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Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce & Basil.

  • 1 (14.5 oz) can
    diced tomatoes
  • ½ small pkg
    fresh basil
  • 1 clove
    garlic
  • ¾ lb
    lean ground beef
  • ¼ (8 oz) block
    mozzarella cheese
  • 4
    no-boil lasagna noodles
  • ½ oz
    Parmesan cheese
  • ¼ (15 oz) pkg
    ricotta cheese
  • 1 (8 oz) can
    tomato sauce
  •  
    crushed red pepper
  •  
    Italian seasoning
  • 1
    Heat a sauté pan over medium-high heat.
  • 2
    In a medium bowl, mix together tomatoes, tomato sauce, and water. Set aside.
    1 (14.5 oz) can diced tomatoes
    1 (8 oz) can tomato sauce
    ½ cup water
  • 3
    Add ground beef to the sauté pan and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.
    ¾ lb lean ground beef
  • 4
    Peel and mince garlic.
    1 clove garlic
  • 5
    Add garlic, Italian seasoning, and pepper to pan. Stir for 15-30 seconds.
    1 tsp Italian seasoning
    ¼ tsp crushed red pepper
  • 6
    Break lasagna noodles into thirds and arrange over top beef. Pour sauce over top noodles. Cover and bring to a boil. Reduce heat to a simmer and cook until noodles are tender, 8-10 minutes.
    4 no-boil lasagna noodles
  • 7
    Grate ½ cup of mozzarella and ⅛ cup of Parmesan. Measure out ½ cup of ricotta.
    ¼ (8 oz) block mozzarella cheese
    ½ oz Parmesan cheese
    ¼ (15 oz) pkg ricotta cheese
  • 8
    Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    ½ small pkg fresh basil
  • 9
    Once noodles are tender, reduce heat to low and uncover. Sprinkle with ½ of the mozzarella and fold into the noodles. Then place spoonfuls of ricotta over top and finish off by sprinkling with remaining mozzarella and Parmesan.
  • 10
    Cover and cook until cheese melts, 4-5 minutes. Garnish with basil.
  • 11
    To serve, place pasta on a plate or in a bowl. Enjoy!