Skillet Lasagna layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
All‑in‑One Lasagna, No Fuss
All the melty cheese and rich tomato flavor of classic lasagna, made in a single skillet so dinner comes together fast and cleans up even faster.
Think lasagna without the layering marathon: this skillet version delivers the same cozy, cheesy payoff but with one pan and a lot less babysitting. Breaking the noodles into 2–3‑inch pieces lets them nestle into the sauce and cook through right in the skillet, so you get tender, saucy bites instead of a pasta puzzle. It’s the kind of dinner that looks like effort but feels totally weeknight-friendly—sliceable, steal‑a‑piece‑before‑guests arrive comforting fare.
The technique is simple and forgiving. Start by softening onion and garlic in olive oil, brown the beef and drain off any excess fat, then build a bright, savory sauce with crushed tomatoes, a spoonful of tomato paste and a splash of beef broth so the broken noodles can finish cooking in liquid. Mixing ricotta with an egg and half the Parmesan gives you creamy pockets that set up when baked; a blanket of shredded mozzarella on top melts to golden, stretchy perfection. Preheat the oven to 375°F and bake until everything is bubbling and the center is set.
Small practical notes that make a big difference: use a 10–12‑inch oven‑safe skillet so the casserole stays sliceable, break the noodles before you add them (they’ll hydrate more evenly), and don’t be shy about draining fat if there’s more than a tablespoon—clean sauce makes for brighter flavor. The edges will get slightly caramelized where pasta kisses pan, which is my favorite textural surprise.
This is a champion for weeknights and leftovers alike: assemble ahead and refrigerate for up to a day before baking, or rewarm portions in the oven for best texture. Mix‑ins are easy—swap ground turkey or Italian sausage, stir in wilted spinach, or scatter fresh basil over the top just before serving. Pair with a crisp green salad or garlic bread and you’ve got a no‑fuss centerpiece that still tastes like a small celebration.
Ingredients
How to Make Skillet Lasagna
- Preheat oven to 375°F (190°C). Finely chop the onion and mince the garlic; break the lasagna noodles into roughly 2–3 inch pieces so they will fit in the skillet.
- In a medium bowl, stir together the ricotta, egg, and half of the grated Parmesan with a pinch of black pepper until smooth; set aside.
- Heat the olive oil in a 10–12 inch oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes, then add garlic and cook 30 seconds more.
- Add the ground beef to the skillet, break it up with a spoon, and cook until no longer pink, about 6–8 minutes; drain off excess fat if there is more than 1 tablespoon.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, beef broth, Italian seasoning, salt, and the remaining black pepper. Bring to a gentle simmer.
- Add the broken lasagna noodle pieces to the simmering sauce, stirring to submerge them so they absorb liquid; reduce heat to medium-low, cover and simmer for 8–10 minutes, stirring once halfway so noodles soften without sticking (add a splash of water or broth if it looks too dry).
- Remove the skillet from the heat and dollop the ricotta mixture in spoonfuls across the top of the noodles and sauce. Scatter the shredded mozzarella and remaining Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, until the cheese is melted, golden at the edges, and the sauce is bubbling.
- Let the skillet lasagna rest 5–10 minutes so it sets slightly, then sprinkle with chopped fresh basil, slice into 4 portions, and serve family-style.
Recipe Card
Skillet Lasagna
Skillet Lasagna layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Finely chop the onion and mince the garlic; break the lasagna noodles into roughly 2–3 inch pieces so they will fit in the skillet.
- In a medium bowl, stir together the ricotta, egg, and half of the grated Parmesan with a pinch of black pepper until smooth; set aside.
- Heat the olive oil in a 10–12 inch oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes, then add garlic and cook 30 seconds more.
- Add the ground beef to the skillet, break it up with a spoon, and cook until no longer pink, about 6–8 minutes; drain off excess fat if there is more than 1 tablespoon.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, beef broth, Italian seasoning, salt, and the remaining black pepper. Bring to a gentle simmer.
- Add the broken lasagna noodle pieces to the simmering sauce, stirring to submerge them so they absorb liquid; reduce heat to medium-low, cover and simmer for 8–10 minutes, stirring once halfway so noodles soften without sticking (add a splash of water or broth if it looks too dry).
- Remove the skillet from the heat and dollop the ricotta mixture in spoonfuls across the top of the noodles and sauce. Scatter the shredded mozzarella and remaining Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, until the cheese is melted, golden at the edges, and the sauce is bubbling.
- Let the skillet lasagna rest 5–10 minutes so it sets slightly, then sprinkle with chopped fresh basil, slice into 4 portions, and serve family-style.
Nutrition
- Carbohydrates
- 68
- Saturated Fat
- 22
- Sodium
- 1500
- Fiber
- 5
- Unsaturated Fat
- 26
- Protein
- 52
- Fat
- 48
- Cholesterol
- 195
- Trans Fat
- 0.5
- Calories
- 930
- Sugar
- 11