This easy skillet lasagna recipe requires only one pan AND you don’t have to fire up the oven while it is hot out! Lasagna is too delicious to reserve just for the winter months, and this version will put dinner on the table quickly without the baking time and layering of ingredients, but with all the same comfort good goodness (and some added greens)!
Easy Skillet Lasagna
- 2 pounds ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 2 6 oz cans tomato sauce
- 1 8 oz can beef broth
- 1 tsp salt
- 1 tbsp basil
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp oregano
- 10 lasanga noodles
- 1 8 oz bag of spinach Or about four loosely packed cups
- 1 8 oz tub of ricotta cheese
- In a large skillet, brown the beef over medium/low heat, adding the onions and garlic about halfway through. When the beef is fully cooked and the onions and garlic are translucent and fragrant, drain the skillet and return it to the stove over heat again.
- Add the crushed tomatoes (do not drain the can before adding to the skillet), tomato sauce, and beef broth to the beef. Add the spices and stir well to combine. Bring the sauce and beef mixture to a boil.
- Break up the lasagna noodles into quarters or thirds. I used about 10 noodles, and mix them into the sauce so they are covered. Cook the noodles for about 10 minutes until tender, but just before they’re done – add the spinach. When the noodles are done, the spinach should be perfectly wilted. Stir well to combine the noodles and spinach.
- Top with scoops of ricotta cheese and serve immediately.
Variations and Substitutions
There are some options for customizing or changing this recipe to suit your tastes. The beef can be substituted with ground turkey or ground chicken for a lighter version, or spicy Italian sausage would work well too! This is also easy to make into a vegetarian recipe. You can add extra veggies such as bell peppers and carrots to substitute for the meat. Or, try faux beef crumbles as your meat substitute. Be sure to swap out the beef broth for a veggie broth too! This recipe would also work well with a spinach and kale blend, or substitute kale for all of the spinach.
I also like that this version of lasagna only has ricotta on top, instead of the usual layers of different varieties of cheese – perfect if you’re limited calories or generally trying to eat healthier.
I cooked this in our large cast iron pan, which is one of my favorite kitchen basics. Cast iron is really inexpensive and when treated right, will last forever. It should be a staple in your kitchen if it isn’t already! We have cast iron pans in three different sizes. I love that they can be used on the stovetop, in the oven, and even over the firepit and while camping!
Lasagna can be stored in an airtight container in the refrigerator for 3-5 days. It can be kept in an airtight container in the freezer for up to three months.
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