30 Minute Recipes: Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce, and Basil

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For reasons we can’t explain, a good lasagna is one of our favourite comfort foods. Forget the frozen lasagnas you can buy from the store – this three-cheese skillet lasagna with ground beef, tomato sauce, and fresh basil is quicker to make and packs a fresh, home-made punch of flavour.Make it in 30 minutes on the stovetop (it’s not baked) and enjoy!

From start to finish: | Yield: 2 servings


1/2 lb | 227 g lean (or extra lean) ground beef
1 clove garlic
1 (8 oz | 213 ml) can tomato sauce
1 (14.5 oz | 398 ml) can diced tomatoes
5-6 no-boil lasagna noodles
about 1/2 (9 oz | 255 g) pkg
1/2 cup, grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup, tightly packed ricotta cheese
1/2 bunch/pkg basil
1 tsp vegetable oil
1/2 tsp crushed red pepper
1 tsp italian seasoning

  1. Heat a saute pan to medium heat. Once well heated, add 1 tsp vegetable oil and swirl to coat bottom. Then add 1/2 lb (227 g) ground beef. Cook, breaking apart with a spoon, until browned, 2 minutes.
  2. Peel and crush (or mince) 1 clove garlic. Once beef is browned, add garlic, 1 tsp italian seasoning, and 1/2 tsp crushed red pepper. Stir with beef until fragrant, 15-30 seconds.
  3. Break 5-6 lasagna noodles into thirds and arrange overtop ground beef. In a medium bowl, mix together 1 can tomato sauce, 1 can diced tomatoes, and 1/2 cup water and pour overtop pasta. Cover pan with a lid and bring to a rapid simmer. Then reduce heat to maintain a simmer and cook until pasta noodles are just tender, 10 minutes. Meanwhile…
  4. Grate 1/2 cup mozzarella cheese. Wash 1/2 bunch/pkg basil, pick off leaves, and slice crosswise into thin ribbons.
  5. Once pasta is just tender, reduce heat to low, uncover, and sprinkle 1/4 cup mozzarella and 1/4 cup grated parmesan overtop. Gently mix and turn lasagna noodles so cheeses are well combined with the rest of the ingredients. Then place spoonfuls of ricotta (about 1/2 cup) on top without stirring. Finish off by sprinkling with remaining 1/4 cup mozzarella and another 1/4 cup parmesan.
  6. Cover with lid and let pasta sit until cheese is melted, 4 minutes. Finish off by sprinkling with basil ribbons.
  7. Enjoy 1/2 for dinner and pack up leftovers for tomorrow’s lunch!

Click here to download a PDF of this recipe