Skillet Lasagna

As we have previously discussed, we eat lotsa pasta up in this house. One of my go-to weeknight meals is this skillet lasagna.

I almost always have all of these ingredients on hand and I will whip this up when I am lacking creativity or I do not have a ton of time to prep for dinner.

Skillet lasagna is lovely, family-friendly, and a skillet-full of goodness.


Skillet Lasagna

Most skillet lasagna recipes have ricotta instead of sour cream, but I find the substitution of sour cream results in a milder tasting dish.


1. In a large skillet over medium-high heat, brown 1 pound of ground beef with 2 cloves of minced garlic. Drain off any excess fat.


2. Pour in 1-24 ounce jar of marinara sauce, add 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.


3. Stir to combine. Reduce heat to low and simmer for 10 minutes. Then add 1/2 cup sour cream.


4. Stir until it is all combined.


5. Throw in 1/2 cup shredded mozzarella and 1/4 cup shredded parmesan.


6. Then add 12 ounces of cooked pasta.


7. Finally, stir to combine.


8. Serve with shredded mozzarella and some dried parsley.



  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 1-24 ounce jar of pasta sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 12 ounces of pasta, cooked al dente


  1. Heat a large skillet over medium-high heat. Brown the ground beef and garlic, then drain any excess fat.
  2. Pour in the pasta sauce, add the Italian seasoning, salt, and pepper, then stir.
  3. Reduce heat to low and simmer for 10 minutes to let seasonings meld together.
  4. Add the sour cream and stir until combined.
  5. Throw in the mozzarella, parmesan, and cooked pasta, and then stir to combine.
  6. Serve hot with a little mozzarella and dried parsley flakes on top.


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