Why You’ll Love This Easy Skillet Lasagna
- Classic Lasagna Flavor—All the cheesy, saucy, beefy goodness of lasagna, but made on your stovetop in 40 minutes or less.
- One Pan Is All You Need—Everything (even the lasagna noodles) is cooked together in one large skillet, pan, or pot.
- Sauce Shortcut—This recipe jazzes up a plain jarred sauce to save you time without sacrificing flavor.
- Busy Weeknight Favorite—No layering or baking required.
Say hello to lasagna… without the layering.
We all love lasagna, right? I guess I can only speak for myself, but I love it in all its forms—classic lasagna, lasagna roll-ups, mushroom lasagna, and this easy stovetop version (which is the quickest and easiest of them all). All the ingredients—from the ground beef to the lasagna noodles—are cooked in a single skillet or pot in about 40 minutes. The result is a creamy, hearty, cheesy, delicious pasta dish that’s guaranteed to please any and all lasagna lovers.
Skillet Lasagna Ingredients
Here’s what you’ll need…
- Ground beef—I use 93/7 lean ground beef.
- Sweet onion—I use about half a large sweet onion, or 1 cup small-diced onion
- Water—1 cup to cook the diced onion in, and another 1-1½ cups added to cook the lasagna noodles.
- Garlic—I like to add about a tablespoon of roasted garlic to this lasagna pasta. Roasted garlic is much milder than fresh, so this amount works well. If you’re using fresh garlic instead, press one large clove and cook it with the beef and onion for a couple of minutes before adding the pasta sauce. Garlic powder also works—just sprinkle it in when you season the sauce.
- Pasta sauce (24 oz)—To make this a shortcut or “cheater” recipe, use your favorite jarred pasta sauce—I typically use a basic tomato basil sauce. Of course, you can always add your own homemade sauce if you have some on hand.
- Dried oregano and basil—I find that most jarred sauces need a little extra oomph, so I love to add some extra herbs.
- Tomato paste—For a deeper tomato flavor.
- Sugar—I add about 1 teaspoon of white sugar to balance the acidity from the sauce and paste.
- Lasagna noodles—I use 12-14 noodles, broken into 2″ – 3″ pieces.
- Heavy cream and Parmesan—To make the sauce creamy.
- Shredded mozzarella and provolone cheese—To top the lasagna.
Equipment & Tools
- A large, deep skillet, pot, or pan—In the photos seen above and below, I used a 4.5 QT Le Creuset Soup Pot (shop a similar one on Williams-Sonoma), but you could also use a deep Lodge cast iron skillet or a regular Dutch Oven.
- A meat masher
- A rubber spatula/spoon
How to Make Skillet Lasagna
Step 1. Brown the ground beef .
In a large, deep skillet, pot, or pan, brown 1 lb. of lean ground beef over medium heat, using a meat masher to break it up as it cooks. Drain or blot away any excess grease with paper towels.
Step 2. Add and cook the diced onion.
Add about 1 cup small-diced sweet onion and 1 cup of water to your skillet or pot. Stir and cook over medium heat for 4-5 minutes, or until the onion is soft and translucent.
Step 3. Add the pasta sauce.
Pour in 24 oz of your favorite pasta sauce. Then add in a couple tablespoons of tomato paste, roasted garlic (or garlic powder), dried basil, dried oregano, and white sugar. Stir well and taste. If needed, add more tomato paste, herbs, sugar, etc. (depending on the sauce you use).
Step 4. Cook the lasagna noodles.
Add 12-14 lasagna noodles broken into 2-3 inch pieces to your skillet. Then, pour in an additional 1 cup of water. Stir so the noodles are mostly submerged. Bring to a boil, then lower the heat to medium-low and cover your skillet/pot. Cook for about 14-16 minutes, stirring occasionally, until the lasagna noodles are tender. Add more water as needed to cook the noodles.
Step 5. Make it creamy & top with cheese.
Once the lasagna noodles are cooked, stir in heavy cream and Parmesan cheese. Then, top the lasagna with shredded mozzarella and provolone (to taste). If your skillet/pot is oven-safe, place it under the broiler to melt the cheese (approx. 3-4 minutes). Otherwise, cover the skillet and let the cheese melt over low heat.
Step 6. Serve and enjoy!
Serve this skillet lasagna right away. Pair it with some cheesy garlic bread and a side salad (with homemade Caesar dressing—yum!).
How to Store and Reheat Stovetop Lasagna
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, microwave individual portions until warmed through, adding a splash of milk or cream if the pasta has soaked up some of the sauce. You can also reheat larger portions on the stovetop over low heat. Just stir in a little extra sauce, milk, or cream to bring back that creamy texture.
Read on for the full recipe for this easy skillet lasagna!
Once you’ve given it a try, come back here to leave a rating and review—I would love to hear how you like it!
Easy One-Pot Skillet Lasagna
Equipment (Includes Affiliate Links)
Ingredients
- 1 lb lean ground beef I use 93/7
- 1 cup small-diced sweet onion
- 2-2½ cups water
- 24 oz your favorite pasta sauce I use a tomato basil sauce
- 2 tbsp tomato paste
- 1 tsp white granulated sugar
- 1 tbsp roasted garlic or about ½ tsp garlic powder, or 1 clove fresh pressed garlic (See Note 1)
- ½ tsp dried oregano
- ½ tsp dried basil
- 12-14 lasagna noodles broken into 2-3" pieces
- ½ cup heavy cream
- 1 cup Parmesan cheese
- 1-2 cups shredded mozzarella and provolone or to taste
Instructions
- In a large skillet or pot, brown ground beef over medium heat. Use a meat masher to break up the meat as it cooks. Drain or blot any excess grease with paper towels.1 lb lean ground beef
- Add the small-diced sweet onion and 1 cup of water. Stir well and cook on medium heat for 4-5 minutes, or until the onion is soft and translucent.1 cup small-diced sweet onion
- Pour in the pasta sauce and stir. Then, add the tomato paste, sugar, garlic, oregano, and basil. Stir well. Taste and adjust as needed, adding more seasongs, tomato paste, etc. if needed (depending on the sauce used).24 oz your favorite pasta sauce, 2 tbsp tomato paste, 1 tsp white granulated sugar, 1 tbsp roasted garlic, ½ tsp dried oregano, ½ tsp dried basil
- Add 12-14 lasagna noodles broken into 2-3 inch pieces and another 1 cup of water. Bring to a boil, then reduce the heat to medium-low and cover your pot/skillet. Cook for about 14-16 minutes, or until the lasagna noodles are tender. Stir occasionally and add more water if needed to cook the noodles.12-14 lasagna noodles
- Once the lasagna noodles are fully cooked, stir in ½ cup heavy cream and about 1 cup of Parmesan cheese to make the sauce creamy.½ cup heavy cream, 1 cup Parmesan cheese
- Top the stovetop lasagna with shredded mozzarella and provolone, and either: 1) Place the skillet/pot in the oven under your broiler for 3-4 minutes to allow the cheese to melt. (ONLY if using an oven-safe skillet/pot.)2) Place the lid on and heat over low on your stovetop until the cheese is melty.1-2 cups shredded mozzarella and provolone
- Serve right away! Store any leftovers in an airtight container in the fridge for 3-4 days.
Notes from the Happy To Be Here Kitchen
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