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Delicious skillet lasagna served in a cast iron pan

Skillet Lasagna

A quick, one-pan lasagna that combines all the comforting flavors of traditional lasagna without the hassle of layering and extensive cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef or Italian sausage A flavorful base; turkey sausage is a lighter alternative.
  • ½ teaspoon salt Enhances all other flavors; feel free to adjust based on preference.
  • to taste freshly ground black pepper Adds depth; use white pepper for a milder flavor.
  • 1 cup diced zucchini Adds texture; opt for spinach if you prefer greens.
  • 1 cup diced summer squash Provides sweetness; yellow bell pepper can be a vibrant substitute.
  • ½ cup diced yellow onion For a savory foundation; shallots can give a sweeter punch.
  • 1 teaspoon minced garlic A must for flavor; garlic powder works in a pinch.
Sauce and Noodles
  • 25 ounces marinara sauce The heart of the dish; homemade sauce packs a flavor punch, too.
  • 14 ounces can diced tomatoes Adds moisture; fire-roasted for an extra touch.
  • 1 cup water Helps in noodle cooking; broth for richer flavor.
  • 10 pieces curly-edged lasagna noodles (broken into 4 pieces) Unique texture; any pasta shape you enjoy will work, just adjust the cooking time.
Cheese and Toppings
  • 1 cup part-skim ricotta cheese Creamy layer; cottage cheese offers a lower-fat option.
  • 1 cup shredded Italian blend cheese Melts beautifully; replace with cheddar if desired.
  • ⅓ cup shaved or grated Parmesan cheese An essential topping for that authentic finish.
  • ½ cup chopped fresh basil Adds aromatic freshness; dried basil is a good substitute in moderation.

Method
 

Cooking the Meat and Vegetables
  1. Coat a deep 12-inch skillet with nonstick cooking spray and place it over medium-high heat.
  2. Cook the ground beef, breaking it up with a spoon until no pink remains.
  3. Drain as much grease as possible and return the skillet to the heat.
  4. Season the meat with salt and pepper, then add the chopped zucchini, summer squash, onion, and garlic; cook for about 5 minutes, stirring occasionally until vegetables are tender.
Preparing the Sauce
  1. Meanwhile, combine the marinara sauce, diced tomatoes, and water in a medium mixing bowl and set aside.
Assembling the Dish
  1. Break the uncooked lasagna noodles and add them, covering the meat mixture.
  2. Pour the marinara mix evenly over the pasta, ensuring edges are covered. Bring to a simmer, reduce heat to medium, and cover; simmer for 25 minutes.
Finishing Touches
  1. Remove the cover and drop spoonfuls of ricotta across the lasagna.
  2. Sprinkle with shredded Italian cheese and parmesan. Cover and cook for an additional 5 minutes.
  3. Finish with fresh basil and serve piping hot.

Notes

Let it cool slightly before serving to help in cutting neat servings. Pair it with a fresh green salad to balance the meal.