Skillet Lasagna with Sausage, Beef, and Ricotta
Skillet Lasagna is a delicious and easy way to enjoy this classic Italian dish. It's made in one pan, so there's less cleanup, and it cooks in about half the time of traditional lasagna. The result is a flavorful and cheesy lasagna filled with ground beef and Italian sausage that's perfect for a weeknight meal or a special occasion.
Servings: 8 servings
Calories: 500kcal
Video
Equipment
Ingredients
- 1 Tbsp extra virgin olive oil
- ½ lb ground beef 90/10
- ½ lb Italian sausage casings removed (hot or sweet sausage is fine)
- 4 cloves garlic grated or finely chopped
- 2 tsp dried oregano or Italian seasoning
- 1½ tsp Kosher salt divided
- ¼ tsp crushed red pepper flakes
- 4 cups marinara sauce homemade or store-bought
- 1 cup low-sodium chicken stock or water, plus more, if needed, for the noodles
- 10-15 fresh basil leaves plus more for serving
- 8 oz uncooked lasagna noodles broken into small pieces about 2-3-inches long
- 1½ cups whole milk ricotta cheese
- ½ cup Parmigiano Reggiano plus more for serving
- 1 large egg yolk
- ¼ tsp freshly ground black pepper
- 1½ cups shredded mozzarella
- Fresh parsley roughly chopped, for serving
Instructions
- Brown the meat. Heat a large skillet over medium-high heat with 1 Tbsp olive oil. Add ½ lb ground beef and ½ lb Italian sausage, then use a spatula to break up into small pieces. Cook for 3-4 minutes, then add chopped garlic, 2 tsp dried oregano, 1 tsp Kosher salt, and ¼ tsp crushed red pepper flakes. Stir well.
- Make the sauce. Add 4 cups marinara sauce, 1 cup of chicken stock, and a generous handful of fresh basil leaves. Stir well, then bring the sauce to a simmer.
- Add the broken lasagna noodles, then stir well to ensure the noodles are covered with sauce. Lower the temperature slightly, cover the pan with a lid or foil, then cook, stirring occasionally, until the noodles are al dente, about 20-25 minutes. Keep an eye on the liquid, as a lot of it will be absorbed by the noodles. Add an additional ½ cup chicken stock, as needed.
- Make the ricotta mixture. In a small bowl, whisk together 1½ cups ricotta, ½ cup grated Parmesan, 1 large egg yolk, ½ tsp Kosher salt, and ¼ tsp black pepper.
- Add the cheese. Once the noodles are al dente, dollop the ricotta mixture all over the top of the lasagna skillet. Sprinkle with 1½ cups shredded mozzarella.
- Broil until the cheese melts. Transfer the skillet lasagna under a broiler set to high, then cook for 3-5 minutes (depending on the strength of your broiler, keep a close eye on it!) until the cheese is golden brown, bubbling, and melted. Allow to cool slightly, then top with additional fresh basil and chopped fresh parsley.
Notes
- Note: Nutrition facts based on 8 servings.
- Storage: Refrigerate leftovers up to 5 days.
- Freezing: Freeze cooled lasagna up to 2 months. Thaw overnight, then reheat covered at 350°F/175°C until bubbly.
- Tip: Make sure there’s plenty of liquid—the noodles keep absorbing as they sit.
- Optional: Drizzle pesto over the noodles before adding the ricotta for extra flavor.
Nutrition
Calories: 500kcal | Carbohydrates: 31g | Protein: 27g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 1234mg | Potassium: 695mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1013IU | Vitamin C: 10mg | Calcium: 320mg | Iron: 3mg
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