Skillet Lasagna
This hearty skillet lasagna recipe is easy to make with Campanelle or Bowtie pasta in a single skillet on the stove top! It has all of the flavor of classic lasagna, but a fraction of the work! You’ll love this easy ground beef recipe.
Servings: 6 people
Calories: 532kcal
Ingredients
- ½ lb. ground beef
- ½ lb. ground sausage
- 1 small yellow onion diced
- 3 cloves garlic
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 Tablespoon tomato paste
- 3 Tablespoons flour optional-helps thicken the sauce
- 1 ½ cups beef broth
- 16 oz. tomato sauce
- ½ cup Ricotta cheese
- 2 ½ cups fresh low moisture mozzarella shredded
- ½ pound Campanelle Pasta can sub bowtie
Instructions
- Preheat oven to 500.
- Cook and crumble the ground beef and sausage over medium heat. Add the onions halfway through and cook until softened. Drain grease.
- Add the garlic and cook for 1 minute.
- Add ½ tsp salt, 1 tsp oregano, 1 tsp basil, 1 Tbsp. tomato paste, and 3 Tbsp. flour. Stir to combine and cook for 2 minutes to remove raw flour taste.
- Add beef broth and use a silicone spatula to clean the bottom and sides of the pot.
- Add the tomato sauce. Bring a boil, then reduce to a gentle simmer.
- Mix in the Ricotta cheese until combined.
- Start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 10 minutes or per package instructions.
- Add drained pasta to the sauce and stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
- Top with mozzarella cheese and bake uncovered until cheese is melted and begins to brown, 8-10 minutes, watch is closely.
- Garnish with parsley and serve with garlic bread with cheese.
Notes
Pro Tips
Storage
- This recipe uses a combination of ground beef and ground sausage, but all ground beef or all sausage can be used if needed, although I love using both.
- Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don't use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
- Sautéed mushrooms make a nice addition to this meal, I like to sauté them until golden in a separate skillet and mix them in at the end when the pasta is added.
- Chicken broth can be used instead of beef broth if needed.
- Cottage cheese can be used instead of Ricotta.
- I love using Campanelle pasta for this recipe but bowtie pasta is a great substitute.
- I use Hunts Tomato Sauce for this recipe.
- Try my Ravioli Lasagna recipe next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 532kcal | Carbohydrates: 40g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1413mg | Potassium: 721mg | Fiber: 3g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 8mg | Calcium: 324mg | Iron: 4mg