Easy Skillet Lasagna

from 4 votes

Easy Skillet Lasagna Recipe

Three words: Easy Skillet Lasagna.

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. And we have the new Add a Pinch (Clarkson Potter, 2017) cookbook from my fellow food enthusiast Robyn Stone to thank for making this meal-in-a-bowl (and so many others!) a part of my recipe repertoire.

Add a Pinch Cookbook

I have seen my fair share of of cookbooks during my tenure in the world of food media, both while working as an editor at Gourmet and Epicurious, and over the past almost (gasp!) 10 years of dreaming up content for Just a Taste. This is going to be a bold claim, but let me put it out there: the Add a Pinch cookbook is one of the best designed, most thoughtfully laid out and visually enticing books I’ve ever had the pleasure of reviewing.

And should we discuss the quality and sheer deliciousness of the recipes? I hope this Easy Skillet Lasagna recipe, which Robyn graciously allowed me to share, does all of the talking needed because it was a total homerun in our house, with both my husband and I heading back for seconds … and thirds.

Easy Skillet Lasagna Recipe

It hits so many high notes in my book:

  • It’s made it a single pan, a skillet!
  • It involves carbs and cheese.
  • It takes less than 30 minutes to make.
  • It’s just as delicious on day 2 as leftovers.
  • It freezes beautifully.

Easy Skillet Lasagna Recipe

Like many of the recipes in the Add a Pinch cookbook, 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.

And Robyn features plenty more one-dish dinners just like this one, including Mushroom and Wild Rice-Stuffed Peppers, Weeknight Chicken Pot Pie and Brown Sugar Baked Salmon.

Easy Skillet Lasagna Recipe

Of course no Southern cookbook would be complete without a plethora of sweet temptations. I’m eyeing the Georgia Peach Crisp and Coconut Custard Pie as my next baking endeavors.

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 the Add a Pinch cookbook for easier, faster, fresher Southern classics.

Easy Skillet Lasagna Recipe

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Main Course

Easy Skillet Lasagna

Three words: Easy Skillet Lasagna. 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.
Author: Kelly Senyei
5 from 4 votes
Easy Skillet Lasagna Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings


  • 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


  • 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.
  • To freeze the lasagna, portion the cooked, cooled lasagna into overnproof 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!


Calories: 581kcal, Carbohydrates: 39g, Protein: 33g, Fat: 32g, Saturated Fat: 13g, Cholesterol: 101mg, Sodium: 1143mg, Potassium: 986mg, Fiber: 3g, Sugar: 8g, Vitamin A: 920IU, Vitamin C: 12.1mg, Calcium: 235mg, Iron: 4.6mg


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Recipe from Add a Pinch (Clarkson Potter, 2017). Reprinted with permission from author Robyn Stone.

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  1. 5 stars
    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!

      1. This will be my go- to lasagna recipe. It’s quick and easy and beats the traditional lasagna recipe.

  2. 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.

  3. 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

    1. 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!