Easy Skillet Lasagna: 15-Minute One-Pan Supper
This easy skillet lasagna recipe has all the cheesy, comforting flavour of classic lasagna—ready in just 15 minutes with one pan.
Ingredients
- 1 lb ground beef chicken or turkey
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 8 oz dry mafalda pasta noodles
- 1 14.5 ounce/398 mL can diced tomatoes with juices
- 1 jar 8-ounce/236 mL tomato sauce
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
- Water or broth to just cover the pasta
- 1/2 cup ricotta cheese
- 2 cups mozzarella cheese
Instructions
- Set a large skillet over medium heat and add the ground meat. Prepare the onion and garlic, as directed, adding them to the skillet as you go. Cook until the meat is browned and the onion is soft, 5 to 8 minutes. Drain excess grease, if needed.
- Add the noodles, tomatoes with juices, tomato sauce, Italian seasoning, crushed red pepper, salt and pepper. Stir in enough water or broth to just cover the mixture.
- Increase the heat to high, bring the pasta to a boil, then immediately reduce the heat to medium. Simmer, uncovered, stirring frequently, until the noodles are cooked through, 10 to 12 minutes. Reduce the heat to low.
- Stir in the ricotta and 1 cup of mozzarella, until melted. Top with the remaining 1 cup of mozzarella. Cover, and allow cheese to melt, 3 to 4 minutes. Serve.
Notes
Add enough water or broth just to cover the pasta in the skillet. The amount needed varies based on the brand of diced tomatoes and the skillet size, approximately 2 cups, but your dish may need a little less or a little more. To speed cooking along a little, use boiling hot water or broth.
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