Skillet Lasagna (One Pot Lasagna)

Skillet lasagna served with broccolini and garlic bread.

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: dinner

Cuisine: American

Servings: servings

Author: Lily Payen

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

US Customary - Metric

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.

Nutrition

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