Skillet Lasagna

This easy skillet lasagna recipe is my secret weeknight shortcut when I’m craving classic lasagna but don’t want to fuss with layering or turning on the oven. I love how everything cooks together in one pan on the stovetop so the noodles soak up all the rich meat sauce as they simmer. A few spoonfuls of creamy cheese and a sprinkle of melty mozzarella finish it off for a cozy, comforting dinner that tastes like it took me all day.

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

Some nights I think about making a traditional lasagna, then remember the marathon it takes to get it on the table. That’s when this one pan lasagna skillet version steps in to save me. The sauce bubbles gently, the noodles soften right in the pan, and everything turns rich and cozy in far less time and without a pile of dishes to wash. It’s every bit as satisfying as the classic, just without the hours of effort, making it perfect for lazy weeknights when I still want something made with love.

If you love lasagna in any form, my Instant Pot Lasagna , Crockpot Lasagna , or Lasagna Roll Ups are a fun twist on the classic.

Key Ingredients

You only need a handful of basic ingredients for this easy pasta recipe. Scroll down to the recipe card for the exact amounts.

• Ground beef: You can substitute ground turkey or ground chicken if you prefer.
• Sweet Italian sausage: If you like, you can use 1 pound of sweet Italian sausage instead of the beef and sausage mix.
• Garlic: Fresh cloves or jarred garlic both work.
• Lasagna noodles: Break into small pieces, about 1 to 1½ inches.
• Pasta sauce: Swap with your favorite jar of marinara or spaghetti sauce.
• Italian seasoning, kosher salt and black pepper
• Crushed red pepper flakes: Optional, for a little heat.
• Ricotta cheese: Cottage cheese can be used for a higher protein option, though the texture will be slightly looser. If using cottage cheese, use full fat and give it a quick stir before adding.
• Parmesan cheese: Store-bought pre-shredded works fine.
• Mozzarella cheese: Pre-shredded mozzarella works as well.
• Fresh basil: Can be substituted with fresh parsley if preferred.

How to Make Skillet Lasagna

1. Cook the meat: In a deep skillet over medium-high heat, cook the ground beef and sausage, breaking it up with a wooden spoon and stirring often, until no longer pink. Drain any excess grease and return the meat to the skillet.
   
2. Cook the garlic: Reduce to medium heat, add the garlic, and sauté about 1 minute until fragrant.
3. Add noodles and sauce: Stir in the broken lasagna noodles, pasta sauce, water, Italian seasoning, and red pepper flakes, if using.
   
4. Simmer: Cover with a lid and bring to a low boil, then reduce to medium-low. Simmer for 30–35 minutes, stirring often to prevent the noodles from sticking. Add up to ½ cup more water if the lasagna becomes too thick or starts to dry out.
5. Mix the ricotta topping: In a small bowl, combine ricotta, parmesan, salt, and pepper.
6. Add cheese: Once the noodles are tender and the sauce has thickened, drop dollops of the ricotta mixture on top. Sprinkle mozzarella over everything.
   
7. Melt and serve: Reduce heat to low, cover, and cook 5–8 minutes until the cheese is melted and bubbly. Garnish with fresh basil and serve hot with a side salad and garlic bread.
   

Make Ahead & Storage Instructions

• Make ahead: Cook the ground beef and sausage, drain any excess fat, and store in the fridge for up to 24 hours. When ready to make the lasagna, warm the meat in the skillet, add the garlic, and continue with the recipe. It’s best not to cook the full lasagna ahead, as the noodles will continue to absorb sauce.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Once fully cooled, transfer the lasagna to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a covered skillet over medium-low heat with a splash of water, stirring occasionally until heated through.

More Lasagna Recipes to Try

• Lasagna Casserole
• Ravioli Lasagna Casserole
• Lasagna Soup
• Mexican Lasagna
• The World’s Easiest Lasagna {Vegetarian}

5 from 2 votes

Skillet Lasagna

Author — Jennifer Fishkind

Serves — 6

This skillet lasagna is a cozy, one-pan dinner that cooks on the stovetop with beef, Italian sausage, broken noodles, rich tomato sauce, and a blanket of melty cheese. Perfect for busy weeknights or anytime you crave the comfort of lasagna without the fuss.

PrintRatePin Save Saved

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

 

• ▢ ½ pound lean ground beef
• ▢ ½ pound sweet italian sausage small chopped
• ▢ 1 tablespoon minced garlic minced
• ▢ 9 full size lasagna noodles broken into small pieces about 1 to 1 ½ inches
• ▢ 23.75 ounce jarred pasta sauce
• ▢ 1½ cups water
• ▢ ½ teaspoon italian seasoning
• ▢ ⅛ teaspoon crushed red pepper flakes optional
• ▢ 8 ounce cup ricotta cheese
• ▢ ⅓ cup freshly shredded parmesan cheese
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon fresh cracked black pepper
• ▢ 1¼ cups freshly shredded mozzarella cheese
• ▢ 2 tablespoons minced fresh basil

Instructions

 

• In a 10 to 12 inch skillet over medium high heat, add the ground beef and sausage.
  ½ pound lean ground beef, ½ pound sweet italian sausage
• Use a wooden spoon to break the ground meat apart as stir often.
• Once the ground meat is no longer pink, drain any excess grease and return to the skillet.
• Reduce the heat to medium and add the minced garlic. Cook for another minute or until the garlic is fragrant.
  1 tablespoon minced garlic
• Add the broken lasagna noodles, pasta sauce, water, Italian seasoning and crushed red pepper flakes to the skillet. Stir to combine.
  9 full size lasagna noodles broken into small pieces, 23.75 ounce jarred pasta sauce, 1½ cups water, ½ teaspoon italian seasoning, ⅛ teaspoon crushed red pepper flakes
• Cover the skillet with a lid and let the sauce come to a low boil.
• Reduce the heat to medium low and allow the lasagna to simmer for about 30 to 35 minutes while stirring often to keep the noodles from sticking. (You can add up to ½ cup of water if the lasagna becomes too thick or begins to dry out)
• In a small bowl, stir together the ricotta cheese, shredded parmesan, kosher salt and black pepper.
  8 ounce cup ricotta cheese, ⅓ cup freshly shredded parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
• Once the noodles have softened and the sauce has reduced, drop spoonfuls of the cheese mixture on top of the lasagna.
• Sprinkle the shredded mozzarella over the top of the cheese mixture.
  1¼ cups freshly shredded mozzarella cheese
• Reduce the heat to low, cover the skillet until the cheese is melted and bubbly. (This can take about 5 to 8 minutes)
• Garnish with the minced fresh basil. Serve while hot.
  2 tablespoons minced fresh basil

Jenn’s Notes

Storage:

• To Store: Once the Skillet Lasagna has cooled, place it in an airtight container and store in your fridge for up to 3 days.
• To Freeze: You can freeze the completely cooled skillet lasagna in a freezer safe container for up to 2 months. Allow the skillet lasagna to thaw overnight in the refrigerator before reheating and serving.
• To Reheat: If frozen, thaw overnight in the fridge. When you are ready to eat, place it in a skillet and bring it to a boil. Cover and let it simmer for 10 minutes or until heated through.

Nutrition Info

Calories: 526kcal | Carbohydrates: 40g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1301mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 907IU | Vitamin C: 9mg | Calcium: 306mg | Iron: 3mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl