Lazy Lasagna Skillet with Ground Beef (No Raviolis)
Lazy Lasagna is a deconstructed version of the classic. It’s made with ground beef, store-bought sauce, mozzarella, ricotta cheese, and whatever pasta you have on hand. It’s a comforting, quick, and easy recipe that is high in protein pantry staple ingredients and no need for the oven.
Lasagna is a family favorite but the tedious layering that goes into it gets old, fast. This deconstructed version is a way to enjoy this classic dish in a fraction of the time.
Lasagna is a weekly stable in our house. Whether it’s this lazy version, turkey lasagna soup, cottage cheese lasagna or a buffalo chicken lasagna twist, it’s always a winner with the entire family.
Why you’ll love this recipe
- The whole family approves!
- Great recipe for busy weeknights.
- Even better the next day and 32 grams of protein per serving.
Ingredients and substitutes:
These are the ingredients for the lazy lasagna recipe. See the recipe card below for the full ingredients list and instructions.
- Ground Beef: you can use ground chicken, ground turkey, or ground Italian sausage.
- Sauce: I like using Roa’s Tomato Bail for this recipe. Use your favorite spaghetti sauce, tomato sauce or homemade sauce.
- Rigatoni Noodles: The meat and sauce in the holes of the rigatoni means every bite is delicious. Use traditional lasagna noodles or any different pasta variety. I prefer thicker noodles.
- Ricotta Cheese: you can definitely substitute with cottage cheese.
Variations
- Add veggies like spinach, kale, shredded carrots and zucchini or riced cauliflower.
Dietary Modifications
- To make this dairy-free, swap out the cheese with your favorite dairy-free cheese.
- To make this gluten-free use your favorite gluten-free pasta noodles like Banza or brown rice noodles like Jovial Penne.
How to make this easy lasagna recipe:
Step 1: cook pasta and brown meat
Bring a large pot of water to a boil. Measure out pasta raw and uncooked. While waiting on the water, brown ground beef in a large skillet over medium heat (image 1).
Step 2: season the beef
When the meat is almost completely browned, stir in chopped onion, garlic, salt, pepper, Italian seasoning and dried basil (image 2).
Cook until fragrant, 1-2 minutes (image 3).
Step 3: add broth and marinara
Add the beef broth to the meat mixture (image 4).
Add the pasta sauce to the mixture and stir to combine (image 5).
Allow this to simmer while you boil the noodles according to the package instructions, approx. 13 minutes (image 6).
Step 4: add noodles to the pan
Once the pasta is cooked, drain and add to the pan with the meat sauce (image 7).
Let simmer for 2-3 minutes while mixing the noodles in well (image 8).
Step 5: add cheese and combine
Add the mozzarella to the noodles and sauce mixture (image 9). Stir to combine and fully melt (image 10). While the lasagna is still hot, add the ricotta to the mixture (image 11). Slightly mix to spread the ricotta throughout the dish (image 12). Top with fresh basil and additional ricotta and enjoy.
Expert Tip!
Pick a sauce that works best for your macros. Sauces can be loaded with sugar which up the carbs and can also be loaded with oils bringing the fat high. Pick what works for you!
Recipe FAQs
Serve your lasagna with a side of garlic bread and a green salad. Sprinkle parmesan cheese and fresh basil on top for extra flavor.
Microwave is my preferred method and doesn’t result in overcooked noodles. You can also add to a pot on the stove and reheat over medium heat stirring often until fully heated through.
Cook your noodles al dente. Divide into individual serving containers and top with ricotta. Freeze and enjoy within 3 months. When you’re ready to enjoy straight from the freezer just microwave for 3-4 minutes and enjoy!
Store leftover lasagna in an airtight container in the fridge for up to four days.
Check out our other easy dinner recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Lazy Lasagna
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Ingredients
- 1 lbs. lean ground beef 96/4
- 1 small white onion, chopped 100g
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. Italian seasoning
- 1/2 tsp. dried basil
- 4 cups tomato basil pasta sauce 32oz. (I like Rao's)
- 1/2 cup beef broth low sodium
- 8 oz. rigatoni noodles measured uncooked
- 4 oz. low moisture part skim mozzarella cheese shredded
- 4 oz. part skim ricotta cheese
Toppings
- fresh chopped basil
- parmesan cheese
- additional ricotta cheese
Instructions
- Bring a pot of water to a boil for cooking the pasta according to the directions on the box.
- While waiting on the water to boil, heat a large pan over medium heat and brown the ground beef while breaking into bite size pieces.
- When the meat is almost completely cooked through, stir in the chopped onion, garlic, salt, pepper, Italian seasoning and dried basil. Cook until fragrant and the onions are beginning to soften, approximately 3-5 minutes.
- Stir in the marinara sauce and beef broth and set to simmer while you cook the pasta noodles. Add the uncooked pasta to boiling water and boil according to the box instructions (about 13 minutes).
- Once pasta is cooked, drain and add to the pan with the meat sauce. Let simmer for 2-3 minutes while mixing the noodles in well to fully combine.
- Add the mozzarella and stir together until fully melted. While the lasagna is still hot add the ricotta cheese on top and slightly mix throughout the dish.
- Top with freshly chopped basil, parmesan cheese and enjoy.
Notes
- All nutrition facts are an estimate. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
- To make this gluten-free use your favorite gluten-free pasta noodles.
- Add veggies like chopped spinach, kale, shredded carrots, zucchini or riced cauliflower to beef up the volume.
- To make this dairy-free, swap out the cheese with your favorite dairy-free cheese or omit it completely.
- Cottage cheese is a great substitute for ricotta cheese.
Making tonight but wondering if cottage cheese can be swapped for ricotta? Saving me a trip to store
Sure! Just put it on top at the end.
This meal is on my weekly family rotation. Yummy home cooked meal in less than 30 minutes! All 3 of my kids love it along with the hubby. My kids are 3,7, and 9 and they eat every last bite! I’ve made several of her recipes and they never disappoint, especially when you have picky eaters!
As someone with picky eaters, I totally get it!
In a word….Delicious! So easy too.
Yes!! SO happy to hear that.
This was quick, easy, and so good! Shared with several friends and told them it was a must try on their menus!!
Delish! My 3 year old and 5 year old gobbled it up too! I did sub cottage cheese for ricotta since that how my family likes it. The portion of pasta looked sad when I measured it out, but I can’t say I missed it. I’m the only one counting macros so I skipped on some garlic bread I made for everyone else but might try to fit in a small piece next time. Definitely adding this to the rotation.
One of my absolute favorite Italian recipes!
Alllll the flavor, and still macro friendly. This is by far our favorite!!
This was a hit with my whole family!
Excellent to make ahead! This is one of those dishes that is better leftover after everything gets to mingle in the fridge. It was good with fresh basil and parm on top, and a great balanced meal
So delicious and easy!
Perfect! Perfect ! Perfect!
As usual you knocked it out of the park!
I’ve lost track of how many times I’ve made this but it gets better each time! As is the same with all of Danielle’s recipes! We love them!
This is a go to meal in our house. It’s quick, easy and everyone eats it every time. I just shared with my MIL because she was raving…. about the LEFTOVERS. Do yourself a favor and make this tonight.
Great dinner that the whole family loves. So much flavor for such an easy one skillet meal!