Description
Ground beef, marinara and broken lasagna noodles simmered in one 10-inch skillet, topped with ricotta and melted mozzarella. Lasagna for two with one pan to wash.
Ingredients
- 1 teaspoon olive oil
- 8 ounces lean ground beef
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 1/4 cups marinara sauce
- 1 cup low-sodium chicken broth or water
- 4 regular lasagna noodles, broken into 2-inch pieces
- 1/3 cup ricotta cheese
- 2 tablespoons grated Parmesan
- 1/8 teaspoon black pepper
- 1/2 cup shredded mozzarella
- A few fresh basil leaves, torn, for serving (optional)
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and onion and cook for 5 to 6 minutes, breaking up the meat, until no pink remains and the onion is soft. Spoon off any excess fat.
- Add the garlic, Italian seasoning and salt and cook for 1 minute, stirring, until fragrant.
- Stir in the marinara and broth and bring to a simmer. Scatter the noodle pieces over the sauce and press them down with the spoon until they are covered.
- Cover, reduce the heat to medium-low and simmer for about 20 minutes, stirring once halfway and pressing the noodles back under, until they are tender and the sauce has thickened. Add a splash of water if it looks dry.
- Meanwhile, stir the ricotta, Parmesan and pepper together in a small bowl.
- Dollop the ricotta mixture over the lasagna and sprinkle with the mozzarella. Cover and cook on low for 2 to 3 minutes, until the cheese melts. (Or, in an ovenproof skillet, broil for 2 to 3 minutes until bubbly and lightly browned.)
- Remove from the heat, let rest for 5 minutes, then top with basil and serve.
Notes
Equipment: 10-inch skillet with a lid (ovenproof if you want to broil the top), wooden spoon, small bowl, instant-read thermometer
- Use regular lasagna noodles; no-boil noodles turn soft too quickly when simmered.
- Ground Italian sausage or ground turkey can replace the beef.
- Cottage cheese works in place of ricotta.
- A handful of baby spinach can be stirred into the sauce before the noodles go in.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat in the microwave or in a covered skillet with a splash of water until hot.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American