One Skillet Broken Lasagna with Meat Sauce
This Broken Lasagna is a delicious weeknight meal made in one skillet with noodles cooked right in a homemade tomato sauce with ground chicken and it’s all topped with mozzarella and ricotta cheese broiled until melty.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ tsp black pepper
- 28 oz tomato puree
- 2 cups chicken broth
- 1 tablespoon brown sugar
- 8 oz lasagna noodles broken
- ¼ cup ricotta cheese
- ¼ cup fresh mozzarella cut into chunks
Instructions
- Warm a deep large skillet over medium heat with 1 tablespoon olive oil. Once warm, add the chicken breaking it into small pieces with a wooden spoon and cook until about ½ way done, 5 minutes.
- Add the diced onion and sauté it with the chicken for 5 minutes until softened and the chicken is just about cooked through.
- Add in the 4 cloves of garlic and spices (1 teaspoon kosher salt, ½ teaspoon pepper, 1 teaspoon dried oregano, ½ teaspoon dried parsley, ½ teaspoon dried basil) and cook for 1-2 minutes until very fragrant.
- Stir in the 2 tablespoon tomato paste until evenly distributed with the chicken/onion/garlic.
- Stir in the 28oz tomato puree, 2 cups broth, and 1 tablespoon brown sugar until evenly combined with everything. Bring to a gentle simmer.
- Carefully mix the 8oz raw broken lasagna noodles into the sauce until fully submerged.
- Keep at a simmer, cover the dish and cook, stirring often, for about 20-30 minutes until the noodles are al dente. Add more chicken broth if needed.
- Top with dollops of ricotta cheese and mozzarella cheese and broil until melted and golden. Serve warm with fresh basil.
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Notes
- Truly make sure you stir the dish often once the noodles are added. They’ll stick together and not cook properly if not.
- If you want, you can cook the noodles separately in a large pot of salted water and add to the sauce, but if you do this, omit the chicken broth entirely.
- Break the lasagna noodles by just snapping them with your hands, or put them in a bag and give it a few whacks with a rolling pin or wood spoon.
- Use a skillet with deep sides to ensure there’s enough room for everything.
- The best way to tell if your pasta is al dente in this recipe is to take a bite! Also look at the “floppiness” of the noodles, if they are still pretty stiff, they’re likely not ready.
- If you love cheese like I do, top the finished dish with parmesan cheese too.
- Add salt to taste, if it needs extra seasoning for your taste with a pinch more salt, go for it.
- If you want to add some veggies in there, when the noodles are almost done cooking stir in some fresh spinach or peas.
Nutrition Estimate
Calories: 569kcal | Carbohydrates: 70g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1267mg | Potassium: 1783mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1264IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 6mg