Checklist confirms there's no egg anywhere in this ingredient list — no eggs in the ricotta layer, no egg-bound noodles, nothing to work around here. That makes this hearty skillet lasagna an easy win: ground beef simmers with onion, garlic, and oregano into a rich, slightly spicy tomato sauce, and the broken noodles cook right in that same pot until tender. Dollops of ricotta melt into pockets of creaminess while mozzarella and Parmesan blanket the top, turning gooey and golden under the lid. A few torn basil leaves at the end add brightness against all that savory, cheesy richness. Since everything cooks together in one skillet, there's minimal cleanup and maximum comfort-food payoff. This one's a solid, satisfying choice for an egg free dinner rotation.
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Heat a large deep 12-inch skillet or wide Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and oregano (and red pepper flakes, if using) and cook, stirring constantly, until fragrant, about 1 minute.
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