One-Pan Lasagna
A quick skillet lasagna where dry noodles cook directly in savory meat sauce, then get blanketed in melted mozzarella for an epic cheese pull. One pan, minimal cleanup, maximum comfort.
Equipment
- 1 | Large deep skillet | with lid
- 1 | Wooden spoon or spatula |
- 1 | Knife | for chopping
- 1 | cutting board |
Ingredients
- 1 | lb | ground beef |
- 1 | | small onion | diced
- 3 | cloves | garlic | minced
- 2 | cups | marinara sauce |
- 1 | cup | water |
- 8 | | lasagna noodles | broken into pieces
- 1 1/2 | cups | shredded mozzarella |
- 1/4 | cup | grated Parmesan |
- 2 | tbsp | chopped parsley |
- 1 | tbsp | olive oil |
- 1 | tsp | Italian seasoning |
- 1 | | | salt and pepper | to taste
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add ground beef and cook until browned, breaking it up.
- Stir in diced onion and minced garlic; cook 3 minutes.
- Pour in marinara sauce, water, Italian seasoning, salt, and pepper; bring to a simmer.
- Break lasagna noodles into pieces and nestle them into the sauce in a single layer.
- Cover and cook on medium-low for 12-15 minutes until noodles are tender.
- Sprinkle mozzarella and Parmesan over the top; cover 2-3 minutes until melted.
- Garnish with chopped parsley and serve immediately.
- Tip: Keep the noodles mostly submerged in sauce so they cook evenly.
- Tip: Avoid stirring after adding the noodles to prevent breaking them.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a skillet with a splash of water to loosen the sauce.
Freeze individual portions for up to 1 month; thaw overnight before reheating.
Ground turkey or plant-based meat works well as a lighter swap.
Reheat gently in a skillet with a splash of water to loosen the sauce.
Freeze individual portions for up to 1 month; thaw overnight before reheating.
Ground turkey or plant-based meat works well as a lighter swap.