Skillet Lasagna One-Pan (Printable)
Layers of pasta, rich meat sauce, and melted cheese cooked in one skillet for an easy weeknight dinner.
# What You Need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
→ Sauce
04 - 1 can (28 oz) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Pasta
10 - 8 oz uncooked lasagna noodles, broken into 2-inch pieces
→ Dairy
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese
→ Garnish
14 - 2 tbsp chopped fresh basil or parsley (optional)
# How-To:
01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir well to combine.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup water if the sauce seems too thick.
05 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until noodles are tender.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan.
07 - Cover and cook for another 3–5 minutes, until the cheese is melted and bubbly.
08 - Remove from heat and let sit uncovered for 5 minutes. Garnish with fresh basil or parsley if desired. Serve warm.
# Expert Advice:
01 -
- The noodles cook right in the sauce, absorbing all that flavor while saving you from another pot to wash
- Everything happens in one pan, from browning meat to melting cheese, which means dinner is ready in under an hour with minimal cleanup
02 -
- The sauce should look slightly too thick before you add the noodles, because they will absorb liquid as they cook
- Breaking the noodles into irregular pieces is actually better than measuring—some 2 inch, some smaller, creates more interesting texture
03 -
- A deep skillet with a lid is non-negotiable—the shallow ones will bubble over and make a mess of your stove
- Dropping the ricotta in small spoonfuls instead of spreading it ensures you get those distinct creamy bites throughout