Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 60 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

A comforting and easy-to-make Skillet Lasagna that combines ground beef, sausage, herbs, tomato sauce, and a blend of cheeses with perfectly cooked pasta. Finished in the oven with a golden, bubbly mozzarella topping, this recipe delivers all the flavors of traditional lasagna in a quicker, skillet-to-casserole dish format perfect for family dinners.

Ingredients

Meat and Vegetables

  • ½ lb. ground beef
  • ½ lb. ground sausage
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced

Seasonings and Sauces

  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 Tablespoon tomato paste
  • 3 Tablespoons flour (optional, helps thicken the sauce)
  • 1 ½ cups beef broth
  • 16 oz. tomato sauce

Cheeses

  • ½ cup Ricotta cheese
  • 2 ½ cups fresh low moisture mozzarella, shredded

Pasta

  • ½ pound Campanelle pasta (can substitute bowtie pasta)

Instructions

  1. Preheat Oven: Preheat the oven to 500°F to prepare for the final baking step of the lasagna.
  2. Cook Meat and Onions: In a skillet over medium heat, cook and crumble the ground beef and sausage. Add the diced onions halfway through cooking, continuing until they soften. Drain excess grease from the skillet to keep the dish from being too oily.
  3. Sauté Garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Add Seasonings and Flour: Stir in ½ teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1 tablespoon tomato paste, and 3 tablespoons flour. Cook for 2 minutes to combine flavors and remove the raw flour taste, stirring continuously.
  5. Add Liquids: Pour in the beef broth and use a silicone spatula to scrape the bottom and sides of the pot to release any browned bits for extra flavor.
  6. Add Tomato Sauce: Mix in the 16 oz. tomato sauce. Bring the mixture to a boil, then reduce the heat to a gentle simmer so the sauce thickens slightly and flavors meld.
  7. Incorporate Ricotta Cheese: Add the ricotta cheese to the sauce and stir until fully combined, creating a creamy texture.
  8. Cook Pasta: Begin boiling water in a large pot. Once boiling, add the campanelle pasta and cook for 10 minutes or according to package instructions. Drain the pasta once cooked.
  9. Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce and gently stir to coat all the pasta evenly with the sauce mixture.
  10. Prepare for Baking: If your skillet is not oven safe, transfer the pasta and sauce to a lightly greased 9 x 13-inch casserole dish.
  11. Add Mozzarella and Bake: Spread the shredded mozzarella evenly over the top of the pasta mixture. Bake uncovered in the preheated oven for 8-10 minutes, watching closely until the cheese is melted and begins to brown.
  12. Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve this skillet lasagna with garlic bread topped with cheese for a complete meal.

Notes

  • You can substitute bowtie pasta if campanelle is unavailable.
  • Adding flour is optional but helps thicken the sauce for a richer texture.
  • Drain the cooked pasta well to prevent watery sauce.
  • Watch the cheese closely during baking to avoid burning.
  • Use a skillet that is oven safe or transfer to a casserole dish before baking.
  • For a vegetarian version, substitute meat with sautéed mushrooms and additional vegetables.

Find it online: https://slsrecipes.com/skillet-lasagna-recipe/