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Skillet Lasagna

Recipes December 17, 2025 • 2 min
a skillet of lasagna noodles, eggplant, zucchini and other vegetables

This one-pan Skillet Lasagna brings all the comfort of the classic dish with far less effort. Lean ground beef, hearty vegetables, and broken lasagna noodles simmer together in a rich tomato broth, creating a cozy, weeknight-friendly meal. A light touch of ricotta and mozzarella melts over the top for that essential lasagna finish—no layering required. It’s an easy, veggie-packed way to enjoy a familiar favorite while keeping cleanup simple.

Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min
Servings: 6

Ingredients:

  • 1 lb ground beef
  • 1 29 fl oz no-salt-added canned diced tomatoes
  • 2 cups low-sodium chicken broth
  • 8 lasagna noodles (regular or gluten-free)
  • 1 cup low-fat ricotta cheese
  • ½ cup part-skim mozzarella cheese
  • 2 zucchinis
  • 2 celery stalks
  • 2 carrots, large
  • 1 red bell pepper
  • 1 eggplant
  • ½ yellow onion, medium
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp pepper

Instructions:

  1. Peel skin from eggplant. Dice eggplant, zucchini, celery, carrots, bell pepper, and onion. Add to a bowl and set aside.
  2. Add 1 tbsp olive oil to a skillet over medium-high heat.
  3. Add ground beef. Season with salt and pepper. Cook until browned.
  4. Remove from skillet and set aside.
  5. Add 1 tbsp olive oil to the same skillet. Add mixed vegetables. Cook until soft for 5 to 10 minutes.
  6. Mix the tomato paste into the cooked-down vegetable mixture.
  7. Add canned diced tomatoes and ground beef. Mix until well combined.
  8. Add the 2 cups of chicken broth. Crack the lasagna noodles and add into skillet.
  9. Bring skillet to a boil. Noodles should be al dente when done.
  10. Add shredded mozzarella cheese and dollops of ricotta on top of the skillet. Simmer for 3 to 5 minutes.
  11. Serve with fresh chopped basil.

Notes:

  • Try buying more low-fat and part-skim cheeses as they are lower in fat and calories.
  • This recipe is good for picky eaters as you can’t notice the vegetables in the dish.
  • Use gluten-free noodles for a wheat-free option

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