Easy Stovetop Lasagna Skillet
An easy and quick way to put together a traditional Italian favorite, Lasagna skillet will be an instant hit with all your hungry loved ones!
Servings: 7 people
Equipment
- The Pan by Perco Receive $50 off with code: TASTEGREATFOODIE
Ingredients
- ½ box lasagna pasta (about 8oz)
- 1 pound ground beef
- 3 tablespoons olive oil
- 1 onion cubed
- 3 cloves garlic minced
- 1 4 ounce can mushrooms drained
- 1 32 ounce jar pasta sauce optional (you can use basil, garlic flavor)
- ¼ teaspoon seven spices
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ tablespoon garlic powder
- ⅓ cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ⅓ cup parmesan cheese for garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- basil leaves for garnish
- 1 cup pasta water optional
Instructions
- Cook lasagna pasta on medium high for 5 minutes, only. Please see notes below for other pasta options.
- Drain and cool the pasta (Lightly spray cooking oil spray so that the pasta doesn’t stick together after you have drained it) then cut using kitchen knife or paring knife, into bite size pieces.
- Heat a large skillet then lower to medium heat. Add olive oil, sauté the cubed onions for a few minutes, then add in minced garlic and sauté for a minute more.
- Add in the ground meat and cook for about 5-6 minutes. Season with garlic powder, salt, black pepper, oregano, Italian seasoning, and seven spices. Then pour in the pasta sauce, 1 cup of pasta water then add in the ricotta cheese in spoonfuls, and mix.
- Drop in the pasta, mix, then cover for 5-8 minutes so the pasta can cook more. Open the lid then garnish with shredded mozzarella cheese all over.
- Garnish with parmesan cheese and fresh basil. Enjoy warm.
Video
Notes
Get $50 off "The Pan"- use code TASTEGREATFOODIE
- For the noodles, you can also use ribbon extra wide noodles or mafaldine pasta
- This recipe is also delicious made with ground sausage instead of ground beef. Super flavorful!
- You should at least blanch the lasagna pasta before cooking so that it doesn't soak up all the sauce and dry out.
- You can cook the lasagna in the same pan, The Pan by Perco, in the oven at 350F for 30 minutes. Remove the lid halfway for best results.
- Don't overcook the lasagna pasta before putting into the skillet or it will clump up or get too mushy. I spray the noodles lightly with cooking oil spray so that they don't stick together after I drain them
Nutrition
Calories: 436kcal | Carbohydrates: 28g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 319mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg