Go Back

Recipe by:

Sara Crocker

Comforting One-Pot Skillet Lasagna

One-Pot Skillet Lasagna brings together layers of comfort and flavor in just one pan, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Meat and Aromatics
  • 2 Tbsp. olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Group: Cheeses and Sauces
  • 1 can (15 ounces) ricotta cheese
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups vegetable or chicken broth
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
Group: Others
  • 9-12 pieces lasagna noodles, broken
  • Fresh basil leaves (for garnish)
  • Salt and pepper to taste

Equipment

  • 12-inch cast iron skillet

Method
 

  1. In a large 12-inch cast-iron skillet, heat the olive oil over medium heat until it shimmers.
  2. Add the ground beef or Italian sausage, breaking it apart with a wooden spoon. Cook until the meat browns and is no longer pink, about 5-7 minutes.
  3. Stir in the diced onion and minced garlic. Sauté for another 3-4 minutes until the onions become translucent.
  4. Pour in the crushed tomatoes and the broth, bringing the mixture to a gentle boil.
  5. Break the lasagna noodles into smaller pieces and scatter them across the bubbling mixture. Use a spatula to gently push them under the sauce.
  6. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes.
  7. Once the noodles are al dente, drop spoonfuls of ricotta evenly over the top. Then, sprinkle on the mozzarella and Parmesan cheese. Cover and cook for another 5-10 minutes until the cheese is melted and bubbly.
  8. Remove from heat and let the lasagna sit for a few minutes. Garnish with fresh basil leaves.

Notes

This recipe encapsulates the essence of Italian tradition while fitting seamlessly into today’s busy lifestyle.