One Pan Lazy Lasagna

Ingredients

• 0.5 lb ground beef (Any meat mixture or fat content; drain after cooking if desired.)
• 1 tbsp Italian seasoning
• 680 ml pasta sauce (Any type.)
• 12 oz Mafalda noodles (Dry measurement; uncooked.)
• water (Enough to cover the noodles; broth may be used instead.)
• 2 cup mozzarella cheese (Shredded, or more.)

Steps

1. 1

   Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until it is no longer pink. Drain some or all of the fat if desired.

2. 2

   Add the Italian seasoning to the cooked beef and continue cooking for 1 minute.

3. 3

   Pour in the pasta sauce, then add the uncooked Mafalda noodles.

4. 4

   Add enough water, or broth, to cover the noodles. Avoid adding substantially more liquid than needed because the noodles will continue absorbing it after cooking.

5. 5

   Bring the mixture to a boil. Cover the skillet, reduce the heat, and cook for 10 minutes.

6. 6

   Uncover the skillet, raise the heat enough to maintain a rolling boil, and cook for about 5–8 minutes more, stirring occasionally to prevent sticking, until the pasta reaches your desired tenderness.

7. 7

   Reduce the heat to low. Add the shredded mozzarella and stir until it is completely melted.

Notes

Use a deep skillet or Dutch oven to help prevent the sauce from bubbling over. If the sauce becomes too thick, stir in a little water or beef broth. Optional serving additions mentioned by the source include fresh basil and ricotta. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen portions overnight in the refrigerator; reheat in the microwave or gently in a skillet over medium-low heat with a splash of water if needed. Regular lasagna sheets may be broken into bite-sized pieces and used in place of Mafalda noodles, with cooking time adjusted as needed.

Nutrition per serving

• main
• one-pan
• skillet
• weeknight
• comfort food
• beef
• pasta