This delicious and easy Skillet Lasagna is one of my favorite one-pan dinners when I’m craving classic comfort food without all the work. It has all the rich, cozy flavors of traditional lasagna, but it comes together in about 30 minutes. I love that everything cooks in a single skillet, which means less cleanup and more time to actually enjoy dinner. It’s my go-to recipe for busy weeknights when I want something hearty, satisfying, and guaranteed to make everyone at the table happy.

Easy Skillet Lasagna Recipe

Lasagna is just the best, no? I find it to be the ultimate classic comfort food. However, it is definitely a bit labor-intensive with all the steps and the numerous dirty pots and pans. I created this skillet lasagna so it’s basically lasagna, but without all that work and mess!

This recipe has all the ingredients and flavors of traditional lasagna—savory ground beef, marinara sauce, ricotta cheese, and fresh mozzarella, but converted into a delicious, quick, and easy, one-pot, 30-minute meal. Whenever I’m craving lasagna but don’t want the hassle of preparing it, I make this lasagna skillet instead. My family absolutely loves it, and yours will too!

Helpful Tips and Recipe Variations

• Use a different pasta. Other pasta noodles can be used instead of mini lasagna noodles if you can’t find them, but you might need to adjust your cooking time.
• Swap the ground beef. Italian sausage or ground turkey can easily be substituted for the ground beef.
• Add vegetables. Sauté diced carrot, red bell pepper, zucchini, eggplant, or mushrooms along with the onion. Or, at the end of cooking, stir in 2 cups fresh baby spinach until wilted.
• Lighten it up. Reduce the calories by using part-skim ricotta or ground turkey, or increase the fiber by using whole grain pasta.

How to Make Skillet Lasagna Step by Step

Cook the beef and veggies: Heat 1 tbsp of olive oil in a large nonstick skillet. Add 1 lb. of ground beef and 1 onion, and cook, breaking up the meat as it cooks until no pink remains. Drain off the fat and stir in 2 cloves of garlic, ¼ tsp red pepper flakes, and a pinch of salt and pepper.

Add the sauce ingredients and pasta: Add 3 cups of marinara sauce, 2 cups of beef broth, and 8 oz. of pasta to the skillet. Mix to combine, making sure the pasta is fully submerged in the liquid.

After the mixture begins to bubble, reduce heat to a simmer, cover, and cook for about 15-18 minutes until pasta is tender, stirring occasionally (about every 5 minutes) so the pasta doesn’t stick and the meat mixture doesn’t scorch in the pan.

Add in the cheeses: Remove the skillet from heat and stir in ½ cup of the mozzarella and ⅛ cup of Parmesan until combined, then sprinkle the remaining cheese on top.

Top with ricotta: Using ¾ cup of ricotta, dot heaping tablespoons all over the mixture. Cover the skillet and let it stand for 3 to 5 more minutes until the cheese melts.

Serve: Garnish with fresh chopped parsley and enjoy with garlic bread!

What to Serve With Skillet Lasagna

Like classic lasagna filled with ground beef, cheese, and layers of noodles, this skillet dish is substantial. For more of a complete meal, though, I like to enjoy it with homemade garlic bread to scoop up anything left on my plate, and a simple side salad or refreshing cucumber tomato salad.

How to Store

Allow the lasagna to cool completely, then transfer it to an airtight container and store it in the refrigerator. It is best eaten within 3 days.

Frozen cooked pasta is not my favorite since it tends to have a mushy texture once thawed, but you can freeze this if needed. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge.

Gently reheat in the microwave, adding a bit of broth to loosen, if necessary.

More Lasagna Recipes

• Lasagna Roll Ups
• Chicken Alfredo Lasagna Rolls
• Lasagna Soup
• Pierogi Lasagna
• Zucchini Lasagna Rolls
• Chocolate Lasagna