Description

This Skillet Lasagna recipe offers a quick and flavorful alternative to traditional baked lasagna. Using a single skillet, ground beef, marinara sauce, broth, and mini lasagna noodles, it creates a tender, cheesy pasta dish with layers of ricotta, mozzarella, and Parmesan. Perfect for a comforting dinner on busy nights, it combines the rich flavors of classic lasagna with a convenient, stovetop cooking method.

Ingredients

Scale

Meat & Vegetables

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

Seasonings

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

Base & Pasta

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

Brown the Meat and Onion: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon. Cook until the meat is browned, no longer pink, and the onions have softened and become translucent, about 3 minutes. Drain off excess fat to avoid greasiness.
Add Aromatics and Spices: Stir in minced garlic, crushed red pepper flakes, and season with a pinch of salt and pepper to taste. Cook for about 1 minute until fragrant, ensuring the spices infuse into the beef mixture.
Combine Marinara, Broth, and Pasta: Pour in the marinara sauce and beef broth, then add the dry mini lasagna noodles to the skillet. Stir well so that the noodles are fully submerged in the liquid to allow even cooking.
Simmer the Pasta: Once the mixture starts bubbling, reduce the heat to a low simmer. Cover the skillet and cook for 15 to 18 minutes, stirring every 5 minutes to prevent the noodles from sticking or the mixture from scorching. Cook until the pasta is tender.
Add Cheeses: Remove the skillet from heat. Stir in half of the shredded mozzarella and grated Parmesan cheese until they melt and blend into the sauce. Then, sprinkle the remaining mozzarella and Parmesan evenly on top.
Add Ricotta and Melt: Place heaping tablespoons of ricotta cheese randomly over the top of the skillet mixture. Cover again and let it stand for 3 to 5 minutes off the heat so the ricotta warms and slightly melts into creamy pockets.
Garnish and Serve: Sprinkle fresh chopped parsley over the top for color and brightness. Serve immediately, ideally paired with garlic bread for a complete meal experience.

Notes

Use mini lasagna noodles or broken lasagna noodles to ensure they cook properly in the skillet.
Stirring occasionally while simmering prevents noodles from sticking and burning on the skillet bottom.
Adjust red pepper flakes amount to control the heat level.
If you prefer a vegetarian version, substitute ground beef with sautéed mushrooms or plant-based crumbles.
Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
For creamier texture, you can add a splash of milk or cream when stirring in the cheeses.