Super Easy Lasagna Recipe
One skillet is all you need to make this insanely flavorful lasagna recipe. The process is extremely easy: add the ground beef with a mixture of Italian spices and brown in a skillet. Then, toss in the remaining ingredients and finish with ricotta and shredded mozzarella cheese. This is a quick, family favorite 30-minute dinner recipe that you'll want to make all year long!
Servings: 5 -6 servings
Calories: 651kcal
Ingredients
- 1 Tablespoon olive oil
- 1 pound 85-93% lean ground beef turkey or sausage
- ½ cup diced sweet onion
- 2 teaspoons garlic minced
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 Tablespoons tomato paste
- 1 ¼ cups low-sodium chicken broth
- 5 cups marinara sauce
- 12 ounces 11-13 whole lasagna noodles, broken into pieces (roughly quarters or thirds)
- ¾ cup whole milk ricotta cheese
- 1 cup mozzarella cheese shredded
- optional for serving: parmesan cheese fresh basil and fresh parsley
Instructions
- In a dutch oven or large pot, heat the olive oil over medium-high heat. Then, brown the ground beef and onion together breaking apart the beef with a wooden spatula or meat masher until cooked through – about 5-7 minutes. Stir in the garlic, spices and tomato paste. Let it cook for 1 minute.
- Stir in the chicken broth and marinara, gently scraping the bottom of the pan with the spatula to release the flavor. Cover and bring the sauce to a high simmer – just under a boil for pasta. The sauce is ready when there are many bubbles popping (the lid will prevent the sauce from making a mess.)
- Add the broken lasagna noodles to the pot, giving them a stir, making sure the noodles are submerged as best you can. Cook until the noodles are just tender, about 15-20 minutes, giving them a stir a few times.
Once the lasagna noodles are cooked, turn off the burner. Dollop the ricotta cheese and sprinkle with shredded mozzarella cheese. To melt the cheese you have 2 options:
- Leaving the pot on the turned off burner, cover with a lid until the cheese is fully melted, about 5-10 minutes.
- Place under the broiler for 2-3 minutes until the cheese is golden brown, keeping an eye on it so it doesn't burn. This option requires you to use an oven-safe large pot.
- Serve warm with a sprinkle of parmesan cheese, a sprinkle of herbs and a side of crusty bread.
Notes
- Make Ahead & Freezing Instructions: While this is a quick one pan recipe, this recipe can still be made ahead and optionally frozen for a later time. You have a few options:
- Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Cover with foil and store in the refrigerator for up to 3 days. The day off, bake in the oven at 350°F for 30 minutes covered. Remove the cover and continue with step 4.
- Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Dollop the ricotta cheese and sprinkle with shredded mozzarella cheese. Cover with foil and store in the refrigerator for up to 3 days. The day off, bake in the oven at 350°F for 30 minutes covered. Remove the cover and continue with step 4.
- Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Cover tightly and store in the freezer – it will freeze well for up to 3 months. Thaw overnight in the refrigerator and bake for 1 hour at 350°F until it's warmed through. Then, continue with step 4.
- Meat: You can use ground beef, ground turkey or ground sausage for this recipe. If you're using a higher fat content, scoop out some of the fat prior to cooking the pasta.
- Lasagna Noodles: Look for the regular lasagna noodles that require boiling, not the "cook as it bakes" lasagna noodles.
- Vegetarian Option: To make this recipe vegetarian, omit the ground meat or substitute with a vegetarian meat and use vegetable broth.
Nutrition
Calories: 651kcal | Carbohydrates: 69g | Protein: 41g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 2397mg | Potassium: 1380mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1485IU | Vitamin C: 20mg | Calcium: 272mg | Iron: 6mg
