Go Back
Homemade Easy 30-Minute One-Skillet Lasagna photo
Print Recipe Save it for later

Easy 30-Minute One-Skillet Lasagna

A quick, hearty one-skillet lasagna with beef, tomatoes, and melted mozzarella ready in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion peeled and diced small (about 1 large onion)
  • 4 cloves garlic peeled and finely minced or pressed
  • 1 pound ground beef extra lean
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 pound lasagna noodles about 8 noodles, broken into bite-sized pieces
  • 2 14.5-ounce cans diced tomatoes with juice petite diced, no-salt-added
  • 1 15-ounce can tomato sauce marinara or red pasta sauce may be substituted
  • 3/4 cup water
  • salt optional and to taste
  • heaping 1/2 cup ricotta cheese
  • 8 ounces fresh mozzarella cheese sliced into thin rounds
  • 1/3 cup fresh basil leaves torn into small pieces

Instructions

  • Heat the olive oil in a large 12-inch skillet or Dutch oven over medium-high heat.
  • Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.
  • Add the minced garlic and cook 1 minute more, stirring so it doesn't brown.
  • Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the Italian seasoning and black pepper until evenly distributed.
  • Add the broken lasagna noodles to the skillet, then pour in the diced tomatoes with their juice, the tomato sauce, and the water; stir gently to combine.
  • Cover the skillet and reduce heat to medium-low; simmer for 20–25 minutes, stirring occasionally, until the noodles are tender and cooked through.
  • Taste and add salt as needed, adjusting other seasonings if desired; stir well.
  • Drop spoonfuls of the ricotta evenly over the top and gently stir a few times to incorporate without overmixing.
  • Reduce heat to low, arrange the mozzarella slices over the surface, cover, and cook 2–3 minutes more until the mozzarella melts.
  • Sprinkle the torn basil over the lasagna, distribute evenly, and serve immediately.

Equipment

  • 12-inch skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Lid for skillet

Notes

  • Salt to taste at the end because canned tomatoes and cheeses add salt.
  • Use no-salt-added tomatoes if you'd like lower sodium.
  • Break noodles into bite-sized pieces so they cook evenly in the sauce.
  • Don’t overmix after adding ricotta to keep some creamy pockets.
  • Cover briefly after adding mozzarella so it melts evenly.