One-Skillet Lasagna

published Jan 9, 2024
One-Skillet Lasagna Recipe

Lasagna meets Hamburger Helper in this easy one-skillet pasta dinner.

Serves6

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One skillet lasagna.
Credit: Photo: Kristen Kilpatrick; Food Stylist: Adam Pearson

I like to call this my “lazy girl lasagna.” While my Italian grandfather would gasp at the thought of this one-skillet wonder, I know that if he were still alive he’d take one bite and then quickly devour the entire pan. 

Inspired by my love for lasagna, one-pot meals, and the Lasagna Hamburger Helper, this recipe is the ultimate way to feed my hungry family with very little effort. Feel free to swap in regular marinara instead of the arrabbiata sauce if you are sensitive to heat. However, we don’t find this dish spicy at all — the arrabbiata just kicks the flavor up a notch!

One-Skillet Lasagna Recipe

Lasagna meets Hamburger Helper in this easy one-skillet pasta dinner.

Serves 6

Nutritional Info

Ingredients

  • 2 tablespoons

    extra-virgin olive oil

  • 1/2 cup

    small-diced yellow onion (about 1/2 small onion)

  • 2

    garlic cloves, minced

  • 1/2 pound

    ground beef (90/10)

  • 1/2 pound

    bulk mild or spicy Italian sausage

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • One 24-ounce jar arrabbiata or marinara sauce

  • 1/3 cup

    plus 1/4 cup store-bought basil pesto or Lemon Basil Pesto (page 8 of Dinner Tonight)

  • Grated zest of 1/2 lemon

  • 6 ounces

    no-boil oven-ready lasagna noodles (sub gluten-free no-boil lasagna for gluten-free)

  • 1/2 pound

    fresh mozzarella cheese, thinly sliced

  • Fresh basil leaves, for serving

Instructions

  1. Preheat the oven to 375°F.

  2. In a 10-inch ovenproof skillet (preferably cast iron), heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is tender, about 3 minutes. Add the ground beef and sausage.

  3. Continue to cook, breaking up the meat with the edge of a spoon, until it is browned and cooked through, 5 to 6 minutes.

  4. Drain off the excess fat, then add the salt, pepper, arrabbiata sauce, 1/3 cup of the pesto, and the lemon zest and stir to combine. Bring to a simmer and reduce the heat to medium-low.

  5. Carefully break up the lasagna noodles into 1- to 2-inch pieces and add them to the skillet. Don’t worry if they get a little jagged and imperfect; it will still come together nicely. Gently fold the noodles into the sauce to ensure they are coated in the sauce, then use the back of a spatula to spread the contents of the skillet into an even layer.

  6. Place the mozzarella slices evenly across the top of the skillet in a single layer, then dollop small spoonfuls of the remaining 1/4 cup pesto across the top. Carefully cover the skillet with aluminum foil, ensuring the foil does not touch the top of the lasagna.

  7. Bake for 15 minutes. Carefully remove the foil and continue to bake, uncovered, until the cheese is golden, 10 to 12 more minutes.

  8. Remove the lasagna from the oven and let cool, uncovered, for 8 to 10 minutes to allow the sauce to settle and thicken a bit more. Top with the basil and serve.

Recipe Notes

Reprinted with permission from Dinner Tonight by Alex Snodgrass © 2023. Photographs © 2023 by Kristen Kilpatrick. Published by William Morrow Cookbooks.