Those box meals will be a thing of the past once you try this easy, creamy Skillet Lasagna.
Skillet lasagna is one of those ultimate family-pleasing meals that even picky eaters love. I know, because my picky eater licked her plate clean. And the biggest compliment of all came from my husband when he said “That’s good stuff right there”.
Have you ever read the list of ingredients on one of those “helper” boxes? I can honestly say that I don’t know what half of those words mean. Not the case here. My skillet lasagna is full of wholesome, nutritious ingredients that come together to create a creamy, comforting plate of deliciousness. And it’s so easy to make that you can whip it up on even your busiest weeknight.
8 sheets of lasagna noodles
1 lb lean ground beef
1 small yellow onion, diced
2 garlic cloves, minced
2 cups all natural prepared pasta sauce (such as Muir Glen)
3/4 cup ricotta cheese
1/2 cup mozzarella cheese, grated (you can use more if you’re a cheese lover)
Break lasagna noodles into pieces, approximately 2″ long. Cook lasagna noodles according to package directions and drain well.
Meanwhile, cook ground beef in a large skillet over medium high heat for about 5 minutes, breaking up large pieces. Add onion and continue cooking until beef is cooked through and no longer pink. Drain fat and return to the pan. Add the garlic and cook for about 30 seconds. Pour in the pasta sauce, cook for about 2 minutes.
Reduce heat to medium low. Add the cooked lasagna noodles to the skillet and stir to coat with the sauce. Place 4-5 spoonfuls of ricotta cheese to the skillet, spacing them out around the skillet. Sprinkle the mozzarella cheese on top. Cover the skillet with a tight fitting lid until cheese melts, about 2 minutes. Stir to combine the cheese with other ingredients.
Serve warm with a green salad or steamed vegetables.
Recipe adapted from Weight Watchers One Pot Cookbook.
You may also like: