Ingredients
Equipment
Method
Brown the beef
- Heat a large deep oven-safe skillet over medium-high heat and brown the ground beef with the diced onion. Drain excess fat, then stir in the minced garlic and cook 30 seconds.
Build the marinara base
- Pour in the marinara sauce and beef broth, then add Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil, bubbling throughout.
Cook the broken noodles
- Stir in the broken lasagna noodles and ensure they are fully submerged in the sauce. Keep the sauce at a rolling simmer, then cover and simmer on medium-low for 18–20 minutes, stirring occasionally, until the noodles are tender.
Add ricotta and cheeses
- Drop spoonfuls of ricotta over the top in uneven mounds, then sprinkle mozzarella and parmesan across the surface. Leave small gaps so the sauce can bubble up around the cheese.
Melt and finish
- Cover the skillet and cook 3–5 minutes until the cheese melts and turns glossy. Garnish with fresh basil and serve immediately while bubbling.
Notes
Pro tip: Make sure the broken noodles stay submerged while simmering—add a splash of beef broth if the sauce looks too thick before the 18–20 minute window. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a few tablespoons of broth. Freezing is not recommended for best noodle texture. For a lighter swap, use part-skim ricotta and part-skim mozzarella to reduce calories while keeping the layered melt.