Skillet Lasagna has it all — tender sheets of pasta, flavorful meat sauce, and a creamy cheese filling. Prepare and cook right in one skillet on the stovetop — no oven required!
Try other favorite lasagna twists like Taco Lasagna or one skillet Baked Ravioli Lasagna.
Lazy Skillet Lasagna
Making lasagna takes some effort, but this one-skillet version is easier with less cleanup. You’ll need two bowls and the skillet, but they’re quick to wash.
Skillet Lasagna tastes just like the classic, with layers of marinara, Italian sausage, pasta, and melted cheese. It’s a delicious treat! Plus, you can cut it into squares right from the skillet for a simple, no-fuss meal.
How To Make Skillet Lasagna
- Make the meat sauce with onion, Italian sausage, garlic, fire-roasted diced tomatoes, and marinara. Once it smells good, move it to a bowl.
- Mix the cheese filling with ricotta, mozzarella, Parmesan, eggs, and fresh basil.
- Layer the meat sauce, cheese filling, and uncooked pasta in the skillet. Repeat the layers.
- Cover and bring to a boil. Then lower the heat and simmer until the pasta is cooked. Let the Skillet Lasagna sit for a few minutes to set before serving!
One-Skillet Lasagna Ingredients
A few ingredients worth mentioning:
- Use a tasty, thick marinara sauce like Rao’s® for a homemade flavor. It already has olive oil, onions, garlic, basil, pepper, and oregano, so you don’t need extra ingredients. Pick a brand you like.
- Fire-roasted crushed tomatoes add a smoky, sweet flavor without extra effort. They’re cooked over a flame before being canned.
- For ground Italian sausage, choose spicy for more heat or mild for less spice. You can also serve red pepper flakes on the side for those who like it hotter.
Ingredients Continued
- Fresh basil adds lots of flavor without needing many ingredients, making Skillet Lasagna easy to prepare.
- Use “oven-ready” or “no boil” lasagna pasta so it cooks properly.
- Grate your own cheese for the best results. Pre-grated cheese has additives that can prevent it from melting smoothly.
Skillet Lasagna FAQs
I tested this recipe in both a cast iron pot and a nonstick pot. Both work well, but the cast iron cooks faster and thickens the sauce more quickly than the nonstick.
I start layering with the saucy meat because I don’t want the pasta touching the skillet, or it won’t have a chance to soften.
If you’re using a nonstick pan, no need to grease it. For a cast-iron skillet, give it a quick spray of olive oil spray.
Cover the pot for best results. If you don’t have a lid, use foil instead, but the simmer time might be a bit longer.
Skillet Lasagna Recipe Tips
- Add hot water on top of the pasta so it cooks well with enough sauce.
- Simmer gently with a slow bubble at the edges. If there’s no bubble, the heat is too low; if it bubbles too much, the heat is too high. Avoid opening the lid often, or you’ll lose steam. The pasta will get softer as it rests.
- For a lighter option, use ground turkey instead of Italian sausage and add spices like paprika, fennel seeds, garlic powder, and extra Italian seasoning. You can also mix in 3 cups of chopped spinach to the sausage before simmering.
Storage
Leftovers?
Let the lasagna cool completely before covering it with plastic wrap or foil. Store it in the fridge for up to 4 days.
For longer storage, freeze it in a container or wrapped in foil for up to 3 months.
To reheat from frozen, bake at 375°F (190°C) for about 60 minutes, or until hot throughout.
More Saucy Pasta Dishes
- Creamy Chicken Pasta with creamy cheese
- Vegetable Pasta ultra creamy without any milk or cream!
- Butternut Squash Pasta topped with bacon
- Zucchini Pasta Sauce with summer squash and zucchini
- Creamy Sausage Pasta with sun-dried tomatoes and spinach
Skillet Lasagna
Equipment
- Large pan nonstick, 10 to 12 inches
Ingredients
Meat Filling
Cheese Filling
- 2 large eggs
- 1-1/4 cups ricotta cheese
- 1/4 cup fresh basil cut in ribbons, or 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 cup freshly shredded mozzarella cheese divided
- 1/4 cup + 2 tablespoons freshly grated Parmesan cheese divided
Pasta
- 8 to 9 oven-ready lasagna noodles no cook/boil, see note 1
- 1/4 cup very hot water divided
Instructions
- In a large nonstick pan (10–12 inches), heat oil over medium heat. Once shimmering, add in onion. Sauté until onion is translucent, about 3–4 minutes.
- Turn heat to high and add sausage and salt/pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Cook, breaking/crumbling it up as you cook with a wooden spoon until sausage is browned and cooked through. If there is a lot of grease, drain it off or dab the meat with a paper towel. Add garlic, stir, and cook for 30 seconds.
- Add undrained diced tomatoes and marinara. Bring the mixture to a rapid simmer, then reduce heat to medium. Let simmer about 5 minutes, stirring occasionally, while preparing the cheese filling. Taste and season if needed (more salt/pepper). Transfer all but 1 cup (135g) meat sauce to a separate bowl.
- In a separate bowl, whisk the eggs with a fork. Stir in ricotta, basil, Italian seasoning, 1/2 cup (50g) mozzarella cheese, and 1/4 cup (15g) Parmesan cheese. Stir to combine and season to taste with salt and pepper. (I add 1/4 teaspoon pepper and 1/8 teaspoon salt.)
- Spread 1 cup (220g) of the cheese mixture over the meat sauce in the pan. And 1 and 1/2 cup (395g) of the meat sauce on top. Place 3–4 of the uncooked lasagna noodles on top of the meat sauce. Break up the pasta as needed and make sure it is in an even layer (don’t overlap—pasta won’t get tender). Pour 2 tablespoons of hot water evenly over the pasta.
- Add the rest of the cheese mixture on top. Add 1-3/4 cup (455g) of the meat sauce in an even layer on top of the cheese. Add remaining 3–4 uncooked pasta noodles (breaking to fit the pan) on top of the meat sauce. Pour the remaining 2 tablespoons of very hot water evenly over the pasta. Add the last of the meat sauce (about 1-3/4 cups; 370g) on top.
- Bring to a boil. Reduce heat to medium low (it should be a gentle simmer at the edges) and cover pan with lid (or foil in a pinch). Simmer, covered, 20–25 minutes (see note 2). Remove from heat and let stand, still covered, for 10 minutes (this is when the pasta finishes cooking). Remove lid and sprinkle with remaining 1/2 cup (50g) mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Cover and let stand 2 minutes or until melted. Cut into slices (it’s a little messy!), serve, and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you made this without the ricotta? I have a picky five year old! If you think it would really be missing an element without it, please let me know?.
I LOVE ricotta in this, but you could definitely leave it out.
Making lasagna tonight but wish I found this recipe sooner! Looks delicious! Will definitely be trying this next time instead!
Thank you Kelly! 🙂
Thank you! 🙂