Skillet Lasagna Recipe | Happy healthy eating

This is a one-pot Skillet Lasagna Comfort food made easy when you're craving a hearty Italian dish! Each bite is filled with seasoned beef, bowtie pasta and pasta sauce then topped with a creamy parmesan-ricotta for the most epic bite!

Why I Love This Skillet Lasagna

If you like a quick and easy pasta dinner, this Tomato Skillet Lasagna is a hearty homemade dish.

• one-pot A one-pot dinner doesn't require a lot of cleanup afterward.
• Italian-inspired. The tomato sauce, creamy ricotta cheese, parmesan and herby basil really pack some Italian vibes into the dish.
• Beginner-friendly. Just brown the beef, add the sauce and pasta, and serve!
• Great for a weeknight. It's ready in 25 minutes, making it perfect for busy weeknights.

Material notes

The combination of sweet fennel, garlic and Parmesan-ricotta is heavenly. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Ground beef- Remove excess fat from skillet.
• spices- Fennel, garlic powder, onion powder, and red pepper flakes.
• pasta sauce Add your favorite tomato sauce.
• pasta – Small pasta shapes like bowtie, macaroni and penne are best.
• water- It can also be low-sodium veggie or chicken stock.
• Ricotta Cheese – If there is any liquid on top when you open the container, use a spoon to fold it back into the cheese.
• egg – Room temperature eggs are best for cooking.
• Parmesan Cheese – Go for freshly grated Parmesan over the bottled stuff.
• basil- I used dried, but fresh Italian basil works too. Avoid Thai Tulsi for this.
• flour- Feel free to use cornstarch. Do not swap it for whole wheat flour as the taste will be too earthy.
• salt and pepper- Kosher salt and freshly-cracked black pepper are best.

How to Make Skillet Lasagna

Scrape the bottom of the skillet after adding the water to remove the tasty, beefy brown bits. Scroll to the bottom of the post for the full recipe card.

• Brown the beef. Place a large skillet over medium-high heat. Add ground beef and cook for 7-8 minutes or until browned.
• It's the season. Stir in fennel, 1/2 tsp garlic powder and onion powder. Mix until well combined and fragrant.

• Cook the pasta. Pour in pasta sauce and water. Add pasta and red pepper flakes. Stir gently to combine. Bring the mixture to a boil and then reduce the heat. Boil it for 18-20 minutes or until the pasta is tender.
• Prepare the ricotta mixture. In a bowl, whisk the ricotta, eggs, Parmesan, basil, flour, remaining garlic powder, salt, and pepper until well combined.
• Add it. Scoop large dollops of the ricotta mixture over the pasta in the skillet. Cover the skillet and cook for another 5 minutes or until the Parmesan has melted into the mixture.
• serve Remove the pan from the heat. Set it aside to cool for 10 minutes. Serve and enjoy!

Tips and modification ideas

You can make this cheesy skillet lasagna with herbed basil pesto or just add sauteed mushrooms to change things up a bit.

• Make it spicy. When pasta is done, toss in chili oil or add 1/24 teaspoon additional red pepper flakes until seasoned.
• Prepare ahead. Cook the beef and prepare the ricotta mixture up to 3 days in advance to reduce prep time throughout the week.
• Change the sauce. Basil Pesto And sun-dried tomato pesto is a great swap for tomato sauce in this recipe for an easy change. Avoid cream-based sauces like Alfredo as they will separate with the water in the skillet.
• Add protein. piece of me Grilled whole chicken or Garlic Parmesan Chicken Thighs And mix them into the pasta for a hearty bite. Grilled Ribeye Steak And turkey breast works too.
• Use leftover vegetables. Add sautéed mushrooms, spinach or peppers to reduce food waste and add another layer of flavor to pasta.

What goes with Skillet Lasagna?

This saucy skillet lasagna is an effortless dinner option. I like to pair it with a fresh salad like mine Simple Arugula Salad, Italian Grinder Salador Marinated Tomato Salad. For veggie sides, try mine Air Fryer Asparagus And Roasted Brussels Sprouts with Bacon. Breadsticks, focaccia, ciabattas and even toasty baguettes are great.

Do not freeze this recipe as the pasta will lose its consistency once thawed.

• Fridge: Cover the skillet tightly with foil and refrigerate for up to 5 days. You can store it in an airtight container.
• To reheat it: Sprinkle with 1/2 teaspoon water or milk and microwave for 30 seconds. Stir and microwave another 20-30 seconds or until heated through. For larger portions, reheat in oven at 300F for 25 minutes.

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