This is the way to do Lasagna! Skillet Lasagna, start to finish, is going to take about 30-40 minutes. No noodle pre-boiling, no layering, no baking. Just a single-pan meal that your family will ask for again and again. Lasagna makes for fantastic leftovers; it’s one of those things that tastes just as good (if not better) the second time around. This easy version delivers all of the reward with very minimal effort! As a bonus, even though it’s a one-pan wonder, it presents beautifully and makes a great meal for someone in need or feeding house guests!
While I got this recipe from a friend and modified it to suit my own tastes (read: more cheese is almost always the answer), a few readers mentioned that it looked like an America’s Test Kitchen recipe. I checked my ATK cookbooks, and sure enough, the recipe I got from my friend was very similar to one in their Cook’s Country Cookbook. So while I didn’t originally find it there, and while I made some noticeable changes, I feel comfortable saying it was adapted from ATK.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Olive oil
- Onion
- Fresh garlic
- Red pepper flakes
- Lean ground beef – We will not be draining the beef, so be sure it’s lean.
- Italian sausage
- Kosher salt
- Curly-edged lasagna noodles – Not no-boil, not flat, just regular lasagna noodles.
- Water
- Canned crushed tomatoes with basil
- Tomato sauce – With basil and oregano or Italian spices. You can always add Italian seasoning as well.
- Ricotta cheese
- Grated parmesan – Fresh is best!
- Mozzarella cheese – Freshly shredded, please.
- Black pepper
- Fresh basil
How to Make Skillet Lasagna
- Cook the base: In a large skillet that has an accompanying lid, sauté some onion, garlic, and red pepper flakes. When tender and fragrant, add some ground beef and Italian sausage and cook through.
- Add the Sauce and Noodles: When the meat is done cooking, break the noodles into 1-2″ pieces and spread over the meat layer. Add the water, crushed tomatoes, and tomato sauce. Bring to a boil, then cover with the lid, reduce heat to a simmer, and cook, stirring occasionally, for 20 minutes or until the noodles are cooked al dente.
- Prep and Add the Cheese Topping: While the noodles are cooking, combine some ricotta, parmesan, and mozzarella cheese with some kosher salt and freshly ground black pepper. When the pasta is completely cooked, dollop the ricotta cheese mixture over the meat and noodle mixture and sprinkle with the reserved parmesan and mozzarella. Remove from heat and cover the pan for 4-5 minutes or until the ricotta mixture softens and the other cheeses melt. Top with chopped fresh basil and serve with a tossed green salad for a quick, easy weeknight meal!
Storing and Other Tips
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- This makes a great heat-and-eat leftover meal for weekday lunches or a special delivery for someone in need. Add a side salad and you’re good to go!
Frequently Asked Questions
You have some options:
1. Use all sausage or beef to equal the one pound of meat (if doing this, I’d recommend the sausage).
2. Save it for another recipe if you’d like, such as these Italian Burgers or a half recipe of Spaghetti and Meatballs.
3. Make a double batch of Skillet Lasagna, either in one very large skillet. or two smaller ones.
4. Add extra meat to a single batch.
This recipe reheats really well. If serving to guests, I’d make it fresh, otherwise feel free to make it, cool it, and reheat portions as needed to feed your family.
Yes! Freeze individual portions in freezer-safe containers for easy meals later on. Defrost overnight in the fridge and microwave until heated through the next day.
Skillet Lasagna
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion chopped
- 6 cloves garlic minced
- pinch of red pepper flakes
- ½ pound 10% lean ground sirloin
- ½ pound Italian sausage if using link sausage, remove the casings
- 1 teaspoon kosher salt divided
- 9-10 traditional curly-edged lasagna noodles not no boil, not flat, just regular lasagna noodles
- 1 cup water
- 1 28- ounce can crushed tomatoes with basil
- 1 8- ounce can Italian tomato sauce with basil and oregano or Italian spices
- 16 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese divided
- 1 cup mozzarella cheese divided
- ¼ teaspoon black pepper
- ¼ cup thinly sliced fresh basil
Instructions
- In a large skillet that has an accompanying lid, heat the olive oil over medium heat. When hot, add the onion, garlic, and red pepper flakes. Cook for 3-4 minutes, stirring frequently, until the onions are tender and the garlic is fragrant. Crumble the ground beef and Italian sausage into the skillet, sprinkle with 1/2 teaspoon of kosher salt, and cook, stirring frequently, until the meat is completely cooked.
- Break the lasagna noodles into 1-2″ pieces and spread over the meat layer. Add the water, crushed tomatoes, and tomato sauce. Bring to a boil, then cover with the lid, reduce heat to a simmer, and cook, stirring occasionally, for 20 minutes or until the noodles are cooked al dente.
- While the noodles are cooking, combine the ricotta, 1/2 cup of parmesan, and 1/2 cup of mozzarella cheeses with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. When the pasta is completely cooked, dollop the ricotta cheese mixture over the meat and noodle mixture and sprinkle with the reserved parmesan and mozzarella. Remove from heat and cover the pan for 4-5 minutes or until the ricotta mixture softens and the other cheeses melt. Top with chopped fresh basil and serve.
Notes
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- This makes a great heat-and-eat leftover meal for weekday lunches or a special delivery for someone in need. Add a side salad and you’re good to go!
Questions & Reviews
I need to take a few meals to someone and thought these containers looked perfect! I ran to walmart today but couldn’t find them. Where did you get yours?
Do you have a Target nearby? That might be your best bet. You can also order them on Amazon with Prime Pantry if you have a prime account. Hope that helps!
I am SO happy about this recipe!!! Growing up it was a tradition to get to eat whatever you wanted on your birthday and I ALWAYS had Lasagna with garlic bread and salad and texas sheet cake for dessert. I don’t think I’ve actually made a lasagna in the last 5 years though. I think that means I didn’t that the last 5 birthdays didn’t count and I’m still 20 something.
They toooootally don’t count. It’s the little-known Lasagna Exception.
Could I substitute cottage cheese for the ricotta? I live ricotta, but unfortunately my husband doesn’t.
People use cottage cheese instead of ricotta–that’s how I grew up eating it. So it’s possible. Maybe blend it up in a blended first to get a finer consistency?
This looks delicious! Just curious- I have another lasagna recipe that uses cottage cheese instead of ricotta. My kids eat a ton of cottage cheese, so we always have some in the fridge. Would that maybe work in here? If so, now I know what’s for dinner! 🙂
People use cottage cheese instead of ricotta–that’s how I grew up eating it. So it’s possible. Maybe blend it up in a blended first to get a finer consistency?
Yum! This looks so delicious! I’m definitely going to try this out soon!
Paige
http://thehappyflammily.com
I’ve made a lot of meals from scratch, but lasagna (and pie crust!) is one I have yet to attempt… which is a sad day for my husband, because he loves lasagna! I think this will be a good place to start and lot a less pressure!
P.S. Thanks for keeping up such an awesome blog! I don’t comment nearly as much as I should, but I still check in every Monday, Wednesday and Friday and look forward to your recipes and delightful commentary!
I’m totally with you on leftovers. I plan at least 2 meals a week completely based on whether they will have enough leftovers for a second dinner. I even bought a giant 9×13 pan (which technically would be an 11×15) so I could make some of our favorite meals big enough to eat for 2 nights.
I also plan dinners around what will use the fewest dishes and your skillet baked ziti is one of our favorites on that score. This skillet lasagna sounds like it will be another winner. Thanks for posting it!
For the record, sometimes I also plan dinners based on what will be healthy or what’s on sale at the grocery store. But really, it’s all about finding a way not to have to cook another night or do too many dishes.
Can you freeze these containers? I love making freezer meals for new moms, sick friends, etc. I generally end up using disposable metal pans. I love that these are single serving!
I haven’t tried freezing them and the Reynold’s website doesn’t recommend it (probably because they’re semi-porous and not oven safe.) But. If you’re planning on reheating in the microwave, maybe you could pop them into a freezer bag?
Those pictures of the finished product are gorgeous. Makes me want skillet lasagna for breakfast. I’m super excited to try this out this week. I love lasagna but never want to spend the time making one from scratch. So, lasagna night at our house typically stars Stouffers. And these people who don’t do leftovers? I can’t even. I LIVE for leftovers. Like you said….nothing to plan, cook, or shop for. And, like no dishes to boot! Leftovers are my favorite.
Love this for the new mom who just had a baby or the neighbor who’s mom just passed. Great that you can label them and be done with it because those types don’t need to worry about returning the dish. Lasagna is on the brain these days too.
Laura! Tom’s better half! 😉 Hi!