One Pan Skillet Lasagna (Print-Friendly Version)

Layered noodles with savory meat, creamy cheeses, and a saucy skillet-cooked finish for cozy, effortless meals.

# What You'll Need:

→ Meat

01 - 450 grams lean ground beef
02 - 150 grams Italian sausage

→ Vegetables & Aromatics

03 - 1 medium yellow onion, diced

→ Seasonings

04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

→ Liquids & Sauces

09 - 680 milliliters pasta sauce
10 - 240 milliliters chicken broth

→ Pasta

11 - 200 grams lasagna sheets, broken into smaller pieces

→ Cheese

12 - 250 grams ricotta cheese
13 - 120 grams grated parmesan cheese
14 - 120 grams shredded mozzarella cheese

# How to Make It:

01 - Heat a large deep skillet over medium-high heat. Add lean ground beef, Italian sausage, and diced onions. Cook until no pink remains, then drain excess fat from the skillet.
02 - Return the cooked meat mixture to the skillet. Stir in onion powder, garlic powder, Italian seasoning, salt, and black pepper. Pour in pasta sauce and chicken broth, mixing thoroughly.
03 - Add broken lasagna sheets to the skillet, ensuring they are submerged in the sauce and broth mixture. Cover and bring to a gentle simmer. Cook for 10 to 15 minutes until pasta is al dente, adding water in 120 ml increments if needed to prevent drying.
04 - In a separate bowl, combine ricotta cheese, half of the parmesan cheese, and half of the mozzarella cheese. Stir well and spoon small dollops evenly over the partially cooked pasta.
05 - Sprinkle the remaining parmesan and mozzarella cheese evenly on top. Transfer the skillet to a preheated oven at 175°C. Bake for 10 to 15 minutes until the cheese is fully melted and golden brown.
06 - Remove from the oven and allow to cool briefly before serving to enjoy a hearty, cheesy skillet lasagna.

# Additional Tips:

01 - Use broken lasagna sheets to help the pasta cook evenly directly in the sauce mixture.
02 - Add water in small increments if the liquid evaporates before the pasta is al dente to avoid sticking.
03 - Ensure the cheese topping is golden and bubbly for optimal flavor and texture.

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