This Dumpling Lasagna Recipe Will Ruin You for Regular Lasagna
A cheesy, hearty one-skillet dinner with rich meat sauce, tender folded lasagna sheets, and bubbling golden cheese. Comfort food made simple, weeknight approved and crowd-pleasing every time.
Ingredients
- 1 lb 450g ground beef, 80/20
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes
- Salt and black pepper to taste
- 2 tbsp olive oil
- 8 –10 dry lasagna sheets broken into thirds
- 2 cups low-sodium beef broth
- 1½ cups shredded low-moisture mozzarella
- ½ cup ricotta cheese
- ¼ cup freshly grated Parmesan
- Fresh flat-leaf parsley chopped, for garnish
Instructions
- Brown the Beef — Heat olive oil in a 12-inch oven-safe skillet over medium-high. Add ground beef and cook undisturbed for 2–3 minutes until browned. Break apart and drain excess fat.
- Cook the Aromatics: Add diced onion and cook 3–4 minutes until soft. Add garlic and stir constantly for 60 seconds.
- Caramelize the Tomato Paste: Push meat aside and add tomato paste directly to the pan. Cook 2 minutes until darkened, then stir into the meat.
- Build the Sauce: Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer on medium-low for 8–10 minutes until slightly thickened.
- Add the Pasta: Break lasagna sheets into thirds and press into the sauce. Pour in beef broth and push pasta down until mostly submerged.
- Simmer Covered: Cover with lid or foil and cook on medium-low for 15–18 minutes, stirring halfway. Add a splash of broth if too thick.
- Add the Cheese: Preheat broiler to high. Drop spoonfuls of ricotta across the top. Scatter mozzarella and Parmesan generously over everything.
- Broil: Transfer skillet to oven and broil 3–5 minutes, watching closely, until cheese is golden and bubbly.
- Rest and Serve: Remove from oven and rest 5 minutes. Garnish with fresh parsley and serve directly from the skillet.
Notes
Make Ahead: The meat sauce can be prepared up to 2 days in advance and refrigerated. On the day of serving, reheat the sauce, add pasta and broth, and continue from Step 6.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth to loosen the sauce, or cover with foil and warm in a 350°F (175°C) oven for 15 minutes.
Freezing: Cool completely before portioning into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestion: Pairs beautifully with a simple green salad and garlic bread. A glass of medium-bodied red wine like Chianti or Montepulciano makes it feel like a proper sit-down dinner.