Skillet Lasagna
A comforting skillet lasagna combines traditional lasagna elements into a stovetop pan, offering a quicker preparation without sacrificing flavor.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the broiler to high, positioning a rack about 6 inches below it.
-
Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat.
-
Add 1 pound ground beef and cook, breaking it up, for 5-7 minutes until no longer pink.
-
Stir in 3 minced garlic cloves, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute until fragrant.
-
Add one 24-ounce jar marinara sauce, 1 cup water, and 8 ounces broken uncooked lasagna noodles. Stir to submerge noodles, then bring to a boil over high heat.
-
Reduce heat to low, cover, and simmer for 20-23 minutes until noodles are tender, stirring halfway through and adding water if the sauce dries out.
-
Dollop 1 cup ricotta over the mixture, then top with 3 tablespoons Parmigiano-Reggiano and 2 cups shredded mozzarella.
-
Broil the pan for 1.5-3 minutes until the cheese is melted, golden, and bubbly.
-
Garnish with fresh basil and serve immediately.