This Easy Skillet Lasagna is perfect any night of the week because you make the entire dish in one skillet. Even the noodles! Broken lasagna noodles simmer in a simple tomato sauce with ground beef and sausage before being swirled with ricotta, topped with mozzarella cheese.
Course Mains & Entrees
Cuisine Italian
Keyword basil, italian sausage, lasagna, mozzarella, pasta, ricotta, skillet
Prep Time 5 minutesmins
Cook Time 40 minutesmins
Total Time 45 minutesmins
Servings 6servings
Calories 457
Author Laurie McNamara
Ingredients
1teaspoonolive oil
1mediumyellow oniondiced
4clovegarlicminced
3/4poundground chuck
1/4poundItalian sausage
8lasagna noodlesbroken into thirds
1(28 ounce) cancrushed tomatoes
1(8 ounce) cantomato sauce
1/2cupwater
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/4teaspooncrushed red pepper flakes
1/2cupricotta
4ouncesfresh mozzarellasliced thin and torn
fresh basil leavesfor serving
shaved Parmesan cheesefor serving
Instructions
In a large 12-inch skillet, heat the olive oil over medium heat.
Once hot, add in the diced onion with a pinch of salt and cook until soft and translucent. Next add in the minced garlic and cook for one minute, stirring often.
Add in beef and Italian sausage and cook, stirring occasionally until browned and fully cooked. Measure and add in the kosher salt, black pepper and red pepper flakes. Stir and cook for an additional 30 seconds.
Next evenly layer the broken lasagna noodles on top of the ground beef/sausage mixture and pour the crushed tomatoes, sauce and water over top. Gently toss to combine and increase the heat to medium-high and bring to a simmer.
Once simmering, reduce the heat to medium-low. Let the sauce bubble and cook the noodles for 20 to 24 minutes until the noodles are al dente, stirring every couple of minutes.
When the noodles are cooked, reduce the heat to low and drop spoonfuls of ricotta cheese over top of the lasagna. Give it a gently stir to break up the ricotta but not lose it in the mixture completely.
Scatter the thin slices of fresh mozzarella over top, cover with a lid and let the steam melt the cheese. About 5 minutes.
Serve piping hot with freshly torn basil and shaved Parmesan.