Lasagne Toss
Discover the ultimate weeknight comfort food with this quick and hearty Lasagne Toss! This one-skillet dish combines all the classic flavors of traditional lasagna without the need for meticulous layering or extended baking time. Featuring tender bite-sized lasagna noodles, a rich and savory tomato-based meat sauce, and a luscious trio of ricotta, mozzarella, and Parmesan cheeses, this recipe is both satisfying and fuss-free. Ready in just 35 minutes, it’s perfect for busy nights when you want maximum flavor with minimal effort. Garnished with fresh basil for a pop of freshness, this easy lasagna-inspired dinner is sure to become a family favorite! Keywords: one-skillet lasagna, quick lasagna recipe, easy lasagna toss, weeknight comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces lasagna noodles (broken into bite-sized pieces)
- 3 cups water or beef broth
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet over medium heat.
Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef or Italian sausage to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, salt, and black pepper. Let the sauce simmer for 5 minutes to allow the flavors to combine.
Mix the broken lasagna noodles into the skillet, ensuring they are evenly distributed and coated with the sauce.
Pour in the water or beef broth, stir, and bring to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the noodles are tender.
Once the noodles are cooked, spoon dollops of ricotta cheese on top of the mixture. Sprinkle the shredded mozzarella and grated Parmesan evenly over the skillet.
Cover again and cook for an additional 3-5 minutes, or until the cheeses are melted and bubbly.
Remove from heat. Garnish with fresh basil leaves if desired, and serve hot.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 42.5 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2586 mg | 199% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4008 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.
