Did you know you can have dinner AND lasagna in just 30 minutes?! Whip up this simple one pan skillet lasagna tonight!
Family dinners are hard to come by these days, with Rudy working evenings at the bar, and me being so hot and exhausted from a long day of working and child wrangling that I rarely want to eat when it’s time to sit down.
So, more often than not I am just making something quick and simple for the girls and I fend for myself later. This Easy Skillet Lasagna may have changed everything, however, because it is freaking amazing.
Did you know you could have lasagna in just 30 minutes?! It is so easy and so delicious and ohmigod I want to make this dish every single day now it is so nomnomnomnom.
I can’t stop gushing. I mean, literally, we had zero leftovers.
The girls asked for not only seconds, but thirds too. I had to cut them off because I wanted seconds myself, ha.
The secret to this easy skillet lasagna is the sauce. Particularly Mezzetta Napa Valley Homemade Pasta Sauce (similar). I am in love. It literally has ZERO added sugar, and no weird chemicals that you can’t pronounce. It’s all natural, all delicious, and perfect for this easy skillet lasagna.
I went with a mixture of ground beef and mild Italian sausage for this dish. I like having just a touch of the spiciness of Italian sausage, but not too much, because sausage tends to disagree with my digestive system.
It’s sad.
So you could go all sausage, or all beef if you want, no problem. I browned it all up, drained off the fat, then added some beef broth and Mezzetta Napa Valley Homemade Tomato & Sweet Basil pasta sauce, followed by a nice pile of lasagna noodles, layered with some heaping dollops of ricotta and mozzarella cheeses, then topped with more mozzarella and parmesan a few minutes before it’s done.
I basically just broke some lasagna noodles into quarters and carefully pushed them down into the sauce, then added the cheese mixture, more noodles, etc. I tried to make it as even as possible so no one would get a bite without all the goodies.
I’m making myself hungry just typing all this. Oh man. Want to make yourself some easy skillet lasagna? You’ll look like a pro while putting dinner on the table in 30!
Easy Skillet Lasagna
Ingredients
- 1 Tbsp Canola Oil
- ¾ lb. Ground Beef
- ¾ lb. Mild Italian Sausage
- 1 ½ C Beef Broth
- 1 Jar Pasta Sauce
- 1 tsp Kosher Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Garlic Powder
- 1 C Ricotta
- 1 ½ C Mozzarella divided
- 8 Lasagna Noodles broken into quarters
- ¼ C Parmesan for garnish
- Handful Fresh Basil rolled and sliced, for garnish
Instructions
- Add the oil to a large skillet and heat to medium-high. Add the beef and sausage and cook until browned, crumbling into small pieces, around 5 minutes. Drain excess fat.
- Add the beef broth and pasta sauce and stir to combine.
- Layer in the lasagna noodles by pushing them down into the sauce. Create a single layer.
- In a small dish, mix together the ricotta, ½ cup of the mozzarella, salt, pepper, and garlic. Scoop small dollops into the skillet, about half of the mixture. Layer with more noodles, pressing them down into the sauce. Repeat adding the cheese mixture, and then a final layer of noodles. Gently agitate to ensure all the noodles are covered.
- Bring mixture to a boil, then reduce heat to low, cover, and allow to simmer for 15 minutes.
- Uncover, add the remaining mozzarella, and recover for another 5 minutes. Remove from heat.
- Allow to sit for a couple minutes before serving, then garnish with parmesan and fresh basil.
Nutrition
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Mary says
This was easy to put together and had good flavor. I let it sit for about 10 minutes but there was still a lot of liquid in the bottom. The noodles were ok but we would’ve preferred them to be more done. If I were to make it again, I would let it cook about 7 more minutes. My picky 4 year old ate it without complaining so that’s a win!
Rebecca Newble says
Love this recipe!! It’s better than my oven recipe and super fast! I share it with everyone!
Shannon says
This is one of the tastiest pasta dishes I’ve had in a long time and it’s so staggeringly easy-not a single thing to chop or dice. You are literally just layering ingredients in the pan. I was skeptical about the uncooked pasta but it came out with a wonderful al dentetexture that was wonderful. Be sure to use good sauce, I used Raos Arrabiatta, expensive but worth the splurge. Thanks Karly, we loved it!
Cory says
What size skillet is large? 12 inch or 15 inch?
Karly says
Hi Cory!
Great question! The skillet used in this recipe is a 12 inch. A 15 inch would work just as well!
Amanda says
What about using a standard pan? I’ve heard that using tomato sauce on cast iron skillets are actually bad for the skillet?
Karly says
Hi Amanda!
If you are using a brand new cast iron skillet, I would advise against it, but if it’s a well-seasoned skillet, you are good to go! I cook with tomatoes and tomato sauces frequently in my cast iron without issue, but you can most definitely use a regular skillet if that’s what you have on hand. I hope that helps!
Cherriezzzzz says
Which lasagna noodles did you use? The no boil or regular?
Karly says
I used regular lasagna noodles!
Amy | Club Narwhal says
OMG, lady, this looks insane! I am a big fan of lasagna, but not the time it takes to make it so 30 minutes sounds fab 🙂
Richa says
This looks so so so good and I love the idea – really simple to do! Perfect for a busy weeknight dinner 😀
Jeanne Goodsell says
Love the idea of the lasagna, will try tonight
Janel from NellieBellie says
Heck yes!! Get in my belly. Now!
Johlene@FlavoursandFrosting says
This is a brilliant idea! Love it & I’m definitely going to make it!