Name: Speedy Skillet Lasagna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb ground beef; 1/4 c onion, chopped; 1/2 c carrot, chopped (optional); 16 ounces mafalda mini lasagna noodles or other type pasta like bowtie pasta; 1 1/2 c water; 1, 26 ounce jar tomato sauce; 1/2 t. Italian seasoning; 8 oz sliced mushrooms (optional); 1 T brown sugar; 1 T balsamic vinegar; 1/3 cup half and half; 1/2 c or more shredded mozzarella cheese

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Speedy Skillet lasagna is a quick lasagna recipe with all the traditional flavors but will be on the table in less than 30 minutes to fill up your hungry family. A few weeks back I made the steak sandwiches out of the Gooseberry Patch Weeknight Dinners Cookbook. This week, the Speedy Skillet Lasagna was a big hit and only dirtied one pan.

How to Make One-Pan Skillet Lasagna

Start by cooking up a pound of ground beef along with a ¼ cup of onion and ½ cup carrot that are chopped in a Dutch Oven until the meat is no longer pink.

Drain any excess grease and then uncooked pasta along with the remaining ingredients except for the cheese.

Heat to a boil and then turn down to a simmer for 10 minutes or until your pasta is tender. I might have also added a bit of brown sugar and balsamic vinegar.

Continue cooking til pasta is tender. Right before the lasagna is done cooking, I stirred in a quarter cup of cream.

Then sprinkle with about 2 cups of Mozzarella or Italian shredded cheese.

With the carrots, mushrooms and tomato sauce this skillet lasagna is a fairly nutritious meal to oblivious hungry kids. Of course, we all ate our weight in warm 3-cheese bread too.

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Speedy Skillet Lasagna

Speedy Skillet lasagna is a quick lasagna recipe with all the traditional flavors but will be on the table in less than 30 minutes to fill up your hungry family.

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Course: Main Course

Keyword: one pan, one pot, Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: servings

Calories: 431kcal

Author: Leah Beyer

Ingredients

1 lb ground beef
¼ c onion, chopped
½ c carrot, chopped optional
16 ounces mafalda mini lasagna noodles or other type pasta like bowtie pasta
1 ½ c water
1, 26 ounce jar tomato sauce
½ t. Italian seasoning
8 oz sliced mushrooms optional
1 T brown sugar
1 T balsamic vinegar
⅓ cup half and half
½ c or more shredded mozzarella cheese

Instructions

In a Dutch oven over medium-high heat, cook beef with onion and carrot till meat is no longer pink. Drain any excess grease.
Stir in uncooked pasta and remaining ingredients except for cream and cheese. Heat till boiling, stirring occasionally. Reduce to simmer and cook uncovered for 10 minutes or until pasta is tender.
Stir in half and half to the pasta. Sprinkle with cheese before serving.

Nutrition

Loving what you are seeing. Checkout the cookbook again this week when I am giving it away for free Beyer Beware.

Gooseberry Patch supplied me with the Weeknight Dinners Cookbook to review. Opinions are mine. Affiliate links were used.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.