45 Minute Skillet Lasagna Recipe
This cozy and flavorful 45 minute skillet lasagna has gotten rave reviews! It's a quick & easy recipe perfect for those busy weeknights.
Servings: 8 servings
Calories: 223kcal
Ingredients
For the Filling
- 1 1/2 tbsp olive oil
- 6 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 1 small onion diced
- 1 lb lean ground beef I used 93%*
- 1 cup fresh spinach chopped
- 1 (14.5 oz) can diced tomatoes divided
- 1 (14.5 oz) can tomato sauce divided
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
For the Sauce
- 1 tsp Italian Seasoning
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 4-5 sheets dried lasagna noodles depending on the size of your skillet**
- 1 1/2 cup part-skim mozzarellla cheese grated
- 2 tbsp fresh basil julienned (optional)
Instructions
- Preheat oven to 375 degrees.
- In a large, deep skillet set over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and sauté until brown, about 4 minutes. Add the onion and sauté until translucent, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Turn the heat to high and make push the vegetables to the edges of the pan. Add the beef and cook until browned, breaking it up as it cooks. Add the spinach and cook until wilted, about 2 minutes.
- Add half of the diced tomatoes, half of the tomato sauce, along with the tomato paste, chicken broth, Italian seasoning, salt and pepper. Bring to a simmer, then reduce heat to medium-low and let simmer for 5 minutes.
- In a small bowl, whisk together the remaining diced tomatoes and tomato sauce along with the Italian seasoning, dried parsley, garlic powder, salt, and pepper.
- Remove the skillet from the stove. Slide one lasagna sheet under the filling into the center of the skillet, then break another sheet into four pieces. Slide those under the filling and around the edges.
- This will create the bottom layer. Spread the filling into an even layer over top. Add the remaining sheets of lasagna over top (same method: full sheet in the center of the pan, remaining sheet broken into pieces to cover the remaining area or edges). Spread the sauce over top, then sprinkle on the cheese. Cover with lid and bake for 20 minutes, then remove lid and bake for 5 minutes uncovered.
- Remove from the oven and allow to set for 5 minutes. Garnish with basil, if desired.
Notes
*Sub ground turkey for a leaner meal.
**For a low-carb option, use thin slices (lengthwise) of zucchini instead of noodles. You'll need about 3-4 zucchini. I'd suggest removing half of the filling (placing it aside in a bowl), and then adding your first layer of "noodles." Cover the zucchini with the filling you set aside, then add the remaining zucchini. Continue with the recipe as follows.
**For a low-carb option, use thin slices (lengthwise) of zucchini instead of noodles. You'll need about 3-4 zucchini. I'd suggest removing half of the filling (placing it aside in a bowl), and then adding your first layer of "noodles." Cover the zucchini with the filling you set aside, then add the remaining zucchini. Continue with the recipe as follows.
Nutrition
Serving: 8serving | Calories: 223kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 550mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg