Skillet Lasagna

Saucy noodles, melty cheese, browned ground beef and lasagna noodles cooked in a skillet.

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This easy skillet lasagna is a one-pan, stovetop dinner made with ground beef, jarred sauce, and broken lasagna noodles. No oven or layering required. Just 30 minutes to a family-friendly comfort meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: skillet lasagna

Servings: servings

Calories: 385kcal

Author: Deanne Frieders

Ingredients

1 pound ground beef
24 ounces spaghetti sauce
1 ½ cups water
6 uncooked lasagna noodles broken into 1-inch pieces
¾ cup part-skim ricotta cheese
2 cups shredded mozzarella cheese divided
½ cups grated Parmesan cheese

Instructions

Brown the beef: Heat a large skillet over medium heat. Add the 1 pound ground beef and cook until browned and cooked through. Drain excess grease if needed.
Add sauce and noodles: Stir in 24 ounces spaghetti sauce and 1 ½ cups water. Add 6 uncooked lasagna noodles (broken into pieces) and stir to combine, making sure the noodles are mostly submerged in the sauce.
Simmer: Reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until noodles are tender. Gently stir the noodles once or twice during the first few minutes of cooking to prevent sticking.
Add cheese: Stir in ¾ cup part-skim ricotta cheese and 1 cup of the mozzarella. Cook uncovered for 5 minutes.
Melt the cheese: Sprinkle the remaining mozzarella and ½ cups grated Parmesan cheese over the top. Cover and let sit until cheese is melted, about 2–3 minutes.
Serve: Garnish with fresh basil or Italian seasoning if desired. Serve warm.

Notes

If using lean ground beef, there may be no need to drain.

If noodles need more time, add a splash of water and cook a few additional minutes.

Substitution: Small-curd cottage cheese can be substituted for ricotta.

Store leftovers in the refrigerator for up to 4–5 days.

To Freeze: This recipe freezes well for several weeks.

Nutrition