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Home » Main Dish » One Pot » Skillet Lasagna

Skillet Lasagna

By Valerie · March 24, 2013 · Updated May 12, 2020 28 Comments

OP One Pot 30 30 Minute Meals MD Main Dish
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This quick and easy Skillet Lasagna is sure to satisfy your craving for lasagna with FAR less work!

Skillet Lasagna sitting on a table.

With this post I promise many things.

Speed of preparation.

Simplicity in ingredients.

Easy, breezy clean up.

And possibly the most important thing of all, Skillet Lasagna goes exceptionally well with a nice glass of red wine.

You’ll have a hearty, wholesome, delicious meal on the table in about 45 minutes. This is the recipe I turn to when the boys are craving lasagna but my work day doesn’t allow me to be in the kitchen long enough to put together the traditional type.

Shall we get started?

All the required ingredients to make Skillet Lasagna.

The grocery list – Shaved or grated Parmesan cheese, shredded mozzarella & provolone cheese (or another Italian cheese blend), a jar of marinara sauce, a can of diced tomatoes, curly edged lasagna noodles, salt, pepper, ricotta cheese, onion, basil, a small zucchini and summer squash, minced garlic, and one pound of ground beef.

The vegetables chopped up on a cutting board.

First, we need to prepare the ingredients. Dice up about 1/2 cup onion, a small zucchini, and a summer squash. I love the addition of zucchini and summer squash but mushrooms would be great in this too. Feel free to substitute with the veggies you have on hand.

Marinara, tomatoes and water mixed together in a bowl.

In a medium bowl, mix together the marinara sauce, diced tomatoes, and 1 cup of water.

Ground beef cooking in a skillet combined with the chopped veggies.

Coat a deep 12″ skillet with non-stick cooking spray. A Dutch oven would work well too. Cook and stir the ground beef until no pink remains and then drain off as much of the grease as you can. Return the pan to the heat and add the chopped veggies, onion, and minced garlic.

The ground beef mixture after it has finished cooking.

Cook an additional 5 to 10 minutes until the veggies are fork tender.

Lasagna noodles broken into smaller pieces.

Now the fun part. Break each lasagna noodle into 4 pieces and add them to the pan. For some reason I think it’s fun to break lasagna noodles.

The marinara is poured on top of the broken apart noodles.

Pour the tomato mixture evenly over the top of the uncooked pasta.

The marinara and noodles being cooked on the stove.

There is no need to pre-cook the pasta which I absolutely love. So fast and easy. Just make sure the tomato mixture evenly covers all of the pasta and it will cook perfectly.

Ricotta is added to the mixture.

Drop spoonfuls of ricotta over the top.

The lasagna is topped with shredded cheese.

Sprinkle with the shredded mozzarella & provolone cheese and the Parmesan. Bring it to a good simmer then cover the pan, reduce the heat to low, and let it cook for about 25 minutes.

Basil is sprinkled on top of the Lasagna.

After 25 minutes, remove the cover, sprinkle the fresh basil over the top and remove the pan from the heat.

The finished Skillet Lasagna.

I like a lot of fresh basil. You can use more or less according to taste. It does a lot to brighten up pasta dishes.

Skillet Lasagna next to stacks of bowls and silverware.
A spoon scoops out some Skillet Lasagna.

Scoop it up.

A spoon puts some Skillet Lasagna in a bowl.

Plate it up.

A serving of Skillet Lasagna.

It’s excellent on it’s own. Or add a Caesar salad and some garlic bread to make for a complete meal.

And, of course, a nice glass of red. Cheers!

An easy lasagna in a skillet.

Skillet Lasagna

This quick and easy Skillet Lasagna is sure to satisfy your craving for lasagna with FAR less work!
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 495kcal
Author: Valerie Brunmeier

Ingredients

  • 1 pound ground beef or Italian sausage very good with Jennie-O Hot Turkey Italian Sausage
  • ½ teaspoon salt
  • Fresh ground pepper to taste
  • 1 cup diced zucchini
  • 1 cup diced summer squash
  • ½ cup diced 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 mozzarella/provolone or Italian blend cheese
  • ⅓ cup shaved or grated Parmesan cheese
  • ½ cup chopped fresh basil

Instructions

  • Coat a deep 12-inch skillet with nonstick cooking spray. Cook the ground beef, breaking up with a spoon, over MEDIUM-HIGH heat until no pink remains. Drain off as much of the grease as you can and return the pan to the stove. Season the meat with salt and pepper and add the chopped zucchini, summer squash, onion, and garlic. Continue to cook; stirring occasionally, until vegetables are tender when pierced with a fork, approximately 5 minutes or more.
  • Meanwhile, combine marinara sauce, diced tomatoes, and water in a medium mixing bowl. Set aside.
  • Add uncooked lasagna noodles to pan to cover the meat, breaking each noodle into 4 pieces as you add them to the pan. Pour the tomato mixture evenly over the pasta, making sure that the edges are covered. Bring to a good simmer then reduce heat to MEDIUM, cover pan, and simmer for 25 minutes.
  • Remove cover and drop spoonfuls of the ricotta over the surface of the lasagna. Sprinkle with shredded mozzarella/provolone and Parmesan. Cover pan and cook for an additional 5 minutes. Sprinkle with basil and serve.

Nutrition

Calories: 495kcal | Carbohydrates: 49g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1218mg | Potassium: 1063mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1105IU | Vitamin C: 23mg | Calcium: 335mg | Iron: 5mg
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Categories: 30 Minute Meals, Beef, Main Dish, One Pot, Pasta, Recipe

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Reader Interactions

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  1. Jeanne says

    March 11, 2014 at 11:38 am

    I’ve been making lasgana for decades and recently found this recipe. I have made this recipe twice now and I absolutely love it! It is excellent. I love the ease of the recipe since you arent boiling noodles or layering all the ingredients, but it also makes a very moist lasgana. Often the layered lasagna tends to get a little dry. It turns out exactly like the photo. This will be my go-to lasagna recipe from now on. Thank you!

    Reply
    • Valerie says

      March 11, 2014 at 11:54 am

      Thank you so much, Jeanne! This is one of my go-to busy weeknight meals and we love it. Glad to hear you are enjoying it 🙂

      Reply
  2. Julie M. says

    October 5, 2013 at 8:15 pm

    Turned out terrific! Next time I am going to try this with eggplant instead of zuchs!

    Reply
    • Valerie says

      October 7, 2013 at 9:50 am

      So glad to hear it, Julie! Great idea to add eggplant 🙂

      Reply
  3. Julie M. says

    October 5, 2013 at 5:32 pm

    Boys flew in at the last minute. Ran to store and will be throwing this together. Thanks so much for the inspiration Val!!!!

    Reply
    • Valerie says

      October 5, 2013 at 6:16 pm

      You got it Julie! Have a wonderful time with the guys 🙂

      Reply
  4. Dnika says

    August 20, 2013 at 7:50 am

    This was such an easy dish to prepare. I prepared it for my sister’s birthday on last evening and everyone enjoyed it! Thanks for the recipe.

    Reply
    • Valerie says

      August 20, 2013 at 10:04 am

      I’m so glad to hear that it worked out for you Dnika! Thank you so much for the feedback 🙂

      Reply
  5. Julie says

    June 7, 2013 at 4:13 am

    I am making this over the weekend Valerie! yum yum. Sharing with my FB friends today 🙂

    Reply
    • Valerie says

      June 7, 2013 at 2:39 pm

      Thank you Julie!!!

      Reply
      • Julie says

        November 6, 2013 at 6:19 am

        What a great and easy recipe. Thanks for sharing!

        Reply
  6. LindySez says

    April 24, 2013 at 1:49 pm

    I have a recipe that is so close to this, but I use Mafalde noodles in it. I love the addition of the veggies…always like to sneak those in whenever I can. Your photos are great. Cheers!

    Reply
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