Easy Skillet Lasagna
This easy skillet lasagna has all the cheesy, saucy flavor of traditional lasagna without boiling the noodles or layering anything. Ground beef, marinara, lasagna noodles, ricotta, mozzarella and Parmesan cook together for an easy one-pan weeknight dinner.
Servings 6 servings
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 24-ounce jar marinara sauce
- 2 cups water or beef broth
- 9 regular lasagna noodles broken into approximately 2-inch pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- Salt and black pepper to taste
- Fresh basil or parsley optional for serving
Instructions
- Brown the beef. Heat a large, deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking the beef apart as it cooks, until browned and the onion is softened. Drain excess grease if needed.
- Add the garlic. Stir in the minced garlic and Italian seasoning. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
- Add the sauce. Pour in the marinara sauce and water or beef broth. Stir well and bring the mixture to a gentle simmer.
- Add the noodles. Break the dry lasagna noodles into approximately 2-inch pieces. Add them to the skillet and stir until the noodles are evenly distributed and mostly covered with liquid.
- Cook the pasta. Reduce the heat to medium-low and cover. Simmer for about 15–18 minutes, stirring gently every 4–5 minutes, until the lasagna noodles are tender. Add a splash of water or broth if the sauce becomes too thick before the noodles are cooked.
- Add the cheese. Stir ¾ cup of the mozzarella and ¼ cup of the Parmesan into the pasta.
- Top with ricotta. Drop spoonfuls of ricotta evenly over the lasagna. Sprinkle the remaining ¾ cup mozzarella and ¼ cup Parmesan over the top.
- Melt the cheese. Cover the skillet and cook over low heat for another 2–3 minutes, or until the cheese is melted.
- Rest and serve. Remove from the heat and let the skillet lasagna rest uncovered for about 5 minutes. Garnish with fresh basil or parsley and additional Parmesan, if desired.
Video
Notes
- Use a large, deep skillet with a lid so there's enough room for the noodles and sauce.
- Regular or oven-ready lasagna noodles can be used.
- Stir the pasta every few minutes while it cooks to keep the noodles from sticking together.
- Add a splash of water or broth if the sauce becomes too thick before the noodles are tender.
- For extra flavor, substitute Italian sausage for some or all of the ground beef.
- Leftovers can be refrigerated in an airtight container for up to 3–4 days.