One-Pot Lazy Lasagna Skillet Dinner Wonder
This one-pot lazy lasagna delivers all the comforting, cheesy, saucy goodness of classic lasagna without the fuss of layering, boiling pasta, or piling up dishes. Everything simmers together in a single skillet, creating a velvety, deeply flavorful dish that's perfect for busy weeknights. Ready in about 30 minutes, this is the ultimate easy dinner win.
Equipment
- Large deep skillet or Dutch oven (12-inch)
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Lid for the skillet
- Box grater (if shredding cheese from a block)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for a little heat
- 2 cups chicken or beef broth
- 8 ounces lasagna noodles, broken into 2-inch pieces
- ½ cup heavy cream or whole milk
- 1 cup ricotta cheese full-fat is best for creaminess
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned all over.
- Add the chopped onion to the skillet and cook for 3-4 minutes until translucent and soft. Stir in the minced garlic, oregano, and red pepper flakes, and cook for another 30 seconds until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Add the broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for about 5 minutes. Season generously with salt and pepper.
- Break the lasagna noodles into roughly 2-inch pieces and add them directly to the simmering sauce. Stir gently to ensure they are mostly submerged. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Once the noodles are cooked, remove the lid and stir in the heavy cream. Taste and adjust seasoning as needed. Dollop the ricotta cheese over the top of the lasagna without stirring it in.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover the skillet and let it cook for another 2-3 minutes, or until the cheese is melted and gooey. For a golden top, you can broil for 1-2 minutes, watching carefully.
- Remove from heat and let the lasagna rest for about 5 minutes before serving. Garnish with fresh basil or parsley and serve.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Variations: Swap the ground beef for ground turkey, chicken, or a plant-based crumble. For a dairy-free version, use full-fat coconut milk instead of heavy cream and dairy-free mozzarella and ricotta alternatives. For gluten-free, use gluten-free lasagna noodles or another sturdy pasta shape like penne. Add extra vegetables like zucchini, bell pepper, or spinach when sautéing the onion. To elevate, try spicy sausage with fennel seeds, mushrooms with fresh thyme, or a browned butter drizzle before serving.