Easy One-Pan Skillet Lasagna (Weeknight Comfort Made Simple)

I love classic lasagna, but on busy nights I don’t always have the time (or patience) for all the layering and baking. That’s exactly why this Skillet Lasagna has become one of my go-to dinners. It gives you all the cozy, cheesy flavors of traditional lasagna—without turning your kitchen upside down.

Everything cooks together in one pan, which means fewer dishes and faster cleanup (always a win in my house). I usually make this when I’m craving comfort food but still want something simple and homemade.

The sauce gets rich, the pasta turns perfectly tender, and the cheese melts right into every bite. It’s hearty, family-friendly, and honestly hard to mess up. If you love easy meals with big flavor, this one’s for you.

Why You’ll Love This Recipe

Skillet Lasagna

This easy Skillet Lasagna delivers all the comforting flavors of classic lasagna in one simple pan. It’s cheesy, saucy, and perfect for busy weeknights when you want something hearty without the hassle.

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Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 small onion diced
• 3 cloves garlic minced
• 24 ounces marinara sauce
• 2 cups water or low-sodium broth
• 8 lasagna noodles broken into pieces
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella
• ¼ cup grated Parmesan
• Fresh basil or parsley optional

Method

 

1. Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
2. Stir in onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds.
3. Pour in marinara sauce and water (or broth). Stir to combine.
4. Add broken lasagna noodles and Italian seasoning. Season lightly with salt and pepper.
5. Bring to a gentle simmer, cover, and cook for 12–15 minutes, stirring occasionally, until noodles are tender.
6. Spoon ricotta over the top, then sprinkle with mozzarella and Parmesan.
7. Cover again and cook 3–5 minutes until cheese is melted.
8. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Add spinach or mushrooms for extra veggies.
• For a creamier finish, stir a splash of heavy cream into the sauce before adding cheese.
• Reheat gently with a little water or broth to loosen the sauce.

Pro Tips

• Break lasagna noodles into uneven pieces for better texture.
• Brown the meat well for deeper flavor before adding sauce.
• Don’t skip simmering—this helps the pasta cook evenly.
• Add a splash of water or broth if the skillet looks dry.
• Stir gently to avoid breaking the noodles too much.
• Cover while cooking so the pasta softens properly.
• Let it rest 5 minutes before serving to thicken the sauce.
• Finish with fresh basil or parsley for brightness.

FAQs

Can I use a different pasta shape?
Yes—mafaldine, rotini, or broken fettuccine work well if you don’t have lasagna noodles.

Can I make it vegetarian?
Absolutely. Skip the meat and add mushrooms, zucchini, or spinach.

What skillet size works best?
A large 10–12 inch deep skillet is ideal so everything fits comfortably.

Can I make this ahead of time?
Yes. Cook fully, cool, then refrigerate. Reheat gently on the stove or microwave.

How do I keep it from getting too thick?
Add a little water or broth while reheating to loosen the sauce.