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Ultimate One-Pan Weeknight Skillet Lasagna

Close-up of a bubbling skillet lasagna topped with melted mozzarella cheese and parsley, with a serving removed.
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Make classic lasagna flavor without the hassle. This one-pan skillet lasagna recipe cooks quickly on the stovetop, uses no-boil noodles, and delivers cheesy comfort with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 no-boil lasagna noodles, broken into thirds
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large, deep skillet (10 or 12-inch) over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain off any excess grease.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the marinara sauce, water, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
  4. Gently stir in the broken lasagna noodle pieces, making sure they are mostly submerged in the sauce.
  5. Cover the skillet, reduce the heat to low, and cook for 15 minutes, stirring once halfway through to prevent sticking. The noodles should be tender.
  6. While the noodles cook, mix the ricotta cheese, egg, and 1/4 cup Parmesan cheese in a small bowl.
  7. Once the noodles are cooked, remove the skillet from the heat. Drop spoonfuls of the ricotta mixture evenly over the top of the sauce and noodles.
  8. Sprinkle the mozzarella cheese over the ricotta layer. Cover the skillet again and let it sit off the heat for 5 to 10 minutes, allowing the cheese to melt completely.
  9. Sprinkle with extra Parmesan cheese before serving directly from the skillet.

Notes

  • For a vegetarian option, substitute the ground meat with 16 ounces of sliced mushrooms and cooked lentils.
  • If you prefer a richer sauce, use beef broth instead of water when simmering the sauce.
  • This recipe works well in a cast iron skillet for even heat distribution.

Nutrition

Find it online: https://cookincorner.com/skillet-lasagna-quick-one-pan-dinner/