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Easy Skillet Lasagna

This Easy Skillet Lasagna recipe offers a simplified, one-pan approach to a classic comfort food. Combining lean ground beef, fresh vegetables, mafalda pasta, and a flavorful tomato basil sauce, it delivers a hearty meal in under 30 minutes. Optional mozzarella cheese adds a gooey finish, making it perfect for a quick and satisfying weeknight dinner.
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Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2022.8 kcal

Equipment

  • 1 Large Skillet Preferably with a lid
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 1 pound lean ground beef
  • 1 small onion chopped (1/4 cup)
  • 1 small green bell pepper chopped (1/2 cup)
  • 1 1/2 cups uncooked mafalda mini-lasagna noodle pasta (3 ounces)
  • 1 1/4 cups water
  • 1/4 teaspoon Italian seasoning
  • 1 3/4 cups Muir Glen™ Organic tomato basil pasta sauce from 25.5 oz. jar
  • 1 jar 4.5 ounces sliced mushrooms, drained
  • 1/3 cup shredded mozzarella cheese if desired

Instructions
 

  • In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon or spatula. Drain any excess fat.
  • Add the chopped onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
  • Stir in the uncooked mafalda pasta, water, and Italian seasoning into the skillet, ensuring pasta is mostly submerged.
  • Pour in the tomato basil pasta sauce and add the drained sliced mushrooms. Stir to combine all ingredients thoroughly.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
  • Cover the skillet and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  • If desired, sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
  • Cover the skillet again for a few minutes, or until the cheese is melted and bubbly.
  • Remove from heat and let it stand for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
  • Serve hot.

Notes

Ensure the ground beef is thoroughly browned and excess fat is drained before adding other ingredients; this contributes significantly to the final flavor and prevents greasiness. Chopping the onion and bell pepper finely will ensure they cook down adequately and blend seamlessly into the sauce. While mafalda pasta is specified, other small, sturdy pasta shapes like rotini or penne can be used as a substitute, but monitor cooking times closely as they may vary. For enhanced richness, a tablespoon of butter can be added with the vegetables. Do not overcook the pasta in the skillet; it should be al dente as it will continue to absorb liquid and soften off the heat. A touch of freshly grated Parmesan or a dollop of ricotta stirred in at the very end can elevate the dish's creaminess and traditional lasagna essence.