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Cheesy One Pan Skillet Lasagna with Ground Beef

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This quick and easy skillet lasagna is loaded with all your favorite Sunday night dinner flavors but it comes together on the stovetop with minimal prep work! Al dente lasagna noodles, ooey gooey cheese, sliced zucchini, and ground beef make this a welcomed one-pan dinner on a busy weeknight.

Ingredients

Scale
  • 1 lb. ground beef
  • 1 tablespoon Italian seasonings
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1 zucchini, sliced into 1/4” thick slices
  • 8 uncooked lasagna noodles
  • 24 oz. spaghetti sauce
  • 1.5 cups water
  • 16 oz. Lifeway Foods Farmer Cheese
  • 1/3 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 1 cup shaved Parmesan + more for garnish
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Break each lasagna noodle into thirds, and then break each third in half so that each noodle is broken into 6 pieces.
  2. Heat a large skillet over medium heat.
  3. Add ground beef, half the Italian seasoning, and a couple pinches of salt and pepper. Cook, crumbling with a spatula until browned. Remove ground beef from the pan and set aside.
  4. Heat olive oil in the same pan (without wiping it out).
  5. Add onion along with a large pinch of salt and pepper. Cook for 4 minutes stirring frequently.
  6. Add garlic, the remaining Italian seasoning, a couple pinches of salt and pepper, and sliced zucchini. Cook for 2 minutes.
  7. Add brown ground beef to the pan along with noodles, spaghetti sauce, water, and a couple pinches of salt and pepper. Stir to combine.
  8. Cover pot and simmer over medium to medium-low heat for about 25 minutes, stirring every 4-5 minutes or so. At this point, you want the pasta slightly undercooked (just a little less than al dente). Season to taste with salt and pepper.
  9. Combine Lifeway Foods farmer cheese and pesto in a small bowl.
  10. Drop large spoonfuls of pesto Farmer cheese across the skillet. Sprinkle with mozzarella cheese and Parmesan cheese.
  11. Cover and simmer for another 4-5 minutes or until the cheese on top is melted and pasta is cooked al dente. Broil for 1-2 minutes until cheese starts to get dark golden brown.
  12.  Garnish with fresh parsley and Parmesan cheese and enjoy!

Equipment

Notes

  • You can substitute ricotta cheese or cottage cheese for the farmer cheese in this recipe. The farmer cheese is going to add delicious flavor but cottage cheese or ricotta cheese will work as well. Just be sure to grab whole milk ricotta or 4% cottage cheese. Low fat ricotta and cottage cheese aren’t going to have as much flavor!
  • You can also cook the noodles ahead of time if you’re looking to get this dinner prepped and ready to go the day before. Boil the noodles according to package directions just until al dente, then assemble the lasagna as directed in the instructions below (minus the 1.5 cups of water) and skip the 15-20 minutes of simmer time. You can top the cooked noodles and sauce with cheese and then simmer until heated through and the cheese is melted.
  • For crispy golden brown cheese crust on this skillet lasagna, pop the pan into the oven and broil for 1-2 minutes. Keep a close eye on it as it can burn quickly. Once you see little spots of cheese turning brown, pull it out of the oven and top it with fresh chopped parsley.

Find it online: https://midwestfoodieblog.com/easy-skillet-lasagna/