is melted. Serve immediately.
Storage Tips + Variations
To make skillet lasagna ahead, Complete Step 1, then transfer the lasagna to a freezer-safe container.let it cool down and freeze up to 2 months.arrive reheat, let the plate thaw and return to the pan, heat and complete step 2.
I like to put mine leftovers into an individual. This makes it easy for my husband to take a container to work or for the rest of the family to reheat for their own meals.leftovers can shop 3-4 days in the refrigerator.
If you want to make changes, you can of course do so without any hassle. Try these variations:
- Add to vegetable: Spinach, corn, zucchini, carrots are all good choices
- Replacing the ricotta cheese cheese Serve with petit curd cheese or even plain yogurt
- We used farfalle (aka bow tie) pasta, but you can use any similar size Noodle. You can even break a large lasagna into smaller pieces. This way, you can even get a more classic lasagna look.
- I use beef soup Use water as it is more cost effective and takes up less space in my pantry/refrigerator.You can just use water, but beef stock/broth Adds such a rich flavor.
There are countless ways to alter this recipe to your liking. đ
If you love pasta, try these other favorites: Pasta with Broccoli and Creamy Tomato Chicken Florentine Pasta.
To complete the meal:
main course
Italian
Prep time 5 minutes
Cook Time 25 minutes
Total time 30 minutes
Serving Size 4
Calories 664 kcal
by Lil’ Luna
- 1 pound ground beef
- 1 diced onion
- 4 cloves garlic chopped
- 24 ounces marinara sauce
- 2 cups beef broth
- 6 ounces farfalle noodles about 2 cups
- 1 cup mozzarella cheese
- 3/4 cup ricotta cheese
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Place beef, onion, and garlic in a saucepan and cook over medium-high heat until meat is browned. Drain the fat, then add the marinara sauce, beef broth, and noodles.
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Bring to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, or until the noodles are firm.
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Stir in half of the mozzarella, then top with ricotta. Sprinkle with remaining mozzarella cheese, cover and let rest for 2-4 minutes, until cheese is melted. Serve immediately.