Easy family dinner ideas just got a little more delicious with this Skillet Lasagna. It’s an all in one skillet dinner that takes just 30 minutes to make.
Have you made one pan dinner recipes before? We sort of jumped into it with this Skillet Lasagna when the hubs was home with me more back before the summer.
It was great because he would work for a while & then make dinner around lunchtime. I could stay up here working in the studio while he cooked & I could break for a few minutes to enjoy a DELICIOUS meal. (Not before photographing it of course.)
Don’t miss our Slow Cooker Chicken Parmesan recipe!
Sometimes the smell would be too much & I would wander down to the kitchen & find myself helping with chopping & other prep. I love cooking with the hubs, it’s sort of our thing we do together.
So especially now that he’s away for work so often, it’s good when we can find time to cook & make AMAZING dishes like this one. It doesn’t have to be complicated to be insanely good!
One Pan Lasagna
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I love those simple recipes like one-skillet dinners that are great year-round. They make for some hearty comfort food in the cold winter months & easy no-oven-needed dishes in the summer when it’s just too hot to cook anything big.
They really are so versatile & EASY, did I mention easy? We’re talking 30 minutes for most recipes. Really – 30-minute meals are where it’s at.
If you love lasagna – this definitely simplifies it for a quick dinner option. We like to pair this with my easy garlic toast – perfection!
Honestly, with as busy as life has become, I can’t justify spending more than 30 minutes on a dinner recipe these days. I try to save the longer recipes to the weekends & that’s if we have time.
Between the kids going back & forth between work & college, or dance classes, or us bouncing between the two businesses & all the other things happening, making dinner happen around here is already hard enough. So why make it take forever too?
Here are some commonly asked questions
Can I change the type of noodles used in this recipe?
Yes, this recipe can be made with elbow macaroni, spirals or penne. I don’t recommend using some of the larger noodle varieties though as it will change the cooking time & the amount of liquid you need to add for those noodles too.
Can I use another meat in this recipe?
Yes, this recipe is also quite delicious when the ground sausage is used in place of ground beef. It really adds a fabulous pop of flavor.
What is the best way to store skillet lasagna?
We almost never have leftovers of this particular one-pan lasagna. But when we do, I find that the easiest way is to place in a shallow airtight container, label it with the date & refrigerate it.
Make sure to get the leftovers refrigerated within an hour of cooking to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container.
Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria start to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
one pot lasagna
How many people will this serve?
Honestly, this really depends on how large or small your portions are & how large the appetites are. I’m feeding 5 adult appetites, so this recipe feeds us 5 with a second helping.
But if you are feeding 2 adults & 2 smaller kids, then you will probably get 2 nights out of this meal. So nice to not have to cook dinner the next night.
How to make vegan skillet lasagna?
This is actually pretty easy. If you want to make this recipe vegetarian or vegan, just replace the beef with diced sweet potatoes & the ricotta with a vegan variety.
You’ll have to omit the egg as well. You can also keep an eye out for a non-dairy vegan Parmesan cheese substitute called Parma to replace the parmesan cheese for this recipe.
Can this recipe be doubled?
I usually like to double this recipe but using 2 skillets. It really works out great & I can get the kids in the kitchen to help me out when it comes to preparing the meal.
We eat one of them & then portion out & save the other for the next night or for the kids to grab & go. It is great for those long shifts at the hospital when they need to grab a quick dinner.
HOW DO YOU MAKE Skillet Lasagna?
- Combine ground beef, 1 tsp of the garlic powder & onion powder in a large skillet & brown over medium heat.
- Once fully cooked – drain excess fat.
- Return to the stove & add in the pasta sauce, uncooked pasta & water.
- Stir & bring to a boil, reduce heat to low & cover.
- Simmer over low for about 17-20 or until pasta is fully cooked.
- In the meantime, in a medium bowl combine ricotta, egg, spinach, basil, Parmesan cheese, flour, remaining garlic powder, salt & pepper & mix to combine.
- Scoop large dollops of the cheese mixture on top of the cooked pasta while still in the skillet.
- Cover & cook an additional 5 minutes to set the cheese.
Easy Skillet Lasagna
What pan do you recommend?
I really love this jumbo pan because not only is it the perfect size, but it is also easy to clean & a workhorse too.
Can this be made with chicken?
I have never actually tried it. But if you would like to do so, just cut boneless, skinless chicken breasts into bite-sized pieces & saute in the skillet until cooked through. Finish the rest of the recipe as called for.
Skillet Lasagna Ingredients
- ground beef
- garlic powder – divided
- onion powder
- pasta sauce
- bow-tie pasta- uncooked
- water
- ricotta cheese
- egg
- fresh chopped spinach
- fresh chopped basil
- Parmesan cheese
- all-purpose flour
- table salt
- black pepper
Products I love when making Skillet Lasagna…
This one-pan lasagna is so simple and delicious – and you probably already have many of these items on hand like I do!
OR If you’ve never made a one-pot pasta recipe before, you might be a bit nervous – but you’re going to love how easy this makes dinner time.
I have made a list below of the things I absolutely can’t live without when it comes to making this delicious stovetop lasagna recipe.
- garlic powder
- onion powder
- pasta sauce
- bow-tie pasta
- Parmesan cheese
- olive oil
- all-purpose flour
- measuring cups
- measuring spoons
- this jumbo pan
skillet lasagna recipe
If you love this one pan lasagna recipe, you’re going to love these quick & easy dinner recipes too. Please click each link below to find the easy, printable recipe!
Instant Pot Bacon Mac and Cheese
Air Fryer Apricot Glazed Chicken Drumsticks
Cheesy Broccoli Sausage Skillet Dinner
Poppy Seed Ham and Cheese Sliders
skillet lasagna no boil noodles
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Skillet Lasagna
Ingredients
- 2 lbs ground beef
- 2 tsp garlic powder – divided
- 3 tsp onion powder
- 24 oz pasta sauce
- 12 oz bow-tie pasta- uncooked
- 2 cups water
- ½ cup ricotta cheese
- 1 egg
- 1 cup fresh chopped spinach
- ½ cup fresh chopped basil
- ½ cup Parmesan cheese
- 2 tbsp all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Combine the ground beef, 1 tsp of the garlic powder & onion powder in a large skillet & brown over medium heat. Once fully cooked – drain excess fat.
- Return the cooked beef to the stove & add in the pasta sauce, uncooked pasta & water.
- Stir & bring to a boil, reduce heat to low & cover.
- Simmer over low for about 17-20 or until pasta is fully cooked.
- In the meantime, in a medium bowl combine ricotta, egg, spinach, basil, Parmesan cheese, flour, remaining garlic powder, salt & pepper & mix to combine.
- Scoop large dollops of the cheese mixture on top of the cooked pasta while still in the skillet.
- Cover & cook an additional 5 minutes to set the cheese.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
You have the best ideas on how to make classics even better!
Rebecca says
This looks like a keeper recipe. I’ve made a pretty mean lasagna the long way but this lookd just as good and easy to make. A plus when days are busy, busy. Thanks for sharing and we will try this soon !!!
Mitzi says
Oh my word…Gina…you ALWAYS make me hungry! This looks absolutely wonderful!
Kim Cunningham says
I love dishes like this! Comfort and ease!
Maya says
It looks easy i will try it soon
thanks
eddie says
only problem is adding any herbs or seasonings to raw meat, cooking it, then draining all the “grease” out. All the flavor of the add-in go out with the oil from the meat.
Gina Kleinworth says
You could use 95% lean meat if you would like to omit that step, Eddie. However, when it is that lean it has very little flavor as it is- so I’m not sure how much of a benefit it would be. We haven’t had an issue with this recipe lacking flavor. But, you can always add your seasonings after you drain if you prefer.
Melissa says
Absolutely delicious. I make it with ground turkey. Great when it’s hot and you don’t want to turn on the oven.
Mike says
I’m wondering if there was a misprint in the recipe. 1/2 cup of ricotta does not seem like enough to make multiple large dollops
Gina Kleinworth says
You are always free to add more to your liking – 1/2 cup is what we used, you can see in the images how much that covered. But it’s isn’t going to hurt it to add more if you want.
Sarah says
I completely agree with this comment. I used a full container and that seemed more appropriate for the amount of spinach and basil.
Lynne says
I was looking for something new to make for dinner, and came across this recipe. We are having it right now and it is excellent! I will make this often. Thank you for this delicious recipe!
Kendra says
Made this tonight and it is both easy and wonderful! I am wondering however if anyone has ever had any concern or issues with the raw egg in the ricotta mixture?
Gina Kleinworth says
The ricotta mixture cooks for 5 minutes at the end – so there isn’t anything raw being ingested.
Sarah says
This was a huge hit with my family tonight! You know the meal is good when my 4 year old says, “this is good!” after every bite!