Description
Skillet Lasagna is a quick and delicious one-pan meal that combines all the classic flavors of traditional lasagna without the fuss of layering noodles. Ground beef simmers in a flavorful tomato sauce with herbs and bite-size pasta, then melts with a trio of cheeses for a comforting, cheesy dinner ready in just 35 minutes.
Ingredients
Scale
Meat and Sauce
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 clove garlic, minced
- 1 Tablespoon dried minced onion
- 24 ounces pasta sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes (optional)
Pasta and Cheese
- 8 ounces bite-size pasta (penne, rigatoni or farfalle)
- 1 1/2 cups water
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
Garnish
- 2-3 Tablespoons fresh basil leaves, for topping
Instructions
- Cook ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and season with salt and pepper. Brown the meat thoroughly, then remove some of the excess grease to avoid a greasy sauce.
- Finish sauce: Stir in minced garlic, dried minced onion, pasta sauce, dried oregano, dried basil, garlic powder, and crushed red pepper flakes. Season with additional salt and pepper to taste. Allow the sauce to mix well with the beef and come to a gentle simmer.
- Add pasta: Stir in the bite-size pasta and 1 1/2 cups of water. Bring the mixture back to a boil, then cover the skillet and reduce the heat to a low simmer. Cook until the pasta is tender and has absorbed most of the liquid, approximately 13-15 minutes. Stir occasionally to prevent sticking.
- Finish: Remove the skillet from heat. Stir in the freshly grated parmesan and shredded mozzarella cheeses until melted and well combined. Dollop spoonfuls of ricotta cheese evenly on top, then cover the skillet again for a few minutes to let the ricotta warm through. Garnish with fresh basil leaves just before serving. Serve immediately.
Notes
- Use pasta shapes like penne, rigatoni, or farfalle that hold up well to simmering in sauce.
- Adjust the amount of water depending on the pasta used; more water might be needed if pasta is smaller or thinner.
- For a spicier dish, increase crushed red pepper flakes to taste.
- Fresh basil can be substituted with dried basil if unavailable, but fresh provides the best aroma and flavor for garnish.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
