This skillet lasagna takes all the flavors of your favorite lasagna and combines it into a one-pan stovetop meal full of rich flavors and melted cheese.
Course: Main Course
Keyword: Skillet Lasagna Recipe
1cupyellow onion,small chopped
14.5ouncespetite diced tomatoes,in juice
24ouncesmarinara sauce(I used Classico brand tomato basil)
15ounceswhole milk ricotta cheese
1½cupsshredded mozzarella cheese
½cupgrated parmesan cheese
8 to 9lasagna noodles,broken into 1 to 2 inch pieces (half of a 1-pound box)
1 to 2tablespoonsfresh chopped parsley,for garnish
In an extra-large skillet, on medium-high heat, add the olive oil and ground beef. Cook the meat for 3 to 4 minutes or until no pink remains and the meat is completely browned. If your meat gave off a lot of extra grease, you can drain some of the grease before moving forward with the recipe. Push your meat to one side of the skillet.
Add the onions, garlic, Italian seasoning, salt, and pepper to the empty side of the skillet and cook until the onions are soft and translucent. This will take an additional 2 to 3 minutes. Mix the onions and meat together in the skillet.
Add the petite diced tomatoes, water, and jarred marinara sauce to the skillet and stir to combine with the meat mixture.
Add the broken pieces of lasagna noodles into the skillet and push them down so that they are submerged under the sauce. Cover the skillet and allow the noodles to cook for 10 minutes or until al dente. They will continue to cook while you complete the recipe. If your skillet lasagna is boiling too hard, with the lid on the skillet, then you will want to turn down the heat to medium.
While the noodles are cooking, you will make your cheese mixture by combining, in a medium-sized bowl, the ricotta cheese, 1 cup shredded mozzarella cheese, and grated parmesan cheese. Stir to combine evenly. Set aside.
Once the noodles have cooked, stir the noodles and sauce, making sure the noodles are not sticking together or to the bottom of the skillet. Using a large spoon, dollop 6 to 8 spoonfuls of the cheese mixture onto the top of the noodles and sauce. Make sure to leave space between each spoonful of cheese. You can use this to judge portions when serving.
Sprinkle with the remaining ½ cup shredded mozzarella cheese and chopped fresh parsley. Cover again with the lid, turn off the heat to the skillet and allow the cheese to melt for 5 minutes. Remove the lid and serve.
Fresh basil leaves would make a great alternative to the fresh chopped parsley as a garnish. A combination of both basil and parsley would also be tasty.
Medium-high heat is between the middle and the highest setting on the knob of your stove. Try to stick to this temperature when browning the beef.
A great trick to cutting down on dishes is to fill your empty petite diced tomato can with water for the recipe. A 14.5-ounce can is just about 1¾ cups liquid. This way, you do not have to wash an extra measuring cup.
This dish is best served warm. As this dish sits, the noodles will continue to absorb the sauce's liquid, so it is best served immediately.