Name: Skillet Lasagna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or Italian sausage); 1 small onion, diced; 2 cloves garlic, minced; 1 (24 oz) jar marinara sauce; 1 cup water; 8 uncooked lasagna noodles, broken into pieces; 1/2 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; 1 teaspoon Italian seasoning; Fresh basil, for garnish (optional)

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A hearty and comforting one-pan lasagna made right on the stovetop, this easy skillet lasagna gives me all the rich, cheesy flavors of traditional lasagna—without the layers, the oven time, or the hassle. It’s everything I love about classic lasagna, simplified for busy weeknights.

Skillet Lasagna

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound ground beef (or Italian sausage)

1 small onion, diced

2 cloves garlic, minced

1 (24 oz) jar marinara sauce

1 cup water

8 uncooked lasagna noodles, broken into pieces

½ cup ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Salt and pepper, to taste

1 teaspoon Italian seasoning

Fresh basil, for garnish (optional)

Directions

I start by heating olive oil in a large skillet over medium heat.

Then I add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. I usually drain off any excess fat.

I stir in the garlic and let it cook for about 30 seconds until fragrant.

Next, I pour in the marinara sauce and water, adding Italian seasoning, salt, and pepper. I give everything a good stir.

I break up the lasagna noodles into bite-sized pieces and stir them into the skillet, making sure they’re well-coated in the sauce.

I cover the skillet and let everything simmer for 20–25 minutes, stirring occasionally, until the noodles are tender.

Once the noodles are cooked, I dollop ricotta cheese over the top and sprinkle on the mozzarella and Parmesan.

I cover it again for another 3–5 minutes, just until the cheese is melted and bubbly.

I like to finish it off with some fresh basil before serving it warm.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 420 kcal per serving

Variations

Make it vegetarian: I swap the ground meat for sautéed mushrooms, zucchini, or a plant-based meat alternative.

Use different cheese: I sometimes mix in cottage cheese instead of ricotta or use provolone instead of mozzarella for a different cheesy flavor.

Spice it up: A pinch of red pepper flakes or a dash of hot sauce brings a little heat.

Add more veggies: Bell peppers, spinach, or shredded carrots blend in well and boost nutrition.

Try a different pasta: If I don’t have lasagna noodles, I’ll use bowtie or rotini—they still hold the sauce and cheese beautifully.

Storage/Reheating

If I have leftovers, I let them cool before storing them in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for 1–2 minutes, or heat a larger portion on the stove over medium-low with a splash of water to loosen the sauce.

FAQs

How can I prevent the noodles from sticking together?

I make sure to stir the skillet occasionally while it simmers so the noodles stay separated and cook evenly.

Can I make this ahead of time?

Yes, I often prep the meat and sauce mixture earlier in the day, then just reheat and cook the noodles when I’m ready to eat.

What’s the best type of skillet to use?

I prefer using a deep, heavy-bottomed skillet with a lid. A cast iron or nonstick skillet both work well for even cooking and easy cleanup.

Can I freeze skillet lasagna?

Yes, I portion it into freezer-safe containers and freeze for up to 2 months. When I reheat it, I thaw it overnight in the fridge, then microwave or heat it on the stove.

Is it possible to make this gluten-free?

Absolutely—I just use gluten-free lasagna noodles and double-check my marinara sauce to ensure it’s gluten-free.

Conclusion

This skillet lasagna is one of those meals I can always count on when I want something satisfying and homemade without spending hours in the kitchen. It delivers all the cozy comfort of classic lasagna with a fraction of the effort. Whether I’m feeding a hungry family or just want leftovers for the week, it’s a go-to dinner I keep coming back to.

Recipe:

Skillet Lasagna

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Halal

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Description

A hearty, comforting one-pan lasagna made on the stovetop, this skillet lasagna delivers all the rich, cheesy flavors of traditional lasagna without the layering or oven time—perfect for busy weeknights.

Instructions

Heat olive oil in a large skillet over medium heat.
Add ground beef and diced onion, cooking until the beef is browned and onion is soft. Drain excess fat.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in marinara sauce and water. Add Italian seasoning, salt, and pepper. Stir to combine.
Add broken lasagna noodles and stir to coat them in the sauce.
Cover the skillet and simmer for 20–25 minutes, stirring occasionally, until noodles are tender.
Dollop ricotta cheese over the top, then sprinkle with mozzarella and Parmesan cheese.
Cover again and cook for 3–5 minutes until the cheese is melted and bubbly.
Garnish with fresh basil before serving.