This Easy Skillet Lasagna cooks entirely on the stovetop and is ready in about 30 minutes. Tender broken lasagna noodles simmer in a hearty meat-tomato sauce, finished with creamy ricotta and grated Parmesan for a one-pan dinner that’s comforting, simple, and perfect for busy weeknights.
Table of Contents
- The Best Skillet Lasagna Recipe
- Ingredients You’ll Need
- How to Make Skillet Lasagna
- Kelly’s Recipe Tips
- Recipe Variations
- How to Freeze Lasagna
- More One-Pot Recipes You’ll Love
- Easy Skillet Lasagna Recipe
The Best Skillet Lasagna Recipe
Traditional lasagna is delicious but time-consuming. This skillet version delivers the same flavors with far less fuss — no boiling, no layered baking dish, and far fewer dishes to clean. Broken lasagna noodles cook right in the sauce, absorbing flavor as they soften.
It’s a reliable, weeknight favorite that’s quick enough for busy evenings and satisfying enough for family dinners. Serve with a simple salad and crusty bread to round out the meal.
Ingredients You’ll Need
- Onion: Half a medium onion, finely chopped, for a flavorful base.
- Ground beef: About 1 1/2 pounds for a hearty sauce; you can mix in Italian sausage if you like.
- Spices: Garlic powder, dried oregano (or Italian seasoning), and a pinch of crushed red pepper flakes if you want a little heat.
- Tomato sauce: Use your favorite jarred sauce or a quick homemade marinara.
- Lasagna noodles: Break into roughly 2-inch pieces so they cook evenly in the skillet.
- Grated Parmesan: Adds salty, nutty richness.
- Ricotta cheese: Dolloped on top for creaminess; optional if you prefer it without.
See the recipe card below for exact quantities and nutrition information.
How to Make Skillet Lasagna
This no-fuss, one-pan method gives you classic lasagna flavor in a fraction of the time. Follow these steps:
- Cook the onions. Heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until soft and translucent, about 3 minutes.
- Brown the meat. Add the ground beef and break it into crumbles with a spoon or spatula. Cook until no pink remains, then pour off any excess fat.
- Add the seasonings, sauce, and noodles. Stir in garlic powder, dried oregano, crushed red pepper flakes, tomato sauce, the broken lasagna noodles, and a pinch of salt and pepper. Bring to a boil, then lower the heat to medium-low. Cover tightly and simmer until the noodles are tender, about 18–20 minutes.
- Finish with cheese. Remove the skillet from the heat and stir in 1/2 cup of the Parmesan cheese. Top with spoonfuls of ricotta and the remaining Parmesan, then serve hot.
Pair the skillet lasagna with a simple green salad and warm garlic bread for a full meal. Leftovers reheat well and make a great next-day lunch.
Kelly’s Recipe Tips
- Use a skillet between 9 and 13 inches. Cast iron works well, but stainless or nonstick are fine too.
- If ricotta isn’t your thing, you can skip it—this dish is delicious without the extra dollops of cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave or on the stovetop.
- Feel free to swap the ground beef for turkey, chicken, pork, or a mix with Italian sausage.
Recipe Variations
- Vegetarian: Replace the meat with a sautéed mix of carrots, zucchini, mushrooms, and bell peppers.
- Lean protein: Use ground turkey or chicken for a lighter version.
- Pesto twist: Stir in a spoonful of basil pesto for a bright herb flavor.
- Extra greens: Add fresh spinach near the end of cooking or sauté mushrooms with the onions for more depth.
One popular shortcut is to use refrigerated cheese ravioli instead of broken lasagna noodles — it’s quicker and equally tasty.
How to Freeze Lasagna
This skillet lasagna freezes well and is convenient for meal prep:
- To freeze: Portion the cooled lasagna into ovenproof freezer containers. Press plastic wrap onto the surface, cover with foil, and freeze for up to 3 months.
- To reheat: Thaw overnight in the refrigerator, remove wraps, re-cover with foil, and bake at 325°F until heated through, about 15–20 minutes.
More One-Pot Recipes You’ll Love
- 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
Easy Skillet Lasagna
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 tomato sauce
- 8 lasagna noodles, broken into 2-inch pieces
- 3/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
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In a medium skillet over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 3 minutes.
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Add the ground beef and crumble it with a wooden spoon or spatula. Brown until cooked through and drain excess fat if needed. Stir in the garlic powder, dried oregano, crushed red pepper flakes, tomato sauce, broken lasagna noodles, and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover tightly and simmer until the noodles are tender, 18 to 20 minutes.
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Remove from heat and stir in 1/2 cup of the Parmesan. Top with spoonfuls of ricotta and the remaining 1/4 cup Parmesan. Serve immediately.
Kelly’s Notes
- You’ll need a 9- to 13-inch skillet for this recipe.
- Cast iron, stainless steel, or nonstick skillets all work well.
- If you don’t want ricotta, simply skip it — the dish is still flavorful and satisfying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.
- Any ground meat can be used: beef, turkey, pork, or Italian sausage are all good choices.
- Freezing: Portion the cooked, cooled lasagna into ovenproof freezer containers. Press plastic wrap onto the surface, wrap with foil, and freeze up to 3 months. To serve, thaw overnight in the refrigerator, remove wraps, re-cover with foil, and bake at 325°F until heated through, 15–20 minutes.
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