This easy one-skillet lasagna is a quick, delicious dinner that is made in less than half the time of traditional lasagna and cooks entirely in one skillet.
When I’m baking, I can spend hours in the kitchen, and I’m completely happy to be there. For some reason, I just don’t feel the same way when it comes to making dinner. I enjoy coming up with new dinner recipes, but there are a lot of nights that I just want to get something on the table as quickly as possible. So, I have several recipes that are my quick and easy go-to dinners – like this Easy One-Skillet Lasagna.
It is ready – start to finish – in about 30 minutes, and it doesn’t require much prep, so it’s great for those I-don’t-feel-like-making-dinner nights. It’s also super tasty, and it is something that everyone at my house will eat. And since it’s made entirely in one skillet, there isn’t much to clean up (yay!).
Easy One-Skillet Lasagna
- 1 lb . lean ground beef
- 1 c . diced onion
- 3 cloves garlic minced
- 1 T . Italian seasoning
- 2-15 oz cans diced tomatoes undrained (I like to use the tomatoes with onion and garlic)
- 15 oz . tomato sauce
- 1 c . water
- 10 oz . wide egg noodles
- 4 oz . part skim ricotta cheese
- Salt and pepper to taste
- 2 c . shredded Italian cheese blend
In a large skillet, brown ground beef over medium-low heat.
Drain grease from ground beef, and return it to the skillet.
Add the onion, and cook, stirring occasionally, for 5 minutes.
Add the garlic and Italian seasoning, and cook for 30 seconds.
Stir in tomatoes, tomato sauce, water, and egg noodles.
Cook, stirring regularly, for about 10 minutes, or until noodles are al dente.
Stir in ricotta, and add salt and pepper to taste.
Remove from heat, and top with Italian cheese blend.
Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
Top with fresh basil just before serving.