Easy Skillet Lasagna
Let me tell you about this little slice of heaven I stumbled upon during one of those “What’s for dinner?” panic sessions. Easy Skillet Lasagna is not your grandma’s lasagna that takes hours to perfect while you gnaw on your own arm waiting for it to bake. Nope, this is your weeknight dinner savior, all wrapped up in one pan. It’s perfectly messy, cheesy, and oh-so-satisfying, and it skips the oven—hoorah!
My family? Obsessed. From that first reckless experiment inspired by my toddler’s love for all things pasta, this skillet lasagna has saved us on more than one hangry evening. My husband swears it’s better than takeout, partly because he gets to skip the grumbling about waiting too long for delivery. It’s now unofficially titled “Mom’s Lazy Lasagna Night,” and that’s one award I’ll gladly accept in my kitchen awards show.
Why You’ll Love This Easy Skillet Lasagna
– One pan to clean! That’s a win in any book.
– Everyone’s favorite part—the crispy, cheesy top—now all over.
– No need to boil noodles. You’re already halfway done!
This Easy Skillet Lasagna totally saved me on a busy weeknight! It had all the cozy, cheesy goodness of traditional lasagna but came together in under 30 minutes—total win. I’ll definitely be making this again!
How to Make It
Picture this: you’ve got everything bubbling away in one big skillet—it’s the lazy (or genius?) cook’s dream. You’ll break those noodles with wild abandon while feeling like a rebel. There’s a method to this madness. Cheat a little with jarred pasta sauce because some nights, no one has time for simmering anything.
Ingredient Notes
– Ground Beef: Adds that savory oomph. If you’re fancy, you could toss in some Italian sausage. Boom—flavor bomb.
– Marinara Sauce: Store-bought works just fine. Listen, we’re not aiming for Naples-level here.
– Lasagna Noodles: Break ‘em up. Important detail: Don’t overthink it.
– Ricotta Cheese: Makes it creamy. I’ve swapped in cottage cheese during desperate times—still delicious.
– Mozzarella Cheese: The more, the merrier, because pools of gooey cheese can fix anything.
Recipe Steps
1. Heat a large skillet over medium-high heat. Brown the ground beef.
2. Add the marinara sauce and some water, stirring everything into a merry muddle.
3. Toss in those broken lasagna noodles. Cover and pretend you’re a kitchen rockstar.
4. Simmer frantically while you prep a salad… or just watch the noodles soften.
5. Dollop ricotta here and there like a scattered artist. Top with shredded mozzarella.
6. Cover again until the cheese resembles a melting dream. Serve it up with a grin.
What to Serve It With
Go simple or go home: a green salad and garlic bread that you attempt without setting off the smoke alarm.
Tips & Mistakes
– Resist the urge to overcook the noodles; they’ll surprise you with how fast they cook.
– Forget to simmer? It happens. Just keep that lid on to work wonders.
Storage Tips
If you even have leftovers (unlikely), pop them in an airtight container in the fridge. And yes, leftover cold lasagna straight from the fridge is a thing that’s totally fine for breakfast. No judgement here.
Variations and Substitutions
Be wild—try spinach lasagna sheets or mix in some Parmesan if you’ve got some lying around. No beef? Use turkey! We’ve made it vegetarian by throwing in sautéed mushrooms and zucchini when empty fridge days come around.
Frequently Asked Questions
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Easy Skillet Lasagna
Ingredients
Main Ingredients
- 0.75 pound ground beef
- 0.5 cup onion, diced
- 2 clove garlic, minced
- 10 ounce lasagna noodles, broken no need to boil beforehand
- 24 ounce marinara sauce store-bought or homemade
- 15 ounce ricotta cheese
- 2 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
Instructions
Preparation Steps
- In a large skillet over medium heat, cook ground beef and diced onion until browned and tender, about 6-8 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in marinara sauce and bring to a simmer.
- Add broken lasagna noodles to the skillet and stir to combine. Cover and cook on low for 15 minutes, stirring occasionally.
- Drop ricotta cheese by spoonfuls over the noodles, then sprinkle shredded mozzarella and grated parmesan evenly on top.
- Cover and cook for another 10 minutes until cheese melts and noodles are tender.
- Remove from heat and let stand 5 minutes before serving.
Notes
Featured Comments
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