Skillet Lasagna
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Skillet Lasagna is everything you love about classic lasagna, but easier, faster, and with way less cleanup.
The Lasagna I Actually Make on Busy Nights
There are nights when I just cannot deal with layering lasagna, washing a stack of dishes, or turning the oven on for an hour, and that’s exactly when this Skillet Lasagna saves me. I’ve made it so many times I don’t even need to look at the recipe anymore. It’s quick, it’s filling, and everyone in my house actually eats it without negotiating. That’s a win in my book.
This isn’t meant to replace your classic Sunday lasagna, this is the version I make when I’ve got 30 minutes, a pack of ground beef, and just enough energy left to stir something in a skillet. It’s cheesy, saucy, cozy, and it checks all the comfort food boxes without turning dinner into a project.
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Why You’ll Love This Skillet Lasagna
- Lasagna without all the effort. No layering, no big casserole dish, no oven time that takes forever.
- One pan = less mess. Everything cooks in the same skillet, which means cleanup’s a breeze.
- Done in 30. Dinner’s on the table fast, no complicated steps, no fussy prep.
- Comfort food vibes. It’s saucy, cheesy, and filling, just what you want on a busy night.
- Easy to tweak. Swap the meat, use your favorite pasta, toss in extra veggies, it’s a flexible dinner that still feels like a win.
Before You Start: Tips & Ingredient Notes
- Use what you’ve got. I usually go with small pasta shapes like shells or rotini, but honestly, whatever’s in the pantry will work. Just avoid long noodles, they’re awkward in a skillet.
- Ground beef is my go-to, but you can totally use ground turkey, chicken, or even a meatless option. I’ve done it all depending on what’s in the freezer.
- Herbs – dried or fresh. I use dried oregano, basil, and rosemary most of the time, but if I’ve got fresh herbs hanging around, I’ll throw those in instead. Just use about 3x more if you’re swapping fresh for dried.
- Ricotta or cottage cheese, your call. I use ricotta because I love the creaminess, but cottage cheese works too if that’s more your thing.
- Don’t skip the garlic. I use 5 cloves because… well, garlic. But if you want to go lighter, 2–3 cloves is totally fine.
What To Serve With Skillet Lasagna
This dish is hearty on its own, but if you want to round things out, here’s what I usually throw on the table:
Easy Garlic Bread
Easy Tossed Salad
Italian Roasted Mushrooms and Veggies
No Knead Bread
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. I use shells or rotini because they cook evenly and soak up the sauce beautifully, but any small pasta will work. Just avoid long noodles, they don’t cook as well in a skillet and tend to clump. When I was testing recipes for my One Pot Meals cookbook, I learned real fast that the shape of the pasta makes or breaks a quick dish like this.
What if I don’t have an oven-safe skillet?
No problem, I’ve been there. Just cook everything on the stovetop, then transfer the whole thing to a baking dish before you add the cheese and pop it in the oven. A little extra dish, but it still works.
Can I make this ahead of time?
Yes, with a small caveat. You can cook the meat and sauce, even add the pasta and let it sit for a bit, just wait to bake it with the cheese until you’re ready to eat. Otherwise the pasta might soak up too much of the liquid and go soft. I’ve done this ahead for guests and it holds up really well if you time it right.
How do I make it vegetarian?
Easy swap, skip the meat and sauté some mushrooms, zucchini, or bell peppers instead. Or use a plant-based ground “meat” substitute.
Can I use broth instead of water?
Definitely. I often use chicken or beef broth for more flavor, especially if I’m using ground turkey or skipping the meat. Just keep in mind it’ll make the dish a little saltier, so adjust your seasoning at the end.
Storage + Reheating
- Fridge: Leftovers keep great in the fridge for 3 to 4 days. Just pop them into an airtight container once everything’s cooled down.
- Freezer: I don’t usually freeze this one because the pasta can get a little mushy when thawed. But if you do freeze it, undercook the pasta slightly and skip the cheese topping until you’re ready to reheat and serve.
- Reheating: Microwave works fine for single portions, just add a splash of water to loosen the sauce and cover it so it doesn’t dry out. If you’re reheating a bigger batch, warm it up in a skillet over low heat with a little water or broth, and maybe a fresh sprinkle of cheese (because… obviously).
Try These Lasagna Recipes Next
- Taco Lasagna
- Pastitsio (Greek Lasagna)
- Zucchini Lasagna
- The Best Lasagna
- Lasagna Dip
- Skillet White Chicken Lasagna
- Easy Beef Lasagna
- Lasagna Soup
- Instant Pot Lasagna
Originally shared in April 2013. Updated with new photos, clearer instructions, and a video.
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Skillet Lasagna
Video
Ingredients
- 1 pound ground beef (extra lean)
- 5 cloves garlic (minced)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1 teaspoon rosemary (dried)
- 28 ounce crushed tomatoes (1 can)
- 4 cups water
- 1 pound pasta (I used shells)
- ½ cup ricotta cheese
- 4 ounce Parmesan cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
- 1 tablespoon basil (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 450℉.
- In a large oven safe skillet add the ground meat and cook for 5 to 7 minutes until the meat is no longer pink. Drain the meat if you need to. Add the garlic, salt, pepper and dry herbs. Stir to combine and cook for another 30 seconds.
- Add crushed tomatoes, water and pasta to the skillet. Make sure there's enough water so that the pasta is fully submerged. Cook until pasta is al dente about 10 to 12 minutes. Stir the pasta occasionally to keep the pasta from sticking to the bottom of the skillet.
- Remove the skillet from heat. Dollop the ricotta cheese over the top then top with Parmesan cheese and mozzarella cheese. Place the skillet in the oven and bake for about 5 to 10 minutes until cheese has melted and it's slightly golden.
- Remove from the oven and garnish with fresh basil.
Notes
- Pasta tip: Use short pasta like shells or rotini, anything that holds sauce well and fits nicely in a skillet. Avoid long noodles (trust me, they’re a mess in one-pan meals).
- Cheese swaps: Ricotta is my go-to, but cottage cheese works in a pinch. Want it extra cheesy? Add more mozzarella. No one ever complains.
- Make it vegetarian: Skip the meat and sauté mushrooms, zucchini, or whatever veggies you’ve got hanging around.
- Broth instead of water: Totally works and adds more flavor. Just keep an eye on the salt.
- Leftovers? Even better the next day. The flavors mellow and the whole thing somehow gets even cozier.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
