Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
Meat Sauce
- 1 tbsp olive oil
- 1 lb ground beef (can substitute ground turkey or Italian sausage)
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Cheese Filling
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 tsp salt
- 1/8 tsp black pepper
Lasagna
- 8-10 no-boil lasagna noodles (or enough to cover your skillet)
- 1 cup shredded mozzarella cheese (+ more for topping if desired)
Equipment and Utensils
- Large oven-safe skillet (cast-iron is ideal)
- Medium bowl
Instructions
1. Prepare the meat sauce
- Heat the olive oil in your skillet over medium-high heat. Add the ground beef, onion, and garlic, cooking until the meat is browned and the onion is softened (about 5-7 minutes). Drain off any excess fat if needed.
- Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
2. Make the cheese filling
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stir until well combined.
3. Assemble the lasagna
- Preheat your oven to 375 degrees F (190 degrees C).
- Spread a thin layer of the meat sauce over the bottom of your skillet.
- Break the no-boil lasagna noodles into smaller pieces to fit the skillet. Arrange a layer of noodles over the sauce (they can overlap slightly).
- Spread half of the ricotta mixture over the noodles.
- Top with a layer of mozzarella cheese.
- Repeat with another layer of sauce, noodles, ricotta mixture, and mozzarella cheese.
4. Bake
- Cover the skillet with aluminum foil and bake for 20-25 minutes.
- Uncover and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly browned.
5. Rest and serve
- Allow the lasagna to rest for 5-10 minutes before cutting to help the layers set. Top with fresh basil or parsley if desired.
Tips
Customization: Add spinach, mushrooms, or other vegetables to the sauce for extra flavor and nutrients. Feel free to adjust cheese quantities or types to your liking.
No-boil noodles: If using regular lasagna noodles, pre-cook them according to the package directions before layering.
Skillet size: Adjust pasta amounts to fit the size of your skillet. You want to have substantial layers.
Make-ahead: Assemble the lasagna in advance and refrigerate until ready to bake. Add a few minutes to the baking time if starting from cold.
