Fall is undeniably in the air and the cooler weather plus back to school crazies has given me the perfect excuse to whip out a tried and true recipe – Three-Cheese Skillet Lasagna!
Lasagna is one of my favorite comfort foods but, let’s be honest, it takes forever to assemble. Saute this layer, mix that layer, layer all the layers, then bake forever. The final product’s worth it for sure, but there’s an easier way to get the flavor without all the fuss.
30 minutes, 3 cheeses, 1 skillet = Three-Cheese Skillet Lasagna! Honestly, cool weather, hot weather, this recipe is awesome for enjoying the cozy, comforting flavor of lasagna on the fly. Throw all the ingredients together into one skillet then simmer. Presto – lasagna!
Recipe Highlights:
- Since my skillet lasagna is made in just one skillet, it’s a cinch to clean up. Perfect for busy weeknights and any-paced evening in between.
- You do not need to cook the noodles before adding to the skillet. Again, this entire dish cooks together in just one skillet. I’m showing rotini here, but feel free to use any short-cut pasta you’ve got on hand. Elbow, penne, etc.
- This recipe feeds a crowd, and reheats well if you’ve got leftovers (BIG IF there!) ;)
How to Make This Recipe:
Start by browning ground beef with chopped shallot (or onion), garlic cloves, salt, and pepper in a very large, oven-proof skillet – I used a 12″ skillet. Drain if necessary, then return to the skillet.
Next add a jar of your favorite marinara sauce (team Ginos here!) water, and Italian Seasoning then bring to a boil.
Next stir in gluten-free or regular rotini, or other short cut pasta.
Place a lid on top then simmer the pasta for 8-10 minutes, stirring occasionally, or until the pasta is just under al dente. You still want the pasta to have a bite in the center as the heat from the skillet will continue cooking it. Remove the skillet from the heat then stir in ricotta and shredded mozzarella cheese, aka cheese one and two of three!
By the way, you could use low-fat ricotta and mozzarella cheeses, but the full-fat versions are just so dang delicious in here. Smooth, creamy, decadent. Go for it!
Lastly, dollop more ricotta cheese on top of the skillet followed by more shredded mozzarella cheese, AND grated parmesan cheese (the third cheese!)
Pop the skillet under the broiler for 3-4 minutes, or until the mozzarella and parmesan are golden brown, and the ricotta cheese is hot and creamy.
Scoop onto plates then dig in! This lasagna makes a TON, but at the same time, it’s a two-plate recipe. As in, you’ll be back for seconds. The hot ricotta, cozy noodles and sauce, and gooey mozzarella are irresistible! Enjoy, enjoy!
Similar Recipes:
- Italian Rice Ball Skillet >
- Gluten Free Baked Ziti >
- Pizza Pasta Bake >
- One-Pan Italian Sausage and Peppers Pasta >
- Skillet Chicken Parmesan >
free email bonus!
Dinner Made EASY!
simple yet flavorful recipes that take the stress out of dinnertime
Three-Cheese Skillet Lasagna
Description
Three-Cheese Skillet Lasagna has all the flavor of classic lasagna, but is made in just one skillet. Easy, cheesy, and ready in 30 minutes!
Ingredients
- 1lb lean ground beef
- 1 large shallot or 1/2 small onion, minced
- 3 cloves garlic
- salt & pepper
- 24-26oz marinara sauce (some jars have more than others)
- 2 cups water
- 1 teaspoon Italian seasoning
- 1/2lb gluten-free or regular rotini (or other short cut pasta)
- 1 cup ricotta cheese, divided
- 3/4 cup shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
Directions
- Preheat broiler. Add ground beef, shallots, and garlic to a very large, oven-proof skillet (I used a 12" skillet) over medium-high heat. Season with salt and pepper then cook until beef is no longer pink. Drain if necessary then return to skillet. Add marinara sauce, water, and Italian seasoning then turn heat up to high and bring mixture to a boil.
- Add dry pasta then stir to combine. Turn heat down to medium-high then cover and simmer for 8-10 minutes, stirring occasionally, until noodles are just barely al dente - it should still have a little bite in the center (do not overcook.)
- Remove skillet from heat then stir in 1/4 cup each ricotta and mozzarella cheese. Dollop remaining ricotta cheese on top then sprinkle remaining mozzarella and parmesan cheese on top and broil until golden brown.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Yum! I made the pioneer woman’s lasagna yesterday with a few modifications and can’t wait for the leftovers tonight. Definitely will save this for a quicky this fall when I am back to work. We’ve loved your other one skillet meals!
After this heat, I’ll admit that I am SO ready for fall too. I just love the crisp cool mornings and the excuse to wear sweatpants ;) This recipe would be perfect for a fall evening and super easy too!
my husband’s cousin has koi at their farm in Muscatine. It’s in town and they actually saw a heron come and eat their fish!
Skillet lasagna looks yummy.
A critter of some kind probably got your fish. Koi aren’t that hard to spot.
#commanecessary made me laugh out loud. :)
fish pond? must see pictures!! :)
Here are a few! http://iowagirleats.com/2013/06/25/taco-dip-platter-new-house-tour/
Yum! This sounds so yummy. I cannot wait to try it. I think I pin all of your recipes, I wonder if there is a way I can set it up to automatically pin! hehe. Thanks for sharing.
Looks like a beautiful dish and anything with three different cheeses is definitely okay in my book!
So. Good. You’re right. Totally felt like fall here in Wisco too. I got a little depressed about it. Until I thought about buying myself a new pair of fall boots.
I just woke up and now I’m craving lasagna. This looks incredible, pure comfort food.
I’m about ready for the cool Fall weather to be here too!
Yummm! I can’t wait to try this one. Actually have some ground turkey in the freezer that I think I’ll use.
This looks so good! I love that big dollop of cheese right on top of that big old pile of noodles. YUM!
This looks delicious and I love that you can just throw it into a skillet! I’m going to make a add burrata to be really indulgent :)
Excellent looking recipe, just may try it tonight!
Yes, Iowa has herons, but your poor fishies are probably the victims of raccoons. I’ve heard of people with fish ponds having lots of trouble with raccoons.
Ohhh YUM! This looks so delicious and easy!
I am so not looking forward to Fall, I adore the hot weather and summer time, I think I need to move further south or something! ;) This lasagna sounds easy and delicious, yum!
Ok, I wont lie…I was completely excited yesterday thinking, no post= surprise baby IGE. Ohhh well, soon, I know it!
This looks delish and THANK YOU because I have friends coming into town tonight and totally have all these ingredients at the house! WIN.
So, I wasnt the only one thinking it was BABY time!
ME TOO!! :)
I totally thought the same thing!
Meeee Toooo!
Today’s post looks too good for words. But I am still addicted to the linguini and clams you shared.
I shouldn’t eat carbs, cause they don’t like my tummy, but I sure like them!
;-) You sure fooled us yesterday!
I wish! He’s hangin’ in there – I don’t think he’ll be going anywhere anytime soon!
I am loving the cooler weather. Turning off the A/C for a bit and baking in the oven!
Yummy! I make a version of this using cheese mini ravioli. That makes it FOUR cheese!
Wow this look amazing!! I love lasagna but haven’t had it in forever mostly because it tends to be pretty time-consuming to make. Definitely liking how simple this recipe is! And just a side note that your pictures are incredible… sharp colors, perfect lighting, great staging… definitely a skill there. :)