If you’re searching for a quick, comforting meal that packs all the flavors of classic Italian lasagna without the fuss of layering and baking, this Skillet Lasagna Recipe is a total game-changer. In just about 30 minutes, you’ll have a bubbling, cheesy skillet dish that combines tender mini lasagna noodles, savory browned beef, rich marinara sauce, and a trio of luscious cheeses. It’s like lasagna’s cozy cousin that’s ready to steal the spotlight on any weeknight dinner table.
Ingredients You’ll Need
All the magic behind this skillet lasagna starts with simple, easy-to-find ingredients that each play an essential part in bringing out rich flavors, tantalizing textures, and vibrant colors.
- Extra-virgin olive oil: Helps brown the beef and onions while adding a touch of fruity richness.
- Lean ground beef: Provides hearty protein and savory depth to the sauce base.
- Small sweet onion, diced: Adds a subtle sweetness that balances the acidity of the marinara.
- Garlic, minced: Infuses the dish with aromatic warmth and complexity.
- Crushed red pepper flakes: A gentle kick to brighten the overall flavor without overpowering.
- Salt and pepper: Essential seasonings that bring out the best in every ingredient.
- Marinara sauce: The heart of the dish, delivering robust tomato flavor and herbs.
- Low-sodium beef broth: Keeps the skillet liquid flavorful while allowing the noodles to cook perfectly.
- Dry mini lasagna noodles: These cut-size noodles cook quickly and absorb the sauce beautifully.
- Shredded mozzarella cheese: Adds gooey, melty goodness and that irresistible cheesy pull.
- Freshly grated Parmesan cheese: Delivers a nutty, salty finish that elevates every bite.
- Ricotta cheese: Brings creamy pockets of richness that perfectly complement the meat and tomato sauce.
- Fresh chopped parsley: A fresh, herbaceous garnish that brightens and adds a pop of color.
How to Make Skillet Lasagna Recipe
Step 1: Brown the Beef and Onions
Start by warming your olive oil in a large nonstick skillet over medium-high heat. Toss in the ground beef and diced onions, cooking while breaking the meat into small crumbles. Cook until the beef loses its pink color, and the onions are tender and translucent. This step builds a savory, caramelized base that sets the tone for the whole dish. Don’t forget to drain off any excess fat for a leaner result.
Step 2: Add Flavor with Garlic and Seasonings
Next, stir in the minced garlic and crushed red pepper flakes. These aromatics bring life to the dish with their warm, slightly spicy kick. Season with a pinch of salt and freshly ground black pepper to balance the flavors perfectly.
Step 3: Combine Marinara, Broth, and Pasta
Pour in your marinara sauce and beef broth to the skillet. Add the dry mini lasagna noodles, stirring everything until the noodles are fully submerged in the flavorful liquid. This simple but crucial step ensures the pasta softens properly while soaking up all those delicious meaty tomato flavors.
Step 4: Let It Simmer to Perfection
Once the mixture comes to a gentle bubble, reduce the heat to low and cover the skillet. Simmer for about 15 to 18 minutes, stirring every five minutes to prevent sticking or scorching. This slow simmer lets the noodles cook through beautifully and helps the sauce thicken to a perfect consistency, forming that classic lasagna texture right in your skillet.
Step 5: Melt in the Cheeses
After the pasta is tender and the sauce has thickened, remove the skillet from heat. Stir in half of the shredded mozzarella and grated Parmesan cheeses until they melt into the sauce, creating an irresistibly creamy texture. Then sprinkle the remaining mozzarella and Parmesan evenly over the top, setting the stage for a perfectly cheesy finish.
Step 6: Add Dollops of Ricotta and Serve
Last but not least, spoon generous dollops of ricotta cheese over the skillet. Cover it again and let it sit for 3 to 5 minutes until the ricotta softens and melds into the layers beneath. Garnish with fresh chopped parsley for a burst of color and freshness, and get ready to enjoy a skillet lasagna experience that’s about to become a household favorite.
How to Serve Skillet Lasagna Recipe
Garnishes
A sprinkle of fresh chopped parsley brings brightness and a pop of green, perfectly balancing the rich cheeses and tomato sauce. For an extra layer of flavor, you could add a drizzle of high-quality olive oil or some cracked black pepper right before serving.
Side Dishes
This skillet lasagna pairs wonderfully with a simple green salad tossed in a lemon vinaigrette, or some warm garlic bread to soak up every last bit of that cheesy sauce. Roasted vegetables or a crisp Caesar salad also make fantastic, complementary sides.
Creative Ways to Present
Serve this skillet lasagna right from the pan for a cozy, rustic feel that invites everyone to dive in. For a more elegant presentation, spoon portions onto individual plates and garnish each with extra parmesan, a small basil leaf, or a shaving of fresh Parmesan for added flair.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making for an even tastier next-day meal. Just be sure to cool to room temperature before refrigerating to keep everything fresh.
Freezing
This Skillet Lasagna Recipe freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for the best texture and taste.
Reheating
To reheat, warm the lasagna gently over low heat on the stove or in the microwave. If it seems a bit dry, add a splash of broth or water to restore its saucy, comforting consistency.
FAQs
Can I use other types of pasta instead of mini lasagna noodles?
Absolutely! While mini lasagna noodles work perfectly because they cook quickly and absorb sauce beautifully, you can substitute broken pieces of regular lasagna noodles, penne, or even rigatoni. Just adjust the cooking time accordingly to make sure the pasta is tender.
Is it possible to make this dish vegetarian?
Yes! Simply swap the ground beef for sautéed mushrooms, lentils, or your favorite plant-based ground meat. Use vegetable broth instead of beef broth to keep the flavors balanced and savory.
What if I don’t have ricotta cheese on hand?
If ricotta isn’t available, cottage cheese is a decent substitute in a pinch, offering similar creaminess. For a richer alternative, you can also mix cream cheese with a bit of milk to mimic that luscious texture.
How spicy is this Skillet Lasagna Recipe?
The crushed red pepper flakes add just a subtle warmth—not overwhelming. If you prefer a milder dish, you can reduce or omit them altogether without losing any of the core flavors.
Can I make this recipe gluten-free?
Definitely! Just use gluten-free mini lasagna noodles or another gluten-free pasta alternative. Ensure that your marinara sauce and broth are also gluten-free to keep the dish fully suitable.
Final Thoughts
This Skillet Lasagna Recipe is a total winner when you crave lasagna’s rich, comforting flavors but want to spend less time fussing in the kitchen. It’s easy, cheesy, and downright delicious—the kind of meal I’m always excited to share with friends and family. Give it a try, and I promise it might just become your new go-to weeknight favorite!
Print
Skillet Lasagna Recipe
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Skillet Lasagna recipe offers a quick and hearty one-pan meal that combines ground beef, aromatic seasonings, marinara sauce, and mini lasagna noodles all cooked together in a single skillet. Topped with a blend of mozzarella, Parmesan, and ricotta cheeses, it delivers all the comforting flavors of traditional baked lasagna in just 30 minutes.
Ingredients
Main ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 3 cups homemade marinara sauce (or 26-ounce store-bought jar)
- 2 cups low-sodium beef broth (or chicken broth)
- 8 ounces dry mini lasagna noodles
- 1 cup shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
- ¾ cup ricotta cheese
- Fresh chopped parsley, for serving
Instructions
- Brown Beef and Onions: Warm the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced sweet onion; cook while breaking up the meat with a wooden spoon until the beef is no longer pink and the onion becomes translucent, about 3 minutes. Drain off any excess fat.
- Add Seasonings: Stir in the minced garlic, crushed red pepper flakes, and a pinch of salt and pepper to season the mixture evenly.
- Add Liquids and Pasta: Pour in the marinara sauce, beef broth, and add the dry mini lasagna noodles directly into the skillet. Mix thoroughly to ensure the noodles are fully submerged in the liquid.
- Simmer: Once the mixture starts bubbling, reduce the heat to a simmer, cover the skillet, and cook for 15 to 18 minutes. Stir occasionally approximately every 5 minutes to prevent sticking or scorching, and cook until the noodles are tender and the flavors have melded.
- Add Cheese: Remove the skillet from heat and stir in half of the shredded mozzarella and grated Parmesan cheeses until well combined into the meat and pasta mixture. Then sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Add Ricotta and Serve: Dot spoonfuls of ricotta cheese over the top of the skillet lasagna. Cover once more and let it stand for 3 to 5 minutes to allow the ricotta to warm and melt slightly. Garnish with fresh chopped parsley and serve immediately, optionally alongside garlic bread for a fulfilling meal.
Notes
- Use low-sodium broth and sauce to better control salt content.
- The mini lasagna noodles do not require pre-cooking, as they cook directly in the sauce and broth mixture.
- Stir occasionally during simmering to avoid noodles sticking to the bottom.
- For a vegetarian variation, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
