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Skillet Lasagna
5 from 15 votes

Skillet Lasagna

Skillet Lasagna cooks ground beef, broken lasagna noodles, marinara sauce, herbs, and cheeses together in one pan. This method delivers tender pasta infused with rich meat sauce flavors, layered with creamy ricotta, mozzarella, and Parmesan cheese melted throughout. The dish offers the savory depth of lasagna with simpler preparation and an accessible one-skillet cooking approach.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1 Tbsp olive oil
  • 1 lb (90 to 95% lean) ground beef
  • 1 Tbsp minced garlic fresh
  • salt and black pepper
  • 1 (24 oz) jar marinara sauce (I like to use Classico Four Cheese here)
  • 1 1/4 cups water then more if needed
  • 3 Tbsp chopped parsley plus more for garnish, chopped, fresh
  • 3 Tbsp chopped basil fresh
  • 1/4 tsp red pepper flakes or more to taste (optional
  • 9 (7.5 oz) lasagna noodles broken into 1 1/2-inch pieces, uncooked
  • 1 cup (4 oz) shredded mozzarella cheese
  • 1 cup (8 oz) ricotta cheese
  • 1/3 cup (1.4 oz) freshly grated Parmesan Cheese

Instructions

    Cup of Yum
  1. Heat olive oil in a 12-inch skillet or braiser over medium-high heat.
  2. Crumble in beef in chunks then season with salt and pepper. Let sear until slightly browned on bottom for a few minutes then turn and crumble up beef. Once beef is nearly cooked through add garlic and continue to toss and cook beef through.
  3. Pour in marinara sauce and water. Add parsley, basil, red pepper flakes and season with salt and pepper to taste. Bring to a light simmer.
  4. Add lasagna noodles and toss and submerge into liquid. Cover, reduce heat to moderately low. Simmer until pasta is nearly tender, stirring occasionally and adding a little more water as needed, for about 15 minutes.
  5. Dollop in half of the ricotta (in about 5 scoops), sprinkle in half of the mozzarella and half of the parmesan. Stir a few times to submerge cheese. Cover with remaining half of the cheeses (again dolloping ricotta).
  6. Cover and continue to cook until cheese is melted, about 3 to 5 minutes longer.
  7. Let rest about 5 minutes off heat. Sprinkle with parsley if desired and serve.