Skillet Lasagna

Introduction

You can have all the comforting, cheesy layers of a traditional lasagna in a fraction of the time with this one-pan wonder. This Skillet Lasagna cooks everything from the noodles to the sauce in a single skillet, making weeknight dinner both easy and deeply satisfying. It’s a clever, streamlined take on a classic that delivers maximum flavor with minimal cleanup.

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, breaking it up with a spoon. Drain any excess fat.
2. Season the meat with the salt and black pepper. Add the diced zucchini, summer squash, yellow onion, and minced garlic to the skillet. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften.
3. Pour in the marinara sauce, diced tomatoes (with their juices), and 1 cup of water. Stir to combine and bring the mixture to a simmer.
4. Add the broken lasagna noodle pieces, pressing them down to submerge them in the sauce. Cover the skillet, reduce the heat to medium-low, and simmer for 15-18 minutes, stirring occasionally, until the noodles are tender.
5. Uncover the skillet and remove it from the heat. Dollop the ricotta cheese over the top of the lasagna mixture in spoonfuls.
6. Sprinkle the shredded Italian blend cheese and then the Parmesan cheese evenly over the entire surface.
7. Cover the skillet again and let it sit off the heat for 5 minutes, allowing the residual heat to melt the cheeses.
8. Uncover, sprinkle the chopped fresh basil over the top, and serve directly from the skillet.

Variations

• No-Boil Noodles: For a slightly firmer texture, use no-boil lasagna noodles broken into pieces. You may need to add a few extra tablespoons of water and extend the simmering time by 2-3 minutes.
• Creamy Finish: Instead of dolloping, stir the ricotta cheese directly into the finished skillet mixture before adding the top layer of shredded cheeses for a creamier, more integrated sauce.
• Crispy Topping: After adding the cheeses in Step 6, place the uncovered skillet under a preheated broiler for 2-3 minutes to get a bubbly, golden-brown top.
• Individual Servings: Divide the finished skillet mixture among oven-safe bowls or small skillets, top with cheeses, and broil until melted for a personal-sized presentation.

Tips for Success

• Use a skillet or pot that is at least 12 inches in diameter and has a tight-fitting lid to ensure the noodles cook evenly in the sauce.
• Don’t skip breaking the noodles! This is key to getting them to fit and cook properly in the skillet.
• Let the lasagna sit covered for the full 5 minutes after adding the cheese; this allows the flavors to meld and the cheese to melt perfectly without direct heat.
• If the sauce seems too thick while the noodles are cooking, add a splash more water. If it’s too thin at the end, simmer uncovered for a few extra minutes.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the entire batch in a covered skillet over low heat, adding a tablespoon or two of water or marinara sauce to loosen it up.

FAQ

Can I use a different type of noodle?

This recipe is designed for traditional or no-boil lasagna noodles because they hold up well to the one-pan cooking method. Other pasta shapes may require different liquid amounts and cook times.

My noodles aren’t getting tender. What should I do?

Ensure the noodles are fully submerged in the sauce. If they are still too firm, add a few more tablespoons of water, cover, and continue to simmer, checking every 2-3 minutes.

Can I make this vegetarian?

Absolutely. Simply omit the ground meat and add an extra cup of diced vegetables (like bell peppers or mushrooms) when you sauté the zucchini and squash.

What can I use instead of ricotta?

Cottage cheese (small curd) is the most common substitute. You can blend it briefly for a smoother texture if desired.

Can I prepare this ahead of time?

You can brown the meat and sauté the vegetables ahead of time. When ready to cook, proceed from Step 3, noting you may need to warm the mixture before adding the liquid and noodles.

Is the 1 cup of water necessary?

Yes, the water is crucial. It creates the steam needed to properly hydrate and cook the dry pasta directly in the skillet.