Skillet Lasagna layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
One-Skillet Lasagna That Actually Slices
All the layered, melty comfort of lasagna without boiling noodles or washing extra pans—browned beef, a rich tomato sauce, and a creamy ricotta center baked right in a single skillet.
This skillet lasagna answers the weeknight question: “Can lasagna be fast?” By breaking dry noodles into 2–3 inch pieces and letting them cook right in a bubbling, beef-forward tomato sauce, you skip the noodle bath and get an honest, sliceable casserole with crisped edges and molten cheese on top. It’s the kind of dish that looks impressive on the table but comes together with a minimum of fuss.
The little tricks make the texture: sautéed onion and garlic build the savory base, browned ground beef adds richness, and a splash of beef broth and tomato paste deepen the sauce so the pasta can finish cooking in it. Stirring an egg into the ricotta helps that creamy layer set so you can lift neat wedges from the skillet, while a shower of mozzarella and grated Parmesan gives a golden, stretchy crown.
Plan on about 15 minutes to assemble and roughly 40 minutes to finish in a 375°F oven in a 10–12 inch oven-safe skillet. If the pan is very greasy, drain off more than a tablespoon of fat before adding the sauce. The result is rustic slices with soft, saucy centers and satisfyingly crunchy edges.
Serve with a simple green salad or garlic bread and you’re done. Leftovers reheat beautifully in the oven or microwave, and you can swap ground turkey, stir in a handful of spinach, or use a gluten-free noodle if you like. It’s lasagna comfort — simplified for real weeknights.
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