Skillet Lasagna
This Skillet Lasagna is an easy weeknight dinner when you're short on time. It's prepared in one pan on the stovetop for easy cleanup!
Servings 6
Ingredients
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 tablespoon minced fresh garlic
- 1 (24 ounce) jar marinara sauce
- 1 (8 ounce) can tomato sauce
- ½ cup beef broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles broken into 2 to 3-inch pieces
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Cook ground beef, sausage, onions, and bell pepper in a large skillet or sauté pan over medium high heat, crumbling the meat with a wooden spoon as it cooks. Cook until beef and sausage are fully cooked and no longer pink (about 6 to 7 minutes). Drain off fat.
- Add garlic and cook until fragrant (while stirring), about 30 seconds.
- Stir in marinara sauce, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
- Add lasagna noodle pieces. Stir to combine and coat noodles with sauce mixture. Bring to a boil. Reduce heat as needed to maintain a strong simmer. Cover and simmer for 15 to 20 minutes or until noodles are tender. Stir occasionally to prevent noodles from sticking together.
- Stir in the shredded mozzarella cheese until melted. Remove from heat and dollop with ricotta cheese, then sprinkle with Parmesan cheese.
- Sprinkle with parsley when serving, if desired.
Notes
- Storage:
- Refrigerator: Transfer the cooled lasagna to an airtight container. Store in the fridge for up to 4 to 5 days.
- Freezer: Freeze the cooled leftovers in freezer-safe containers for up to 3 months. Defrost in the fridge overnight before reheating.