Hearty One-Pan Lasagna

4.74 stars (based on 15 ratings)

Print Recipe
Pin Recipe
Rate This Recipe

Ingredients

• 3 cans (14.5-ounces) whole peeled tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tablespoon olive oil
• 1 medium onion, minced
• Salt, to taste
• 3 medium garlic cloves, finely minced
• ⅛ teaspoon red pepper flakes, these add flavor, not significant spice
• 1 tablespoon dried basil
• ½ tablespoon dried oregano
• ½ pound ground pork
• ½ pound ground beef, preferably 80% lean or lean ground turkey
• 12 curly-edged lasagna noodles, broken into 1-inch lengths
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¾ cup ricotta cheese, ensure it is full-fat for best results

Instructions

1. Prepare Tomatoes: Pulse the whole peeled tomatoes with their juice in a blender or food processor until they are coarsely ground, with no large pieces remaining. About 12 pulses in a food processor should do the trick.
2. Sauté Aromatics: Heat the olive oil in a large 12-inch nonstick skillet over medium heat. Add the minced onion and ½ teaspoon of salt. Cook, stirring frequently, until the onion softens and becomes translucent, which usually takes about 5 to 7 minutes. Stir in the finely minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
3. Brown Meat: Add the ground pork and ground beef (or turkey) to the skillet. Cook the meat, breaking it apart with a spoon, until it is lightly browned and no longer pink. This step typically takes 5 to 6 minutes. Drain any excess fat if necessary.
4. Add Noodles and Sauce: Scatter the broken lasagna noodles evenly over the browned meat mixture in the skillet. Pour in the coarsely ground tomatoes and the can of tomato sauce over the pasta. Stir in the dried basil and oregano. Cover the skillet, increase the heat to medium-high, and bring to a vigorous simmer. Continue to cook, stirring frequently to prevent sticking and adjusting the heat as needed to maintain a lively simmer, until the pasta is tender, approximately 20 minutes.
5. Add Cheeses: Remove the skillet from the heat. Stir in half of the shredded mozzarella and half of the grated Parmesan cheese until well combined. Dot heaping tablespoons of the ricotta cheese over the noodles and sauce, then sprinkle with the remaining mozzarella and Parmesan cheese.
6. Melt and Serve: Cover the skillet again and let it stand off the heat for 2 to 4 minutes, or until the cheeses are beautifully melted and bubbly. Serve immediately and enjoy your effortless skillet lasagna!

Author:
Mel

Course:
Main Course

Cuisine:
Italian

Method:
Stovetop

Breville Food Processor

12-Inch Nonstick Skillet

Small Metal Spatula

One-Pot Easy Chicken Lasagna

Skillet Summer Vegetable Lasagna

Slow Cooker Lasagna {Perfected}

Cheesy Black Bean Lasagna