Skillet Lasagna

Introduction

You’ll love this skillet lasagna because it captures all the cozy, layered flavors of the traditional bake in a fraction of the time. Everything cooks in one pan, making prep and cleanup a breeze. It’s the perfect weeknight solution when you’re craving a hearty, satisfying Italian meal.

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 (12-inch is ideal) or Dutch oven, cook the ground beef or Italian sausage over medium-high heat. Break it up with a spoon until it is browned and cooked through, about 5-7 minutes. Season with the salt and a generous amount of freshly ground black pepper.
2. Add the diced zucchini, summer squash, and yellow onion to the skillet with the meat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the marinara sauce, the can of diced tomatoes (with their juices), and the 1 cup of water. Stir everything together and bring the mixture to a simmer.
5. Add the broken lasagna noodle pieces to the skillet, making sure to submerge them in the sauce as much as possible. Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-18 minutes, stirring once or twice, until the noodles are tender.
6. While the noodles cook, in a small bowl, stir together the ricotta cheese and half of the chopped fresh basil.
7. Once the noodles are tender, remove the skillet from the heat. Drop spoonfuls of the ricotta mixture over the surface of the lasagna.
8. Sprinkle the shredded Italian blend cheese and the Parmesan cheese evenly over the top. Cover the skillet again and let it sit off the heat for 3-5 minutes to allow the cheeses to melt.
9. Garnish with the remaining chopped fresh basil before serving directly from the skillet.

Variations

• Vegetarian Twist: Skip the meat and add an extra cup of diced vegetables, such as bell peppers or mushrooms, when sautéing the zucchini and squash.
• Creamier Finish: Stir the ricotta cheese directly into the hot sauce and noodles in step 6 instead of dolloping it on top for a more integrated, creamy texture.
• Spicier Kick: Use hot Italian sausage or add a pinch of red pepper flakes when cooking the meat to bring some heat.
• Casserole-Style: For a crispier top, after adding the cheeses in step 8, place the uncovered skillet under a preheated broiler for 2-3 minutes until golden and bubbly.

Tips for Success

• Break the lasagna noodles over the skillet so any small shards fall right into the pan. This ensures no pasta is wasted.
• Use the lid! Keeping the skillet covered while the noodles simmer is crucial for trapping steam and cooking them evenly without drying out the sauce.
• Let the skillet rest off the heat with the lid on after adding the cheese. This gentle residual heat melts the cheese perfectly without risking it turning greasy or rubbery.
• For the best flavor, use a good-quality, flavorful marinara sauce, as it forms the base of the entire dish.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the entire skillet over low heat on the stovetop, adding a splash of water or sauce to loosen it up if needed.

FAQ

Can I use no-boil lasagna noodles?

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

My skillet isn’t big enough. What can I do?

If your skillet is too shallow, the sauce may bubble over. Use a wide, deep pot or Dutch oven with at least a 4-quart capacity for the best results.

Can I make this ahead of time?

You can prepare it through step 5 (cooking the noodles) and then refrigerate the base. When ready to serve, reheat it gently, then proceed with adding the cheeses.

The sauce seems too thick while the noodles are cooking. What should I do?

If the sauce is reducing too quickly before the noodles are tender, simply add an extra ¼ to ½ cup of water and continue simmering with the lid on.

Can I freeze skillet lasagna?

Yes, though the texture of the ricotta and vegetables may change slightly. Cool completely, store in a freezer-safe container for up to 3 months, and thaw in the refrigerator before reheating.

Do I have to use both zucchini and summer squash?

No, you can use 2 cups total of either vegetable. The recipe is flexible with similar, quick-cooking veggies.