One-Pot Skillet Lasagna for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go. Break the lasagna noodles into smaller, bite-sized pieces to ensure they cook evenly and fit comfortably in the skillet. Have the cheese measured and set aside.

Ensure the skillet is clean and positioned on a burner that provides even heat distribution, which helps prevent uneven cooking or hot spots that could scorch the sauce during the simmering process.

Instructions

Simmering the base

1. 1Simmer the sauce
   Pour the meat sauce into a large skillet over medium heat. Bring the sauce to a gentle simmer, ensuring it is heated through.
   Look for The sauce should be bubbling gently.
   Tip Use a wooden spoon to stir the sauce occasionally.

The meat sauce should be bubbling gently and fragrant. Check that the sauce is at a consistent simmer before adding the pasta. A well-heated base is vital for a rich, deep flavor in the final skillet lasagna.

Cooking the noodles

2. 2Cook the pasta
   Add the broken lasagna noodle pieces into the simmering meat sauce. Ensure the noodles are fully submerged in the sauce to cook evenly. Cover and simmer until the pasta is tender, approximately 10 to 12 minutes.
   Look for The pasta should be al dente and the sauce thickened.
   Tip Stir occasionally to prevent the noodles from sticking to the bottom of the pan.

The sauce should be bubbling, and the noodles should be softening. The sauce level should be sufficient to keep the pasta submerged. The noodles should be pliable and starting to absorb the flavors of the meat sauce, creating a thick, cohesive texture throughout the skillet.

Melting the cheese

3. 3Melt the cheese
   Sprinkle the shredded mozzarella cheese evenly over the top of the simmering pasta mixture. Cover the skillet again and let it sit for 2 to 3 minutes, or until the cheese is completely melted and bubbly, reaching an internal temperature of 160°F (71°C) for the meat sauce base.
   Look for The cheese will be melted and stretchy when lifted with a spoon.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Reduce the heat to low during this stage to prevent the bottom of the sauce from burning.

The cheese should be completely melted and smooth, creating a uniform, stretchy layer across the top.

The skillet should be removed from the heat immediately once the cheese is bubbly to prevent the sauce from drying out. The aroma should be savory and cheesy, signaling that the dish is ready to be served while warm.

Common mistakes

A common mistake is adding the pasta without enough sauce, which can lead to dry, undercooked noodles. Ensure the sauce fully covers the pasta pieces.

Another error is failing to stir the pasta occasionally, which causes the noodles to clump together. Finally, avoid using high heat throughout the entire cooking process, as this can burn the sauce before the pasta has finished cooking.

How to tell it’s done

The lasagna is done when the pasta is tender to the bite and the sauce has reached a thick, glossy consistency. The meat sauce must reach an internal temperature of 160°F (71°C) to be safely consumed.

The cheese should be fully melted, bubbly, and slightly golden in patches, indicating that the heat has penetrated through the top layer of the dish effectively.

• Ground meat: 160°F (71°C) in the thickest part