Feeling like cooking tonight? Or prefer not to lift a finger? Either way, this skillet lasagna has you covered.
This summer I’ve been leaning on fresh, fast dinners — tacos, grilled fish, burgers and plenty of seasonal fruit. Normally my kitchen also hosts hearty comfort food like casseroles, mashed potatoes and pulled pork, but when the heat hits it’s hard to imagine turning on the oven for hours.
Then I started craving something warm, cheesy and satisfying — but still quick. I didn’t want to spend forever cooking, so I timed myself: I grabbed the ingredients, worked efficiently and had dinner on the table in under 30 minutes, with time to spare for a bowl topped with parmesan. Fast, hot and comforting — exactly what I needed.
Is this technically lasagna? It’s inspired by lasagna assembly and flavor, though simplified into a single-skillet dish with broken noodles, meat, sauce and layers of cheese. Call it skillet lasagna — it delivers the familiar, cozy flavors without the fuss of assembling a traditional casserole.
This version is hearty but straightforward. It uses whole wheat noodles broken into pieces, lean ground beef, canned crushed tomatoes, fresh basil, and a mix of mozzarella and ricotta for creamy, melty texture. It’s finished in the oven in just a few minutes so the cheese melts and the flavors come together.
Easy Skillet Lasagna
4
25 mins
10 mins
35 mins
Ingredients
- 8 ounces whole wheat lasagna noodles, broken into thirds
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 pound 95% lean ground beef
- (28-ounce) can crushed tomatoes
- 3 tablespoons fresh chopped basil
- 4 ounces fresh mozzarella, sliced
- 1/2 cup ricotta cheese
- 8 fresh basil leaves, torn
- Parmesan cheese for grating, to taste
Instructions
- Preheat oven to 425°F. Bring a pot of water to a boil for the pasta. Season the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large oven-safe skillet (about 12–13 inches) over medium heat. Add the olive oil and 1 tablespoon butter, then sauté the diced onion with 1/4 teaspoon salt until soft, 3–4 minutes. Add the garlic and cook 1 minute more.
- Add the ground beef and break it up with a spatula or wooden spoon. Cook until just browned, about 5–6 minutes. Drain excess liquid if needed.
- When the water is boiling, add the broken noodles and cook about 5 minutes; drain or remove with a slotted spoon and set aside briefly.
- Stir the crushed tomatoes, remaining butter and 3 tablespoons chopped basil into the browned beef. Fold the cooked noodles into the sauce so they’re mostly coated and submerged.
- Top with sliced mozzarella and dollops of ricotta. Transfer the skillet to the oven and bake 10 minutes, until the cheese is melted and bubbly. Remove, scatter torn basil leaves on top, grate Parmesan to taste, and serve.
Notes
Adapted from a skillet lasagna concept. Use a large oven-safe skillet so the dish bakes evenly. Substitute ground turkey or Italian sausage if preferred.
One more thing: ricotta lovers, rejoice — this recipe is an easy way to enjoy ricotta in a comforting, fast meal. It’s satisfying, approachable and perfect for weeknights when you want homey flavor without a long cook time.