This pot Skillet Lasagna Comfort food made easy when you're craving hearty Italian! Each bite is filled with seasoned beef, bow tie pasta, and pasta sauce, then topped with creamy Parmesan cheese for the most epic bite!
Why I love this skillet lasagna
If you love a quick and easy pasta dinner, this Tomato Skillet Lasagna is a hearty homemade meal.
- One pot. With a one-pot dinner, there’s not a lot of cleanup to do afterwards.
- Italian style. Tomato sauce, creamy ricotta, Parmesan cheese, and herb-basil really add some Italian flair to this dish.
- Suitable for beginners. Just brown the beef, add the sauce and pasta and serve!
- Perfect for weeknights. It's ready in 25 minutes, perfect for busy weeknights.
Ingredient description
The combination of sweet fennel, garlic and Parmesan-ricotta blend is heavenly. Scroll to the recipe card at the bottom of the post for exact quantities.
- Ground beef – Remove excess grease from skillet.
- spices– Fennel, garlic powder, onion powder and red pepper flakes.
- Pasta Sauce – Add your favorite tomato sauce.
- pasta – Short pasta shapes like bow ties, rigatoni and rigatoni are best.
- water – It can also be low-sodium vegetable or chicken broth.
- Italian ricotta ganache – If there is liquid on top when you open the container, use a spoon to fold it back into the cheese.
- Egg – Room temperature eggs are best for cooking.
- Parmesan cheese – Choose freshly grated Parmesan cheese instead of the bottled version.
- basil—— I used dried, but fresh Italian basil would work too. Avoid Thai basil for this.
- flour – Feel free to use cornstarch. Don't replace it with whole wheat flour as it will taste too earthy.
- salt and pepper – Kosher salt and fresh black pepper are best.
How to Make Skillet Lasagna
Scrape the bottom of the skillet after adding the water to remove the delicious browned beef bits. Scroll to the bottom of the post to see the full recipe card.
- Brown the beef. Place a large skillet over medium-high heat. Add ground beef and cook for 7-8 minutes or until browned.
- Season. Add fennel, 1/2 teaspoon garlic powder, and onion powder. Mix until well combined and fragrant.
- Cook the pasta. Pour in pasta sauce and water. Add pasta and red pepper flakes. Stir gently to combine. Bring mixture to a boil, then reduce heat. Cook for 18-20 minutes, or until pasta is tender.
- Prepare the ricotta cheese mixture. Place the ricotta, eggs, Parmesan cheese, basil, flour, remaining garlic powder, salt, and pepper in a bowl and stir until well combined.
- Add it. Spoon a generous dollop of the ricotta mixture onto the pasta in the skillet. Cover the skillet and cook for an additional 5 minutes or until the Parmesan cheese begins to melt in the mixture.
- Serve. Remove skillet from heat. Set aside to cool for 10 minutes. Serve and enjoy!
Tips and variation ideas
You can make this Cheesy Skillet Lasagna with Herb Basil Pesto, or just add sautéed mushrooms to change things up a bit.
- Make it spicy. When done, drizzle the pasta with chili oil or add additional red pepper flakes 1/24 teaspoon at a time until spicy.
- Be prepared in advance. Cook the beef and prepare the ricotta mixture 3 days in advance to reduce prep time by a week.
- Change the sauce. Basil Pesto And sun-dried tomato pesto is a great substitute for tomato sauce in this recipe and can be easily varied. Avoid using creamy sauces like Alfredo as they will break apart with the water in the skillet.
- Add protein. tear mine apart Grilled whole chicken or Garlic Parmesan Chicken Thighs Mix them into pasta for a heartier texture. Grilled Ribeye Steak Turkey breast also works.
- Use leftover vegetables. Add sautéed mushrooms, spinach, or peppers to reduce food waste and add more layers of flavor to your pasta.
What to serve with skillet lasagna?
This delicious skillet lasagna is an easy dinner option. I like to pair it with a fresh salad like mine Easy Arugula Salad, Italian Grinder Salador Pickled Tomato Salad. Vegetarian noodles, try mine Air Fryer Asparagus and Sautéed Brussels Sprouts with Bacon. Breadsticks, focaccia, ciabatta, and even toast are also great.
Do not freeze this recipe as the pasta will lose its consistency once thawed.
- refrigerator: Cover skillet tightly with foil and refrigerate for up to 5 days. You can also store it in an airtight container.
- To reheat: Sprinkle with 1/2 teaspoon water or milk and microwave for 30 seconds. Stir and microwave for another 20-30 seconds or until hot. For large servings, reheat in oven at 300 degrees Fahrenheit for 25 minutes.
More Italian recipes to try
describe
This 25-minute skillet lasagna recipe with ground beef, bow tie pasta, and soft ricotta ganache is an easy weeknight meal that's amazing comfort food.
- Heat a large skillet to medium-high heat. Brown the ground beef and drain off any excess fat.
- Return skillet to stove, add ground fennel, 1 teaspoon garlic powder, and onion powder and stir until beef mixture is slightly fragrant.
- Add pasta sauce, uncooked pasta, water and red pepper flakes.
- Stir and bring the mixture to a boil, then reduce the heat to low and cover.
- Cook for about 18-20 minutes, or until pasta is cooked through.
- Meanwhile, combine ricotta, eggs, Parmesan cheese, basil, flour, garlic powder, salt and apples in a large bowl. Mix until combined.
- While the cooked pasta is still in the skillet, spoon chunks of cheese mixture on top. Make sure to keep them separate.
- Cover and cook for another 5 minutes, or until cheese is set.
- Serve.
Nutrition
- Serving size: 1 1/2 cups
- Calories: Chapter 259
- sugar: 2 grams
- sodium: 487 mg
- Fat: 13 grams
- Saturated fat: 5 grams
- carbohydrate: 16 grams
- fiber: 1g
- protein: 19 grams
- cholesterol: 71 mg
