Skillet Lasagna is the quickest way to enjoy lasagna any night of the week. This one-pan version delivers all the meaty, cheesy, tomato-forward flavor of traditional lasagna without boiling noodles or building layers.
Classic lasagna is beloved, but it often feels like a special-occasion project. Skillet lasagna transforms that comfort into a simple weeknight dinner. You get the same satisfying combination of savory meat, tangy tomato sauce, creamy ricotta, and melted mozzarella — all cooked together in a single skillet.
This recipe is flexible. Swap the beef for ground turkey, use turkey or vegetarian sausage, add a pinch of red pepper flakes for heat, or fold in vegetables like spinach or bell pepper. The key is keeping the proper ratio of sauce, liquid, and pasta so the broken lasagna noodles cook through in the skillet.
Ingredients for Skillet Lasagna
Below is a concise ingredient guide. Exact quantities are in the recipe card further down.
- Olive oil – a standard cooking olive oil works fine.
- Italian sausage – remove the casing if using links.
- Lean ground beef – helps avoid excessive grease; you can substitute turkey or a vegetarian ground.
- Garlic – minced for aroma and depth.
- Pasta sauce – marinara or your favorite jarred sauce.
- Chicken stock – adds flavor to the cooking liquid the noodles absorb.
- Italian seasoning – a convenient herb blend.
- Lasagna noodles – regular lasagna noodles broken into pieces (not no-boil varieties).
- Ricotta cheese – forms creamy dollops on top; low-fat ricotta works if you prefer lighter fare.
- Seasonings – garlic powder, dried oregano, kosher salt, and black pepper.
- Parmesan – freshly grated if possible for best flavor.
- Fresh mozzarella – fresh shredded or torn for ideal melting and cheese pulls.
- Fresh basil leaves – for a bright finish and garnish.
How to Make Skillet Lasagna
Here’s a streamlined overview of the method. Full step-by-step instructions are included in the recipe card below.
- Brown the meat. Heat oil, add the sausage and ground beef, and cook until browned. Add garlic and cook briefly until fragrant.
- Add sauce and liquid. Stir in pasta sauce, Italian seasoning, and chicken stock, then bring to a boil.
- Add the noodles. Break lasagna noodles into roughly 2–3 inch pieces and stir them into the sauce. Cover and reduce heat.
- Simmer until tender. Cook, stirring occasionally, until the noodles are soft. Add a splash of water if the pan becomes too dry before the noodles are done.
- Prepare the ricotta mix. Combine ricotta with garlic powder, oregano, Parmesan, salt, and pepper in a bowl.
- Top with cheeses. Dollop the ricotta mixture across the skillet and sprinkle with shredded mozzarella.
- Finish under the broiler. Broil briefly until the cheese is melted and golden, using an oven-safe skillet. Alternatively, cover and allow the cheese to melt on the stovetop.
- Garnish and serve. Scatter fresh basil and extra Parmesan before serving.
Tips for Making Skillet Lasagna
These practical notes will help you get the best result:
- Don’t over-shatter the noodles. Leave pieces large enough to maintain a lasagna texture; too-small bits will turn into a generic pasta casserole.
- Monitor the sauce. Stir occasionally and add up to 1/4 cup water if the pan gets dry before the noodles are tender.
- Use an oven-safe skillet. It makes broiling the cheese topping easy and gives a nicely browned finish.
- Watch the broiler. Cheese browns quickly—keep a close eye to avoid burning.
- Store leftovers properly. Refrigerate in an airtight container for up to three days and reheat in the microwave or oven.
Variations
Customize the recipe to suit your tastes:
- Meatless. Use vegetarian sausage and a meatless ground substitute, adding a touch more oil if needed.
- Turkey options. Swap in ground turkey or turkey sausage for a lighter alternative.
- Add vegetables. Sauté onions, bell peppers, mushrooms, or fold in spinach to boost nutrition and texture.
- Pesto pockets. Gently swirl a spoonful of pesto into the sauce before dotting with ricotta for bursts of basil flavor.
What to Serve With Skillet Lasagna
- Homemade garlic bread or garlic knots
- Simple green salad or an Italian panzanella
- Sautéed greens such as broccoli rabe
- Soft rolls or buttery Parker House–style rolls
- Steamed or roasted vegetables for balance
More One-Skillet Dinner Ideas
- Skillet pizza baked in a cast iron
- Baked chicken caprese skillet
- One-pot Mediterranean tuna pasta skillet
- Skillet chicken cacciatore
- Skillet tortellini with sausage and pesto
- Spicy skillet chicken aglio e olio
- Shrimp and chorizo skillet paella-style
For more easy weeknight recipes, follow our social accounts for regular dinner inspiration.
Skillet Lasagna
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By Kellie
Prep: 10
Cook: 35
Total: 45
Servings: 6 servings
This skillet lasagna is meaty, cheesy, and simple to make—perfect for busy weeknights.
Ingredients
- 1 tablespoon Olive Oil
- ½ pound Italian Sausage, casing removed if using links
- ½ pound lean ground beef
- 3 cloves garlic, minced
- 3 cups pasta sauce, One 24 ounce jar
- 1 cup chicken stock
- 1 teaspoon Italian Seasoning
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 tablespoon garlic powder
- ½ tablespoon dried oregano
- ¼ cup grated parmesan
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 ¼ cup shredded fresh mozzarella
- ¼ cup fresh basil leaves
Instructions
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Heat the olive oil in a large, deep skillet over medium heat until shimmering.
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Add the Italian sausage and ground beef. Cook until the meat is browned and no longer pink.
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Add the minced garlic and cook for about one minute until fragrant.
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Stir in the pasta sauce, Italian seasoning, and chicken stock. Turn the heat to medium-high and bring to a boil.
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Break the lasagna noodles into pieces about 2–3 inches in size and stir them into the sauce.
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Cover with a lid and reduce heat to medium-low.
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Cook the noodles, stirring occasionally, until tender, about 15 minutes. If the sauce reduces too quickly, add 1/4 cup water and continue simmering.
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Meanwhile, mix ricotta, garlic powder, oregano, Parmesan, salt, and pepper in a bowl.
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When the noodles are tender, remove the lid and spoon tablespoon-sized dollops of the ricotta mixture across the surface. Top with shredded mozzarella.
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Preheat your oven’s broiler and transfer the skillet to broil for 3–4 minutes, until the cheese is melted and slightly browned. Use an oven-safe skillet.
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If you don’t have a broiler or can’t use the oven, cover and continue to cook on the stovetop over medium-low until the cheese melts.
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Garnish with basil leaves and additional Parmesan if desired. Serve hot and enjoy.
Nutrition
Calories: 571kcal, Carbohydrates: 44g, Protein: 33g, Fat: 29g
Nutrition information is an approximation and should be used as a guideline.
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