Easy 30-Minute One-Skillet Lasagna
Serves 65 mins prep25 mins cook
Everything cooks in one skillet and you don't even need to boil the noodles separately!! Full of classic lasagna flavor but so much faster and easier! Now you can make lasagna on busy weeknights!!
0 servings
What you need
Instructions
-1 To a large skillet (at least 12 inches in diameter and 3-4 inches deep) or Dutch oven, add the olive oil, onions, and sauté over medium-high heat for about 5 minutes, or until onions begin to soften. Stir intermittently. -1 Add the garlic and sauté for 1 minute. Stir intermittently. -1 Add the ground beef and cook until browned. Stir intermittently. -1 Add the Italian seasoning, pepper, and stir to combine. -1 Add the lasagna noodles and cover them with the diced tomatoes, tomato sauce, and water. Cover pan and allow sauce to simmer over medium-low heat for about 20 to 25 minutes, or until noodles are tender and cooked through. -1 Taste and add salt, to taste. This will vary based on how salty the tomatoes and tomato sauce are, and personal preference. Note that both cheeses you’re about to add also have salt. Make any necessary seasoning adjustments (salt, more pepper, more Italian seasoning, etc.) as necessary. Stir everything well. -1 Add the ricotta by tablespoonfuls, evenly distributed. Stir gently to incorporate but don’t overmix. -1 Turn the heat to low, add the mozzarella, evenly distributed. Cover skillet with a lid for about 2 to 3 minutes, or until mozzarella melts. -1 Garnish with basil, evenly distributed, and serve immediately.View original recipe