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

  • 2 (398 ml) cans
    diced tomatoes
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 0.68 kg
    lean ground beef
  • ½ (227 g) block
    mozzarella cheese
  • 8
    no-boil lasagna noodles
  • 28 g
    Parmesan cheese
  • ½ (425 g) pkg
    ricotta cheese
  • 2 (213 ml) cans
    tomato sauce
  •  
    crushed red pepper
  •  
    Italian seasoning
  • 1
    Heat a sauté pan over medium heat.
  • 2
    In a large bowl, mix together tomatoes, tomato sauce, and water. Set aside.
    2 (398 ml) cans diced tomatoes
    2 (213 ml) cans tomato sauce
    1 cup water
  • 3
    Add ground beef to the sauté pan and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.
    0.68 kg lean ground beef
  • 4
    Peel and mince garlic.
    2 cloves garlic
  • 5
    Add garlic, Italian seasoning, and pepper to pan. Stir for 15-30 seconds.
    2 tsp Italian seasoning
    ½ 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.
    8 no-boil lasagna noodles
  • 7
    Grate 1 cup of mozzarella and ¼ cup of Parmesan. Measure out 1 cup of ricotta.
    ½ (227 g) block mozzarella cheese
    28 g Parmesan cheese
    ½ (425 g) pkg ricotta cheese
  • 8
    Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    1 small pkg fresh basil
  • 9
    Once noodles are tender, reduce heat to low and uncover. Sprinkle with ½ of the mozzarella; 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!