What You Need to Make This Incredible 30-Minute Skillet Lasagna

Olive oil: I like using olive oil to sauté the beef in this recipe because I find that it does add a nice, subtle flavor. If you prefer to use another oil, use avocado oil.

Ground beef: I used 95/55 fat ground beef to keep this as lean as possible, but you can definitely use 85/15% as well. It will add more flavor for sure, and you can drain any excess fat off during the cooking process, if needed. You can also use ground chicken, turkey, or even plant-based “meat” crumbles.

Garlic: I like using fresh garlic cloves in this recipe, but you can use garlic powder if that’s all you have. And if you have a gut sensitivity or follow a Low-FODMAP diet, you can omit entirely, and I promise this meal will still be delicious.

Onion powder: You can use 1 small fresh onion if you prefer that over the powdered onion. I chose onion powder in this recipe mostly for convenience (I was out of fresh onion – who even am I?!?), but really because I think onion powder is a little less overpowering. Again, if you have a gut sensitivity or follow a Low-FODMAP diet, you can omit the onion entirely, and I promise this meal will still be delicious.

Italian seasoning: Italian seasoning is going to give this dish a big flavor boost, so be sure to use it.

Crushed red pepper flakes: Add this for a little KICK, if you know what I mean! Use just the recommended amount in the recipe if you have little kids, or more if you love spicy!

Marinara sauce or bolognese: For this recipe, you can definitely make your own sauce, but like I already stated above, this is a 30-minute meal, so go jarred. You need a 22-24 ounce jar of marinara sauce or bolognese sauce. I love the Rao’s brand, which I pick up at major grocery stores. And, if you have a gut sensitivity or follow a Low-FODMAP diet, then perhaps try the Fody Foods brand. I can vouch that their vegan bolognese sauce and marinara sauces go perfectly in this dish.

Water: I don’t consider water an ingredient per-se, but you need it in this recipe so that the noodles cook in the sauce and the water.

Lasagna noodles: Ok, let’s chat lasagna noodles. You can use ANY lasagna noodles in this recipe. And, you do not need to pre-boil anything. See the picture below? You literally just break the lasagna noodles and toss them into your skillet. If you are following a Low-FODMAP diet, use rice or quinoa-based lasagna noodles. I will link all my product recommendations for you below!

Parmesan cheese: I believe that grating your own parmesan cheese is always the most flavorful and it is certainly freshest. But in a pinch and in an effort to keep time down in this recipe, you can use pre-grated/shredded parmesan cheese.

Ricotta cheese: Ricotta cheese gives this dish that creamy consistency which you do not want to miss! You might be wondering, where’s the mozzarella? Doesn’t lasagna need mozzarella cheese? Answer? If you want to add some mozzarella, by all means, DO IT! I personally loved the parmesan and ricotta alone, which kept it a little lighter, but do you.

Salt & Pepper: Salt and pepper are staples, don’t be afraid to use them!

How to Make This 30-Minute Skillet Lasagna

Friends, it could not be easier to make this dish and get it on the table for dinner TONIGHT. Here’s how:

Heat a 10 or 12-inch cast iron skillet on medium heat. If you don’t have a cast-iron skillet, that’s ok! Use ANY skillet, as long as it is large enough.

Once the skillet is hot, add the olive oil followed by the ground beef, mashed garlic, and a pinch of salt and pepper.

Begin sauteing the meat and breaking it up with your cooking utensil for 5 minutes, it should just be beginning to brown.

Add the Italian seasoning, onion powder, and crushed red pepper flakes, cook for about 2 minutes longer, until fragrant.

Pour the jar of marinara sauce on top, along with the water.

Break up the lasagna noodles into pieces and lay them on top of the beef mixture and stir, ensuring each noodle is covered.

Cover the pan and reduce heat to low-medium.

Cook on low-medium heat, stirring intermittently to avoid sticking. The dish is done when the noodles are al dente – which is usually about 23-25 minutes, depending on which lasagna noodles you are using.

Next, turn your oven broiler on.

Once the noodles are cooked, remove the pan from the heat and incorporate half of the ricotta and parmesan cheese by stirring in completely. Lastly, add the remaining cheese to the top of the skillet and broil for about 2 minutes until the cheese mets and turns a nice golden brown.

Finish the dish with a sprinkling of chopped basil, if desired, and enjoy!

How to make this one Gut-Friendly /LOW Fodmap

As I noted above, this is a fantastic recipe that can be adapted for this with gut sensitivities/follow a Low-FODMAP diet. In fact, I originally created this recipe with my friends at Fody Foods, makers of the most delicious gut-friendly, Low-FODMAP foods.

To make this gut-healthy, all you need to do is omit the garlic and the onion, and make sure to use a marinara sauce/bolognese sauce that contains no garlic or onion. Again, I’ve linked the Fody Foods products that I recommend here in this post.

I hope you love this recipe! If you make it, be sure to leave a RATING + COMMENT below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories, so tag me!