One-Pan Skillet Lasagna with Ground Beef
This easy skillet ground beef lasagna recipe guarantees to satisfy your pasta craving. This is a very easy and tasty recipe that you should try.
Equipment
12-inch non-stick skillet with lid
4-cup liquid measuring cup
Wooden spoon
Chef’s Knife
Cutting Board
Tablespoon measure
Ingredients
- 1 can diced tomatoes - 28 oz / 794g, undrained
2 cups water - approximately — see Step 1 for measuring
1 tablespoon olive oil
1 medium yellow onion - chopped fine- ½ teaspoon fine salt - plus more to taste
¼ teaspoon ground black pepper - plus more to taste
3 cloves garlic - minced
⅛ teaspoon red pepper flakes
1 pound ground beef - 450g, 80/20 lean-to-fat ratio (minced beef)- 10 sheets dry lasagna noodles - about 10 oz / 280g, broken into 2-inch (5cm) pieces
- 8 ounces tomato sauce - 225g, plain unseasoned — sometimes labelled passata in Australia and the UK
½ cup plus 2 tablespoons Parmesan cheese - about 2.5 oz / 70g, finely grated — divided
8 ounces ricotta cheese - whole-milk ; 225g
3 tablespoons basil - fresh ; chopped
Instructions
- Place the diced tomatoes and their juice in a 4-cup liquid measuring cup. Add water until the mixture measures 4 cups.1 can diced tomatoes, 2 cups water
- Heat oil in a 12-inch non-stick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon of salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no longer pink and the internal temperature reaches 160°F / 71°C, about 4 minutes. Drain any excess fat if needed.1 tablespoon olive oil, 1 medium yellow onion, 1/2 teaspoon fine salt, 3 cloves garlic, 1/8 teaspoon red pepper flakes, 1 pound ground beef
- Scatter noodles over the meat but do not stir. Pour the diced tomato-water mixture and the 8 ounces of tomato sauce over the noodles. Cover and bring to a simmer. Reduce heat to medium-low and simmer, occasionally stirring, until noodles are tender, about 20 minutes.10 sheets dry lasagna noodles, 8 ounces tomato sauce
- Off heat, stir in 1/2 cup of the grated Parmesan and season with salt and pepper to taste. Dollop heaping tablespoons of ricotta evenly over the top, cover, and let sit for 5 minutes to warm the ricotta through. Sprinkle with the remaining 2 tablespoons of Parmesan and the chopped fresh basil. Serve immediately.1/4 teaspoon ground black pepper, 1/2 cup plus 2 tablespoons Parmesan cheese, 8 ounces ricotta cheese, 3 tablespoons basil
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a covered skillet over medium-low with a splash of water to loosen the sauce.
Freezer-friendly: Cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Brown the meat and prepare the tomato mixture up to 24 hours in advance. Refrigerate separately and combine when ready to cook — add 2-3 extra minutes to the simmer time since the sauce will start cold.
Substitution: Swap ground beef for ground pork, a beef-pork blend, or ground turkey — just cook poultry to 165°F / 74°C instead of 160°F / 71°C.
Pro tip: Resist the urge to stir frequently during the 20-minute simmer. The trapped steam under the lid is essential for cooking the noodles evenly — lift it only 2-3 times to check and gently stir.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 45gProtein: 29gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 68mgSodium: 429mgPotassium: 742mgFiber: 3gSugar: 6gVitamin A: 525IUVitamin C: 12mgCalcium: 153mgIron: 4mg
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