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+ servings

Skillet Lasagna Rolls

This lasagna is so easy to make, the perfect weeknight meal!
Servings 4
  • 18 lasagna noodles (cooked al-dente)
  • 16 oz lean ground beef
  • 24 oz jarred marinara sauce
  • 1/2 cup diced onion
  • 1 tsp sea salt
  • 3 cloves garlic (minced)
  • 1/2 tsp fresh ground pepper (more or less to taste)
  • 1 tsp dried oregano
  • 1/2 tsp ground paprika
  • 15 oz whole-milk ricotta
  • 1 large egg (lightly beaten)
  • 1/2 cup parmesan cheese (freshly grated)
  • 3 cups mozzarella cheese (divided)
  • 1/4 cup Italian parsley (chopped)
  • In a large skillet add ground beef, cook until browned. Add onion, garlic, salt, pepper, oregano, and paprika. Stir and cook for a couple minutes until fragrant. Add marinara sauce. Cover and let simmer for 20 minutes.
  • In a large mixing bowl, add ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese and Italian parsley. Stir until everything is combined well.
  • Spread a couple tablespoons over each of the cooked lasagana noodles. Add a couple tablespoons of the ragu mixture. Roll.
  • In two 12-inch skillets and 1/4 of the remaining ragu mixture, just enough to cover the bottom of the skillet. Add the rolls, laying them seam side down. Top with a spoon over ragu sauce over each roll, cover with mozzarella cheese.
  • Bake at 350 degrees F. for 20 minutes or until cheese is browned and bubbly.


*This recipe makes two skillets, you can make one and freeze for later!
*Feel free to using a 13x9 baking dish.
Tried this recipe?Let us know how it was!