Skillet Lasagna
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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.
Easy Skillet Lasagna
This easy skillet lasagna is perfect for busy weeknights, all done in one pot and just 30 minutes. This is always a family favorite, and the epitome of Italian comfort food. I used to make lasagna only once or twice a year because of all the work and effort it took. However, since I’ve been making it in a skillet like this, we make it often because it’s super quick, yet all the same tastes and flavors we all love of a traditional lasagna.
What Ingredients Are In Lasagna
This lasagna really is delicious and I find that it’s all about the herbs I use here that really flavor the lasagna nicely and give it that sauce that taste like it’s been cooking for hours. Here’s what you’ll need:
- Ground Beef
- Dried Rosemary
- Salt & Pepper
- Dried Oregano
- Dried and Fresh Basil
- Crushed Tomatoes
- Garlic
- Pasta of your choice – I used shells, but you can use elbow macaroni, penne, rigatoni, whatever you have.
- Mozzarella Cheese
- Parmesan Cheese
- Ricotta Cheese
How To Make Skillet Lasagna
This dish is as simple as it gets. It all gets cooked in one pot including the pasta! To get started cook the beef in a large skillet. Cook it for about 5 minutes or until it’s no longer pink. I used extra lean ground beef so there was no fat to drain, but drain the meat if you need to. Add the herbs, garlic salt and pepper, then stir everything together. Cook for another 30 seconds until the garlic becomes aromatic.
Add the crushed tomatoes, water and pasta to the skillet. Stir everything together and make sure the pasta is fully submerged in the water. Cook for about 10 minutes until the pasta is al dente. Al dente means the pasta is cooked but still firm when bitten.
Top with ricotta, parmesan and mozzarella cheese, transfer the skillet to the oven and bake for 5 to 10 minutes in a 450 F degree preheated oven, just until the cheese melts. Garnish with some fresh basil and serve!
Other Pasta You Can Use For Skillet Lasagna
You can really use any pasta you choose. Since it’s a skillet lasagna, you could use regular lasagna sheets and just break them into pieces. I love to use these pasta shells because they are great for holding all that yummy sauce. Here are some other types of pasta you can use:
- Penne
- Elbow Macaroni
- Rigatoni
- Mafalda
- Gemelli
- Farfalle
You can also use whole wheat pasta or other gluten free pastas. The only thing to watch out for is the amount of liquid they require to cook as some may absorb more liquid than others.
How Long Does Pasta Take To Cook In A One Pot Dish
This also depends on the type of pasta you used. The smaller pasta will take less time, but in general, penne, shells or any of the pastas mentioned above should still take anywhere from 10 to 12 minutes to cook to al dente. As your pasta cooks, make sure to stir occasionally to keep the pasta from sticking to the bottom of the skillet.
The easiest way to tell if your pasta is cooked is to taste one and if the pasta is cooked but still a bit firm when bitten, you’re done. Don’t worry if you feel there’s too much liquid left in the pot. The pasta will continue to absorb liquid as it cools, and you’ll see once it’s cooled, there will hardly be any liquid left in the pot.
What To Serve With Lasagna
My favorite way to eat lasagna is just with some delicious crusty bread, but here are some other suggestions:
- Garlic Bread
- Kale Salad
- Garlic Parmesan Brussels Sprouts
- Chopped Salad
- Caprese Salad
How To Store Leftover Lasagna
Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
Can You Freeze Lasagna
Lasagna is freezer friendly. For this skillet lasagna, let it cool completely at room temperature. Transfer it to an airtight container and freeze for up to 3 months.
TRY THESE OTHER LASAGNA RECIPES:
- Lasagna Roll-ups
- Easy Beef Lasagna
- Taco Lasagna
- Lasagna Soup
- Hamburger Helper Lasagna
- Chicken Lasagna Alla Bolognese
- Zucchini Lasagna
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Skillet Lasagna
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
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.
Ingredients
- 1 lb ground beef extra lean
- 5 cloves garlic minced
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp rosemary dried
- 28 oz crushed tomatoes 1 can
- 4 cups water
- 1 lb pasta I used shells
- 1/2 cup ricotta cheese
- 4 oz Parmesan cheese shredded
- 1 cup Mozzarella cheese shredded
- 1 tbsp basil fresh, chopped
Instructions
- Preheat your oven: Preheat oven to 450 F degrees.
- Cook ground beef: 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 tomatoes and water: 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.
- Top with cheese and bake: 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.
- Garnish and serve: Remove from the oven and garnish with fresh basil.
Recipe Notes
Leftovers: Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 470kcal (24%)Carbohydrates: 51g (17%)Protein: 30g (60%)Fat: 15g (23%)Saturated Fat: 7g (44%)Cholesterol: 65mg (22%)Sodium: 578mg (25%)Potassium: 646mg (18%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 505IU (10%)Vitamin C: 9.7mg (12%)Calcium: 336mg (34%)Iron: 3.7mg (21%)
April says
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 ✌️)
Joanna Cismaru says
My pleasure, so glad you like it! 🙂
Suree Pritchard, Sydney, Australia says
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
Renie Sherman says
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.
Joanna Cismaru says
How about some marinara sauce? I’d use about 2 cups.
Lina says
Hi! Would it be possible to make this without the ground beef? Some of my family is vegetarian but this recipe sounds fantastic!
Joanna Cismaru says
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.
Victoria says
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.
jo says
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.
Shoop exhale says
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!
jo says
You’re welcome, looking forward to hear their comments. 🙂
Shoop exhale says
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.
jo says
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. 🙂
Lily Sheng says
Wow, so you’re basically cooking the pasta in the water together with the sauce and stuff? No assembly required, amazing!
jo says
That’s right, that’s why this is so easy. 🙂
Rosie @ Blueberry Kitchen says
This looks so delicious and I love how easy it sounds! Your dog is gorgeous too!
jo says
Thank you 🙂
Rosemary C says
Looks great but what kind and how much pasts did you use? Thanks. Love your blog
jo says
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. 🙂
K Little says
Making this for sure Jo…yummy!
jo says
Great, let me know how you like it. 🙂