One Pan Skillet Lasagna (Printable Version)
# What You'll Need:
→ Meat
01 -
450 g lean ground beef
02 -
225 g Italian sausage
→ Vegetables & Aromatics
03 -
1 medium yellow onion, diced
→ Spices & Seasonings
04 -
1 tsp onion powder
05 -
1 tsp garlic powder
06 -
1 tbsp Italian seasoning
07 -
1 tsp salt
08 -
1/2 tsp freshly ground black pepper
→ Liquids & Sauces
09 -
680 ml pasta sauce
10 -
240 ml chicken broth
→ Pasta
11 -
150 g broken lasagna sheets
→ Cheese
12 -
125 g ricotta cheese
13 -
60 g grated parmesan cheese
14 -
90 g shredded mozzarella cheese
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, cook ground beef, Italian sausage, and diced yellow onion until no pink remains. Drain excess fat, return to heat, and season with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
02 -
Stir in pasta sauce and chicken broth, combining evenly with the meat mixture.
03 -
Add broken lasagna sheets into the skillet, stirring to coat them in the sauce and broth. Cover and simmer on low heat for 10 to 15 minutes until pasta reaches al dente, adding additional water 120 ml at a time if the mixture becomes too dry.
04 -
In a separate bowl, combine ricotta cheese with half of the parmesan and mozzarella cheeses. Drop spoonfuls over the simmered pasta in the skillet.
05 -
Sprinkle the remaining parmesan and mozzarella evenly on top. Transfer skillet to a preheated oven at 175°C and bake for 10 to 15 minutes until cheese is melted and golden brown.
06 -
Remove from oven, let cool slightly, then serve warm.
# Helpful Notes:
01 -
Use broken lasagna sheets to allow even cooking in the skillet. Monitor liquid levels closely to maintain a simmer and prevent sticking. Check pasta texture regularly for al dente doneness.
02 -
A deep or high-sided skillet is recommended for best results in accommodating ingredients and preventing spills.
03 -
Leftovers should be cooled to room temperature and stored in an airtight container refrigerated up to 4 days.