Skillet Lasagna (30 minute meal!)

All the deliciousness of a traditional lasagna - but in one pan and just 30 minutes! This family friendly pasta will soon become part of your regular dinner rotation.

I first blogged this recipe over 4 years ago, right after we moved into our new home here in Charlotte and were trying to get settled after a whirlwind summer. It may have actually been the first dinner I cooked here! Since then, we've had it occasionally when I needed something flavorful and easy to get on the table. It's so good and was deserving of a better photo!

You quickly saute onions and seasonings before adding ground beef to brown. Once browned, stir in dried pasta and canned tomatoes, cover, and let cook until the pasta is tender. Add three kinds of cheese, broil until browned and gooey, and serve. So easy!

One pan, 30 minutes, delish!

 

Skillet Lasagna 

1 tablespoon olive oil
1 medium onion, diced
kosher salt and freshly ground black pepper
4 garlic cloves, minced
pinch red pepper flakes
3/4 tsp dried Italian seasoning
1 lb ground beef
10 (curly-edged) lasagna noodles, broken into 2-inch pieces

3 (14.5 oz) cans crushed tomatoes
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
3 Tbs chopped fresh basil

Heat the oil in a 12-inch oven safe skillet over medium heat. Add the onion and 1/2 teaspoon of salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef to the skillet. Cook, stirring often and using a wooden spoon to break up the meat, about 3 to 5 minutes, or until it's no longer pink.

Scatter the pasta in the skillet, then pour the tomatoes over the top. Stir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes (stirring often is important!).

Meanwhile, preheat the broiler.

Remove the skillet from the heat and stir in half the mozzarella, half the Parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan.

Transfer to the oven and broil until the cheese melts and is starting to brown. Remove from oven, sprinkle with basil, and serve.

Source: adapted from Pink Parsley