Easy Skillet Lasagna

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
cheese	112%	117%
dairy	3%	2%
fat	0%	2%
egg	11%	6%
salt	2%	1%
aromatics	33%	19%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.4	0.4
stretch idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

284 g	10 oz Queso Fresco (Ranchero Cheese)
14 g	1 Tbsp sour cream
50 g	1 egg
113 g	4 oz mozzarella cheese ((1 cup shredded))
12 g	2 Tbsp parsley (chopped)
6 g	1 tsp garlic salt
454 g	1 lb penne pasta ((reserve 1 cup pasta water))
57 g	2 oz cheddar cheese ((1/2 cup shredded))
57 g	2 oz mozzarella cheese ((1/2 cup shredded))
454 g	1 lb lean ground beef (use 90/10 or an 85/15 fat content)
150 g	1 medium diced onion
4 g	1 tsp granulated sugar
1 g	1/2 tsp dried oregano
3 g	1/2 tsp sea salt
1 g	1/4 tsp ground cumin
0 g	1/8 tsp ground black pepper
680 g	24 oz marinara sauce (homemade, or store-bought)

Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi, Who doesn't like lasagna but I'm lazy and don't like the work involved. I never used queso cheese before. Nice.. much more flavorful and better texture than ricotta. And queso doesn't cost much more. TIP: I divide it up into those small, reusable, microwa” — a cook, 5.0★

“Regular lasagne is now dead to me! This recipe was seriously easy and super tasty. I used sweet Italian sausages instead of ground beef and used remnants of two open jars of pasta sauce that were in my fridge. I used just a pinch of sugar (not a full teaspoo” — a cook, 5.0★