Skillet Lasagna

Introduction

This skillet lasagna delivers all the comforting flavors of the classic baked dish in a fraction of the time. You cook everything—noodles, sauce, and cheese—in one pan, making cleanup a breeze. It’s the perfect hearty, weeknight-friendly meal that doesn’t skimp on cheesy goodness.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 1 pound ground beef or Italian sausage (can substitute turkey Italian sausage)
• ½ teaspoon salt
• freshly ground black pepper (to taste)
• 1 cup diced zucchini
• 1 cup diced summer squash
• ½ cup diced yellow onion
• 1 teaspoon minced garlic
• 25 ounces marinara sauce
• 14 ounce can diced tomatoes
• 1 cup water
• 10 curly edged lasagna noodles (each broken into 4 pieces)
• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian blend cheese (like mozzarella/provolone or 4-cheese Italian)
• ⅓ cup shaved or grated Parmesan cheese
• ½ cup chopped fresh basil

Instructions

1. In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef or Italian sausage until browned and crumbled, about 5-7 minutes. Drain excess fat if needed.
2. Season the meat with salt and pepper. Add the diced zucchini, summer squash, and yellow onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the marinara sauce, canned diced tomatoes (with their juices), and 1 cup of water to the skillet. Stir well to combine.
5. Break each lasagna noodle into 4 pieces and stir them into the sauce, ensuring they are submerged. Bring the mixture to a simmer.
6. Reduce heat to medium-low, cover, and cook for 15-18 minutes, stirring occasionally, until the noodles are tender.
7. Remove the skillet from heat. Dollop the ricotta cheese evenly over the top.
8. Sprinkle the shredded Italian blend cheese and the Parmesan cheese over the ricotta. Cover the skillet again and let it sit for 3-5 minutes, until the cheeses melt.
9. Garnish with the chopped fresh basil before serving directly from the skillet.

Variations

• Creamier Version: Stir half of the ricotta cheese directly into the sauce at the end of step 6 for a creamier texture throughout.
• Extra Crunchy Top: Place the cheese-topped skillet under a preheated broiler for 2-3 minutes to get a bubbly, browned finish.
• Lighter Serving: For a less heavy meal, serve smaller portions in bowls over a bed of fresh arugula or spinach, which will wilt lightly from the heat.
• Deconstructed Style: Serve the cheesy noodle and meat mixture as a hearty topping for baked potatoes or garlic toast.

Tips for Success

• Ensure you use a deep 12-inch skillet or Dutch oven to prevent bubbling sauce from overflowing.
• When breaking the noodles, do it over the skillet to contain any flying pieces, or place them in a sealed bag and crush lightly with a rolling pin.
• Let the skillet sit covered off the heat to melt the cheeses gently; this prevents the ricotta from curdling or separating.
• Taste the sauce before adding the noodles and adjust seasoning, as saltiness can vary between marinara brands and sausage types.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave individual portions until heated through.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can. The cooking time may be slightly shorter, so check for doneness around the 12-minute mark.

Do I have to break the noodles?

Breaking them is necessary to fit in the skillet and ensure they cook evenly in the sauce. Whole noodles will not cook properly using this method.

My sauce seems too thick before the noodles are done. What should I do?

Add more water, a few tablespoons at a time, and continue simmering until the noodles are al dente.

Can I make this vegetarian?

Absolutely. Simply omit the meat. You might want to add an extra cup of diced vegetables, like mushrooms or bell peppers, for more substance.

Can I freeze skillet lasagna?

Yes, though the texture of the ricotta and noodles may become softer upon thawing. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of summer squash?

You can use all zucchini for a total of 2 cups, or substitute with another quick-cooking vegetable like chopped bell peppers.