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Skillet Lasagna

Skillet Lasagna

All the cozy, cheesy comfort of classic lasagna — made in one skillet in under an hour. Broken lasagna noodles simmer right in a rich, meaty tomato sauce with Italian sausage and ground beef, then get blanketed with dollops of creamy ricotta and melted mozzarella. No boiling noodles separately, no layering in a baking dish, and barely any cleanup. This is weeknight lasagna done right.

4 servings · Prep 15 min · Cook 35 min · Total 50 min

American · Italian · Main Course · Dinner

Ingredients

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  • 0.5 lb sweet Italian sausage casings removed
  • 0.5 lb lean ground beef
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 cup water
  • 1.5 tsp dried basil
  • 1 tsp Italian seasoning
  • 0.5 tsp fennel seeds lightly crushed
  • 1 tsp salt plus more
  • 0.5 tsp black pepper freshly ground
  • 8 oz lasagna noodles broken into roughly 2-inch pieces
  • 1 cup ricotta cheese whole milk
  • 1.5 cup shredded mozzarella cheese divided
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • Stovetop
  • Skillet
  • Pot
  • Wooden Spoon
  • Lid
  • Knife
  • Pan
  • Cutting Board

Instructions

  1. Heat a large, deep #[Skillet] over ^[medium-high heat]. Add the @[Sweet Italian Sausage] and @[Lean Ground Beef], breaking them up with a #[Wooden Spoon]. Cook until browned and no pink remains, about ~[5–6 minutes]. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  2. Reduce heat to ^[medium]. Add the diced @[Yellow Onion] to the #[Skillet] and cook, stirring occasionally, until softened, about ~[3–4 minutes]. Add the @[Garlic], @[Italian Seasoning], @[Dried Basil], @[Fennel Seeds] (if using), @[Salt], and @[Black Pepper]. Stir and cook for ~[1 minute] until fragrant.
  3. Pour in the @[Crushed Tomatoes], @[Tomato Sauce], and @[Water]. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle boil, then add the broken @[Lasagna Noodles] pieces, pressing them down so they are mostly submerged in the sauce.
  4. Reduce heat to ^[medium-low], cover the #[Skillet] with a lid, and simmer for ~[18–20 minutes], stirring every ~[5 minutes] to prevent sticking, until the noodles are tender and have absorbed much of the sauce. Add a splash of @[Water] if the sauce gets too thick before the noodles are done.
  5. Stir half the @[Mozzarella Cheese] (¾ cup) into the #[Skillet]. Drop spoonfuls of @[Ricotta Cheese] evenly across the top of the pasta. Sprinkle the remaining @[Mozzarella Cheese] and all of the @[Parmesan Cheese] over the ricotta dollops.
  6. Cover the #[Skillet] again and cook on ^[low heat] for ~[3–5 minutes], until the cheeses are melted and the @[Ricotta Cheese] is warmed through. Remove from heat, garnish with @[Fresh Parsley], and serve directly from the #[Skillet].