🍝 Easy Skillet Lasagna with Ground Beef
Ingredients
Serves: 4–6
Prep time: 10 minutes
Cook time: 30–35 minutes
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (about 24 oz / 680 g) pasta sauce or marinara sauce
- 1 cup water or beef broth
- 8–10 lasagna noodles, broken into smaller pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil, if needed
- Optional: ½ teaspoon red chili flakes
- Optional: fresh parsley or basil for garnish
Step 1: Brown the beef
Place a large, deep skillet over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Continue cooking until the beef is no longer pink.
If there is a lot of grease in the pan, carefully drain most of it.
Step 2: Add the onion and garlic
Add the chopped onion to the beef.
Cook for about 3–4 minutes, stirring occasionally, until the onion becomes soft.
Add the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic.
Step 3: Season the meat
Add:
- Italian seasoning
- Salt
- Black pepper
- Red chili flakes, if using
Stir everything together so the seasoning coats the beef.
Step 4: Add the tomato sauce
Pour the pasta sauce into the skillet.
Then add 1 cup of water or beef broth.
Stir well.
The extra liquid is important because the lasagna noodles will cook directly in the sauce.
Step 5: Add the lasagna noodles
Break the lasagna noodles into roughly 2–3 inch pieces.
Add them to the skillet, spreading them around so they are mostly covered by the sauce.
Gently press the noodles down with your spoon.
Step 6: Simmer
Bring the mixture to a gentle boil.
Then reduce the heat to medium-low and cover the skillet with a lid.
Cook for about 15–20 minutes.
Stir every few minutes to prevent the noodles from sticking together or to the bottom.
Cook until the noodles are tender but not mushy.
Tip: If the sauce becomes too thick before the noodles are cooked, add a small splash of water.
Step 7: Add the ricotta
Once the noodles are cooked, turn the heat down to low.
Spoon small dollops of ricotta cheese over the top.
You can either leave the ricotta in little pockets or gently swirl it into the sauce.
Don’t overmix—it’s nice to have creamy ricotta throughout the lasagna.
Step 8: Add the mozzarella and Parmesan
Sprinkle the shredded mozzarella evenly over the top.
Then add the Parmesan cheese.
Cover the skillet again with the lid.
Cook for approximately 3–5 minutes, until the cheese is completely melted.
Step 9: Let it rest
Turn off the heat and leave the skillet covered for about 5 minutes.
This allows the sauce to thicken and gives the cheese time to set.
Step 10: Garnish and serve
Remove the lid and sprinkle with fresh parsley or basil if desired.
Scoop the lasagna directly from the skillet and serve hot.
😋 What it should be like
The finished lasagna should have:
- Tender pasta throughout
- Juicy seasoned ground beef
- Rich tomato sauce
- Creamy pockets of ricotta
- Melted, stretchy mozzarella
- A slightly browned, cheesy top if your skillet/lid allows it
Extra tips for the best skillet lasagna
Don’t skip the lid: It traps steam and helps the noodles cook evenly.
Don’t use too much water: Start with 1 cup. You can always add more, but it’s harder to fix a watery sauce.
Stir gently: Too much stirring can break the noodles apart.
For extra cheesy lasagna: Add another ½ cup mozzarella on top.
For a spicy version: Add red chili flakes or a little chopped jalapeño with the onion.
For vegetables: Add sliced mushrooms, bell peppers, spinach, or zucchini along with the onion.
For leftovers: Store covered in the refrigerator for up to about 3–4 days and reheat gently with a splash of water or sauce.