This Skillet Lasagna is a perfect weeknight dinner choice when you’re craving lasagna but short on time. Enjoy all the deliciousness of traditional lasagna but without all the work! This easy recipe is prepared on the stovetop in one pan for easy cleanup in less than an hour.
Just like my Lasagna Soup and Skillet Spinach Lasagna, this recipe doesn’t require any time-consuming layering or baking. It’s a game changer for busy weeknights!
Why You’ll Love This Skillet Lasagna
- Quick and convenient: This recipe offers all of the classic flavors of lasagna but prepared on the stovetop. The noodles cook right in the sauce!
- Customizable: This recipe can be easily personalized to your liking.
- Budget-friendly: This recipe uses affordable and simple ingredients that are easy to find.
- Leftovers reheat well: If you’re lucky enough to have any leftovers, this lasagna reheats beautifully.
- Family-friendly: This is a crowd-pleasing dinner that both adults and kids will love.
Ingredients Needed
- Meat – I use a combination of lean ground beef and Italian sausage.
- Cheeses – Mozzarella, Parmesan, and ricotta.
- Noodles: Lasagna noodles that have been broken into 2 to 3-inch pieces.
- Aromatics: Onion, bell pepper, and garlic.
- Seasonings: Italian seasoning, salt, and black pepper.
- Sauce: Marinara sauce and tomato sauce. Use your favorite store-bought marinara sauce or make your own easy marinara sauce!
- Beef broth – Helps to keep the sauce from being too thick and helps with cooking the noodles.
- Parsley – Optional garnish.
How to Prepare
For the detailed instructions, please see the recipe card.
- Brown the meat and saute the veggies: In a large skillet or sauté pan cook the sausage, beef, onions, bell pepper, and garlic.
- Add the sauces, broth, and seasonings. Stir in the marinara sauce, tomato sauce, broth, and seasonings.
- Add the noodles and stir to coat as evenly as possible.
- Cover and simmer until the noodles are tender.
- Add the cheeses: Stir in the shredded mozzarella, dollop with ricotta, and sprinkle with Parmesan.
Flavor Variations
- Meat: I love the flavors of a combination of ground beef and Italian sausage, but feel free to use one or the other.
- Make it vegetarian: Omit the meat and use your favorite veggies such as zucchini, spinach, and mushrooms—substitute vegetable broth for beef broth.
- Different cheeses: Feel free to experiment with different cheeses, such as provolone, fontina, or cottage cheese.
- Add some heat: Add crushed red pepper flakes, cayenne pepper, or chopped jalapeño pepper.
Common Questions
Yes, feel free to use a different pasta if you don’t have lasagna noodles on-hand. Penne, rigatoni, or rotini work well in this recipe.
Stir the noodles occasionally while they are simmering to help prevent them from sticking together.
You can substitute beef broth with chicken broth, vegetable broth, or water.
Storage and Reheating
- Refrigerator: Transfer the cooled lasagna to an airtight container. Store in the fridge for up to 4 to 5 days.
- Freezer: Freeze the cooled leftovers in freezer-safe containers for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. The pasta will absorb liquid when stored – to prevent it from tasting dry, add a couple of tablespoons of broth or water before reheating.
More One Pot Dinners
Skillet Lasagna
Ingredients
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 tablespoon minced fresh garlic
- 1 (24 ounce) jar marinara sauce
- 1 (8 ounce) can tomato sauce
- ½ cup beef broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles broken into 2 to 3-inch pieces
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Cook ground beef, sausage, onions, and bell pepper in a large skillet or sauté pan over medium high heat, crumbling the meat with a wooden spoon as it cooks. Cook until beef and sausage are fully cooked and no longer pink (about 6 to 7 minutes). Drain off fat.
- Add garlic and cook until fragrant (while stirring), about 30 seconds.
- Stir in marinara sauce, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
- Add lasagna noodle pieces. Stir to combine and coat noodles with sauce mixture. Bring to a boil. Reduce heat as needed to maintain a strong simmer. Cover and simmer for 15 to 20 minutes or until noodles are tender. Stir occasionally to prevent noodles from sticking together.
- Stir in the shredded mozzarella cheese until melted. Remove from heat and dollop with ricotta cheese, then sprinkle with Parmesan cheese.
- Sprinkle with parsley when serving, if desired.
Notes
- Storage:
- Refrigerator:Â Transfer the cooled lasagna to an airtight container. Store in the fridge for up to 4 to 5 days.
- Freezer:Â Freeze the cooled leftovers in freezer-safe containers for up to 3 months. Defrost in the fridge overnight before reheating.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
SUPERTRPER
Made this when I wanted Lasagna in the heat of summer. I loved it! I made it with canned stewed tomatoes, pureed with garlic and spices. I will make this again! So easy and tastes so great.
Chris
Much easier than all the layering with a traditional lasagne and very tasty (I added garlic and red wine :)), will definitely make again. Thanks for the recipe!
Amy @ The Blond Cook
That sounds delicious, Chris… thank you so much for sharing. So glad you enjoyed it! 🙂
Christin@SpicySouthernKitchen
This lasagna looks amazing! I love how easy skillet lasagna is to make. The dollops of ricotta are the best!