Go Back
Healthy One-Pot Skillet Lasagna Recipe
Ash Tyrrell

Healthy One-Pot Skillet Lasagna Recipe

I love how this skillet lasagna comes together so quickly—it’s my go-to when I want comfort without spending all evening in the kitchen. After making it a few times, I realized it delivers a hearty flavor without too much fuss. I made a few tweaks to keep it lighter and still indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb mafalda pasta — the ridged curly shape holds sauce well; you could also use pappardelle or oven-ready lasagna noodles if you adjust cooking time.
  • 1 lb extra-lean ground beef — using lean meat reduces fat and makes the dish lighter; ground turkey works great too.
  • 1 yellow onion diced — adds sweetness and flavor base; white onion or shallots can substitute if that’s what you’ve got.
  • 1 cup sliced mushrooms — they release juices and add umami; fresh mushrooms are best avoid soggy frozen ones.
  • 1 bell pepper any color, diced — adds color, fiber, and freshness; swap red, orange, or green depending on desired sweetness.
  • 4 cloves minced garlic — fresh garlic gives more punch; jarred minced garlic works though the flavor is more muted.
  • ½ tsp salt & ½ tsp pepper — adjust to taste; seasoning early helps build depth.
  • 1 650 mL jar pasta sauce — pick a good-quality marinara with herbs; using homemade or low-sugar sauce makes a difference.
  • ½ cup ricotta cheese — adds creaminess; full-flavored ricotta is richer or use cottage cheese for lighter texture.
  • 1 cup shredded mozzarella cheese — melty stretchy cheese that browns nicely; provolone or white cheddar are good swaps.
  • Chopped fresh basil optional garnish — for fresh herbal aroma and color; or use fresh parsley/parmesan if basil isn’t available.

Method
 

  1. Bring a large pot of water to a rolling boil. Add the mafalda pasta and cook it for about 9-11 minutes or until it’s al dente (still slightly firm). Drain well and set aside so it’s ready when the rest is cooked.
  2. While the pasta is cooking, heat your skillet over medium-high. Add the extra-lean ground beef, breaking it apart and cooking until it’s no longer pink. Then toss in diced onions and mushrooms; sauté until mushrooms release their water and onions soften.
  3. Into that skillet, stir in the diced bell pepper and minced garlic. Let them cook just a minute until fragrant. Then season with salt & pepper and pour in the pasta sauce. Stir in the cooked pasta so everything is coated and warmed through.
  4. Preheat your oven’s broiler on high. Dollop ricotta over the top of the lasagna mixture, and sprinkle shredded mozzarella evenly. Transfer the skillet to the oven and broil for about 1-2 minutes, watching carefully so the cheese melts and gets golden but doesn’t burn. Pull it out, garnish with fresh basil, and serve hot.

Notes

  • Use fresh garlic and onion — I find they give much more flavor than dried or jarred substitutes.
  • Don’t overcook the pasta — al dente-cooked pasta holds its shape and texture even after mixing and broiling.
  • Broil with attention — the cheese can go from perfect to burnt in seconds; I watch it closely.
  • Let it rest a few minutes before serving — this helps the sauce settle so you get cleaner slices or scoops.
  • Try layering flavors — a splash of red wine in the sauce or a pinch of Italian seasoning makes a big difference.