Easy Skillet Lasagna
This Easy Skillet Lasagna offers all the warm, comforting, savory Italian flavors of traditional lasagna, but without the prep time, cook time, and layering of the original! I’ve been calling this “lazy lasagna” because it takes so much less time and effort, and is perfect for a weeknight meal. It even all comes together in one pan, so you’re not stuck washing a pile of dishes. My 6-year-old daughter loves this recipe and always wants to take the leftover to school for lunch, so it’s definitely family-friendly! A hearty, satisfying 1 & 1/3 cup serving of this Easy Skillet Lasagna is just 350 calories or 9 WW Points. To view your current WW Points for this recipe and track it in the WW app, click here!
Recipe Notes
- Serving Size: This Easy Skillet Lasagna recipe makes eight cups total, so I did six servings of 1 & 1/3 cup each. I found this serving to be very filling and satisfying! If you would like to make smaller servings, you could always split it into eight servings of 1 cup each instead.
- Pan: If you want to use the broiler at the end to melt and brown the cheese, you’ll need to use a deep skillet or sauté pan (with a lid) that is oven-safe at broiler temperatures. I use a deep enameled cast iron skillet. If you don’t have a deep lidded skillet or sauté pan that can withstand broiler temperatures, you can alternatively make this in a Dutch oven instead of a skillet, OR you can melt the cheese without using a broiler (see recipe instructions).
- Meat: I used a combination of lean ground beef and ground turkey in this recipe, because it still gives beefy flavor while mixing in a leaner meat. Alternatively, you can use all ground turkey, all ground beef, or substitute Italian sausage if you prefer, though these options will change the nutrition info and WW Points posted.
- Veggies: I used mushrooms in this recipe, and they worked perfectly. I diced them up small using my handheld food chopper and I don’t think my kiddo even noticed they were there! If you are opposed to mushrooms, you can definitely substitute another complementary vegetable like zucchini, bell peppers, or spinach.
More Tasty Lightened-Up One-Pot Meals
One-Pot meals are one of my favorite types of recipes. I love the ease and simplicity, and I really love not having to wash a pile of pots and pans. If you’re looking for more tasty One-Pot recipes like this Easy Skillet Lasagna, check out my Italian Sausage Bean and Rice Skillet, One-Pot Taco Pasta, One-Pot Cheeseburger Pasta, Chicken Taco Rice Skillet, One-Pot Turkey and Veggie Spaghetti, One-Pot Beefy Creamy Tomato Pasta, One-Pot Cajun Chicken and Sausage Pasta, One-Pot Buffalo Chicken Mac and Cheese, Turkey Sloppy Joe Pasta, One-Pot Spicy Dirty Rice with Chicken and Sausage, Chicken Pot Pasta, Lemon Chicken Orzo, Beefy American Goulash, Rustic Sausage and Potato Skillet, and so many more in the One-Pot Meals category of my recipe index!
Easy Skillet Lasagna
Ingredients
- ½ lb uncooked 95% lean ground beef
- ½ lb uncooked 99% lean ground turkey breast
- 1 small onion, diced
- 1 cup diced white mushrooms
- 3 garlic cloves, minced
- ½ teaspoon salt, divided
- ¼ + ⅛ teaspoon black pepper, divided
- ¼ teaspoon crushed red pepper flakes
- 24 oz jar pasta sauce, (such as Classico Tomato & Basil Pasta Sauce)
- 8 oz can tomato sauce
- 1 cup reduced sodium beef broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons Italian seasoning
- 9 uncooked lasagna noodles, broken into 1” – 2” long pieces
- 1 cup fat free ricotta cheese
- ¼ cup grated Parmesan cheese
- ¾ cup shredded 2% milk Mozzarella cheese
Instructions
- Lightly mist a large sauté pan or walled skillet (ideally you’ll want one that is broiler-safe and also has a lid) with cooking spray and bring over medium heat. Add the ground beef and ground turkey and cook, breaking up with a spatula or cooking spoon until it starts to brown a bit and break into small chunks.
- Add the chopped onion and mushrooms and stir. Continue to cook for another 5 minutes until the onions are softened and the meat is cooked through. Add the minced garlic, crushed red pepper flakes, ¼ teaspoon salt and 1/8 teaspoon black pepper and stir. Cook for another 60 seconds until fragrant.
- Add the pasta sauce, tomato sauce, beef broth, balsamic vinegar, and Italian seasoning to the meat in the pan and stir until combined. Add the lasagna noodle pieces to the pan and stir to combine. Make sure the pasta is covered by the liquid.
- Cover the pan and increase the burner to med-high heat to bring the mixture to a boil. Stir the contents of the pan and re-cover. Reduce the heat to med-low to allow the mixture to simmer. Simmer for about 15 minutes, stirring a few times during the process so the pasta on the bottom doesn’t stick, until the pasta is cooked.
- While the pasta is simmering, add the ricotta, parmesan, and remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper to a mixing bowl and stir together until well combined.
- When the pasta is done cooking, remove from heat and stir the contents again. Flatten out the top and then use a spoon to add dollops of the ricotta cheese mixture across the top of the pan contents. Follow by sprinkling the shredded Mozzarella across the top.
- Turn on your oven’s broiler* and place the uncovered skillet under the broiler on the top rack for 1-2 minutes (keep an eye on it, broilers can brown things quickly) until the cheese is melted and a bit browned. *If you don’t have a broiler-safe sauté pan, you can just cover the pan after adding the cheeses and continue to cook it on the burner over med-low for a few minutes to melt the cheeses.
Notes
350 calories, 36 g carbs, 11 g sugars, 8 g fat, 3 g saturated fat, 33 g protein, 5 g fiber, 799 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per (1 & 1/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) adapted from Budget Bites
