One-Pan Skillet Lasagna
Skillet lasagna cooks broken lasagna noodles right in a beef and marinara sauce, so there is no separate pot of pasta water, no layering and no oven needed. The noodles release starch as they simmer, which thickens the sauce, and dollops of ricotta with a blanket of mozzarella melt on top under the lid in the last few minutes.
By Luca Ferraro
Published
- Prep Time
- 10 mins
- Cook Time
- 32 mins
- Total Time
- 42 mins
- Servings
- 6 servings
How do you make One-Pan Skillet Lasagna?
Brown 500 g ground beef with onion and garlic in a 30 cm skillet until 71°C (160°F). Add a 700 ml jar of marinara and 500 ml water, bring to a boil and stir in 225 g broken lasagna noodles. Cover and simmer 15-18 minutes, stirring every 5 minutes, until tender. Dollop with ricotta mixed with parmesan, add 170 g mozzarella, cover off the heat for 3-5 minutes to melt.
- Total time
- 42 mins
- Calories
- 565 per serving
- Protein
- 36 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Skillet
Cheese topping
Equipment
30 cm (12 in) deep skillet with a lid · Wooden spoon · Small bowl
Quick Directions
Brown the beef
Heat the oil in a large deep skillet over medium-high heat.
Add sauce and noodles
Pour in the marinara and water and bring to a boil.
Simmer
Cover, turn the heat to medium-low and simmer for 15-18 minutes, stirring every 5 minutes so the noodles don't stick together or catch on the bottom.
Add the cheese
Stir the ricotta, parmesan and herbs together.
Serve
Let it sit for 5 minutes so the sauce settles, then scatter over more herbs and spoon into bowls.
Step-by-Step Instructions
Follow these detailed steps to make the perfect one-pan skillet lasagna.
Brown the beef
Heat the oil in a large deep skillet over medium-high heat. Cook the onion for 3-4 minutes, then add the beef and break it up. Cook for 6-7 minutes until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat. Stir in the garlic, Italian seasoning, salt and pepper flakes and cook for 1 minute.
Add sauce and noodles
Pour in the marinara and water and bring to a boil. Stir in the broken noodles, pressing them under the sauce so they are all submerged.
Simmer
Cover, turn the heat to medium-low and simmer for 15-18 minutes, stirring every 5 minutes so the noodles don't stick together or catch on the bottom. The noodles are ready when they are tender and the sauce has thickened. Add a splash of water if it gets too thick before the noodles are done.
Add the cheese
Stir the ricotta, parmesan and herbs together. Drop spoonfuls over the noodles and scatter the mozzarella over the top. Take the pan off the heat, cover and leave for 3-5 minutes until the mozzarella melts. If your skillet is ovenproof, you can instead brown the top under a hot grill (broiler) for 2-3 minutes.
Serve
Let it sit for 5 minutes so the sauce settles, then scatter over more herbs and spoon into bowls.
Recipe Tips
- Use a deep skillet or sauté pan. A shallow frying pan doesn't hold enough liquid to cover the noodles.
- Break the noodles into similar-sized pieces so they cook evenly, and stir them well in the first few minutes, when they are most likely to clump.
- Mafalda, campanelle or other ruffled short pasta can replace the broken lasagna noodles with the same timing.
Variations
- Swap half the beef for Italian sausage with the casings removed, cooked until it reaches 71°C (160°F).
- Stir 2 handfuls of baby spinach into the sauce just before adding the cheese.
- Vegetarian: replace the beef with 400 g chopped mushrooms and a diced zucchini, browned well before adding the sauce.
Nutrition (per serving)
| Calories | 565 |
|---|---|
| Protein | 36 g |
| Carbs | 42 g |
| Fat | 26 g |
| Saturated fat | 12 g |
| Fibre | 4 g |
| Sugar | 8.7 g |
| Sodium | 995 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container within 2 hours for up to 4 days.
- Freezer
- Freeze portions for up to 3 months. The noodles soften a little after freezing. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan with a splash of water over medium-low heat, or in the microwave, stirring halfway, until hot to 74°C (165°F).
One-Pan Skillet Lasagna FAQs
Can you cook lasagna noodles in sauce?
Yes. Broken lasagna noodles cook in a simmering sauce in 15-18 minutes, as long as there is enough liquid to cover them. Adding water to the marinara gives the noodles the liquid they need to soften.
What size skillet do you need for skillet lasagna?
A deep 30 cm (12 in) skillet or sauté pan with a lid. It needs to hold about 2 litres so the noodles stay submerged as they simmer.
Can I use no-boil noodles for skillet lasagna?
Yes, but they cook faster. Break them up, reduce the water to 375 ml and start checking after 8-10 minutes of simmering.
Why do skillet lasagna noodles stick together?
Broken noodles stack against each other when they first hit the sauce. Stir well as you add them, press them under the liquid, and stir every 5 minutes while they simmer.
Can I make skillet lasagna ahead of time?
It is best fresh, because the noodles keep absorbing sauce. You can brown the beef and sauce a day ahead, then reheat it to a boil and cook the noodles just before serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
