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A pan full of skillet lasagna topped with ricotta dollops.
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Skillet Lasagna

This skillet lasagna is a fast, and easy way to make lasagna all in one pot. It's got the same great lasagna flavors, without pre-boiling, layering, or extra cleaning!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Calories: 486kcal


  • 1 small yellow onion (chopped, about 1 cup)
  • 1 TBS minced garlic (minced)
  • 1 lb ground beef (optional)
  • 29 oz tomato sauce
  • 1/2 TBS dried basil
  • 1/2 TBS dried oregano
  • 1/2 tsp garlic powder (to taste)
  • 1/2 salt (to taste)
  • 8 oz lasagna noodles (broken into pieces)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup ricotta cheese


  • In a large skillet, heat the pan over medium high heat.
  • Add in the ground beef, let it brown and crumble it up into pieces as it cooks.
  • Add in the chopped onion and garlic and let it cook for another few minutes until the meat is cooked through and the onion starts to soften.
  • Add in the tomato sauce, herbs, garlic powder, salt, and broken lasagna pieces, making sure to cover the noodles completely. Bring to a boil.
  • Once boiling cover the pot, lower the temperature to medium low, and let it continue to simmer for 13 to 18 minutes, or until the noodles are tender, stirring occasionally. **
  • Add shredded cheese over the noodles, and stir slightly.
  • Drop the ricotta in dollops over the top of the noodles. Cook for about 3 to 4 minutes until the cheese is melted.
  • Top with fresh basil, and serve hot.


** If your sauce mixture starts to dry out and thicken too much, add more tomato sauce, or some water, or beef broth to the pan.


Calories: 486kcal | Carbohydrates: 39g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1164mg | Potassium: 829mg | Fiber: 4g | Sugar: 8g | Vitamin A: 857IU | Vitamin C: 11mg | Calcium: 243mg | Iron: 4mg