Lasagna in a Skillet in About 30 Minutes
Transform your weeknight dinner routine with this incredible Lasagna in a Skillet, ready in just about 30 minutes! This one-pan wonder combines the rich, comforting flavors of classic lasagna—savory ground beef or Italian sausage, fragrant garlic, tangy crushed tomatoes, and melty layers of ricotta, mozzarella, and Parmesan cheeses—without the hassle of oven baking. Featuring no-boil lasagna noodles that cook directly in the robust tomato sauce, this dish saves you time while delivering all the hearty satisfaction of traditional lasagna. Perfect for busy evenings, this meal comes together with minimal prep and cleanup. Garnish with fresh basil for a burst of flavor, and serve hot for a cozy, family-friendly dinner that everyone will love! Keywords: quick skillet lasagna, one-pan dinner, easy Italian recipe, 30-minute meals, lasagna without oven.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 8 sheets no-boil lasagna noodles, broken into smaller pieces
- 2 cups water or chicken broth
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (optional)
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat.
Add the ground beef or Italian sausage and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes.
Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and stir in the tomato paste, Italian seasoning, salt, and pepper.
Break the no-boil lasagna noodles into roughly 2-inch pieces and add them to the skillet.
Pour in the water or chicken broth and stir everything gently to ensure the noodles are submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and cook for about 15 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
Dollop the ricotta cheese over the skillet lasagna in small spoonfuls. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Cover the skillet again and cook for 2-3 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the heat and let it rest for a few minutes.
Garnish with fresh basil, if desired, and serve hot.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 48.5 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3394 mg | 261% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4010 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
