Skillet Lasagna
Ready in 30 minutes, made in one pan, and packed with comforting lasagna flavor!
This Skillet Lasagna brings you all the flavor of traditional oven-baked lasagna without the hours of prep and cleanup. It’s a hearty, cheesy, one-pan meal that comes together in less than half an hour — perfect for busy weeknights or when you’re craving something comforting and homemade.
Why You’ll Love This Recipe
- Quick and easy: No need to boil noodles or spend hours layering. Everything cooks in one skillet.
- One pan only: Fewer dishes mean an easier cleanup.
- Rich, classic flavor: Creamy ricotta, melty mozzarella, and a savory meat sauce deliver the full lasagna experience.
- Perfect for busy evenings: From stovetop to table in under 30 minutes.
Ingredients
Serves 4
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 10 to 12 ounces lean ground beef
- Salt and pepper, to taste
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 jar (20 to 24 ounces) tomato-based pasta sauce
- 1 cup water
- 6 ounces wide egg noodles
- ½ cup light ricotta cheese
- ½ cup shredded part-skim mozzarella cheese
- Grated Parmesan cheese, for garnish
- Chopped fresh basil and parsley, for garnish
Instructions
- Cook the aromatics and meat
Heat olive oil and butter in a large nonstick skillet or Dutch oven over medium heat. Add the diced onion and cook for about 30 seconds. Stir in the ground beef, season with salt and pepper, and cook for 5–6 minutes until browned. - Add the vegetables
Add sliced mushrooms and cook for 2 minutes, until lightly browned. Stir in garlic and Italian seasoning and cook for another 20 seconds. - Make the sauce
Pour in the pasta sauce and water, increase the heat to high, and bring to a boil. - Add the noodles
Stir in the uncooked egg noodles. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes. Stir a few times while cooking to prevent sticking. - Add the cheeses
Remove the lid and spoon 6–8 small mounds of ricotta over the pasta. Sprinkle mozzarella evenly over the top. Cover again and cook for 4–5 minutes, until the cheeses are melted and creamy. - Finish and serve
Remove from heat. Garnish with grated Parmesan, fresh basil, and parsley. Serve warm straight from the skillet.
Tips for the Best Skillet Lasagna
- Use quality sauce: A good tomato-based pasta sauce makes a big difference in flavor.
- Taste before salting: Cheese and jarred sauces can already be salty, so check seasoning at the end.
- Add a broiled finish: For a golden, bubbly top, place the skillet under the broiler for 2–3 minutes.
- Make it lighter: Substitute ground beef with ground chicken or turkey if preferred.
What to Serve With Skillet Lasagna
This lasagna pairs wonderfully with:
- Warm garlic bread or cheesy skillet bread
- A crisp side salad with a light vinaigrette
- Steamed or roasted vegetables like green beans or zucchini
Storage and Reheating
- To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: Let the lasagna cool completely, then freeze in a sealed container for up to 4 months.
- To reheat: Reheat gently in a covered skillet over low heat until warmed through. Add a splash of water or sauce if needed to loosen.
Nutrition (per serving)
Calories: 463 | Carbohydrates: 47g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 1105mg | Fiber: 5g | Sugar: 11g | Calcium: 255mg | Iron: 5mg
Nutritional values are approximate and may vary depending on ingredients used.