Easy One-Skillet Lasagna

• 40 min total
• 20 min hands-on
• Serves 4
• 810 kcal
• 48 g protein

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Ingredients

• 1 lb ground beef
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups marinara sauce, one 24-oz jar
• 8 oz lasagna noodles, regular, not no-boil (about 9), broken into 2-inch pieces
• 1 cup ricotta, whole-milk
• ¼ cup grated parmesan
• 1½ cups shredded mozzarella
• salt
• black pepper

Method

1. Heat a deep 12-inch skillet with a lid (or a wide pot) over medium-high heat. Add the beef and onion and cook, breaking the meat into small pieces, until no pink remains (160°F / 71°C), 7–8 minutes. Spoon off all but about 1 tbsp of the fat. Add the garlic and stir for 30 seconds.
2. Stir in the marinara sauce, 2 cups water and ½ tsp salt and bring to a boil. Add the broken noodles and stir, pushing them down so every piece is under the sauce. This keeps them from sticking together.
3. Cover, lower the heat to medium-low and simmer 15–18 minutes, stirring well and scraping the bottom every 5 minutes, until the noodles are tender. If the sauce gets too thick before they’re done, stir in ¼ cup water.
4. Meanwhile, mix the ricotta, parmesan and a few grinds of pepper in a small bowl.
5. Turn the heat to low. Drop spoonfuls of the ricotta mixture over the top, scatter the mozzarella over everything, cover and cook 3–4 minutes, until the cheese has melted. Let it stand 5 minutes off the heat before serving.

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