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  • Author:
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x


A super delicious and quick alternative to lasagna. So, so yummy and on the table in 30 minutes. Doesn’t get much easier!


Units Scale
  • 1 can( 28 oz) diced tomatoes
  • Water
  • 1 small onion, chopped fine
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound ground beef and/or Italian sausage
  • 10 curly-edged lasagna noodles broken into 2-inch pieces
  • 1 can (8 oz) tomato sauce
  • 1/2 cup grated Parmesan cheese, plus 2 Tbsp, grated
  • 8 ounces (1 cup) ricotta cheese or 7-8 slices of fresh mozzarella
  • 3 tablespoons chopped fresh basil


  1. Place tomatoes in 4-cup liquid measuring cup. Add water until mixture measures 4 cups.
  2. Heat oil in 12-inch nonstick skillet over medium heat. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking up meat into small pieces, until it is no longer pink, about 4 minutes.
  3. Scatter pasta over meat but do not stir. Pour tomato mixture and tomato sauce over pasta, cover, and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
  4. Remove from heat, stir in 1/2 cup Parmesan cheese and season with salt and pepper to taste. Dollop heaping tablespoons of ricotta over top, cover, and let sit for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.


  • You can use all ground beef or all Italian sausage in this skillet lasagna or do a mixture of half and half which is what I did and it was fabulous.
  • The lasagna noodles do not break “perfectly” into 2-inch pieces so just do the best you can and don’t worry if they are all different sizes. I actually ended up cutting a few of my noodles into smaller pieces once they had simmered and had become soft.
  • Prep Time: 10 mins
  • Cook Time: 30 minutes
  • Category: Main Dishes