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Review RecipeSkillet 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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Skillet Lasagna is what you make when you want all the cozy, cheesy comfort of traditional lasagna… without committing to an hour in the oven or wrestling with a baking dish the size of a small canoe. This version is fast, easy, made in one pan, and honestly? Just as satisfying.
We’re talking rich meat sauce, perfectly tender lasagna noodles, creamy ricotta pockets, and a golden blanket of mozzarella—all coming together on your stovetop in under 45 minutes. It’s weeknight magic, and you don’t even need to pre-boil the pasta. Yes, really.
Skillet Lasagna Ingredients
You’ll need:
- ½ lb lean ground beef
- ½ lb sweet italian sausage
- 1 tablespoon minced garlic
- 9 full size lasagna noodles
- 1 (23.75 to 24 ounce) jarred pasta sauce
- 1 ½ cups water
- ½ teaspoon italian seasoning
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 cup (8 ounces) ricotta cheese
- ⅓ cup freshly shredded parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 ¼ cup freshly shredded mozzarella cheese
- 2 tablespoons minced fresh basil
Ingredient Substitutions
Meat: Use all ground beef, all Italian sausage, or swap in ground turkey for a leaner option. A mix of beef and sausage gives great flavor.
Cheese: Mozzarella is traditional, but an Italian cheese blend works just as well—especially if it’s what’s already in the fridge.
Veggies: Spinach, mushrooms, and bell peppers are all solid additions. Sauté with the meat so they soften and blend into the sauce.
Sauce: Any good-quality jarred pasta sauce can be used—choose one with bold flavor. Classico, Barilla, Rao’s… whatever’s on hand.
Spice it up: For a bit of kick, add extra red pepper flakes or use hot Italian sausage in place of sweet.
How to Make Lasagna On The Stove
Step 1: Simmer your broken lasagna noodles in the meat sauce.
Step 2: Dot with the ricotta and parmesan mixture.
Step 3: Top with shredded mozzarella.
Step 4: Cover and melt until bubbly and golden.
This skillet method isn’t just faster—it makes the pasta taste better. The noodles cook in the sauce, absorbing all that meaty, tomato-rich flavor as they soften.
Cooking Tips
- Stir often – Broken noodles like to stick if left alone. Stir frequently as it simmers.
- Watch your liquid – If it starts to dry out before the noodles are soft, add a splash more water (¼ to ½ cup).
- Don’t skimp on the cheese layer – Dollops of ricotta-parmesan mix plus a generous handful of mozzarella make this skillet lasagna feel like the real deal.
Serving Suggestions
You don’t need much. Maybe a simple Caesar salad or garlic bread for scooping up the saucy bits.
Storing A 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.
More Lasagna Recipes
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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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Ingredients
- ½ pound lean ground beef
- ½ pound sweet italian sausage
- 1 tablespoon minced garlic
- 9 full size lasagna noodles broken into small pieces, about 1 to 1 ½ inches
- 23.75 to 24 ounces jarred pasta sauce
- 1 ½ cups water
- ½ teaspoon italian seasoning
- ⅛ teaspoon crushed red pepper flakes, optional
- 1 cup ricotta cheese (8 ounces)
- ⅓ cup freshly shredded parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 ¼ cup freshly shredded mozzarella cheese
- 2 tablespoons minced fresh basil
Instructions
- In a 10 to 12 inch skillet over medium high heat, add the ground beef and sausage.
- Use a wooden spoon to break the ground meat apart and stir often.
- Once the ground meat is no longer pink, drain any excess grease and return to the skillet.
- Reduce the heat to medium and add the minced garlic. Cook for another minute or until the garlic is fragrant.
- Add the broken lasagna noodles, pasta sauce, water, Italian seasoning and crushed red pepper flakes to the skillet. Stir to combine.
- Cover the skillet with a lid and let the sauce come to a low boil.
- Reduce the heat to medium low and allow the lasagna to simmer for about 30 to 35 minutes while stirring often to keep the noodles from sticking. (You can add up to ½ cup of water if the lasagna becomes too thick or begins to dry out)
- In a small bowl, stir together the ricotta cheese, shredded parmesan, kosher salt and black pepper.
- Once the noodles have softened and the sauce has reduced, drop spoonfuls of the cheese mixture on top of the lasagna.
- Sprinkle the shredded mozzarella over the top of the cheese mixture.
- Reduce the heat to low, cover the skillet until the cheese is melted and bubbly. (This can take about 5 to 8 minutes)
- Garnish with the minced fresh basil. Serve while hot.
Notes
- Store bought pre shredded parmesan and mozzarella cheese can be substituted for the freshly shredded cheese. Pre shredded cheese is coated with cellulose and is not as creamy as freshly shredded cheese.
- You can substitute fresh chopped parsley for the minced basil.
- 1 pound of sweet italian sausage can be substituted for the ½ pound beef and ½ pound sweet italian sausage.
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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