Skillet Lasagna Recipe

Name: Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28 oz. can diced tomatoes; 1 tablespoon olive oil; 1 medium onion, chopped small; 3 cloves garlic, minced or pressed (about 1 tablespoon); 1/8 teaspoon red pepper flakes; 1 pound meatloaf mix or ground beef; 10 lasagna noodles (not the no-bake variety), preferably curly-edged, broken into 2-inch pieces; 1 8 oz. can tomato sauce; 1/2 cup plus 2 tbsp. for topping Parmesan cheese, grated fine; 1 cup ricotta cheese; 3-4 tablespoons fresh basil, chopped; salt & pepper; 1/2 cup grated or sliced fresh mozzarella for topping (optional)

Servings: persons

1 28 oz. can diced tomatoes
1 tablespoon olive oil
1 medium onion, chopped small
3 cloves garlic, minced or pressed (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix or ground beef
10 lasagna noodles (not the no-bake variety), preferably curly-edged, broken into 2-inch pieces
1 8 oz. can tomato sauce
1/2 cup plus 2 tbsp. for topping Parmesan cheese, grated fine
1 cup ricotta cheese
3-4 tablespoons fresh basil, chopped
salt & pepper
1/2 cup grated or sliced fresh mozzarella for topping (optional)

1
Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2
Heat oil in large skillet over medium heat until shimmering. Add onion and 1/2 tsp. salt, and cook until onion begins to brown, about five minutes. Stir in garlic and pepper flakes, and cook until fragrant about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about four minutes.
3
Scatter pasta over meat but do not stir yet. Pour diced tomatoes with their juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4
Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Add chopped basil, then gently swirl basil and ricotta through the lasagna (do not blend completely). Sprinkle with remaining two tablespoons Parmesan. [Optional: top with mozzarella and heat under broiler until bubbly.] Serve.

1483

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 28 oz. can diced tomatoes, 1 tablespoon olive oil, 1 medium onion, chopped small, 3 cloves garlic, minced or pressed (about 1 tablespoon), and more.

Yes, Skillet Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions