Print

Easy One-Pan Weeknight Skillet Lasagna

A serving spoon lifts a portion of cheesy skillet lasagna from a cast iron pan, showing extreme cheese pull.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You crave the comfort of classic lasagna but need a fast solution for busy nights. This **Easy Skillet Dinner** delivers all the cheesy, saucy flavor using broken noodles right in one pan. It is the ultimate **Weeknight Meal Solution** with minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups water or low-sodium broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 2-inch pieces (no boil noodles work best)
  • 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-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the marinara sauce and diced tomatoes (with their liquid). Stir in the water or broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the simmering sauce. Stir well to submerge the noodles in the liquid.
  5. Cover the skillet, reduce the heat to medium-low, and cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
  6. While the noodles cook, prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup Parmesan cheese. Mix until smooth.
  7. Once the noodles are cooked, remove the skillet from the heat. Drop spoonfuls of the ricotta mixture evenly over the top of the lasagna mixture.
  8. Sprinkle the mozzarella cheese evenly over the ricotta dollops. Cover the skillet again and let it stand for 5 minutes off the heat, allowing the cheese to melt completely.
  9. Serve immediately, topping each portion with extra Parmesan cheese. This is a fantastic **One Pot Lasagna Recipe**.

Notes

  • For a **Vegetarian** option, substitute the ground beef with 1 pound of sliced mushrooms and cooked lentils or plant-based ground substitute.
  • If you do not have no-boil noodles, you can use regular lasagna noodles, but you may need to increase the liquid slightly and adjust the cooking time until they are fully tender.
  • This recipe is easily adaptable for a **Skillet Chicken Lasagna** by using shredded cooked chicken breast instead of ground beef.

Nutrition

Find it online: https://gourmetgaze.com/skillet-lasagna-easy-one-pan-weeknight-recipe/