Description

This One Skillet Lasagna is a quick and easy twist on traditional lasagna, combining all the classic flavors in a single pan. Ground beef, a medley of vegetables, Italian seasonings, and pasta cook together in beef broth and diced tomatoes, topped with creamy mozzarella and light cream cheese for a comforting, cheesy finish. Perfect for a weeknight dinner with minimal cleanup!

Ingredients

Scale

Meat and Vegetables

1 lb ground beef
2 medium yellow onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 green pepper, finely chopped

Seasonings and Sauces

1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon tomato paste

Liquids and Tomatoes

4 cups beef broth
1 can (14.5 oz) diced tomatoes

Pasta and Cheese

12 oz short pasta shapes, uncooked (broken up Mafaldine or similar)
1/2 cup shredded mozzarella cheese
3 tablespoons light cream cheese
Optional garnish: shredded mozzarella and grated Parmesan cheese

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Instructions

Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef, adding a small amount of olive oil if needed to prevent sticking. Cook the beef until it is fully browned and no longer pink, breaking it up as it cooks.
Cook the vegetables: Add the finely chopped onions, carrot, celery, and green pepper to the skillet with the beef. Reduce heat to medium and stir frequently until the vegetables are softened and fragrant, about 5-7 minutes.
Season and deglaze: Stir in the garlic powder, Italian seasoning, and tomato paste until well combined. Then pour in the beef broth, scraping the bottom of the skillet to release any browned bits to enhance the flavor.
Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet. Stir well to ensure the pasta is submerged in liquid. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Finish the dish: Stir in the shredded mozzarella and light cream cheese until melted and creamy. If desired, sprinkle extra mozzarella and Parmesan cheese on top. Cover the skillet and let it sit off the heat for 4 to 5 minutes to allow the cheeses to melt fully and flavors to meld.

Notes

Use broken Mafaldine or other short pasta like penne or rigatoni to mimic lasagna noodles in this dish.
Adjust the seasoning to taste, adding salt and pepper as needed before serving.
For a richer flavor, consider substituting part of the beef broth with red wine.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
This dish can be reheated gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed.