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Easy Ground Beef Skillet Lasagna - Weeknight Comfort in One Pan

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80–90% lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup water or low-sodium beef broth (plus more as needed)
  • 8–10 dry lasagna noodles, broken into 2–3 inch pieces (or 10 ounces mafalda/mini lasagna noodles)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil (if needed)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Brown the beef: Heat a large, deep skillet over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  2. Soften aromatics: Add the onion and a drizzle of olive oil if the pan looks dry. Cook until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  3. Build the sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1/2 cup water or broth, Italian seasoning, oregano, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer.
  4. Add the noodles: Nestle the broken lasagna noodles into the sauce, making sure they’re mostly submerged. Add a splash more water if needed so the pasta can cook.
  5. Simmer and stir: Reduce heat to medium-low, cover, and cook 12–15 minutes, stirring every few minutes to prevent sticking. Add a little water if the sauce gets too thick before the pasta is tender.
  6. Check doneness: When the noodles are al dente and the sauce has thickened, taste and adjust salt and pepper. The mixture should be saucy but not soupy.
  7. Add cheese: Dollop ricotta over the top in spoonfuls. Sprinkle evenly with mozzarella and Parmesan. Cover for 2–3 minutes, or until the cheese is melted and gooey.
  8. Finish and serve: Turn off heat. Let it rest 3–5 minutes so it sets slightly. Top with chopped basil or parsley. Serve straight from the skillet.