Skillet Lasagna is the easiest way to make lasagna for dinner! This recipe is meaty, cheesy, and requires no boiling noodles or layering.

Overhead view of skillet lasagna with portion removed


Everyone loves lasagna, but when’s the last time you actually made it? If you’re like most people, homemade lasagna is a dish reserved for holidays and special occasions, but skillet lasagna? Skillet lasagna is MADE for busy weeknights.

Skillet lasagna is a one-pan recipe that combines the classic ingredients of traditional lasagna without the hassle of layering and a dozen different bowls and pans. It’s meaty, carb-y, cheesy, and tomato-y just like any respectable lasagna should be, but it comes in a package that’s weeknight dinner friendly. 

Another great thing about this skillet lasagna recipe is that it’s completely customizable. Not a fan of beef? Swap it out for ground turkey. Want to add more spice? Stir in some red pepper flakes. As long as you don’t mess with the sauce, liquid, and pasta ratio (which are critical for cooking the pasta!), there’s a lot of room for variation.

Overhead view of cheesy skillet lasagna with basil for garnish

Ingredients for Skillet Lasagna

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Olive Oil – I use an everyday cooking olive oil, rather than a fancy EVOO.
  • Italian Sausage – Remove the casing if you’re using links.
  • Lean Ground Beef – I like using lean ground beef so I don’t need to drain off the grease.
  • Garlic – Always essential in Italian cooking.
  • Pasta Sauce – Use a good one! Marinara is a classic for lasagna, but you can jazz things up with a sauce that has veggies or olives.
  • Chicken Stock – We need additional liquid in the skillet because the lasagna noodles will absorb it as they cook. Using chicken stock instead of water makes this skillet lasagna extra flavorful.
  • Italian Seasoning – This lets you add all different herbs and spices with only one jar.
  • Lasagna Noodles – Just regular lasagna noodles! Not the no-boil ones. I haven’t tested this recipe with alternative noodles (gluten-free, the kinds made out of bean flour, etc.), so I’d be wary of trying them here.
  • Ricotta Cheese – Ricotta is one of the very rare cheeses that doesn’t taste terrible when it’s fat-free, so if you want to lighten up this recipe by using fat-free ricotta, go for it.
  • Seasonings – Garlic powder, dried oregano, kosher salt, and black pepper.
  • Parmesan – I always recommend grating your own if you can; the taste and texture are superior to store-bought.
  • Fresh Mozzarella – Fresh mozz is key for epic cheese pulls.
  • Fresh Basil Leaves – A lot of garnishes aren’t essential, but I love basil on lasagna so much, I’m tempted to say it’s mandatory here. It adds a fresh, herbaceous flavor that balances the richness.
Skillet lasagna in the process of cooking
Lasagna cooking in skillet
Ricotta cheese dolloped onto skillet lasagna

How to Make Skillet Lasagna

This is a quick rundown of the steps for skillet lasagna. You’ll find more detailed instructions in the recipe card below.

  1. Brown the meat. Cook the sausage and ground beef in the olive oil until it’s browned. Add the garlic and cook until fragrant.
  2. Add the sauce ingredients. Stir in the pasta sauce, Italian seasoning, and chicken stock; bring to a boil.
  3. Stir in the noodles. Break them up and add them to the sauce. Cover and reduce the heat.
  4. Cook. Cook the noodles, stirring occasionally, until they’re tender.
  5. Make the ricotta mixture. Combine the ricotta, garlic powder, oregano, Parmesan, salt, and pepper in a bowl.
  6. Add the cheese. Dollop the ricotta mixture on top of the lasagna, then add the mozzarella. 
  7. Broil. Place the pan in the oven and broil until the cheese melts and begins to brown.
  8. Serve. Garnish with basil and additional Parmesan, then serve.
Overhead view of cheesy skillet lasagna

Tips for Making Skillet Lasagna

These simple tips will help you make the perfect skillet lasagna recipe.

  • Don’t break up the noodles TOO much. If they’re in tiny bits, you’ll end up with a big pot of cheesy pasta and lose the lasagna effect. (Is it still delicious? Yes.)
  • Keep an eye on the noodles. Stir them occasionally and if the pan starts to look dry, you can add 1/4 cup of water.
  • Use an oven-safe skillet. While I do have a workaround in the recipe card below, an oven-safe skillet will allow you to broil the topping so the cheese is bubbly and browned in spots.
  • Watch it carefully when it’s broiling. The cheese can go from melted to burnt quickly, so keep an eye on it.
  • Store leftovers properly. Transfer any remaining lasagna to an airtight container and refrigerate for up to 3 days. Reheat in the microwave.

Variations

Here are some ways to put your own spin on this recipe.

  • Make it meatless. Swap in vegetarian sausage and ground meat; you may need to add some extra oil to the pan.
  • Use turkey. Turkey sausage and ground turkey can also be used instead of the traditional sausage and ground beef.
  • Add veggies. Sauté onions and bell peppers with the meat, or wilt spinach into the sauce before adding the ricotta mixture.
  • Give it a swirl of pesto. Swirl into the tomato sauce—gently, without mixing it entirely in—before adding the dollops of ricotta. It’s fun to get a little pocket of pesto for concentrated basil flavor.
Overhead view of skillet lasagna on plate and in pan

What to Serve With Skillet Lasagna

More One-Skillet Dinner Ideas

Plate of skillet lasagna with fork

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Overhead view of skillet lasagna with portion removed

Get the Recipe: Skillet Lasagna

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This skillet lasagna recipe is meaty, cheesy, and super easy! It's the simplest way to make lasagna for a weeknight dinner.
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Ingredients

  • 1 tablespoon Olive Oil
  • ½ pound Italian Sausage, casing removed if using links
  • ½ pound lean ground beef
  • 3 cloves garlic, minced
  • 3 cups pasta sauce, One 24 ounce jar
  • 1 cup chicken stock
  • 1 teaspoon Italian Seasoning
  • 9 lasagna noodles
  • 1 cup ricotta cheese
  • 1 tablespoon garlic powder
  • ½ tablespoon dried oregano
  • ¼ cup grated parmesan
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 ¼ cup shredded fresh mozzarella
  • ¼ cup fresh basil leaves

Instructions 

  • Heat the olive oil in a large deep skillet over medium heat until shimmering.
  • Add the Italian sausage and ground beef. Cook over medium heat until the meat is browned and no longer pink.
  • Add the garlic to the skillet and continue to cook for one minute.
  • Stir in the pasta sauce, Italian seasoning, and chicken stock to the meat mixture and turn the heat to medium high. Bring to a boil.
  • Break the lasagna noodles into one to pieces approximately 2-3 inches in size and stir them into the sauce.
  • Cover with a lid and turn the heat to medium low.
  • Cook the noodles, stirring occasionally, until tender (approximately 15 minutes). If the sauce cooks down before the noodles are tender, add 1/4 cup water and continue to simmer.
  • While the lasagna is cooking, stir together the ricotta, garlic powder, oregano, Parmesan, salt, and pepper in a separate bowl.
  • When the pasta is tender, remove the lid and add the ricotta mixture in 1 tablespoon dollops over the top of the lasagna. Sprinkle the shredded mozzarella on top.
  • Preheat your oven’s boiler and transfer the skillet to the oven. Broil for 3-4 minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet).
  • If you don’t have a boiler or access to an oven, return the lid to the skillet and continue to cook over medium-low heat until the cheese is melted.
  • Sprinkle with the basil leaves and more parmesan cheese, if desired. Serve hot and enjoy!
Calories: 571kcal, Carbohydrates: 44g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 97mg, Sodium: 1391mg, Potassium: 830mg, Fiber: 4g, Sugar: 7g, Vitamin A: 975IU, Vitamin C: 10mg, Calcium: 296mg, Iron: 4mg
Author: Kellie
Course: Dinner, Main Course, Pasta
Cuisine: Italian