Description
Easy Skillet Stovetop Lasagna is a delicious and convenient twist on classic lasagna, made in one pan directly on the stovetop. Ground beef and Italian sausage are cooked with onions, garlic, and Italian seasoning, then simmered with marinara sauce and broken lasagna noodles. A creamy ricotta and cheese mixture is dolloped on top before finishing with melted mozzarella, Parmesan, and fresh basil for a comforting meal perfect for weeknight dinners without the mess of baking.
Ingredients
Scale
Meat and Vegetables
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 lb. bulk sweet Italian sausage
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
Seasonings and Sauces
- 2 tsp. Italian seasoning
- 1/4 tsp. red pepper flakes
- 1 24-oz. jar marinara sauce
- 1 1/2 cups water
Pasta and Cheese
- 8 lasagna noodles, uncooked and broken into roughly 2-3-inch pieces
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese, divided
- 1 tsp. dried parsley
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup basil leaves, chopped
Instructions
- Brown the Meat and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, Italian sausage, and chopped onion. Cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the onion is translucent. Drain excess fat. Return the skillet to the stove and add minced garlic, cooking for 2 minutes to release its flavor.
- Add Seasonings, Sauce, and Noodles: Stir in Italian seasoning, red pepper flakes, marinara sauce, water, and the broken lasagna noodles. Mix well to coat the noodles. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 15 minutes, allowing the noodles to cook through.
- Prepare the Ricotta Mixture and Finish Cooking: In a small bowl, combine ricotta cheese, egg, half of the Parmesan cheese, dried parsley, salt, pepper, and half of the shredded mozzarella cheese. Dollop this mixture evenly over the noodles in the skillet. Cover and cook for an additional 5 minutes to let the cheese blend and heat through.
- Add Final Toppings and Serve: Uncover the skillet and sprinkle the remaining mozzarella and Parmesan cheese over the top. Garnish with chopped fresh basil leaves. Serve immediately for a warm, comforting meal.
Notes
- This Easy Skillet Stovetop Lasagna is a weeknight dinner game changer! It combines all the classic flavors of lasagna with minimal cleanup and quick cooking time.
- Breaking the noodles into smaller pieces helps them cook evenly in the skillet without pre-boiling.
- Covering the skillet ensures even cooking and helps the cheese mixture set nicely.
- Use whole milk ricotta for a creamier texture; part-skim can be used for a lighter version but may be less creamy.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 3 g
- Sodium: 749 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 154 mg
