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
Never going back to traditional lasagna again! This version is so easy and hands off. Even my picky kid loved it and went back for more. This will definitely be on our regular dinner rotation moving forward.
Love this recipe!! One of my favorites! Do you think you could cook it in the crock pot??
I probably wouldn’t, but I get overly cautious sometimes, haha. I get nervous when I cook pasta in a crockpot.
After making this recipe, I don’t think I’ll ever make regular lasagna again! I used ground turkey and added some oregano to the cheese mixture. Other than that, I stuck to the recipe and it was fantastic!
I made this last night and it was so easy, ready in 35min, and had a ton of flavor! My husband and I both agreed it’s a staple for our house now. Please make this and I know you won’t regret it! We added a lot of fresh spinach and chopped kale to the meat just as it finished browning and it was a great addition. Next time we both agreed that we are going to add thin sliced zucchini and maybe even some small broccoli florets. The veggies in it really add a good consistency.
Also, we used 1 cup water, 14.5oz can of plain diced tomatoes, and 2.5 cups of regular Italian seasoned Prego sauce, because we didn’t have the other cans of sauce and tomatoes the recipe called for. Worked great! The diced tomatoes were a game winner in it.