30-Minute Skillet Lasagna with Hidden Veggies
by This reader-created skillet lasagna comes together in less than 30 minutes with ground beef, cozy lasagna noodles, and a simple store-bought pasta sauce blended with carrots and zucchini for a little hidden-veggie magic. Then we pile on the ricotta and melty cheese for a cheesy, family-friendly dinner my kids ask for every week!
This recipe started with a simple question I asked my newsletter readers: What do you want me to make for dinner?
A simple question that somehow, over the course of the following month, spiraled into a group project that none of us really asked for, none of us had time for, but all of us wanted nonetheless.
And you guys? You did NOT hold back. You wanted an easy dinner filled with hidden veggies, ground beef, and topped with a cheese pull that any kid would fall for. I mean, if we’re going to make lasagna, let’s make it count.
So I headed to the kitchen and got to work. After several attempts (and more than a few carb comas), the investment was real, but I finally nailed it. A cheesy, veggie-packed skillet lasagna that you can make in less than 30 minutes while helping your kid with their algebra homework.😅 If that doesn’t deserve a gold star, I’m not sure what does.
Here’s how it comes together: While the noodles cook, we sauté the beef. Then we blend store-bought pasta sauce with carrots and zucchini (hello, hidden veggies!), stir it all together with the beef and noodles, and finish with ricotta and a generous layer of melty cheese. A few minutes under the broiler, and dinner is DONE.
At our house, the kids call this dinner Crazy Lazy Lasagna. The first time I made it, we scooped this gloriously messy, not-at-all-perfect-looking meal into bowls, added a side salad and a slice of fresh bread (because every last bit of that sauce needs to be scooped up), and then all piled into my bed to watch a movie.
Is that how the experts recommend having family dinner? Probably not. Did we get sauce on my white sheets? Definitely. Was it good for our souls? Absolutely.
But I wasn’t the only one testing this recipe. I sent it out to my newsletter readers to see if it lived up to everyone’s expectations. And the verdict came in: YES!
One reader shared:
“We tried this recipe earlier this week and it was a hit! I found it simple and the kids devoured it. My 6 year old asked for the leftovers in his lunch the next day 😊”
Another reader made a few tweaks of her own:
“Hi! Great recipe! We used 1 lb of beef instead.. Also used the whole 15 oz tub of ricotta because we rarely use it and I didn’t want it to go to waste! Love the hidden veggies!”
Some readers added spinach to the blended tomato and veggie sauce. Others added more beef or ricotta. And that’s exactly what I love about recipes like this: you can make them your own with whatever you have in the fridge.
The overall consensus? This one was a winner for the whole family.
Now it’s your turn. What will your kids call this recipe?
Crazy Lazy Skillet Lasagna
Get the recipe: 30-Minute Skillet Lasagna with Hidden Veggies
Ingredients
- 9 large lasagna noodles, or 8oz of other big-shaped pasta
- 1 tbsp olive oil
- 1/2 lb ground beef, can also use ground turkey
- 1 tsp Italian Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 24 oz jar of pasta sauce, I used the Trader Joe’s Tomato Basil Marinara sauce
- 1 cup carrots, peeled and roughly chopped
- 1 cup zucchini, roughly chopped
- 1 cup water
- 3/4 cup mozzarella or Italian cheese blend, shredded
- 3/4 cup ricotta cheese
- 1/4 cup Parmesan, plus more for serving
- 1 tbsp fresh basil, finely chopped (optional)
Instructions
- Cook Pasta: Bring a medium saucepan full of water to a boil. Break the lasagna noodles into small 2-3-inch pieces (they don’t have to be even) and cook for the shortest time listed on the package directions. Drain.
- Brown Beef: While the pasta is cooking, heat a medium oven-safe skillet over medium heat and add olive oil. Add the ground beef and cook until browned, about 5-6 minutes. Drain any excess grease, then add the Italian seasoning, garlic powder, onion powder, and salt, and stir to combine. Turn the heat to medium-low.
- Blend Sauce: While the meat browns, add the tomato sauce, carrots, zucchini, and water to a blender and blend for 60 seconds, or until smooth.
- Combine Sauce/Meat: When the meat is browned, add the tomato/veggie sauce and bring to a slight boil, it will be slightly liquidy, but the noodles will absorb the excess liquid.Note: Since all jarred pasta sauces have different spices, this is the time to taste the sauce in case you need to add more seasoning.
- Add Noodles: Add the cooked pasta and stir, then simmer for 2-3 minutes while you make the ricotta.
- Preheat the oven to Broil.
- Make Ricotta: In a small bowl, stir together the ricotta and Parmesan. Spoon the ricotta over the noodles and sprinkle with mozzarella.
- Broil: Place the skillet on the top rack of the oven and broil for 3-4 minutes, or until the cheese is bubbly and browned.
- Eat: Let cool for a few minutes. Then sprinkle with basil (if using) and Parmesan before serving.
Notes
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