Recipe

Skillet Lasagna

A one-pan lasagna with crisp edges, a bright tomato kick, and a cheesy ricotta swirl. No oven. No fussy layers.

By Matt Campbell

•

4.8

A cast iron skillet filled with bubbling skillet lasagna topped with melted mozzarella, ricotta dollops, and fresh basil on a wooden table

Skillet lasagna is what happens when you want real lasagna comfort but you don’t want to babysit a baking dish, boil a separate pot of noodles, and wash half your kitchen afterward. We’re going for saucy, cheesy, and a little crispy around the edges, all in one pan.

This version leans weeknight-friendly: broken lasagna noodles simmer right in a tomatoey meat sauce, then we finish with a ricotta swirl and a mozzarella melt that gets appropriately dramatic under a lid. It’s relaxed cooking with a high reward, which is my favorite kind.

All ingredients for skillet lasagna arranged on a bright kitchen counter, including ground beef, lasagna noodles, crushed tomatoes, ricotta, mozzarella, and basil

Why It Works

One pan, real lasagna payoff: noodles cook directly in the sauce, so you get flavor in every bite and fewer dishes.
Better texture: simmering gives you tender noodles, while the skillet encourages crisp, caramelized edges where the sauce meets the pan.
Balanced flavor fast: a quick sauté of onion, garlic, and tomato paste builds depth, and a splash of broth keeps the sauce silky instead of stodgy.
Cheese strategy that works: ricotta goes in at the end so it stays creamy, and mozzarella melts into that classic stretchy top layer.

A skillet on a stovetop with ground beef simmering in a rich tomato sauce, a wooden spoon resting in the pan

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool, then store in an airtight container for up to 3 to 4 days.

Reheat: My favorite method is stovetop. Add a splash of water or broth, cover, and warm over medium-low until hot. Microwave works too, just cover it and pause once to stir so the center heats evenly.

Freeze: Freeze in individual portions for up to 2 months (best quality within 2 months). Thaw overnight in the fridge for best texture, then reheat with a small splash of liquid.

Portions of skillet lasagna stored in a clear airtight container on a kitchen counter, with a small container of extra basil nearby

Common Questions

Do I have to use lasagna noodles?

Nope. Lasagna noodles are ideal because they give you that classic wide noodle feel, but you can use mafalda, bowties, or even rotini. For smaller pasta, start checking early, reduce the simmer time, and add broth as needed so it stays saucy.

Can I use oven-ready (no-boil) lasagna noodles?

You can, but they’re thinner and cook faster. Start checking at 10 minutes and add broth a splash at a time so they don’t soak the pan dry.

Why did my noodles turn out gummy?

The usual culprits are too little liquid, noodles clumping together, or cooking past tender. Keep the sauce at a gentle simmer, stir more often in the first few minutes (especially around the bottom and edges), and add broth a little at a time if the skillet looks dry before the noodles are done.

Can I make this vegetarian?

Absolutely. Swap the meat for 8 ounces sliced mushrooms plus 1 diced zucchini, or use a plant-based ground. Add a little extra olive oil for richness and bump the seasoning.

What is the best skillet to use?

A 12-inch deep skillet with a lid is ideal. Cast iron gives you great edges, nonstick is easiest for cleanup, and stainless works if you keep the heat moderate and stir well.

How do I make it a little lighter?

Use ground turkey, part-skim mozzarella, and swap some ricotta for cottage cheese. It’ll still be cozy, just a bit less rich.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch deep skillet with lid
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Microplane or grater for Parmesan (optional but nice)

I love lasagna. I just don’t always love what lasagna asks of me on a random Tuesday. The first time I tried making it in a skillet, it was pure I wonder if energy. I broke up noodles with my hands, crossed my fingers, and watched the sauce turn glossy while the pasta drank it in. It came out messy in the best way, with those little crispy corners around the pan that feel like a cook’s treat.

This is the version I make when I want comfort food that still tastes like I tried, even if I’m cooking in sweatpants and listening to something loud enough to scare the basil.

Skillet Lasagna

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (or Italian sausage, or half and half)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil (or 1 teaspoon Italian seasoning)
Pinch of red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1 1/2 cups low-sodium chicken broth or water, plus more as needed
8 ounces lasagna noodles, broken into 2 to 3-inch pieces
1 cup ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/3 cup grated Parmesan, plus more for serving
2 tablespoons chopped fresh basil or parsley (optional)

A bowl of broken lasagna noodle pieces on a kitchen counter next to a measuring cup of broth

Instructions

Sauté the base. Heat the olive oil in a 12-inch deep skillet over medium heat. Add the onion and cook until softened, about 3 to 4 minutes. Add the garlic and cook 30 seconds, stirring.
Brown the meat. Add the ground beef, salt, and pepper. Cook, breaking it up, until browned and no longer pink, about 6 to 8 minutes. If there’s a lot of grease, spoon off excess.
Build quick depth. Stir in tomato paste, oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until the paste darkens slightly and smells toasty.
Add sauce and simmer. Pour in crushed tomatoes and 1 1/2 cups broth. Stir well, scraping up any browned bits. Bring to a lively simmer uncovered.
Cook the noodles in the sauce. Add broken lasagna noodles, pushing them down so they’re mostly submerged. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, stirring every few minutes (especially around the bottom and edges) to prevent sticking. If the skillet looks dry before noodles are tender, add a splash more broth.
Ricotta swirl and cheese melt. When the noodles are just tender, turn heat to low. Dollop ricotta over the top, then sprinkle with 1 cup mozzarella and all the Parmesan. Cover again and cook 5 to 7 minutes, until the cheese is melted.
Finish and serve. Turn off heat and let it rest 5 minutes to thicken. Top with remaining 1/2 cup mozzarella, fresh basil or parsley, and extra Parmesan if you’re feeling generous. Scoop and serve straight from the skillet.

Matt’s small trick: Want extra crispy edges like the ones you fight over? After the cheese melts, uncover and let it cook 2 to 3 minutes on low. Keep an eye on it so the sauce doesn’t reduce too far.

One more small trick: Taste the sauce before adding noodles. If it tastes flat, add a pinch more salt. If it tastes harsh, add 1 teaspoon sugar or a splash of cream. Tiny moves, big difference.

Nutrition information is estimated.

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Skillet Lasagna

Why It Works

Pairs Well With

Recommended

World’s Best Lasagna

Classic Meat Lasagna

Classic Italian Lasagna

Salsa Puttanesca

Storage Tips

Common Questions

Do I have to use lasagna noodles?

Can I use oven-ready (no-boil) lasagna noodles?

Why did my noodles turn out gummy?

Can I make this vegetarian?

What is the best skillet to use?

How do I make it a little lighter?

Skillet Lasagna

Ingredients

Instructions