Name: One Pot Skillet Lasagna
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef; 4 cups baby spinach, roughly chopped; 4 garlic cloves, minced; 28 oz tomato sauce; 1/2 can water (use the tomato sauce can); 1 1/2 tsp garlic powder, divided; 1 tsp italian seasoning; 1/2 tsp dried oregano; 1/4 cup fresh basil, chopped (optional); 1/4 cup fresh italian parsley, chopped (optional); 10 oz traditional lasagna noodles, broken into pieces; 1/2 cup ricotta cheese (I used part-skim); 8 oz shredded mozzarella; pinch of sea salt; pinch of black pepper

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Love Lasagna? You’ll love this One Pot Skillet Lasagna! This twist on traditional lasagna is saucy, cheesy and without all the work! Plus, it’s ready in less than 45 minutes!

Ingredients Needed For One Pot Skillet Lasagna

olive oil
lean ground beef
baby spinach
garlic cloves
tomato sauce
water
garlic powder
italian seasoning
dried oregano
fresh basil
fresh italian parsley
traditional lasagna noodles
ricotta cheese
shredded mozzarella

Kitchen Tools Used In This Recipe

skillet

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garlic press

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How to Make One Pot Skillet Lasagna

This deconstructed lasagna is perfect for the lasagna lover who thinks making it is too much work! This dish is so tasty, no one will know you didn’t slave over it!

Let’s get started! Heat olive oil and ground beef in a large skillet over medium heat. I am using a deep skillet with a lid. If you don’t have a lid, you can use a lid from a large pot. Season beef with 1/2 tsp of the garlic powder and salt and pepper to taste. Break up beef and stir, cook until beef is no longer pink about 7 – 10 mins.

Once the beef is cooked, stir in chopped baby spinach and the minced garlic. I use kitchen shears to chop up baby spinach, if the spinach leaves are small enough you could leave them whole.

Add tomato sauce, water, remaining garlic powder, Italian seasoning and oregano. I use the tomato sauce can to measure the water. Also, if you have fresh basil and Italian parsley on hand, add that now as well. I say these fresh herbs are optional, I don’t always have fresh herbs around but if I do I throw them in with the dried herbs for a little extra. The sauce may seem watery, don’t worry the noodles with thicken it up.

Stir and bring sauce to a low boil. Next, add broken noodles and stir. Break the lasagna noodles as small as you want, if you don’t break them up enough they will stick together so you want them small enough so the sauce gets into all the “layers”.

Reduce the temperature to low and cover. Cook for 15 – 20 mins stirring occasionally until noodles are al dente.

Once the noodle are done, dollop ricotta on top and then top with shredded mozzarella. Cover again for another 3 – 4 minutes for until cheese in completely melted.

Serve immediately! Hope you enjoy!!!

More One Pot Recipes (Click the Links Below)

One Pot Skillet Lasagna

Author: The Sweet Cucina
Total Time: 45 mins
Yield: 8 servings 1x

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Instructions

Heat olive oil and ground beef in a large skillet over medium heat.
Season beef with 1/2 tsp of the garlic powder and salt and pepper to taste.
Break up beef and stir, cook until beef is no longer pink about 7 – 10 mins.
Stir in chopped baby spinach and the minced garlic.
Add tomato sauce, water, remaining garlic powder, italian seasoning and oregano.
If you have fresh basil and italian parsley on hand, add that now as well.
Stir and bring to a low boil.
Add broken noodles and stir,
Reduce temperature to low and cover.
Cook for 15 – 20 mins stirring occasionally until noodles are al dente.
Dollop ricotta on top of the noodles and then top with shredded mozzarella.
Cover again for another 3 – 4 minutes for until cheese in completely melted.
Serve immediately
Enjoy!