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Craving lasagna and short on time? This easy, one-pot Skillet Lasagna delivers all the same cozy, cheesy flavor of classic lasagna in just over 30 minutes!
If you love pasta and one pan dinner recipes, don't miss my recipes for Marry Me Baked Orzo, No Boil Baked Rigatoni, and Creamy Cajun Chicken Pasta.
Lasagna the EASY Way
From classic lasagna to Instant Pot lasagna to ravioli lasagna to lasagna soup, lasagna is my all-time favorite comfort food. And my latest obsession is this super easy one-pot skillet lasagna. It delivers all the flavors of a labor-intensive lasagna, without very little effort.
I truly think you will enjoy this recipe as well for several reasons!
- Ready in about 30 Minutes. That's right, lasagna in just over 30 minutes! This skillet dinner is easy enough for any night of the week.
- One-Pot Dinner Recipe. A large skillet is all you need to make this skillet lasagna recipe--hence the name!
- Amazing Flavor and Texture. From the hearty meat sauce to the creamy ricotta to the tender noodles and gooey cheese, this simple pasta dish has all the flavors and textures you love and crave in classic lasagna.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Ground Meat: I use a combination of lean ground beef and ground Italian sausage. Feel free to use all beef or all sausage. You can even use ground chicken or turkey if desired.
- Lasagna Noodles: To give this skillet lasagna a similar texture as lasagna, I love using broken-up lasagna noodles. However, feel free to use elbow noodles or rotini noodles if that's what you have on hand.
- Spaghetti Sauce: Use your favorite jarred or homemade spaghetti sauce or Instant Pot spaghetti sauce.
- Seasonings: To add classic Italian flavor to this skillet lasagna, I recommend using minced garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes.
- Ricotta Cheese: The ricotta cheese will replicate the rich, creamy layer in traditional lasagna.
- Mozzarella Cheese + Parmesan Cheese: Use both shredded mozzarella and grated Parmesan for an irresistible cheesy finish.
Note on Equipment
You want to use a large, deep skillet that can be fitted with a lid, to ensure you have room for your lasagna to cook. I recommend using a 12 or 14-inch skillet if you have one. If not, a large stock pan will work in a bind.
How to Make the Best Skillet Lasagna
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Brown the meat with onion and spices. Sautéing the onion, garlic, and dried herbs along with beef and sausage, will help to deepen the flavor of the overall dish. The onion will caramelize while absorbing the renderings of the meat, while adding the garlic and dried herbs during the last minute of sautéing the meat, will allow them to intensify and come to life without burning.
- Add sauce and noodles. After the meat has been sauteed, add in the prepared spaghetti sauce, water and seasonings to the skillet. Break up the lasagna noodles into bite-sized pieces and add to the skillet as well.
- Simmer until the noodles are softened. The lasagna noodles will cook in the meat sauce, absorbing flavor as they simmer. Be sure to keep the lid on the pan to prevent the sauce from drying out, but remove it every few minutes to give the pasta a stir and check on the noodles. This will help prevent burning and ensure even cooking.
- Top with cheese--and lots of it! One of the best things about lasagna is the gooey cheese and it is not overlooked in this recipe for skillet lasagna. Finish this pasta dish by dolloping ricotta cheese on top of the pasta and then sprinkling it with both mozzarella and parmesan cheese.
Recipe Modifications
- Make it Meatless: Simply omit the sausage and beef from the recipe.
- Egg-Free: Check to be sure your noodles are egg-free. The rest of this lasagna recipe is already free from eggs.
- Use Cottage Cheese: If you would like to use cottage cheese in place of ricotta, I would recommend straining the cottage cheese using a fine mesh strainer or cheesecloth for a couple of hours to remove excess liquid which can water down the skillet lasagna.
- Adjusting the Spice Level: The crushed red pepper flakes add a bit of kick to the lasagna skillet. Feel free to increase, decrease, or omit the red pepper flakes according to your tolerance for spice.
Serving Suggestions
Serve this easy skillet lasagna with a side of homemade garlic toast (or Copycat Olive Garden Breadsticks) and a Caesar Salad or Greek Salad for one meal your family will beg you to make again and again!
Storage Instructions
- Refrigerate: Transfer the slightly cooled leftovers to an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: Allow the skillet lasagna to cool slightly and then place the leftovers in an airtight, freezer-safe container, and store them in the freezer for up to 1 month.
- Reheat: Defrost in the refrigerator if needed, place the leftovers in a heat-safe dish, cover with a damp paper towel, and heat in the microwave in 30-second intervals until warmed through.
More Easy Pasta Dinner Recipes
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Easy Skillet Lasagna
Enjoy all the classic cheesy flavors you know and love in classic lasagna with this One-Pot Skillet Lasagna. Easy enough for busy weeknights!
Video
Ingredients
- 1 teaspoon extra virgin olive oil
- ½ pound Homemade Italian Sausage, or your favorite store-bought ground Italian sausage
- ½ pound lean ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 24 ounces spaghetti sauce or marinara sauce
- 1½ cups water
- salt and pepper to taste
- 8 ounces uncooked lasagna noodles, broken into small pieces (about 9 noodles)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a large deep skillet that can be fitted with a lid, heat 1 teaspoon extra virgin olive oil over medium-high heat. Once heated add in ½ pound Homemade Italian Sausage and ½ pound lean ground beef Saute the meat until it is nearly cooked, breaking it up as it cooks into small pieces.
- Add in 1 small yellow onion (diced) 4 garlic cloves (minced), 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakesand continue to cook, stirring often, until the meat is no longer pink and the onion starts to soften.
- Once the meat has browned and the onion has softened, drain off excess grease if needed or desired.
- Return the skillet to the heat and add 24 ounces spaghetti sauce or marinara sauce, 1½ cups water, a pinch of salt, a pinch of pepper, and 8 ounces uncooked lasagna noodles (broken into pieces) to the skillet.
- Bring the mixture to a boil over medium-high heat, stirring often. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes or until the noodles are tender, removing the lid and stirring every 5 minutes or so. If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
- Once the noodles are tender turn off the heat. Dollop 1 cup ricotta cheese on top of the pasta mixture.
- Sprinkle 2 cups shredded mozzarella cheese and ¼ cup freshly grated parmesan cheese over the pasta and return the lid to the skillet. Let the skillet sit for 2-5 minutes, or until the cheese has melted.
- Serve with additional parmesan if desired and chopped basil and/or parsley.
Notes
Type of Meat: Feel free to use any combination of lean ground meat (such as beef, chicken, or turkey) and ground Italian sausage (pork, chicken, turkey, etc). You can also opt to omit the meat entirely for a Meatless Skillet Lasagna.
Cottage Cheese in Place of Ricotta Cheese: First strain the cottage cheese using a fine mesh strainer or cheesecloth for a couple of hours to remove excess liquid which can water down the skillet lasagna.
Adjusting the Spice Level: The crushed red pepper flakes add a bit of kick to the lasagna skillet. Feel free to increase, decrease, or omit the red pepper flakes according to your tolerance for spice.
Storage: Transfer the slightly cooled leftovers to an airtight container and store them in the refrigerator for up to 3 days. Alternatively, place the leftovers in an airtight, freezer-safe container and store them in the freezer for up to 1 month. To reheat, defrost in the refrigerator if needed, place the leftovers in a heat-safe dish, cover with a damp paper towel, and heat in the microwave in 30-second intervals until warmed through.
Nutrition
Calories: 482kcalCarbohydrates: 35gProtein: 31gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 91mgSodium: 486mgPotassium: 374mgFiber: 2gSugar: 3gVitamin A: 316IUVitamin C: 2mgCalcium: 335mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am not pleased with your new recipe format. I prefer to print out the recipes and then have them available on a sheet of paper when I want to cook the dish. The new format has too many photos, which use up both paper and ink.
Hi Julia! While photos may show in the print preview, they should not print unless you check boxes that states recipe image and instructions images--the default is for it to be unchecked. I hope that helps 🙂
It was easy and tasted great.
This was so yummy! A new family favorite.