Skillet Lasagna

This skillet lasagna takes all the flavors of your favorite lasagna and combines it into a one-pan stovetop meal full of rich flavors and melted cheese.

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This skillet lasagna is a great way to enjoy all the flavors of traditional lasagna in a fraction of the time. The same rich tomato sauce, tender noodles, hearty ground beef, and plenty of cheese feature in this new family favorite.

Skillet Lasagna Ingredients

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You’ll need:

• 2 tablespoons of olive oil
• 1 pound of ground beef
• 1 cup of yellow onion, chopped
• 1 tablespoon of garlic cloves, minced
• 1 tablespoon of Italian seasoning
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 1 (14.5-ounce) can of petite diced tomatoes in juice
• 1¾ cups of water 
• 1 (24-ounce) jar of marinara sauce
• 8 to 9 (half of a 1-pound box) lasagna noodles, broken into 1 to 2-inch pieces
• 1 (15-ounce) container of whole milk ricotta cheese
• 1½ cups of shredded mozzarella cheese
• ½ cup of grated parmesan cheese
• 1 to 2 tablespoons of fresh chopped parsley, for garnish

PRO TIP:

Fresh basil leaves would make a great alternative to the fresh chopped parsley as a garnish. A combination of both basil and parsley would also be tasty.

Substitutions And Additions

MEAT: We used an 80% to 20% blend of ground beef for this recipe. You can use ground sirloin or lean ground beef if you prefer less fatty ground beef.

Ground Italian sausage is also an excellent substitution for ground beef in this skillet lasagna.

CHEESE: You can substitute an Italian cheese blend for shredded mozzarella cheese. There are many great varieties available at local grocery stores these days. 

VEGGIES: If you have other favorite vegetables that you like to add to your lasagna, you can include those here as well.

My favorite additions are bell peppers and mushrooms.

SPICE: You can add ¼ teaspoon red pepper flakes to the sauce if you like a little kick.

PASTA: Of course, lasagna noodles are the obvious choice in this recipe, but you could also make this tasty recipe with a different type of noodle instead.

Or if you prefer whole wheat pasta to regular lasagna noodles, that works well too.

SAUCE: We used the Classico brand of sauce, but if you have a different preferred pasta sauce, you can use that in this easy recipe instead.

How To Make This Skillet Lasagna Recipe

STEP ONE: In an extra-large (12-inch) skillet on medium-high heat, add the olive oil and ground beef.

Cook beef for three to four minutes or until no pink remains and the meat is completely browned. If your meat gives off a lot of extra grease, you can drain some of the grease before moving forward with the recipe.

Push your meat to one side of the skillet.

STEP TWO: Add the onions, garlic, Italian seasoning, salt, and pepper to the empty side of the skillet and cook until the onions are soft and translucent.

This will take an additional two to three minutes. Mix the onions and meat together in the skillet.

STEP THREE: Add the petite diced tomatoes, water, and jarred marinara sauce to the skillet and stir to combine with the meat mixture.

STEP FOUR: Add the broken pieces of uncooked noodles into the skillet and push them down so that they are submerged under the meat sauce.

Cover the skillet and allow the noodles to cook for 10 minutes or until al dente. They will continue to cook while you complete the recipe.

If your skillet lasagna is boiling too hard, with the lid on the skillet, then you will want to turn down the heat to medium.

STEP FIVE: While the noodles are cooking, you will make your cheese mixture by combining, in a medium-sized bowl, the ricotta cheese, one cup of shredded mozzarella cheese, and grated parmesan cheese.

Stir to combine evenly. Set aside.

STEP SIX: Once the noodles have cooked, stir the noodles and sauce, making sure the noodles are not sticking together or to the bottom of the skillet.

Using a large spoon, dollop 6 to 8 spoonfuls of the ricotta mixture onto the top of the noodles and sauce.

Make sure to leave space between each spoonful of cheese. You can use this to judge portions when serving.

STEP SEVEN: Sprinkle with the remaining ½ cup shredded mozzarella cheese and chopped fresh parsley.

Cover again with the lid, turn off the heat to the skillet, and wait for five minutes while the cheese melts. Remove the lid and serve.

How To Serve

This delicious skillet lasagna is a great weeknight meal for those times when you need to get dinner on the table in a hurry.

You can serve this skillet lasagna with garlic bread and a simple Caesar salad.

If you’re looking for more lasagna recipes, our lasagna soup and ravioli lasagna are two more ways to get the classic comforting flavors of this Italian dish in less time.

MORE LASAGNA RECIPES

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Instant Pot Lasagna

Storing The One Pot Lasagna

IN THE FRIDGE: Leftovers of this easy lasagna recipe can be stored in the refrigerator, in an airtight container, for up to two days.

You can reheat individual portions in the microwave until warm.

IN THE FREEZER: Store leftovers in an airtight container in the freezer for up to two months.

Busy weeknights just got easier and more flavorful with this one-pan skillet lasagna meal. Much easier to make than traditional lasagna, this comfort food barely requires any prep time at all but tastes just as amazing.

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Skillet Lasagna

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This skillet lasagna takes all the flavors of your favorite lasagna and combines it into a one-pan stovetop meal full of rich flavors and melted cheese.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

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Ingredients

  

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• 2 tablespoons olive oil
• 1 pound ground beef
• 1 cup yellow onion, small chopped
• 1 tablespoon garlic, minced
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 14.5 ounces petite diced tomatoes, in juice
• 1¾ cups water
• 24 ounces marinara sauce
• 8 to 9 lasagna noodles, broken into 1 to 2-inch pieces (half of a 1-pound box)
• 15 ounces whole milk ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 to 2 tablespoons fresh chopped parsley, for garnish

Instructions

 

• In an extra-large skillet, on medium-high heat, add the olive oil and ground beef. Cook the meat for 3 to 4 minutes or until no pink remains and the meat is completely browned. If your meat gave off a lot of extra grease, you can drain some of the grease before moving forward with the recipe. Push your meat to one side of the skillet.
• Add the onions, garlic, Italian seasoning, salt, and pepper to the empty side of the skillet and cook until the onions are soft and translucent. This will take an additional 2 to 3 minutes. Mix the onions and meat together in the skillet.
• Add the petite diced tomatoes, water, and jarred marinara sauce to the skillet and stir to combine with the meat mixture.
• Add the broken pieces of lasagna noodles into the skillet and push them down so that they are submerged under the sauce. Cover the skillet and allow the noodles to cook for 10 minutes or until al dente. They will continue to cook while you complete the recipe. If your skillet lasagna is boiling too hard, with the lid on the skillet, then you will want to turn down the heat to medium.
• While the noodles are cooking, you will make your cheese mixture by combining, in a medium-sized bowl, the ricotta cheese, 1 cup shredded mozzarella cheese, and grated parmesan cheese. Stir to combine evenly. Set aside.
• Once the noodles have cooked, stir the noodles and sauce, making sure the noodles are not sticking together or to the bottom of the skillet. Using a large spoon, dollop 6 to 8 spoonfuls of the cheese mixture onto the top of the noodles and sauce. Make sure to leave space between each spoonful of cheese. You can use this to judge portions when serving.
• Sprinkle with the remaining ½ cup shredded mozzarella cheese and chopped fresh parsley. Cover again with the lid, turn off the heat to the skillet and allow the cheese to melt for 5 minutes. Remove the lid and serve.

Notes

• Fresh basil leaves would make a great alternative to the fresh chopped parsley as a garnish. A combination of both basil and parsley would also be tasty.
• Medium-high heat is between the middle and the highest setting on the knob of your stove. Try to stick to this temperature when browning the beef.
• A great trick to cutting down on dishes is to fill your empty petite diced tomato can with water for the recipe. A 14.5-ounce can is just about 1¾ cups liquid. This way, you do not have to wash an extra measuring cup.
• This dish is best served warm. As this dish sits, the noodles will continue to absorb the sauce’s liquid, so it is best served immediately.

Nutrition

Calories: 679kcal | Carbohydrates: 46g | Protein: 38g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1299mg | Potassium: 1029mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1287IU | Vitamin C: 18mg | Calcium: 465mg | Iron: 5mg

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