Meaty Broken Lasagna Skillet

Weekends have changed since getting a puppy. What was once a time to relax, catch up on the gym, cooking and seeing friends and family has become puppy training 101. Going to work every day and having to leave this adorable pup at home is super hard. It’s only made easier knowing we’ll have the weekends to spend with him.


And with that, I bring you: Meaty. Broken. Lasagna. Skillet.


Weekends are for lasagna. And while I typically enjoy the process of strategically layering sauce, cheese and pasta, with a puppy nipping at my toes, I was a bit too occupied to dedicate the time. In need of an easy way out without sacrificing flavor or texture, I went the one-pot route.


But seriously. There are no sacrifices with this dish. My husband literally ate 3/4 of this dish, going back for seconds, thirds and EVEN fourths.  I had just enough leftovers for lunch today.


This will quickly become a staple in our weekly dinner rotation. This recipe is so easy – to cook and clean, it could even graduate lasagna from weekend-only dinners to a week night dinner!


Meaty Broken Lasagna Skillet

  • Servings: 6-8
  • Difficulty: easy
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The easier, tastier lasagna.


  • 1/2 lb ground beef
  • 1/2 lb Italian sausage
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 dried basil leaves
  • 3/4 pound of lasagna noodles, broken
  • 24 ounce can/bottle of tomato sauce
  • 1 cup of water
  • 3/4 cup of fresh mozzarella cheese
  • 1/4 cup of parmesan cheese
  • 1/4 cup of ricotta cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup curly parsley, chopped


  1. Preheat oven to 400 degrees.
  2. Add the ground sausage and ground beef to a large cast iron skillet and cook over medium heat while stirring. Once the meat is mostly cooked add the diced onion to cook.
  3. When the onion is translucent and soft and meat is cooked through add the minced garlic. Cook for an additional 30 seconds.
  4. Add seasonings and stir. Break the lasagna noodles over the skillet. Press the noodles down as much as possible into the meat mixture.
  5. Add the tomato sauce and water to the skillet. Stir to combine. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
  6. While the noodles cook, mix together the ricotta cheese and parmesan cheese in a small bowl.
  7. Once the noodles are softened top with the ricotta/parmesan cheese mixture. Next, layer with mozzarella cheese.
  8. Place cast iron skillet in preheated oven for 7-9 minutes until top is bubbly and beginning to brown.
  9. Serve and top with fresh parsley.
  10. Enjoy!

Spaghetti Squash

Confession: I am addicted to carbs. I love pasta, bread, pizza, carbs, carbs, carbs. But some nights – especially after a long weekend of sweets and drinking, it’s nice to go low-carb, but not sacrifice flavor. And with that, I give you my Spaghetti Squash recipe. 


This beauty of a dish combines freshly roasted and shredded spaghetti squash, chopped mushrooms and tomatoes as well as handfuls of arugula and parmesan cheese. Unlike many spaghetti squash recipes, this one is not eaten “in the boat” but is instead treated more as traditional spaghetti – tossed lightly in the sauce. 


After slicing the spaghetti squash in half, it’s super important to season it before baking in the oven. My go-to is a simple mix of olive oil, salt and freshly ground pepper. This helps add flavor to the overall dish. Another important spaghetti squash tip is to not overcook it! If so, your results could be more of a mushy squash mix versus stringy strands of spaghetti squash. 

I love the mixture of mushrooms and tomatoes with some chopped onion and sliced garlic. It tastes so fresh and the rich umami flavors of the mushroom provide that extra savory flavor I like in my comfort food. 


Lastly, like any good pasta dish, it’s crucial to top your pasta with a healthy handful of cheese. The sharpness and hard texture of parmesan is perfect for this dish and really rounds out the flavors. 

Hope you enjoy this dish! 

Spaghetti Squash with Mushrooms and Tomatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light spaghetti squash recipe perfect for a low-carb dinner.


  • 2 3lb spaghetti squash
  • 2  cups sliced button mushrooms
  • 1 white onion, chopped
  • 2  cloves of garlic, minced
  • 2 cups of arugula
  • 3 tomatoes, roughly chopped
  • 1/4 cup parmesan cheese plus more for topping


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut each squash in half lengthwise from stem to tail and scrape out the seeds.
  3. Drizzle with olive oil and season with salt and pepper, to taste.
  4. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  5. While squash is cooking, toss sliced mushrooms, chopped onions and tomatoes in a pan on medium-high heat.
  6. Gently stir in garlic and add salt and pepper, to taste.
  7. Remove baked spaghetti squash from oven and let rest until cool enough to handle.
  8. Using a fork, scrape the flesh to create long strands.
  9. Add spaghetti squash stands to pan with vegetables.
  10. Stir in arugula and cheese till combined.