You wanted more one pot meals for fall and I’ve got you covered. This is the ultimate comfort meal and it’s totally customizable too.
There’s so much to love about this One Pot Skillet Lasagna.
Everything is made in just one pot (or skillet). And it comes together in about 30 minutes.
It’s filled with different nourishing and satiating food groups: pasta, ground beef, veggies, and cheese.
And it’s absolutely delicious. Seriously, it’s SO GOOD.
Lastly, this meal is pretty customizable too.
Not into animal protein? Skip it completely. Or if you just want something different, try it with ground chicken or turkey.
Want different veggies? Try bell pepper or mushroom chopped small. You can also totally skip the veggies too.
No matter how you make it, this meal does not disappoint.
Cook the ground beef and veggies
Using a sharp knife, very thinly slice the zucchini and carrot (for large zucchini, first cut in half or in quarters). Set aside.
Add the olive oil to a large pan over medium high heat. Once warm, add the ground beef, using a wooden spoon to break it apart into small pieces. Cook for about 5-10 minutes, until almost cooked through.
Add in the sliced zucchini and carrots and stir to combine.
Add the sauce
Add the tomato sauce, water, salt and pepper and stir.
Break the noodles & boil
Using your hands, break the lasagna noodles into small 1-inch pieces. Add to the skillet and stir.
Cover and bring to a boil. Then reduce the heat to medium and let gently boil for about 10 minutes, until the lasagna noodles are soft, stirring occasionally so that they’re all covered in liquid and don’t stick to the bottom of the pan.
Add the cheese
Using a spoon, add dollops of ricotta cheese on top of the skillet. Sprinkle evenly with parmesan and then mozzarella.
Broil in the oven
Place in the oven to broil for about 5 minutes, until the cheese is melted and golden.
Notes
- Tomato sauce: I like to use a store-bought herby tomato sauce for 1) convenience and 2) flavor. If you make your own sauce or use one without herbs, make sure to add plenty of dried herbs (like basil, parsley, oregano) and salt and pepper.
- Make ahead: This dish is best made the day of, but you can make it early in the day. Cover the skillet with foil and place in the fridge. Before serving/eating, broil in the oven for a few minutes to warm it back up and reheat the cheese.
- Storage: Store leftover lasagna in an airtight container in the fridge. It will last for up to 3 days.
Ingredients
- 1 medium carrot
- 1/2 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef I used 92% lean
- 1 24 ounce jar tomato sauce
- 1 cup water
- 6-7 lasagna noodles
- 1 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- Salt
- Pepper
- Fresh basil leaves to garnish
Instructions
- Using a sharp knife, very thinly slice the zucchini and carrot (for large zucchini, first cut in half or in quarters). Set aside.
- Add the olive oil to a large pan over medium high heat. Once warm, add the ground beef, using a wooden spoon to break it apart into small pieces. Cook for about 5-10 minutes, until almost cooked through.
- Add in the sliced zucchini and carrots and stir to combine. Add the tomato sauce, water, salt and pepper and stir.
- Using your hands, break the lasagna noodles into small 1-inch pieces. Add to the skillet and stir.
- Cover and bring to a boil. Then reduce the heat to medium and let gently boil for about 10 minutes, until the lasagna noodles are soft, stirring occasionally so that they’re all covered in liquid and don’t stick to the bottom of the pan.
- Using a spoon, add dollops of ricotta cheese on top of the skillet. Sprinkle evenly with parmesan and then mozzarella.
- Place in the oven to broil for about 5 minutes, until the cheese is melted and golden.
