This Skillet Lasagna brings all the rich, saucy, cheesy layers of classic lasagna straight to your table in one big, bubbling skillet. It’s less demanding on time and wash-up (hooray for easy one-pan meals!) so it’s perfect for busy weeknights, cozy weekends with the family, or whenever you need something hearty and satisfying without a ton of effort.
Lasagna is one of my all-time favorite things to order at Italian restaurants, and I’ve always loved making it at home but it’s more of a Sunday-dinner-with-friends type of meal for us. This Skillet Lasagna version keeps all those same comforting flavors of my Classic Lasagna, but in a perfect family-sized portion that’s ideal for weeknight dinners instead of big crowds.
It’s quick, doable on a busy evening, and still feels like a proper homemade Italian dinner. My favorite part is that there’s no giant pot of boiling water, no separate casserole dish, and no hour-long bake. It’s one of those go-to meals I turn to when life gets crazy but we still want something hearty and homemade. And it gets devoured every time.
For more easy one-skillet pasta dinners and hearty Italian-inspired meals like this, check out my Homemade Hamburger Helper, One Pot Lasagna Soup, Creamy Italian Sausage Pasta, Sausage Rigatoni Pasta, and this Easy Baked Ziti!
Why you’ll love this family favorite recipe!
- It packs all the hearty meat sauce, tender pasta, melty ricotta, Parmesan, and mozzarella into one pan for maximum comfort and minimal cleanup.
- Ready in about 50 minutes, it’s ideal for busy weeknights and big appetites.
- The flavors deepen overnight, so leftovers taste even better the next day!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lean Ground Beef Or Italian Sausage – This is what gives the skillet lasagna that hearty, savory backbone we all crave. I like using all beef, all sausage, or a half-and-half mix – Italian sausage brings a little extra seasoning that’s really nice.
- Yellow Onion – Adds sweet depth and aromatic flavor as it cooks down with the meat.
- Garlic – Brings that essential punch of flavor that makes everything taste like real Italian comfort food.
- Jarred Pasta Sauce – Forms the rich, tomatoey base of the whole dish. We love Rao’s for its quality, but a good homemade sauce works great too. If your jar is only 24 ounces, just add a splash more water.
- Water – Helps create the perfect saucy consistency so the noodles cook right in the skillet.
- Fresh Basil – Brings bright, fresh herb flavor. Dried works in a pinch, but fresh is definitely best here.
- Dried Oregano – Adds that classic Italian earthiness that rounds out the sauce beautifully.
- Lasagna Noodles – Break them into pieces for that signature layered texture. Stick with regular curly-edge ones which have much better texture and flavor. Don’t use no-boil noodles.
- Ricotta Cheese – Creates those creamy, dreamy dollops that make every bite feel special.
- Parmesan Cheese – Melts into the ricotta for salty, nutty depth. Always shred it fresh for the best results.
- Kosher Salt – Just enough to enhance all the flavors without overpowering anything.
- Coarse Ground Black Pepper – Adds the perfect gentle heat and bite.
- Mozzarella Cheese – Use freshly shredded mozzarella for that glorious cheesy pull and golden top when broiled. Pre-shredded just doesn’t melt the same.
- Fresh Basil Or Parsley – Optional bright garnish that makes everything look and taste extra fresh.
How to Make Skillet Lasagna
- Brown meat and onions. In a large, deep skillet over medium heat, cook the ground beef or Italian sausage with the chopped onion, breaking up the meat as it goes. Once cooked through, add the minced garlic and cook for another minute, then drain any excess grease.
- Build the sauce and add noodles. Pour in the pasta sauce, water, chopped fresh basil, and dried oregano. Stir everything together, then add the broken lasagna noodles. Cover and bring to a boil, then reduce to a gentle simmer. Stir occasionally for about 15 minutes until the noodles are tender, adding a splash of water if the sauce gets too thick.
- Mix cheeses. While the pasta cooks, stir together the ricotta, freshly shredded Parmesan, salt, and pepper in a small bowl until smooth.
- Preheat broiler. Turn your oven broiler on low.
- Add ricotta on top. Once the noodles are cooked, dollop the ricotta mixture over the top with gaps around each dollop to allow the cheeses to spread.
- Add mozzarella and broil. Sprinkle shredded mozzarella over the lasagna and ricotta. Broil for 3-4 minutes until the cheese is melted and bubbly. Broil a couple minutes longer if you like it golden.
- Serve. Garnish with fresh basil or parsley and serve hot with crusty bread on the side.
Recipe FAQ’s
I’m a big ricotta fan for its rich, creamy texture (it’s my go-to in my classic lasagna too). But cottage cheese works great as a lighter, higher-protein swap – just blend it first so it dollops smoothly. My husband actually prefers using cottage cheese, we mix it with sour cream for my Cheesy Baked Spaghetti Casserole!
No stress – simply pop the lid back on and let it sit over low heat for a few extra minutes until the cheese melts beautifully. It won’t get that golden top, but it’s still incredibly good.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will soak up more sauce as it sits, so add a little water or extra sauce when reheating to bring back that perfect saucy texture.
Absolutely – brown the meat and build the sauce up to adding the noodles, then refrigerate. When you’re ready, add the broken noodles and water, finish cooking, and top with the cheeses. It’s a lifesaver for busy days.
Yes! Cool completely, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of water or sauce to loosen it up.
Tips for Success
- Watch the noodles closely toward the end of the 15-minute cook time and stir gently so they don’t stick to the bottom – adding a few tablespoons of water as needed keeps everything perfectly saucy.
- Always go for freshly shredded mozzarella and Parmesan because pre-shredded cheeses have additives that keep them from melting as smoothly, and that gooey, golden top is worth the extra 30 seconds of grating.
- Stick with regular curly-edge lasagna noodles and break them into 2-3-inch pieces. Definitely skip the no-boil kind since they can turn out uneven or too mushy in this one-pan method.
- If your pasta sauce is on the thicker side, don’t be afraid to add a splash or two of extra water during the simmer; I like to rinse the empty jar with a bit of that water to get every last bit of flavor into the skillet.
What to Serve with Skillet Lasagna
A big slice of warm, cheesy Cheesy Garlic Bread is pretty much non-negotiable alongside this Skillet Lasagna – it’s perfect for sopping up every last bit of that rich sauce. Pair it with a crisp green salad dressed in a bright vinaigrette or a quick Caesar Salad Dressing to cut through the richness and add some fresh crunch.
For something a little heartier on the veggie side, Oven Roasted Broccoli with Garlic and Parmesan brings a nice pop of color and flavor that rounds out the whole meal beautifully.
Substitutions and Variations
- If you prefer a lighter version, cut the meat down to just half a pound and add a bunch of finely chopped mushrooms. It still delivers plenty of hearty satisfaction.
- Regular lasagna noodles are my go-to, but you can easily switch them out for penne or fusilli pasta if that’s what you have on hand – just keep an eye on the cook time since shapes vary.
- Skip the meat entirely (or add in extra veggies) with sautéed mushrooms, zucchini, or spinach for a veggie-packed skillet lasagna that’s just as comforting.
- For a spicy twist, stir in a pinch of red pepper flakes with the sauce or use hot Italian sausage.
More One-Pan Italian Dinners You’ll Love
- One Pot Bruschetta Chicken Pasta
- Creamy Sausage Gnocchi
- Cajun Pasta with Sausage and Peppers
- Marry Me Chicken Pasta
- One Pot Salmon & Creamy Tomato Orzo Pasta
- White Chicken Lasagna with Spinach
Skillet Lasagna
Ingredients
- 1 pound lean ground beef or Italian sausage (or half and half)
- ½ medium yellow onion chopped (about ½ cup)
- 3 cloves garlic minced
- 28 ounces jarred pasta sauce (we like Rao's) or 2 cups homemade sauce
- 1 ¼ cups water
- 2 Tablespoons fresh basil chopped
- ½ teaspoon dried oregano
- 9 lasagna noodles broken into 2-3 inch pieces (*see note)
- ¾ cup ricotta cheese
- ¼ cup freshly shredded parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup freshly shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large and deep skillet over medium heat, add the ground beef and onion. Cook, breaking up the meat until cooked through. Add the garlic and cook for an additional minute. Drain the grease.1 pound lean ground beef or Italian sausage, ½ medium yellow onion, 3 cloves garlic
- Add the pasta sauce, water, basil, and oregano. Stir to combine then add the broken noodles into the skillet and stir. Cover with a lid and let the mixture come to a boil. Once boiling, stir and reduce the temperature to medium low to keep a gentle simmer. Stir occasionally until the noodles are cooked through, about 15 minutes. If at any point the sauce becomes too dry and the noodles aren’t cooked through, add a few tablespoons of water.28 ounces jarred pasta sauce, 1 ¼ cups water, 2 Tablespoons fresh basil, ½ teaspoon dried oregano, 9 lasagna noodles
- While the pasta cooks, in a mixing bowl combine the ricotta, parmesan, salt, and pepper.¾ cup ricotta cheese, ¼ cup freshly shredded parmesan cheese, 1 teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Turn your oven broiler on low.
- Once the pasta is cooked. Dollop the cheese mixture on top followed by sprinkling the mozzarella over top. Broil for 3-4 minutes until the cheese is melted. Broil a few extra minutes if you want the cheese to brown on top.½ cup freshly shredded mozzarella cheese
- Serve hot with a garnish of fresh basil or parsley and a crusty bread, if desired.Fresh basil or parsley
Notes
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits!
- Freeze: Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. It’s a great make-ahead meal for those crazy weeks.
- Reheat: Warm gently on the stovetop with a splash of water or extra sauce to loosen it up, or pop individual portions in the microwave until hot and bubbly.
- Make Ahead: Brown the meat and build the sauce (up to adding the noodles), then refrigerate. When ready to eat, add the broken noodles and water, finish cooking, top with the cheeses, and broil. Dinner done with almost no effort.
