Easy Skillet Lasagna Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(43)
Ingredients
8 servings
- 10 oz Queso Fresco (Ranchero Cheese)
- 1 Tbsp sour cream
- 1 egg
- 4 oz mozzarella cheese, (1 cup shredded)
- 2 Tbsp parsley, chopped
- 1 tsp garlic salt
- 1 lb penne pasta, (reserve 1 cup pasta water)
- 2 oz cheddar cheese, (1/2 cup shredded)
- 2 oz mozzarella cheese, (1/2 cup shredded)
- 1 lb lean ground beef, use 90/10 or an 85/15 fat content
- 1 medium diced onion
- 1 tsp granulated sugar
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground black pepper
- 24 oz marinara sauce, homemade, or store-bought
How would you rate this recipe?
Preparation
Step 1
Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.
Step 2
In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef.
Step 3
Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. Add marinara and bring to a simmer then remove from heat.
Step 4
Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
Step 5
Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water). Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot.
Step 6
Save recipe for the next time?
Chef's notes
Transfer to casserole dish if not using an oven-safe pan.
