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Homemade Easy 30-Minute One-Skillet Lasagna photo

Easy 30-Minute One-Skillet Lasagna

A quick, all-in-one skillet lasagna that layers noodles, beef, and cheeses for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • 12-inch skillet or Dutch oven
  • Wooden Spoon or Spatula

Ingredients
  

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion peeled and diced small (about 1 large onion)
  • 4 cloves garlic peeled and finely minced or pressed
  • 1 pound ground beef extra lean recommended
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 pound lasagna noodles about 8 noodles, broken into bite-sized pieces
  • 2 14.5-ounce cans diced tomatoes with juice petite diced, no-salt-added preferred
  • 1 15-ounce can tomato sauce marinara or red pasta sauce may be substituted
  • 3/4 cup water
  • salt optional and to taste
  • heaping 1/2 cup ricotta cheese
  • 8 ounces fresh mozzarella cheese sliced into thin rounds
  • 1/3 cup fresh basil leaves torn into small pieces

Instructions
 

  • Heat the 12-inch skillet or Dutch oven over medium-high and add the olive oil and diced onion; sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.
  • Add the minced garlic and cook 1 minute, stirring so it does not burn.
  • Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
  • Stir in the Italian seasoning and black pepper until evenly distributed.
  • Add the broken lasagna noodles to the skillet, then pour in the diced tomatoes with their juice, the tomato sauce, and the water; stir to combine and submerge the noodles.
  • Cover the pan and reduce heat to medium-low; simmer for 20–25 minutes, stirring occasionally, until the noodles are tender and cooked through.
  • Taste and season with salt (and more pepper or Italian seasoning if desired), then stir everything to distribute the seasoning.
  • Dollop the ricotta by tablespoonfuls evenly over the top and gently stir a few times to incorporate without overmixing.
  • Reduce heat to low, arrange the mozzarella slices evenly over the skillet, cover, and heat 2–3 minutes until the mozzarella melts.
  • Sprinkle the torn basil over the lasagna, distribute evenly, and serve immediately.

Notes

  • Adjust salt after tasting as canned tomatoes and cheeses vary in saltiness.
  • Use a lid that fits well to help cheese melt evenly.
  • Break noodles into small pieces so they cook evenly in the skillet.
  • Use no-salt-added canned tomatoes to better control seasoning.
  • Extra basil can be added to taste when serving.