Description
This Skillet Lasagna recipe is a quick and delicious take on traditional lasagna, combining savory ground beef and sausage with a rich tomato sauce and creamy cheeses. Prepared on the stovetop and finished in the oven, it's perfect for a hearty family meal in just 45 minutes.
Ingredients
Meat and Aromatics
- ½ lb. ground beef
- ½ lb. ground sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Sauce
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 Tablespoon tomato paste
- 3 Tablespoons flour (optional, helps thicken the sauce)
- 1 ½ cups beef broth
- 16 oz. tomato sauce
Cheese and Pasta
- ½ cup Ricotta cheese
- 2 ½ cups fresh low moisture mozzarella, shredded
- ½ pound Campanelle pasta (can substitute bowtie pasta)
Instructions
- Preheat Oven: Preheat your oven to 500°F to prepare for finishing the lasagna with a golden cheese topping.
- Cook Meat and Onions: In a skillet over medium heat, cook and crumble the ground beef and sausage. Add diced onions halfway through and cook until softened. Drain excess grease to keep the sauce from becoming greasy.
- Add Garlic: Stir in minced garlic and cook for 1 minute to release its aroma without burning.
- Add Seasonings and Flour: Mix in salt, oregano, basil, tomato paste, and flour. Stir well and cook for 2 minutes to eliminate the raw flour taste and let the spices bloom.
- Add Broth and Deglaze: Pour in the beef broth, using a silicone spatula to scrape the bottom and sides of the pan to lift any flavorful bits.
- Add Tomato Sauce and Simmer: Stir in the tomato sauce. Bring to a boil, then lower heat to gentle simmer to develop the flavors and thicken the sauce slightly.
- Mix in Ricotta Cheese: Incorporate the ricotta cheese into the sauce for added creaminess and richness.
- Cook Pasta: While the sauce simmers, bring a pot of water to a boil. Add the Campanelle pasta and cook according to package instructions, about 10 minutes, until al dente. Drain well.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the sauce, stirring gently to evenly coat the pasta.
- Transfer to Baking Dish: If your skillet is not oven-safe, transfer the pasta and sauce mixture to a lightly greased 9 x 13-inch casserole dish.
- Top with Mozzarella and Bake: Evenly sprinkle shredded mozzarella over the top. Bake uncovered in the preheated oven for 8-10 minutes, watching closely until the cheese melts and begins to brown.
- Garnish and Serve: Garnish with fresh parsley if desired and serve with garlic bread topped with cheese for a complete meal.
Notes
- Using flour is optional but helps thicken the sauce for a better texture.
- Campanelle pasta can be substituted with bowtie or other short pasta shapes.
- Ensure skillet is oven safe before baking, otherwise transfer to a casserole dish.
- Watch cheese closely while baking to prevent burning.
- For a vegetarian version, substitute meat for mushrooms or plant-based crumbles and use vegetable broth.
