Skillet Lasagna

Introduction

This skillet lasagna delivers all the comforting layers of the classic baked dish in a fraction of the time. You get rich, hearty flavors and perfectly tender noodles, all cooked in a single pan for maximum ease and minimal cleanup. It’s the ultimate weeknight dinner solution when you’re craving something deeply satisfying.

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, brown the ground beef or Italian sausage over medium-high heat, breaking it up with a spoon. Season with the salt and black pepper to taste. Once cooked through, use a slotted spoon to transfer the meat to a plate, leaving the drippings in the pan.
2. Add the diced zucchini, summer squash, and yellow onion to the skillet. Cook in the drippings for 4-5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 1 more minute until fragrant.
3. Return the cooked meat to the skillet. Stir in the marinara sauce, diced tomatoes (with their juices), and water. Bring the mixture to a simmer.
4. Add the broken lasagna noodle pieces, pushing them down into the sauce until mostly submerged. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the noodles are tender.
5. Uncover the skillet and dollop the ricotta cheese over the top in small spoonfuls. Sprinkle the shredded Italian blend cheese and the Parmesan cheese evenly over everything.
6. Cover the skillet again and cook for 3-5 more minutes, just until the cheeses are melted. Remove from heat and let it sit, covered, for 5 minutes.
7. Garnish with the chopped fresh basil before serving directly from the skillet.

Variations

• Creamier Version: Mix the ricotta cheese with 1 egg and a pinch of salt before dolloping it on in step 5 for a firmer, more traditional lasagna texture.
• Crispy Top: For a browned, crispy cheese layer, place the uncovered skillet under a preheated broiler for 2-3 minutes after the cheese has melted in step 6.
• Serving Twist: For a deconstructed presentation, spoon the hot saucy noodles and meat mixture into bowls and top with dollops of ricotta, a sprinkle of cheese, and fresh basil.
• Flavor Boost: Stir 1 tablespoon of Italian seasoning into the sauce with the tomatoes and water in step 3 for an extra herbaceous note.

Tips for Success

• Breaking the noodles ensures they cook evenly and fit in the skillet; using the curly-edged type helps them hold onto the sauce better.
• Don’t skip the water—it’s crucial for hydrating and cooking the pasta directly in the sauce.
• Let the skillet rest off the heat for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
• If your skillet isn’t very deep, the noodles may stick above the sauce at first. Just press them down as they soften during cooking and stir occasionally.

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 in the microwave in 60-second intervals, stirring in between.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can. The cook time may be slightly less, so start checking for doneness around the 12-minute mark in step 4.

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

Add more water, ¼ cup at a time, until the noodles are fully submerged, and continue simmering until they are tender.

Can I make this vegetarian?

Absolutely. Simply omit the ground meat and start by sautéing the vegetables in 1 tablespoon of olive oil. You might want to add a pinch of red pepper flakes for extra flavor.

What can I use instead of summer squash?

You can simply double the zucchini, or use an equal amount of another quick-cooking vegetable like diced bell peppers or sliced mushrooms.

Why is my cheese not melting properly?

Ensure your skillet is covered to trap steam, which helps melt the cheese gently. If needed, you can place the covered skillet in a preheated 350°F oven for 5-7 minutes.

Can I freeze skillet lasagna?

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