Skillet Lasagna
Skillet lasagna is broken lasagna noodles cooked with browned ground beef, diced tomatoes, tomato sauce, Italian seasoning, and topped with scoops of ricotta and shredded mozzarella – all made in one pan. It tastes like traditional lasagna but takes just 30 minutes with no layering required. Perfect for busy weeknights, easy cleanup, feeding families, or when you want lasagna flavors without the fuss. Ready in 30 minutes, serves 6 people using simple ingredients.
This skillet lasagna is delicious comfort food you can make on busy weeknights!
With curly lasagna noodles, seasoned ground beef, savory tomato sauce, and gooey cheese, this tastes amazing and is super easy to make. It’s a take on classic homemade lasagna with just 5 minutes of prep and minimal effort.
The whole dish takes only 30 minutes to prepare, which can be really hard to find when it comes to classic Italian recipes like traditional lasagna. And having it all in one pan makes cleanup a super easy!
More Easy Lasagna Recipes
- Homemade Lasagna – Classic layered version
- Spicy Lasagna Soup – Soup form
- Lasagna Casserole – Make-ahead casserole
- Slow Cooker Lasagna Dip – Party appetizer
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Ground Beef – I use extra lean ground beef. Feel free to substitute ground Italian sausage, ground pork, ground turkey, or ground chicken.
Sweet Onion – I like to use Vidalia onions. Substitute white or yellow onions, or use onion powder in a pinch.
Garlic Cloves – Fresh minced garlic is best. The jarred stuff is great in a pinch! Substitute some garlic powder if you need to.
Italian Seasoning – Make your own with oregano, basil, and rosemary if you don’t have Italian seasoning.
Tomato Sauce – You favorite pasta sauce or spaghetti sauce works well. I prefer a spicy one like arrabbiata.
Diced Tomatoes – Use the whole can with juice! Tomato paste substitutes if needed but you will need to add some extra water or broth.
Broth – Beef broth or chicken broth. Water works too!
Lasagna Noodles – Use REGULAR lasagna noodles, not no-boil or oven-ready. Bowtie pasta works if you can’t find lasagna noodles.
Ricotta Cheese – Use whole milk ricotta for the creamiest sauce. 2% ricotta or cottage cheese work for a lighter option.
Shredded Mozzarella – Full-fat melts best and be sure to grate or shred your own. The pre-shredded stuff has powder in it that stops it from melting smoothly.
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How To Make Skillet Lasagna
- Heat olive oil in a large skillet over medium to medium-high heat.Add ground beef and diced onion. Cook until onion softens and beef is no longer pink. Drain if desired.
- Add minced garlic, Italian seasoning, salt, and pepper to meat mixture. Stir to combine. Add undrained diced tomatoes, tomato sauce, and water or broth. Bring to a boil.
- Break lasagna noodles into small pieces and stir into boiling mixture. Make sure noodles are submerged in liquid! Reduce to simmer on low heat and cover skillet with tight-fitting lid. Simmer for 20-25 minutes, stirring occasionally, until noodles are tender.
- Uncover and add spoonfuls of ricotta around skillet without stirring. Top evenly with shredded mozzarella cheese. Remove from heat and cover for 2 minutes until cheese melts. Garnish with fresh parsley or basil and serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheating: You can reheat this in the microwave in 1 minute intervals, stirring often, until heated through. But I prefer to reheat mine in the skillet. It’s a little slower but reheats more evenly. And you can store in a little more sauce or broth if it gets too thick.
Freezer: Freeze in freezer-safe container for up to 2 months. Thaw overnight in fridge before reheating. The noodles might be a little soft but it is still delicious!
Variations
Spicy: Top with red pepper flakes for heat.
More Veggies: Add diced bell peppers before adding cheese.
Italian Sausage: Use instead of ground beef for more flavor.
Extra Cheesy: Add Parmesan cheese with the mozzarella for a gooey golden-brown topping.
Homemade Sauce: Make your own marinara for even better flavor.
Different Pasta: Use bowtie pasta if you can’t find lasagna noodles.
Cottage Cheese: Substitute for ricotta if that’s what you have.
Ground Turkey: Use for leaner version.
Serve This With:
- Garlic Knots – Family favorite
- Green Beans – Simple veggie side
- Italian Salad – With balsamic vinaigrette
- Caesar Salad – Classic pairing
Frequently Asked Questions
No, this recipe needs regular lasagna noodles that cook in the liquid. No-boil, or oven-ready noodles won’t work properly.
Use bowtie pasta instead! It works great.
It’s best fresh, but you can make it ahead and reheat. Store in fridge up to 3 days.
Yes! Freeze in freezer-safe container up to 2 months. Thaw overnight before reheating.
Leaving it in dollops creates pockets of creamy ricotta throughout, just like layered lasagna!
Yes! Ground turkey, chicken, pork, or Italian sausage all work.
No! Use them with all their juice – you need that liquid to cook the noodles.
Recipe Tips & Tricks
- Be sure to use a large and deep skillet to hold everything.
- Use regular lasagna noodles, NOT no-boil or oven-ready.
- Break noodles into small pieces before adding to skillet.
- Keep noodles submerged in liquid while cooking so they cook evenly.
- Don’t drain the diced tomatoes – you need that liquid!
- Drain beef if desired after browning, but keep some fat for flavor.
- Stir occasionally while noodles simmer to prevent sticking.
- Don’t stir in ricotta – dollop it around skillet for creamy pockets.
- Remove from heat before adding mozzarella so it doesn’t overcook.
- Shred your own cheese for better melting.
- Use a non-stick skillet for easier cleanup.
- Top with Parmesan along with mozzarella for browned, extra-cheesy topping.
This easy skillet lasagna recipe is a one-pan wonder that’s ready in 30 minutes! Perfect for busy weeknights when you want comfort food fast.
Skillet Lasagna Recipe
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds lean ground beef
- 1 medium sweet onion diced, roughly 1 cup
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 24 ounces tomato sauce
- 14.5 ounces diced tomatoes not drained
- 1 cup water or broth
- 8 ounces lasagna noodles broken into pieces (regular, not no-boil or oven ready)
- 8 ounces whole milk ricotta cheese
- 3 cups shredded mozzarella cheese
- Fresh parsley for garnish or fresh basil
Instructions
- In a large skillet, heat olive oil over medium heat.
- To the skillet add ground beef and onion. Cook until onion starts to soften and ground beef is no longer pink. Drain fat if desired.
- Add in the minced garlic, Italian seasoning, salt, and pepper. Stir to combine.
- Pour in the undrained diced tomatoes, tomato sauce, and water. Bring to a boil.
- Stir in broken lasagna noodles. Be sure to submerge them in the liquid.
- Reduce to a simmer and cover.
- Cook for 20 – 25 minutes or until the noodles are tender, stirring occasionally.
- Uncover, add spoonfuls of the ricotta cheese around the skillet, do not stir.
- Top with shredded mozzarella cheese.
- Remove from heat and cover for 2 minutes or until the cheese is melted.
- Garnish with fresh parsley and serve warm.
Notes
- Be sure to use a large and deep skillet to hold everything.
- Use regular lasagna noodles, NOT no-boil or oven-ready.
- Break noodles into small pieces before adding to skillet.
- Keep noodles submerged in liquid while cooking so they cook evenly.
- Don’t drain the diced tomatoes – you need that liquid!
- Drain beef if desired after browning, but keep some fat for flavor.
- Stir occasionally while noodles simmer to prevent sticking.
- Don’t stir in ricotta – dollop it around skillet for creamy pockets.
- Remove from heat before adding mozzarella so it doesn’t overcook.
- Shred your own cheese for better melting.
- Use a non-stick skillet for easier cleanup.
- Top with Parmesan along with mozzarella for browned, extra-cheesy topping.
Nutrition
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