Lazy Lasagna Skillet
A one-pan twist on classic lasagna that combines all the flavors without the hassle of baking—ready in under 30 minutes.
Ingredients
Meat and Vegetables
- 1 pound ground beef (ground turkey, beef sausage, a plant-based ground substitute) For a lighter dish, use ground turkey.
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce and Noodles
- 1 24 oz jar marinara sauce (24 oz crushed tomatoes + Italian seasoning)
- 2 cups water (low-sodium beef/vegetable broth for extra flavor)
- 8 ounces no-boil lasagna noodles, broken into pieces Substitute pre-cooked broken noodles if needed.
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
Cheeses
- 1 cup ricotta cheese Cottage cheese can work in a pinch.
- 2 cups shredded mozzarella cheese Freshly shredded melts better than pre-shredded.
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley For garnish (optional).
Instructions
Preparation
- Heat a large skillet over medium heat.
- Add the ground beef, diced onion, and minced garlic. Cook, breaking the meat up, until the beef is browned and the onion is soft. Drain excess fat if there’s a lot.
Cooking
- Pour in the marinara sauce and 2 cups water (broth). Add Italian seasoning, salt, and pepper. Stir and bring to a gentle simmer.
- Add the broken lasagna noodle pieces. Stir to combine so noodles are submerged and coated in sauce. Cover the skillet.
- Simmer on low–medium for about 15 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid. If the top looks dry before noodles are tender, add a splash more water.
- Drop spoonfuls of ricotta evenly over the noodle mixture. Sprinkle the shredded mozzarella and grated Parmesan evenly across the top.
- Cover and cook another 3–5 minutes until the cheese is melted and bubbly. Remove from heat.
Serving
- Garnish with fresh basil or parsley and serve hot.
Notes
Use gluten-free no-boil noodles to make this gluten-free. For a lighter version, swap whole-milk ricotta for part-skim. If your marinara is very thick, add a little extra water or broth.