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One Pot Skillet Lasagna
This easy one pot skillet lasagna is made with ground beef, vegetables, spinach, marinara, and broken lasagna noodles simmered together in one pan. Finished with ricotta, mozzarella, and parmesan, it’s a fast, family-friendly dinner ready in under 45 minutes.
Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Instructions
- 01
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, garlic, mushrooms, and bell pepper. Cook until softened, 5 to 7 minutes.
- 02
Add the ground beef, Italian seasoning, nutmeg, red pepper flakes, and salt. Cook, breaking up the meat with a spoon, until mostly browned, about 5 minutes.
- 03
Stir in the chopped spinach and cook until wilted.
- 04
Pour in the marinara sauce, chicken broth, and torn basil. Stir to combine, then bring the mixture to a boil.
- 05
Add the broken lasagna noodles directly into the sauce. Reduce heat to medium low, cover, and simmer until noodles are tender, 15 to 20 minutes. Stir occasionally to prevent sticking.
- 06
Remove from heat. Dollop ricotta over the top, then sprinkle with mozzarella and parmesan.
- 07
Transfer the pot to the oven and broil for 3 to 5 minutes, or until the cheese is golden and bubbling.
- 08
Top with extra fresh basil and a pinch of red pepper flakes before serving.
Nutrition
per serving · 1 serving
- Calories
- 810
- Protein
- 46g
- Carbs
- 61g
- Fat
- 43g
- Fiber
- 7g
- Sugar
- 11g
- Sat. fat
- 18g
- Sodium
- 2291mg
- Cholesterol
- 136mg
Variations & swaps
Possible Variations
- Gluten-Free: For gluten-free skillet lasagna, use your favorite gluten-free noodles, and reduce the simmer time to prevent overcooking.
- Meat: Not a fan of ground beef? Use lean ground turkey or Italian sausage instead!
- Spinach: Swap the spinach for kale or Swiss chard. No one ever notices a difference.
- Dairy-Free: Use dairy-free cheese alternatives, if needed, to make your skillet lasagna dairy-free.
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