Description

This Skillet Lasagna recipe is a quick and hearty twist on the classic layered lasagna, cooked entirely in one pan. Ground beef, savory marinara, and tender mini lasagna noodles come together in a rich sauce, topped with a blend of mozzarella, Parmesan, and creamy ricotta cheese. Perfect for a comforting weeknight dinner that’s both easy and family-friendly.

Ingredients

Scale

Meat and Vegetables

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
1 small sweet onion, diced
2 cloves garlic, minced

Spices and Seasonings

¼ teaspoon crushed red pepper flakes
Salt and pepper, to taste

Liquids and Sauces

3 cups homemade marinara sauce (or 26-ounce store-bought jar)
2 cups low-sodium beef broth (or chicken broth)

Pasta

8 ounces dry mini lasagna noodles

Cheeses

1 cup shredded mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese, divided
¾ cup ricotta cheese

Garnish

Fresh chopped parsley, for serving

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Instructions

Cook the Beef and Onions: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced sweet onion. Use a wooden spoon to break the meat into small crumbles, cooking until the beef is browned with no pink remaining and the onions are translucent, about 3 minutes. Drain off any excess fat.
Add Garlic and Seasoning: Stir in the minced garlic, crushed red pepper flakes, and a pinch of salt and pepper to the skillet. Cook briefly to release the garlic’s aroma, about 30 seconds.
Combine Sauce and Pasta: Pour in the marinara sauce and beef broth, then add the dry mini lasagna noodles. Stir carefully to fully submerge the noodles in the liquid, ensuring even cooking.
Simmer and Cook Pasta: When the mixture starts to bubble, reduce heat to a low simmer and cover the skillet. Let it cook for 15 to 18 minutes, stirring occasionally every 5 minutes to prevent sticking or scorching. The noodles should become tender and absorb the flavors.
Incorporate Cheese: Remove the skillet from heat. Stir in half of the shredded mozzarella and Parmesan cheeses until melted and combined. Then sprinkle the remaining mozzarella and Parmesan evenly on top.
Add Ricotta and Melt: Place heaping tablespoons of ricotta cheese across the surface of the skillet mixture. Cover again and let it stand for 3 to 5 minutes to allow the ricotta to soften and melt into the lasagna.
Garnish and Serve: Sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve hot, ideally with garlic bread on the side for a complete meal.

Notes

Use mini lasagna noodles for this skillet recipe to ensure quick even cooking without layering.
If marinara is too thick, thin with a splash of water or additional broth to keep the noodles submerged.
Stir occasionally while simmering to prevent noodles from sticking and to cook evenly.
Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
For a vegetarian option, substitute ground beef with plant-based protein or sautéed mushrooms and use vegetable broth.