Skillet Lasagna
Servings: 6
Calories: 535kcal
If you want an Italian-style meal that comes together quickly and requires nearly no clean up on busy weeknights, try this Skillet Lasagna!
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Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds lean ground beef
- 1 medium sweet onion , diced (roughly 1 cup)
- 2 garlic cloves , minced
- 2 teaspoons homemade Italian seasoning
- 2 teaspoons fresh basil , chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 24 ounces tomato sauce
- 14.5 ounces diced tomatoes , not drained
- 1 cup water
- 8 ounces lasagna noodles , broken into pieces (regular, not no-boil or oven ready)
- 8 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh parsley for garnish (or fresh basil)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add ground beef and onion. Cook until onion starts to soften and ground beef no longer pink.
- Drain excess liquid (fat) if desired.
- Add the garlic, Italian seasoning, basil, salt, and pepper. Stir to combine.
- Pour in tomato sauce, diced tomatoes, and water.
- Bring to a boil.
- Stir in broken lasagna noodles.
- Reduce to a simmer and cover.
- Cook for 20-23 minutes or until the noodles are tender. Stir occasionally.
- Uncover, add spoonfuls of the ricotta cheese around the skillet, do not stir.
- Top with shredded mozzarella cheese.
- Remove from heat and cover for 2 minutes or until the cheese is melted.
- Garnish with fresh parsley and serve warm.
Nutrition
Calories: 535kcal | Carbohydrates: 42g | Protein: 44g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 1084mg | Potassium: 1051mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1006IU | Vitamin C: 16mg | Calcium: 340mg | Iron: 6mg
