Skillet Lasagna (One-Pot Lasagna)
on Sep 30, 2026
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This one-pot skillet lasagna has all the cheesy, saucy flavors of classic lasagna without all the layering! Ground beef and pasta cook together in a flavorful tomato sauce before being finished with creamy ricotta, mozzarella, and Parmesan cheese. It’s an easy family dinner that comes together in one pan with minimal cleanup!
If you love lasagna but don’t always have time to put together all those layers, this easy skillet lasagna is the perfect shortcut! The pasta cooks right in the same pan as the meat sauce, soaking up all that flavor as it cooks. There’s no need to boil the noodles separately, which means fewer dishes to clean at the end.
I love using broken lasagna noodles or mafaldine pasta for this recipe because those ruffled edges really give it that classic lasagna look. The noodles cook right in the sauce until tender, then everything is finished with ricotta, mozzarella, and Parmesan for a cheesy, cozy dinner with all the flavors of lasagna without all of the work.
Looking for more easy family dinners? You’ll love these ground beef taquitos, ground beef and broccoli stir fry, and chicken parmesan meatballs for more simple weeknight meal ideas.
Table of Contents
What You’ll Need
Here is what you’ll need to make this skillet lasagna:
- Ground Beef: The base of the meat sauce. I use ½ pound so that there’s plenty of beef throughout without overpowering the pasta.
- Onion/Garlic: Adds flavor and a little natural sweetness to the sauce.
- Tomato Paste: Adds a rich, concentrated tomato flavor.
- Italian Seasoning/Salt: To season the meat sauce.
- Marinara Sauce: Use your favorite jarred marinara sauce for an easy shortcut. I love using the Rao’s brand jarred marinara.
- Beef Broth: Provides the liquid needed for the pasta to cook directly in the sauce while adding extra savory flavor. You can also swap this with water.
- Pasta: Regular lasagna noodles broken into smaller pieces of Mafaldine pasta are perfect for this recipe because of their ruffled edges.
- Ricotta Cheese: Adds creamy pockets throughout the pasta that give it that classic lasagna flavor.
- Mozzarella Cheese: Some is stirred into the pasta and the rest is melted over the top.
- Parmesan Cheese: Adds a salty, savory flavor to the pasta.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Lasagna Noodles: Dried lasagna noodles work well for this recipe, but mafaldine (sometimes called mafalda) is a great alternative. Its ruffled edges look just like the edges of lasagna noodles, so you still get that lasagna feel without having to break up full-sized noodles. Use 8 ounces and adjust the cooking time according to the package directions.
- Ground Beef: Replace the ground beef with mild Italian sausage or use a combination of ground beef and Italian sausage.
- Beef Broth: Chicken broth or water can be used instead.
- Ricotta Cheese: You can swap this with cottage cheese, but ricotta will give the most authentic lasagna feel.
Step-by-Step Instructions
STEP 1: Break the lasagna noodles into roughly 2-inch pieces and set them aside.
STEP 2: Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds (Image 1).
STEP 3: Add the ground beef, Italian seasoning, and salt (Image 2). Cook, breaking the meat into small pieces, until browned and cooked through. Drain any excess grease if needed (Image 3).
STEP 4: Stir in the tomato paste and cook for 1–2 minutes, stirring often (Images 3 & 4).
STEP 5: Pour in the marinara sauce and beef broth and stir until combined. Increase the heat to medium-high and bring the mixture to a gentle boil (Images 5 & 6).
STEP 6: Once it comes to a gentle boil, add the broken lasagna noodles (or noodles of choice) and stir well, making sure the pieces are mostly submerged in the sauce (Images 7 & 8). Reduce the heat to medium so that the sauce maintains a gentle simmer. Cook uncovered for 12–15 minutes, stirring frequently and gently separating any noodles that begin sticking together, until the noodles are al dente. Note: If you’re using a different type of smaller pasta shape like mafaldine or bowtie, it will cook through quicker. Use the package directions as a guide.
STEP 7: Check the sauce as the noodles cook. If the sauce becomes too thick before the noodles are tender, add additional splashes of beef broth or water as needed. When the noodles are al dente, there should still be some loose sauce visible between them. The sauce will continue to thicken once the cheese is added and as the pasta rests.
STEP 8: Remove the pan from the heat. Stir in the Parmesan and ½ cup of the mozzarella until melted and combined (Image 9).
STEP 9: Dollop the ricotta throughout the pasta and gently fold or swirl it in a few times (Images 10 & 11). Try not to completely mix it into the sauce so that you still have creamy pieces of ricotta throughout.
STEP 10: Sprinkle the remaining ½ cup mozzarella evenly over the top. Cover the pan for 2–3 minutes, or until the cheese is melted (Image 12).
Storage Instructions
Let the lasagna pasta cool completely before storing it in an airtight container in the refrigerator for up to 3–4 days. The noodles will continue to absorb some of the sauce as they sit, so add a small splash of marinara or beef broth before reheating if needed. Reheat individual portions in the microwave or gently on the stovetop until warmed through.
Tips For Success
- Use regular dried lasagna noodles. I prefer standard lasagna noodles rather than oven-ready/no-boil noodles for the most predictable cooking time and texture.
- Don’t break the noodles too small. Pieces around 2 inches give you that classic lasagna look while still making the finished pasta easy to scoop and eat.
- Keep the sauce at a gentle simmer. Once the noodles are added, you want small, steady bubbles rather than a full boil. Too much heat can cause the liquid to evaporate before the noodles are cooked through.
- Stir it often! Those flat pieces of lasagna noodles love to stick together, so stir frequently and gently separate any pieces that begin stacking or sticking.
- Keep extra broth/water nearby because different brands of lasagna noodles can absorb slightly different amounts of liquid, so if the noodles are still firm but the sauce is getting too thick, add a few splashes of liquid as needed. The pasta should look a little saucier than you want when the noodles reach al dente because the cheese and resting time will thicken everything.
Recipe FAQs
Nope! The dry lasagna noodles cook directly in the marinara and beef broth. This saves you from having to boil and drain the noodles separately and also allows them to absorb some of the flavor from the sauce as they cook.
Taste a noodle to check for doneness. It should be tender but still have a slight bite in the center. The sauce should also still be slightly loose. Don’t wait until all of the liquid has been absorbed, since the pasta will continue to thicken once the cheese is added and as it rests.
Yes! Mafaldine is my favorite alternative because its ruffled edges resemble lasagna noodles, but other short pasta shapes can work as well. Keep in mind that the cooking time and amount of broth needed may vary depending on the pasta you use.
More Easy Dinners You’ll Love
Chicken Parm Meatballs
Easy Salmon Cakes (With Leftover Salmon)
Baked Italian Sliders
Cheese and Tomato Pinwheels
If you tried this Skillet Lasagna, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Skillet Lasagna (One Pot Lasagna)
Ingredients
- 1 tbsp olive oil
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ lb ground beef
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 cups marinara sauce
- 2 cups beef broth, or swap with water
- 8 oz lasagna noodles, broken into 2-inch pieces, about 9 noodles
- ¾ cup whole-milk ricotta cheese
- 1 cup mozzarella cheese, divided
- ¼ cup grated Parmesan
Instructions
- Break the lasagna noodles into roughly 2-inch pieces and set them aside.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the ground beef, Italian seasoning, and salt. Cook, breaking the meat into small pieces, until browned and cooked through. Drain any excess grease if needed.
- Stir in the tomato paste and cook for 1–2 minutes, stirring often.
- Pour in the marinara sauce and beef broth and stir until combined. Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once it comes to a gentle boil, add the broken lasagna noodles (or noodles of choice) and stir well, making sure the pieces are mostly submerged in the sauce. Reduce the heat to medium so that the sauce maintains a gentle simmer. Cook uncovered for 12–15 minutes, stirring frequently and gently separating any noodles that begin sticking together, until the noodles are al dente. Note: If you're using a different type of smaller pasta shape like mafaldine or bowtie, it will cook through quicker. Use the package directions as a guide.
- Check the sauce as the noodles cook. If the sauce becomes too thick before the noodles are tender, add additional splashes of beef broth or water as needed. When the noodles are al dente, there should still be some loose sauce visible between them. The sauce will continue to thicken once the cheese is added and as the pasta rests.
- Remove the pan from the heat. Stir in the Parmesan and ½ cup of the mozzarella until melted and combined.
- Dollop the ricotta throughout the pasta and gently fold or swirl it in a few times. Try not to completely mix it into the sauce so that you still have creamy pieces of ricotta throughout.
- Sprinkle the remaining ½ cup mozzarella evenly over the top. Cover the pan for 2–3 minutes, or until the cheese is melted.
Notes
- Use regular dried lasagna noodles. I prefer standard lasagna noodles rather than oven-ready/no-boil noodles for the most predictable cooking time and texture.
- Don’t break the noodles too small. Pieces around 2 inches give you that classic lasagna look while still making the finished pasta easy to scoop and eat.
- Keep the sauce at a gentle simmer. Once the noodles are added, you want small, steady bubbles rather than a full boil. Too much heat can cause the liquid to evaporate before the noodles are cooked through.
- Stir it often! Those flat pieces of lasagna noodles love to stick together, so stir frequently and gently separate any pieces that begin stacking or sticking.
- Keep extra broth/water nearby because different brands of lasagna noodles can absorb slightly different amounts of liquid, so if the noodles are still firm but the sauce is getting too thick, add a few splashes of liquid as needed. The pasta should look a little saucier than you want when the noodles reach al dente because the cheese and resting time will thicken everything.
