One-Pan Skillet Lasagna
One-Pan Skillet Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 green bell pepper, medium, diced
- 1 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup frozen peas
For Assembly and Topping
- 9 uncooked lasagna noodles, regular or oven-ready
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet with a lid over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 10 min
- 2
Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer. If the sauce appears too thick, stir in the beef broth to reach a desirable consistency. Finally, stir in the frozen peas.
⏱️ 8 min
- 4
Reduce the heat to medium-low. Arrange the uncooked lasagna noodles over the meat sauce. You may need to break some noodles to fit them into the pan. Ensure that the noodles are mostly submerged in the sauce. Use a spatula to gently press them down.
⏱️ 5 min
- 5
Cover the skillet tightly with its lid and cook for 15 to 20 minutes, or until the lasagna noodles are tender. Check occasionally to ensure there is enough liquid and the noodles are not sticking to the bottom of the pan.
⏱️ 20 min
- 6
Remove the lid from the skillet. Sprinkle the shredded mozzarella cheese evenly over the cooked noodles and sauce. Scatter the chopped fresh parsley on top of the cheese.
⏱️ 3 min
- 7
Cover the skillet again and cook for another 5 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min
- 8
Remove the skillet from the heat and let it stand, covered, for 5 minutes before serving directly from the pan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Skillet Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 green bell pepper, medium, diced
- 1 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup frozen peas
For Assembly and Topping
- 9 uncooked lasagna noodles, regular or oven-ready
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet with a lid over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 10 min - 2
Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer. If the sauce appears too thick, stir in the beef broth to reach a desirable consistency. Finally, stir in the frozen peas.
⏱️ 8 min - 4
Reduce the heat to medium-low. Arrange the uncooked lasagna noodles over the meat sauce. You may need to break some noodles to fit them into the pan. Ensure that the noodles are mostly submerged in the sauce. Use a spatula to gently press them down.
⏱️ 5 min - 5
Cover the skillet tightly with its lid and cook for 15 to 20 minutes, or until the lasagna noodles are tender. Check occasionally to ensure there is enough liquid and the noodles are not sticking to the bottom of the pan.
⏱️ 20 min - 6
Remove the lid from the skillet. Sprinkle the shredded mozzarella cheese evenly over the cooked noodles and sauce. Scatter the chopped fresh parsley on top of the cheese.
⏱️ 3 min - 7
Cover the skillet again and cook for another 5 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min - 8
Remove the skillet from the heat and let it stand, covered, for 5 minutes before serving directly from the pan.
⏱️ 5 min