Description
One Pot Skillet Lasagna bursts with bubbling cheese, garlicky tomato sauce, and tender pasta, all cooked in a single pan for big flavor and almost no cleanup.
Ingredients
Scale
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely diced (about 120 g / 1 cup)
- 3 cloves garlic, minced (9 g)
- 450 g (1 lb) lean ground beef or a 50/50 mix of beef and Italian sausage
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) Italian seasoning or 1 tbsp fresh chopped oregano/basil
- 700 g (24 oz) marinara or crushed tomatoes
- 240 ml (1 cup) low-sodium chicken or vegetable broth
- 200 g (7 oz) uncooked oven-ready lasagna noodles, broken into 5–7 cm (2–3 inch) pieces
- 250 g (1 cup) ricotta cheese
- 1 large egg (50 g)
- 225 g (8 oz) shredded mozzarella (about 2 cups)
- 50 g (½ cup) finely grated Parmesan
- 1 tsp (4 g) sugar (optional)
- Fresh basil leaves to finish (optional)
Instructions
- Heat 2 tbsp (30 ml) olive oil in the skillet over medium-high. Add 120 g (1 cup) diced onion and cook until translucent and fragrant, about 4–5 minutes, stirring every 30 seconds. Add 450 g (1 lb) ground meat and 1 tsp (5 g) salt, breaking it up; brown for 5–7 minutes until no pink remains.
- Stir in 3 minced garlic cloves and 1 tbsp (8 g) Italian seasoning; cook for 30–45 seconds until aromatic.
- Pour in 700 g (24 oz) crushed tomatoes and 240 ml (1 cup) low-sodium broth, plus 1 tsp (4 g) sugar if needed. Bring to a simmer over medium heat for 3–4 minutes.
- Add 200 g (7 oz) broken lasagna noodles and press them into the sauce. Cover and simmer gently for 12–14 minutes, stirring once at 7 minutes.
- While pasta cooks, whisk together 250 g (1 cup) ricotta, 1 large egg (50 g), and 50 g (½ cup) grated Parmesan in a bowl.
- Spoon dollops of the ricotta mixture over the noodles, then sprinkle 225 g (8 oz) shredded mozzarella across the top. Cover and cook for 3–4 minutes until cheese melts.
- Remove from heat and let rest for 8 minutes. Serve with torn basil leaves.
Notes
Make-ahead: Cook through Step 6, cool completely, then refrigerate for up to 2 days. Reheat covered at 175°C (350°F) for 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 9g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg