Best Skillet Lasagna {Ready in 30 Minutes!}
This Skillet Lasagna is SO easy! It takes only 30 minutes to make and comes together in one pan—it's the ultimate weeknight dinner.
Servings: 6 servings
Calories: 519kcal
Ingredients
- 1 lb mafalda pasta
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 1 cup sliced mushrooms
- 1 bell pepper any colour, diced
- 4 cloves minced garlic
- 1/2 tsp each salt & pepper
- 1 (650mL) jar pasta sauce
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh basil optional garnish
Instructions
- Add pasta to a large pot of boiling water and cook for 9-11 minutes until al dente, then drain and set aside.
- Meanwhile, add ground beef to a large heat-safe skillet and saute for 5 minutes until browned. Add mushrooms and onions, sauteeing another 3-4 minutes until mushrooms release juices.
- Add bell peppers and garlic, sauteeing another minute before adding salt and pepper, pasta sauce and cooked pasta, stirring well. Set oven to broil on high.
- Add dollops of ricotta cheese overtop and then sprinkle mozzarella cheese overtop. Broil for 1-2 minutes until cheese is melted, watching closely so it doesn't burn.
- Sprinkle with fresh basil if desired, then serve and enjoy!
Notes
Make this dish healthier by using ground turkey instead of beef, and cottage cheese instead of ricotta.
Swap out the mafalda pasta for pappardelle or oven-ready lasagna noodles.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a skillet on the stovetop.
Freeze this lasagna for up to 3 months. Defrost in the fridge overnight or reheat from frozen for 5-6 minutes in the microwave.
Nutrition
Calories: 519kcal | Carbohydrates: 67g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 723mg | Potassium: 919mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 35mg | Calcium: 181mg | Iron: 4mg