This Easy Skillet Lasagna is made on the stovetop and ready in just 30 minutes! We’re talking tender noodles, hearty meat sauce, and creamy ricotta cheese all swirled together into a one-dish dinner that will have you ditching the plates and digging your forks straight into the skillet. It’s the ultimate shortcut to traditional lasagna!
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Three words: Easy Skillet Lasagna.
This quick-fix lasagna packs maximum flavor with minimum fuss. Case in point: The noodles cook directly in the tomato sauce, so there’s no excess mess or time spent boiling water. It was a total home run in our house, with both my husband and I heading back for seconds … and thirds.
So when it comes to comfort food cravings that can be whipped up in a fraction of the time and with a whole lot less stress, look no further than this meaty shortcut lasagna recipe. And don’t forget the cheesy garlic bread!
This Easy Skillet Lasagna Is:
- Made it a single pan, a skillet!
- Loaded with tender noodles, hearty meat sauce and creamy ricotta cheese.
- Takes less than 30 minutes to make.
- Just as delicious on day 2 as leftovers.
- Freezer-friendly.
- Onion: The base of any good lasagna starts with aromatic veggies. I use half a medium onion, chopped finely to blend seamlessly into the sauce.
- Ground beef: I like to use 1 ½ pounds for a hearty meat sauce. For extra flavor, try mixing ground beef with Italian sausage, just like I do in my classic lasagna recipe.
- Spices: A mix of garlic powder, dried oregano, and crushed red pepper flakes add flavor and a hint of heat. You can swap the dried oregano with dried basil or Italian seasoning if that’s what you have on hand. And if you like a little heat, don’t be shy with the red pepper flakes! Not a fan of heat? Skip it!
- Tomato sauce: My 10-minute marinara sauce recipe is perfect for this dish, but don’t hesitate to use your favorite store brand. (Rao’s Homemade Tomato Basil Sauce is my go-to!)
- Lasagna noodles: You’ll break them into 2-inch pieces for this skillet version. Traditional or oven-ready lasagna noodles will work for this recipe.
- Grated Parmesan cheese: Adds a salty, nutty flavor.
- Ricotta cheese: Brings a creamy texture that balances the acidity of the tomato sauce.
See the recipe card for full information on ingredients and quantities.
This dish promises all the comfort of the classic Italian favorite with a fraction of the effort. So ditch the baking dish, grab your favorite skillet and follow these simple steps for skillet lasagna success:
- Cook the onions. In a medium skillet set over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until they are translucent, about 3 minutes.
- Cook the beef. Add the ground beef, and using a wooden spoon or spatula, break it apart into crumbles and brown it until it’s cooked through. Pour off any excess fat.
- Stir in the spices, tomato sauce, lasagna noodles, and a pinch of salt and pepper. Bring it to a boil then reduce the heat to medium-low, cover the pan securely and cook it until the noodles are soft, 18 to 20 minutes.
- Remove the pan from the heat and stir in ½ cup of the Parmesan cheese. Top the lasagna with dollops of ricotta cheese and the remaining Parmesan cheese and serve.
I love to serve this dish with a wedge salad and ricotta garlic bread for a complete meal. And for dessert, creamy lemon cheesecake bars or a no-bake chocolate tart with raspberries make the perfect sweet finish.
- You’ll need a skillet ranging in size from 9 to 13 inches for this recipe. I love my Lodge skillet!
- A cast-iron skillet works great, but a stainless steel and nonstick skillet will also yield perfect results.
- Not into ricotta? Skip the garnishing! My kids prefer this hearty meal sans the additional cheese.
- This one-pan lasagna makes great leftovers! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or on the stovetop.
- Any type of ground meat works in this recipe, so swap in any combination of your favorites, such as ground beef, turkey, pork or Italian sausage.
- Make it vegetarian. Use a mix of your favorite veggies (chopped carrots, zucchini, mushroom and bell peppers are all great options). Sauté them until tender and then follow the rest of the recipe as written.
- Use ground turkey or chicken for a lighter version. These options are leaner but still delicious.
- Swirl in some pesto sauce. Take inspiration from my pesto lasagna roll-ups recipe and add a fresh, herbaceous twist to this Italian favorite.
- Sneak in extra veggies. Stir in fresh spinach leaves towards the end of cooking for added greens, or sauté sliced mushrooms with the onions for a savory depth.
But my favorite variation is one from my cookbook, The Secret Ingredient Cookbook, which stars refrigerated ravioli. I also shared this version on the Rachael Ray Show:
This stovetop lasagna is perfect for meal prep and freezes like a breeze. Here’s how to do it:
- To freeze: Portion the cooked, cooled lasagna into ovenproof freezer containers. Press plastic wrap onto the surface of the food to prevent freezer burn. Wrap the containers well with foil and freeze them for up to 3 months.
- To serve: Thaw the lasagna in the refrigerator overnight. Remove the foil and plastic wrap. Re-cover the container with foil and bake it at 325°F until it’s heated through, 15 to 20 minutes.
- One-Pot Gnocchi with Sausage
- One Pot Pasta with Italian Sausage
- One-Pot Chicken and Yellow Rice (Arroz con Pollo)
- One-Pan Bacon and Egg Fried Rice
Ingredients
- 1 Tablespoon olive oil
- 1/2 medium onion, chopped
- 1 1/2 lbs ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 4 cups homemade or store-bought tomato sauce
- 8 lasagna noodles, broken into 2-inch pieces
- 3/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
- In a medium skillet set over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until they are transluscent, about 3 minutes.
- Add the ground beef, and using a wooden spoon or spatula, break it apart into crumbles and brown it until it’s cooked through. Pour off any excess fat then stir in the garlic powder, dried oregano, crushed red pepper flakes, tomato sauce, lasagna noodles, and a pinch of salt and pepper. Bring it to a boil then reduce the heat to medium-low, cover the pan securely and cook it until the noodles are soft, 18 to 20 minutes.
- Remove the pan from the heat and stir in ½ cup of the Parmesan cheese. Top the lasagna with dollops of the ricotta cheese and the remaining ¼ cup Parmesan cheese and serve.
Kelly’s Notes
- You’ll need a skillet ranging in size from 9 to 13 inches for this recipe.
- A cast-iron skillet works great, but a stainless steel and nonstick skillet will also yield perfect results.
- Not into ricotta? Skip the garnishing! My kids prefer this hearty meal sans the additional cheese.
- This one-pan lasagna makes great leftovers! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or on the stovetop.
- Any type of ground meat works in this recipe, so swap in any combination of your favorites, such as ground beef, turkey, pork or Italian sausage.
- Freezing: To freeze the lasagna, portion the cooked, cooled lasagna into ovenproof freezer containers and press plastic wrap onto the surface of the food. Wrap the containers well with foil and freeze them for up to 3 months. To serve, thaw the lasagna in the refrigerator overnight then remove the foil and plastic wrap. Re-cover the container with foil and bake it at 325°F until it’s heated through, 15 to 20 minutes.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe from Add a Pinch (Clarkson Potter, 2017). Reprinted with permission from author Robyn Stone.
This was really good, I just made it tonight. Whenever I cook with ground beef, I like to add half to 1 pound of chorizo into it. It’s less expensive and adds good flavor. I also added some fresh basil with the tomato sauce. I actually forgot to buy ricotta, but it was still delicious and easy!
Love coming across your recipes whenever I’m looking for something new to cook. Keep it up!
I’m so glad you enjoyed the recipe, Brian!
Do you add any water to the sauce when you cook the noodles?
No need to add any water, Ramona. The noodles will cook directly in the sauce :)
Great recipe! I used shredded mozzarella instead of fresh, and added diced carrots and red pepper with the onion instead of meat. I actually meant to add spinach, too. It’s delicious, thanks!
Love your substitutions, Lee! I’m thrilled you enjoyed the recipe :)
This will be my go- to lasagna recipe. It’s quick and easy and beats the traditional lasagna recipe.
I’m so happy to read this, Linda! So glad you enjoyed the recipe!
So easy and delicious! Will be making this again!
This dish was absolutely amazing! Very flavorful and easy. I did use ground turkey instead of beef but we will definitely be making this again.
Thrilled you enjoyed the recipe, Melissa!
Kelly,
I can not begin to tell you how humbled I am by your thoughtful review of my book and all the support you’ve shown! I will always remember your kindness!
Your photos are absolutely stunning and so helpful to those making this dish too!
Again, thank you so very much for your support and for taking the time to share this recipe! I hope you enjoy the recipes as much as my family and I have!
Thanks so much! xo
Robyn xo
Thank YOU so much, Robyn, for dedicating so much time and effort into creating such a spectacular book! I meant every word :) Congratulations on this huge success!
When do you add sauce?
Thanks for catching this! You add it along with the spices and noodles. Recipe has been updated :)