Weeknight Lasagna Toss
Craving the comforting flavors of classic lasagna but short on time? This Weeknight Lasagna Toss is your answer! Perfectly tailored for busy evenings, this one-skillet wonder combines all the hearty goodness of lasagna—rich ground beef, tender pasta, and layers of creamy ricotta, melted mozzarella, and tangy parmesan—into a quick and easy 30-minute meal. Featuring a streamlined cooking method with broken lasagna noodles or mafalda pasta simmered directly in a robust marinara sauce, this dish skips the tedious layering without sacrificing any flavor. Finished with a bubbly cheese topping and optional fresh basil, it's a crowd-pleasing, family-friendly dinner that feels indulgent yet effortless. Say goodbye to the oven and hello to your new favorite weeknight classic!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 24 ounces jar of marinara sauce
- 12 ounces uncooked mafalda pasta or broken lasagna noodles
- 2 cups water
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil, chopped (optional)
Instructions
In a large, deep skillet or sauté pan, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat, if needed.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is softened and fragrant, about 3-4 minutes.
Stir in the marinara sauce, water, dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Add the uncooked mafalda pasta or broken lasagna noodles to the skillet. Stir to submerge the pasta in the sauce.
Lower the heat to medium-low, cover the skillet with a lid, and let it simmer for 15-20 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and the sauce has thickened.
While the pasta cooks, in a small bowl, mix together the ricotta cheese, 0.5 cups of shredded mozzarella, and grated Parmesan cheese.
Once the pasta is fully cooked, drop dollops of the ricotta mixture evenly over the skillet. Sprinkle the remaining 1 cup of shredded mozzarella over the top.
Cover the skillet again and let it cook for another 2-3 minutes, or until the cheese is melted and gooey.
Remove from heat, garnish with chopped fresh basil (if using), and serve hot. Enjoy your Weeknight Lasagna Toss!
Nutrition Facts
Calories |
3766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 6210 mg | 270% | |
| Total Carbohydrate | 351.8 g | 128% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 44.8 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2973 mg | 229% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3594 mg | 76% | |
*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.
