Description
Pesto Skillet Lasagna is a quick and flavorful one-pan Italian dish featuring broken lasagna noodles simmered with Italian sausage, marinara sauce, and basil pesto. Topped with creamy ricotta, melted mozzarella, and Parmesan cheese, this easy skillet meal combines the rich taste of traditional lasagna with a simplified stovetop method, perfect for a comforting weeknight dinner.
Ingredients
Scale
Lasagna and Sauce
- 12 lasagna noodles, broken into pieces
- 1 tablespoon olive oil
- 1 pound ground Italian sausage or ground beef
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup water or chicken broth
Cheese and Toppings
- 1/2 cup basil pesto
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup fresh basil, chopped
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the broken lasagna noodles until just al dente. Drain and set aside to prevent overcooking in the skillet.
- Brown the meat: Heat olive oil in a large oven-safe skillet over medium heat. Add the ground Italian sausage or beef and cook until browned, breaking it up with a spoon for even cooking.
- Sauté aromatics: Add diced onion to the skillet and cook until softened, about 3 to 4 minutes. Stir in minced garlic, salt, and black pepper, cooking for an additional minute to release the flavors.
- Combine sauce and noodles: Pour in marinara sauce and water or chicken broth, stirring well to combine. Add the broken lasagna noodles, pressing them gently into the sauce to submerge them. Cover and let simmer for 10 to 12 minutes until noodles are tender and most liquid is absorbed.
- Incorporate pesto and cheeses: Stir the basil pesto into the skillet mixture. Evenly drop spoonfuls of ricotta cheese over the noodles, then sprinkle shredded mozzarella and grated Parmesan on top.
- Melt the cheese: Cover the skillet again and cook for another 3 to 5 minutes until the cheeses melt and become bubbly.
- Garnish and serve: Sprinkle crushed red pepper flakes and chopped fresh basil over the finished lasagna before serving hot.
Notes
- Use no-boil lasagna noodles if preferred; you may need to add a little extra liquid to ensure proper cooking.
- For added vegetables, substitute or add spinach or mushrooms to the skillet.
- To make a lighter version, swap ground turkey or chicken for the Italian sausage.
