30-Minute Skillet Lasagna with No-Boil Noodles
By Sloane Park
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
No-boil lasagna noodles are the noodle I buy for this skillet lasagna. No-boil lasagna noodles, not regular lasagna noodles, should be used for this recipe. No-boil lasagna noodles soak up marinara sauce in the skillet and melt on top, bubbling.
I suggest using whole milk ricotta and mozzarella cheeses in this recipe. Shred the cheeses before making the dish to save time later when serving the pasta. I don't recommend using low-fat cheeses because they can become grainy. I use shredded Parmesan cheese in two ways in this recipe, half mixed into the casserole and half sprinkled on top after baking.
A large deep pan with a cover is my suggestion. The sauce should be hot when you break up the noodles and stir them into the pan. Fill the pan tightly with noodles. Cover and cook for about 15 minutes or until the noodles are al dente. Sprinkle cheese on top and cover to melt.
Let the casserole cool for 5 minutes. Cooling allows the casserole filling to firm up, preventing it from falling apart when served. Serve the casserole with vinaigrette-dressed salad on the side. Other side options for an extra sauce accompaniment include garlic bread and maple carrots.
Why you'll love this recipe
- 1Italian sausage provides herbs and other seasonings for the sauce along with beef.
- 2A jar of marinara sauce you like to use is stirred into the pan with the garlic. Italian seasoning is added to the marinara sauce.
- 3Ricotta is spooned onto the pasta. Cheese is in the skillet.
- 4Fresh basil is not required, but other green leaves can be used as a garnish over melted cheese.
- 5Red pepper flakes can add a little heat to garlic-based dishes if you want to make them spicier.
- 6The half cup of Parmesan is included in the ricotta mixture and final layer.
Ingredients
- •½ lb lean ground beef
- •½ lb Italian sausage (casings removed)
- •2 cloves garlic (minced)
- •24 oz jarred marinara sauce
- •1 cup water
- •1 tsp Italian seasoning
- •8 oz no-boil lasagna noodles (broken into smaller pieces)
- •15 oz whole milk ricotta cheese
- •2 cups shredded mozzarella cheese (divided)
- •½ cup grated Parmesan cheese (divided)
- •salt (to taste)
- •black pepper (to taste)
- •fresh basil (optional, for garnish)
Instructions
- 1
Cook the ground beef and Italian sausage in a large skillet or Dutch oven over medium-high heat until browned, breaking up the meat with a spoon. Drain off excess grease.
- 2
Add the minced garlic and cook for 1 minute until fragrant. Stir in the marinara sauce, water, and Italian seasoning, then bring the sauce to a simmer.
- 3
Break the no-boil noodles into pieces and stir them into the sauce, keeping them submerged as much as possible. Cover and simmer for 15 minutes, or until the noodles are al dente.
- 4
Mix the ricotta, 1 cup of mozzarella, and 1/4 cup of Parmesan in a small bowl. Season with salt and black pepper.
- 5
Dollop the ricotta mixture over the lasagna. Sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan, then cover and cook for 2-3 minutes until the cheese is melted and bubbly.
- 6
Garnish with fresh basil if desired, then let the lasagna rest for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
580
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