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Dinner One Pot 30 Minutes or Less Beef Pasta Italian
4.7 from 15 votes

Skillet Lasagna

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •7/29/23 26 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for skillet lasagna.

This Skillet Lasagna is a game-changer for weeknight dinners, offering all the hearty flavors of traditional lasagna but ready in just 30 minutes! Savor the layered goodness of meat, pasta, and melted cheese, all effortlessly prepared in one pan.

overhead shot of a serving spoon taking a scoop of skillet lasagna.
Table of Contents Open
  • Easy Skillet Lasagna Recipe
  • Why You’ll Love This Skillet Lasagna
  • Ingredients You’ll Need
  • How To Make Skillet Lasagna
    • Let’s Cook The Beef
    • Pasta Time
    • Cheese It Up And Bake
    • Garnish And Serve
  • Frequently Asked Questions
    • Can I use a different type of meat?
    • What if I don’t have an oven-safe skillet?
    • Can I use fresh herbs instead of dried?
  • Expert Tips
  • What To Serve With Lasagna
    • Easy Garlic Bread
    • Italian Roasted Mushrooms and Veggies
    • Garlic Parmesan Roasted Brussels Sprouts
    • No Knead Bread
  • Storage
  • Discover Other Lasagna Recipes
  • Skillet Lasagna
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Skillet Lasagna Recipe

This Skillet Lasagna will completely revolutionize your weeknight cooking. Imagine indulging in the rich, layered textures of traditional lasagna, but with the convenience of a 30-minute dish, all cooked in one pan. No fuss, no endless cleanup – just pure, comforting flavors that dance on your palate.

The combination of ground beef, three types of cheese, crushed tomatoes, and perfectly seasoned herbs delivers a meal that’s both satisfying and elegant. Add the minced garlic and fresh basil, and you’ve got an instant family favorite that will have everyone clamoring for seconds.

side view shot of a bowl full of skillet lasagna.

Why You’ll Love This Skillet Lasagna

  • One-Pan Convenience: This Skillet Lasagna simplifies the entire cooking process into one pan, cutting down on both preparation time and cleanup. Perfect for those busy weeknights!
  • Ready in 30 Minutes: Forget the hours of traditional lasagna-making; this dish brings all those delicious flavors to your table in a mere 30 minutes.
  • Rich and Satisfying Flavor: Combining ground beef, three types of cheese, and a blend of savory herbs, this dish delivers a full, luxurious taste that will please even the most discerning palate. Experience gourmet dining from the comfort of your home!

Ingredients You’ll Need

ingredients needed to make skillet lasagna.
  • Ground Beef (Extra Lean): Substitute with ground turkey or chicken for a lighter touch.
  • Garlic: Imparts a rich, aromatic flavor; minced fresh garlic is preferred, but garlic powder can be used.
  • Salt and Pepper: For seasoning; adjust to taste.
  • Oregano, Basil, Rosemary (Dried): These herbs create the classic Italian seasoning. Feel free to use fresh herbs or an Italian seasoning blend.
  • Crushed Tomatoes: Provides a tangy base for the sauce; canned diced tomatoes can be used as a substitute.
  • Water: Helps to cook the pasta within the skillet; consider substituting with chicken or beef broth for added flavor.
  • Pasta (Shells): Use your favorite pasta, preferably small shaped such as penne or rotini.
  • Ricotta Cheese: Adds creamy richness; cottage cheese can be used as an alternative.
  • Parmesan Cheese: Brings a salty, savory punch to the dish; substitute with Grana Padano or Pecorino Romano if needed.
  • Mozzarella Cheese: Offers a gooey, melty texture; Provolone cheese is a good substitute.
  • Fresh Basil: For garnish and a touch of freshness; fresh parsley can be used if basil is not available.

How To Make Skillet Lasagna

Here’s a skillet lasagna recipe that’s incredibly easy to whip up, perfect for when you want something delicious but don’t have much time. You’ll be chatting and laughing with your friends in no time as you put this together.

Let’s Cook The Beef

process shots showing how to make skillet lasagna.

First, preheat your oven to 450℉. Then, grab your favorite oven-safe skillet and cook up the ground meat. You’ll want to make sure it’s nice and brown, which should take about 5 to 7 minutes. Drain any excess fat, throw in the garlic, salt, pepper, and dry herbs, and give it a good stir.

Pasta Time

process shots showing how to make skillet lasagna.

Now, add your crushed tomatoes, water, and pasta right into the skillet. Make sure the pasta is swimming nicely in that liquid so it cooks evenly. Keep an eye on it and stir occasionally for about 10 to 12 minutes. We’re going for that perfect al dente texture.

Cheese It Up And Bake

process shots showing how to make skillet lasagna.

Here comes the fun part! Dollop the ricotta cheese over the top and then sprinkle on the Parmesan and mozzarella. Into the oven it goes for about 5 to 10 minutes. This is where the magic happens, as the cheese melts into a gooey masterpiece.

Garnish And Serve

Take that beauty out of the oven, and garnish it with some fresh basil. There you have it, a skillet lasagna masterpiece ready to enjoy with friends and family. Now dig in and enjoy the fruits of your (minimal) labor!

side view shot of a bowl full of skillet lasagna.

Frequently Asked Questions

Can I use a different type of meat?

Yes, you can substitute ground beef with ground chicken, turkey, or even a meatless alternative like crumbled tofu for a vegetarian version.

What if I don’t have an oven-safe skillet?

If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and placing it in the oven.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs will give a more vibrant flavor. Just remember to use about three times the amount, as fresh herbs are less concentrated than dried.

side view shot of a serving spoon holding up a scoop of cheesy skillet lasagna.

Expert Tips

  1. Cheese Variety: Feel free to experiment with different types of cheese to get your desired flavor profile. A blend of Italian cheeses would work well too.
  2. Pasta Choice: While shells are mentioned in the recipe, other pasta shapes that hold sauce well, like penne or rotini, can be used.
  3. Adding Veggies: For added nutrition, consider sautéing some spinach, bell peppers, or mushrooms with the meat.

What To Serve With Lasagna

cheesy garlic bread fresh out of the oven sliced on a cutting board.
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Easy Garlic Bread

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Italian Roasted Mushrooms and Veggies

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Garlic Parmesan Roasted Brussels Sprouts

no knead bread in dutch oven.
18 hours hrs 50 minutes mins

No Knead Bread

Storage

Leftover skillet lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat or in the microwave, adding a little water if needed to loosen the sauce.

overhead shot of a serving spoon taking a scoop of skillet lasagna.

Discover Other Lasagna Recipes

  • Taco Lasagna
  • Pastitsio (Greek Lasagna)
  • Zucchini Lasagna
  • The Best Lasagna
  • Lasagna Dip
  • Skillet White Chicken Lasagna
  • Easy Beef Lasagna
  • Lasagna Soup
  • Instant Pot Lasagna

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.

overhead shot of a serving spoon taking a scoop of skillet lasagna.
4.74 from 15 votes

Skillet Lasagna

Prep 5 minutes minutes
Cook 25 minutes minutes
Total 30 minutes minutes
8
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This Skillet Lasagna is all done in one pot and in 30 minutes! Your family favorite dinner is now so much easier without all the hassle and ready in a fraction of the time.
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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.

Equipment

  • 12-inch Cast Iron Skillet or
  • Le Creuset 3.75-Quart Braiser

Notes

  1. Pasta Choice: Shells were used in this recipe, but feel free to substitute with any pasta of similar size. Penne or rotini would work well too.
  2. Cheese Variations: If ricotta isn’t your favorite, you can use cottage cheese as a substitute. The blend of Parmesan and mozzarella gives a nice flavor, but feel free to experiment with your favorite cheeses.
  3. Herb Flexibility: Dried herbs were used here, but fresh herbs can add an extra punch of flavor. Just multiply the amount by three when using fresh herbs.
  4. Make it Vegetarian: Want to skip the meat? You can replace the ground beef with a plant-based meat substitute or even some sautéed mushrooms for a vegetarian twist.
  5. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave, adding a little water if needed to keep the pasta from drying out.

Nutrition Information

Serving: 1servingCalories: 471kcal (24%)Carbohydrates: 52g (17%)Protein: 30g (60%)Fat: 16g (25%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 65mg (22%)Sodium: 579mg (25%)Potassium: 656mg (19%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 511IU (10%)Vitamin C: 10mg (12%)Calcium: 339mg (34%)Iron: 4mg (22%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a serving spoon taking a scoop of skillet lasagna.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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26 Comments
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Navy
Navy
Posted: 1 month ago

5 stars
Love your recipes Jo. I used half Italian red wine and water ratio. Ostrowskis Italian sausages here in Baltimore in lieu of gb…Superb to you Chef! Home run! Go Orioles!😎

0
Reply
Sandye Real
Sandye Real
Posted: 7 months ago

5 stars
My whole family loved this we left out the cheese due to allergies we will definitely make it again

0
Reply
Patty
Patty
Posted: 1 year ago

Hey, Jo. Would you consider including recommendations for taking this from freezer to table? Many thanks.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patty
Posted: 1 year ago

Absolutely! Instructions added under the “Leftovers” section.

1
Reply
Maria Urbina
Maria Urbina
Posted: 2 years ago

5 stars
Very easy and delicious! I have substituted half of the meat with Italian sausage and it is a prefect variation!

1
Reply
April
April
Posted: 4 years ago

Just finished supper and all I wanted to say was, “YUM !”
What a simple and delicious recipe for a weeknight. Thanks soo much for the new addition to the recipe box 👍
(And enough leftovers to freeze for those nights when I just don’t feel like cooking ✌️)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  April
Posted: 4 years ago

My pleasure, so glad you like it! 🙂

0
Reply
Suree Pritchard, Sydney, Australia
Suree Pritchard, Sydney, Australia
Posted: 4 years ago

4 stars
Finely I get to use up up all my frozen meat. I have a bit of lamb, veal, pork, beef and chicken. I mince it all up and use this recipe. the combination of these cheeses that made it rich in flavor. But, I will trying with just beef next time. Thank you, Suree

0
Reply
Renie Sherman
Renie Sherman
Posted: 4 years ago

5 stars
The skillet lasagna sounds delicious. My husband will not eat crushed tomatoes. Is there something I can use in its place and how much? Thanks. Also, your fur baby is precious.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Renie Sherman
Posted: 4 years ago

How about some marinara sauce? I’d use about 2 cups.

0
Reply
Lina
Lina
Posted: 7 years ago

Hi! Would it be possible to make this without the ground beef? Some of my family is vegetarian but this recipe sounds fantastic!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lina
Posted: 7 years ago

You could use vegetarian ground beef, used that before and it was quite good, however, you could just replace the meat with finely chopped mushrooms and feel free to add some other veggies you guys like.

1
Reply
Victoria
Victoria
Posted: 10 years ago

This looks fantastic! I will be trying it this week. I love all things lasagna, so I know I’ll love it. It’s even easier than the baked spaghetti that I came up with.

I found your site through a comment you made on another cooking blog. You had seen some of her photography on another site that didn’t credit her or lead back to her and you were letting her know. I was wondering, have you found a way to keep your photos from being stolen? I also have a blog and would like to protect my work. I’ve used other people’s pics, but always with a link back the article I found their picture in, and I let them know in a comment that I’ve done so.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Victoria
Posted: 10 years ago

Hi Victoria,
Unfortunately there is no way to protect your pictures. You can try putting watermarks on them, but then you’d have to put the watermark across the picture because if you put it at the bottom somewhere it can be cropped out. That’s the price we pay, once something is on the internet anyone can steal it and claim it as their own. I was just trying to let the blog owner know because I’ve been in her place before and other have told me so I know how it feels and how upset it makes you.
Anyway let me know how you enjoy the lasagna. 🙂 Have a great weekend.

0
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Shoop exhale
Shoop exhale
Posted: 10 years ago

Hi, Miss Jo! I’m so excited, I’m making this for dinner tonight with my friends. I’ll keep you posted for their comments. Thanks for another delicious recipe. God bless!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shoop exhale
Posted: 10 years ago

You’re welcome, looking forward to hear their comments. 🙂

0
Reply
Shoop exhale
Shoop exhale
Reply to  Joanna Cismaru
Posted: 10 years ago

Hi, Miss Jo! Surprise of all surprises, even my male friend who doesn’t like pasta ate it yesterday and finished it! I was even told to make it again. Thanks for this delicious recipe, you really are an angel to me.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shoop exhale
Posted: 10 years ago

Lol, what is it with these not liking pasta, my husband doesn’t like it either. You’re so welcome, I’m really glad you like all these recipes. 🙂

0
Reply
Lily Sheng
Lily Sheng
Posted: 10 years ago

Wow, so you’re basically cooking the pasta in the water together with the sauce and stuff? No assembly required, amazing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lily Sheng
Posted: 10 years ago

That’s right, that’s why this is so easy. 🙂

0
Reply
Rosie @ Blueberry Kitchen
Rosie @ Blueberry Kitchen
Posted: 10 years ago

This looks so delicious and I love how easy it sounds! Your dog is gorgeous too!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rosie @ Blueberry Kitchen
Posted: 10 years ago

Thank you 🙂

0
Reply
Rosemary C
Rosemary C
Posted: 10 years ago

Looks great but what kind and how much pasts did you use? Thanks. Love your blog

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rosemary C
Posted: 10 years ago

Lol, well I had some technical issues and had to retype my ingredients and recipe and forgot to include the pasta. Anyway recipe is updated, I used a pound of pasta, whatever you have, I used shells. 🙂

0
Reply
K Little
K Little
Posted: 10 years ago

Making this for sure Jo…yummy!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  K Little
Posted: 10 years ago

Great, let me know how you like it. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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