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Easy Skillet Lasagna with Ground Beef for Busy Weeknights

One-pan comfort pasta 30-minute family dinner cheesy, hearty, and weeknight-friendly
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main dish
Cuisine: Italian-inspired comfort food
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 pound ground Italian sausage
  • Sweet mild, or hot all work well. If you only have sausage links, remove the meat from the casings first.
  • 1/2 cup diced onion
  • Yellow onion is a great choice here. In a pinch you can skip chopping and use dried minced onion instead.
  • 1 28-ounce can crushed tomatoes
  • 2 1/2 cups water
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 ounces regular lasagna noodles
  • Break them into small pieces before adding. Oven-ready noodles are not recommended here. Gluten-free lasagna noodles can work.
  • 1 cup ricotta cheese
  • Cottage cheese is a workable swap if that is what you have.
  • 1 1/2 cups shredded mozzarella cheese
  • Grated Parmesan and chopped parsley for garnish (optional)

Method
 

  1. Brown the sausage and onion.
  2. Add the Italian sausage to a large skillet and cook for a couple of minutes. Stir in the diced onion and continue cooking until the meat is browned and the onion has softened.
  3. Build the sauce.
  4. Add the crushed tomatoes, water, Italian seasoning, sugar, garlic powder, and salt. Stir well and bring the mixture to a boil.
  5. Add the noodles.
  6. Break the uncooked lasagna noodles into roughly 1-inch pieces and stir them into the sauce. Cover the skillet with a lid.
  7. Cook until tender.
  8. Let the mixture boil for 18 to 20 minutes, stirring often, until the noodles are tender and the sauce has thickened.
  9. Finish with cheese.
  10. Spoon dollops of ricotta over the top, then sprinkle on the mozzarella. Remove the skillet from the heat.
  11. Let it rest.
  12. Cover the skillet again and let it sit for a few minutes so the cheese melts and the lasagna settles slightly.
  13. Garnish and serve.
  14. Top with Parmesan and parsley if you like, then scoop and serve warm.

Notes

  • Use a deep 12-inch skillet with a lid or another large covered pan. A skillet around 4.5 quarts or larger works best so everything fits comfortably.
  • Stick with regular lasagna noodles, not oven-ready noodles. The recipe relies on standard noodles absorbing liquid as they cook in the sauce.
  • If you are short on prep time, skip the fresh onion and add 2 tablespoons dried minced onion with the other seasonings.
  • Ricotta gives this skillet lasagna a classic creamy texture, but cottage cheese is an easy substitute.
  • Stir the noodles frequently while they cook so they soften evenly and do not clump together