This easy stovetop skillet lasagna is a one pan meal of tender beef simmered in a cheesy tomato sauce with noodles. This rich, comforting meal is the perfect option for busy weeknights and it is ready in just 30 minutes.
Craving pasta for dinner? Try more lasagna recipes like Beef Ragu Lasagna and this classic Homemade Lasagna. Or keep it on the low-carb, keto friendly, and healthy side with this Zucchini Lasagna!
Jump to:
- Why We Love This Skillet Lasagna Recipe:
- Ingredients you need for one pot lasagna:
- How to Make Skillet Lasagna:
- Alternatives and Variations:
- Pro-Tips for the Best Skillet Lasagna:
- Storing and Reheating:
- FAQ:
- More Pasta Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this great recipe! I would love to see your creation, and give you a shoutout!
Can you make lasagna on the stove? You definitely can and this one skillet lasagna is proof! Made quick and easy in one pan, this is great for a family dinner and a convenient alternative to traditional lasagna.
It has all the savory, cheesy, meaty tomato flavor you love but it is ready in a fraction of the time. This just might become your go-to lasagna recipe!
Why We Love This Skillet Lasagna Recipe:
Quick and Easy! Made in one deep skillet, this meal is simple, with minimal prep and an easy clean up. Instead of making baked lasagna and having to layer it, you make this lasagna recipe on the stovetop!
Great Comfort Food! Loaded with protein, veggies, carbs, and cheese, serve this hearty skillet lasagna with a side of garlic bread and you will be in foodie heaven.
Family Friendly! Big enough to serve the whole family, this recipe has all the familiar bolognese lasagna flavors that everyone loves.
Save the leftovers! This stovetop lasagna makes the perfect leftovers because it stores and reheats very well.
Ingredients you need for one pot lasagna:
- Ground beef: This is added to the pot first because it needs the most time to cook. Use lean ground beef as an alternative.
- Aromatics: I use roughly chopped green bell peppers, diced onions, and minced garlic. This is the base of your flavor.
- Crushed tomatoes: Use your favorite brand or make this delicious homemade marinara sauce ahead of time.
- Chicken broth: You can use water in a pinch but broth adds a depth of flavor.
- Heavy cream: This yields a creamier sauce.
- Dry Lasagna noodles: Broken into pieces for easier cooking.
- Seasoning: I use seasoned salt (substitute with kosher salt if necessary), garlic herb seasoning, Italian seasoning, and sugar to balance the savory taste (optional but recommended).
- Cheese: I simmer parmesan cheese and whole milk mozzarella in the pot, and top the lasagna with ricotta in order to balance out the acidity of the tomatoes.
- Fresh basil leaves: Chopped for garnish. You can use fresh parsley as an alternative.
How to Make Skillet Lasagna:
Brown Ground Beef
Brown your ground beef in a large, deep skillet over medium-high heat until all of the pink is gone. Drain any excess grease.
Saute Aromatics
Add the meat back into the skillet, and gently add your chopped bell peppers and onions directly into the skillet and saute them for about 2-3 minutes, just until they begin to get soft.
Now add your minced garlic into the skillet and saute for another minute.
Add Liquids & Simmer with Lasagna Noodles
Gently pour your crushed tomatoes into the skillet with the meat mixture. Stir it around until everything is combined. Then add your chicken broth or water, and your heavy cream into the skillet and stir to combine.
Add the broken up lasagna noodles directly into the skillet and mix them into the sauce. Then cover the pan with a tight fitting lid, and reduce the heat to medium-low.
Allow the stovetop lasagna to simmer for 15 minutes so that the noodles can get tender.
Be sure to open the lid and stir the lasagna every 5 minutes to make sure it is not sticking to the bottom of the skillet.
Sprinkle with Mozzarella & Dollops of Ricotta
After 15 minutes, open the lid and sprinkle in the parmesan cheese. Stir it in until everything is combined. Next, sprinkle the mozzarella cheese over the top of the lasagna.
Then use a spoon to add dollops of the ricotta cheese directly over the top
Turn the heat off on the stove, then cover the skillet back up with a lid and let it sit for 5 minutes so that the cheeses can melt.
Finally sprinkle the lasagna with the fresh basil for garnish and flavor, and enjoy!
Alternatives and Variations:
- Meat: For fewer calories, use ground turkey or ground chicken. For even more flavor, try a ground sausage like sweet Italian sausage or spicy Italian sausage.
- Vegetarian Skillet Lasagna: You can also leave the meat out entirely and replace it with more vegetables. Mushrooms, zucchini, spinach, and kale are perfect additions.
- Cheese: Fresh ricotta cheese can be replaced with cottage cheese.
- Spice it up: Add some red pepper flakes directly into the sauce, or use hot Italian sausage instead of hamburger meat.
Pro-Tips for the Best Skillet Lasagna:
- Slice aromatics into similar sized pieces for even cooking.
- Do not use no-boil noodles because they will end up overcooked and mushy. Use regular lasagna noodles.
- Do not pre cook the lasagna noodles. They will cook with the other ingredients perfectly. This is a NO BOIL lasagna recipe!
- Remember to stir the lasagna every five minutes so the ingredients do not burn or stick to the pan.
- Use a large skillet that nonstick and is pretty deep so that it can hold all of the ingredients.
Storing and Reheating:
After the lasagna has completely cooled, store leftovers in an airtight container in the fridge for up to one week. Portion it out into a microwave safe bowl and heat on high for 1-2 minutes when you’re ready to serve.
The lasagna will hold up in the freezer for up to 3 months. You can thaw it overnight in the refrigerator and reheat it in the oven or microwave individual servings.
FAQ:
Can I make skillet lasagna ahead of time?
Yes. Cook the skillet lasagna and after it cools, store the entire skillet in the fridge or transfer it to a baking dish and wrap it up with aluminum foil. Reheat it within 3-4 days or freeze it for longer storage.
PRO TIP: Sprinkle more mozzarella cheese over the top after reheating. Allow the shredded cheese to melt prior to serving.
Do you have to boil lasagna noodles before you put them in the pan?
No. Add dry, broken lasagna noodles directly to the pot so that they can cook with the other ingredients and absorb the flavors as it softens.
What can I serve with skillet lasagna?
This is a meal on its own but you can serve it with a side salad and a bread like Cheesy Garlic Butter Pull Apart Bread or Cheesy Garlic Naan Bread.
More Pasta Recipes to Try
- Creamy Italian Pasta Salad
- Cheesy Baked Spaghetti
- Herb and Ricotta Filled Pasta
- Italian Sausage and Tortellini Bake
- Cajun Pasta with Salmon
- Ground Beef Stuffed Shells
📖 Recipe
Ingredients
- 1 pound Ground beef
- ½ Green bell pepper roughly chopped
- ½ Onion Diced
- 2 cloves Garlic minced
- 2 cups Crushed tomatoes
- 1 cup Chicken broth or water
- ½ cup Heavy cream
- 8 dry Lasagna noodles broken into pieces
- 1 tablespoon Seasoned salt substitute kosher salt
- 1 tablespoon Garlic herb seasoning
- 1 tablespoon Italian seasoning
- ½ tablespoon Sugar optional but recommended
- ½ cup Parmesan cheese
- 2 cups Mozzarella shredded
- 1 cup Ricotta
- Fresh basil leaves chopped for garnish
Instructions
- Brown your ground beef in a large, deep skillet over medium-high heat until all of the pink is gone. Drain any excess grease.
- Add the meat back into the skillet, and gently add your chopped bell peppers and onions directly into the skillet and saute them for about 2-3 minutes, just until they begin to get soft. Now add your minced garlic into the skillet and saute for another minute.
- Gently pour your crushed tomatoes into the skillet with the meat mixture. Stir it around until everything is combined. Now add in your chicken broth or water, and your heavy cream into the skillet and stir to combine.
- Add the broken up lasagna noodles directly into the skillet and mix them into the sauce. Cover the pan with a tight fitting lid, and reduce the heat to medium-low. Allow the stovetop lasagna to simmer for 15 minutes so that the noodles can get tender.
- Be sure to open the lid and stir the lasagna every 5 minutes to make sure it is not sticking to the bottom of the skillet.
- After 15 minutes, open the lid and sprinkle in the parmesan cheese. Stir it in until everything is combined. Next, sprinkle the mozzarella cheese over the top of the lasagna. Then use a spoon to add dollops of the ricotta cheese directly over the top
- Turn the heat off on the stove, and cover the skillet back up with a lid and let it sit for 5 minutes so that the cheeses can melt.
- Sprinkle the lasagna with the fresh basil for garnish and flavor, and enjoy!
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Be sure to tag me on Instagram or Facebook when you make this great recipe! I would love to see your creation, and give you a shoutout!
Kerri
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Lanay
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Yolanda
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Troy
Yummy