Skillet Lasagna
A quick and easy one-pan lasagna that delivers all the comforting flavors in just 30 minutes.
Equipment
- Large Skillet
- Colander
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 clove garlic minced
- 1 tablespoon dried minced onion
- 24 oz pasta sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper flakes optional
- 8 oz bite-size pasta penne, rigatoni, or farfalle
- 1½ cups water
- to taste salt and freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
- ¾ cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 2-3 tablespoons fresh basil leaves for topping
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned.
- Stir in minced garlic and dried onion. Add pasta sauce, oregano, basil, garlic powder, and optional red pepper flakes. Bring to a gentle simmer.
- Stir in bite-size pasta and water. Bring to a boil, cover, reduce heat, and cook for 13-15 minutes until pasta is tender.
- Remove from heat and stir in parmesan and mozzarella until melted. Dollop ricotta on top, cover for a few minutes to warm, then sprinkle with fresh basil.
- Serve directly from the skillet.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.