Easy Skillet Stovetop Lasagna Recipe

If you’re craving all the comforting flavors of lasagna but dread the hours of prep, stacking, and baking, you’re going to fall head over heels for this Easy Skillet Stovetop Lasagna Recipe. I absolutely love how this comes together in one pan on the stove, cutting your cooking time way down without sacrificing any of that cheesy, saucy goodness. Trust me, once you try this, it’ll become your go-to weeknight dinner for busy evenings or anytime you want satisfying Italian vibes without the fuss.

this …

Ingredients You’ll Need

These ingredients come together beautifully to build layers of flavor and texture. When shopping, I like to grab good quality Italian sausage—it makes a world of difference—plus fresh basil for that fresh herbal kick at the end.

• Olive oil: For browning your meat and building flavor right at the start.
• Ground beef: Adds hearty richness; I usually pick 80/20 for juiciness.
• Bulk sweet Italian sausage: Brings a subtle sweetness and spice that pairs perfectly with tomato sauce.
• Yellow onion: Gives sweetness and depth once sautéed.
• Garlic: Essential aromatic that brightens the whole dish.
• Italian seasoning: A blend of herbs that brings classic Italian flavor.
• Red pepper flakes: Optional, but they add a lovely little heat kick.
• Marinara sauce: Your flavor base—choose a good-quality jar or homemade if you’re feeling ambitious.
• Water: Helps cook the noodles directly in the sauce, melding everything together.
• Lasagna noodles: Broken into pieces so they cook evenly in the skillet without boiling separately.
• Whole milk ricotta cheese: Creamy richness that balances the savory meat.
• Large egg: Binds the ricotta mixture for smooth texture.
• Grated parmesan cheese: Adds a salty, nutty punch; split between the ricotta mix and topping.
• Dried parsley: A mild herb that brightens the cheese layer.
• Salt & freshly ground black pepper: Simple seasonings to taste.
• Shredded mozzarella: For that melty cheesy top layer everyone loves.
• Basil leaves: Fresh and fragrant, chopped and sprinkled on top at the end for color and perfume.

Variations

I love making this Easy Skillet Stovetop Lasagna Recipe my own by switching up the meats or adding veggies. It’s so forgiving and adaptable, which means you can customize it to what you have on hand or dietary needs without losing any of that classic comfort food vibe.

• Meatless Version: Swap the meats for a mix of sautéed mushrooms, zucchini, and eggplant—just as hearty and satisfying.
• Spicy Kick: Add extra red pepper flakes or a splash of hot sauce if you like a little heat; my family loves this twist!
• Cheese Swap: Use part cottage cheese or béchamel sauce instead of ricotta for a creamier texture.
• Gluten-Free: Use gluten-free lasagna noodles broken up, or try thinly sliced zucchini noodles for a lower-carb option.

How to Make Easy Skillet Stovetop Lasagna Recipe

Step 1: Brown the Meat and Sauté the Aromatics

Heat olive oil over medium-high heat in a large, deep skillet. Toss in the ground beef, Italian sausage, and chopped onion. Use a wooden spoon to break the meat into crumbles while cooking until there’s no pink left and the onion looks soft and translucent. This step is where the foundation of flavor is built, so take your time. Once cooked, drain any excess fat — I like to do this to keep it from getting greasy. Then, add in the minced garlic and cook for another 2 minutes until fragrant, being careful not to burn it.

Step 2: Add Sauce, Seasonings, and Noodles

Pour in the Italian seasoning, red pepper flakes, marinara sauce, and water, then stir to combine all those beautiful flavors. Next, break the lasagna noodles into 2–3 inch pieces and scatter them over the sauce. Stir everything gently so the noodles are submerged in the liquid. You’ll want to bring the mixture to a boil, then reduce the heat to low, covering the pan and letting it simmer for about 15 minutes. This is the magic step where the noodles cook right in the sauce—no boiling a separate pot needed!

Step 3: Dollop Your Ricotta Mixture and Finish Cooking

While your noodles simmer, mix together the ricotta cheese, egg, half the Parmesan, parsley, salt, pepper, and half the mozzarella in a small bowl. After those 15 minutes of simmering, dollop this creamy mixture over the noodles in the pan. Cover again and let it cook for an extra 5 minutes. When you uncover it, sprinkle with the rest of the mozzarella and Parmesan, plus fresh chopped basil. The cheese will melt on top beautifully, and that fresh basil adds a burst of color and flavor. Serve immediately and get ready for lots of compliments!

How to Serve Easy Skillet Stovetop Lasagna Recipe

Garnishes

I always finish with a sprinkle of fresh basil and a little extra parmesan on top. The basil brightens every bite, and that final sprinkle of cheese just melts into melty perfection, making it look as good as it tastes. If I’m feeling fancy, a drizzle of extra virgin olive oil on top adds a lovely richness.

Side Dishes

My family loves pairing this with a simple mixed green salad tossed in balsamic vinaigrette to cut through the richness. Garlic bread or cheesy pull-apart rolls are great too if you want to go all out. Roasted veggies like asparagus or Brussels sprouts add a nice contrast as well.

Creative Ways to Present

For a dinner party, I sometimes serve this skillet lasagna in individual oven-safe bowls right from the pan to the table, each topped with basil and a little parmesan. It feels cozy and elegant at the same time. Another fun idea is layering it in a cast-iron skillet and letting everyone scoop their own portions — it makes the meal feel extra special and homey.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually portion it out into reusable containers for quick lunches or dinners the next day. The flavors actually deepen overnight, making it taste even better.

Freezing

I’ve frozen this lasagna before without any issues—just let it cool completely, then freeze in individual portions or the whole skillet if your pan is freezer-safe. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove or in the oven.

Reheating

To keep the lasagna from drying out when reheating, I cover the skillet (or baking dish) tightly with foil and warm it in a 350°F oven for about 20 minutes, or heat gently on the stovetop with a splash of water or marinara. This keeps it moist and melty, just like fresh.

FAQs

Final Thoughts

This Easy Skillet Stovetop Lasagna Recipe is one of those dishes that makes me feel like a kitchen rockstar every time I make it. It’s quick, requires minimal cleanup, and earns rave reviews from family and friends. If you love classic lasagna but hate the fuss, you’ll adore this version. I can’t recommend it enough—grab your skillet, and let’s get cooking!

Easy Skillet Stovetop Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews

• Author: Lauren
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

This Easy Skillet Stovetop Lasagna is a delicious and convenient twist on classic lasagna, cooked entirely in one skillet on the stovetop. It combines hearty ground beef and Italian sausage with layers of tender noodles, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. Perfect for a quick weeknight dinner with minimal mess and maximum flavor.

---

Ingredients

Meat and Vegetables

• 1 Tbsp. olive oil
• 1 lb. ground beef
• 1/2 lb. bulk sweet Italian sausage
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced

Seasonings and Sauces

• 2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 1 24-oz. jar marinara sauce
• 1 1/2 cups water

Pasta

• 8 lasagna noodles, uncooked and broken into roughly 2-3-inch pieces

Cheeses and Herbs

• 1 cup whole milk ricotta cheese
• 1 large egg
• 1/3 cup grated Parmesan cheese, divided
• 1 tsp. dried parsley
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup shredded mozzarella, divided
• 1/4 cup basil leaves, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Meat and Onion: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, Italian sausage, and chopped onion. Cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the onion is translucent. Drain any excess fat from the skillet. Return the skillet to the heat and add the minced garlic. Cook for 2 minutes until fragrant.
2. Add Seasonings and Noodles: Stir in Italian seasoning, red pepper flakes, marinara sauce, water, and broken lasagna noodles. Mix everything well to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet and cook for 15 minutes, allowing the noodles to soften and absorb the flavors.
3. Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese, egg, half of the grated Parmesan cheese, dried parsley, salt, pepper, and half of the shredded mozzarella cheese. Mix until smooth and well blended.
4. Add Ricotta and Finish Cooking: Dollop the ricotta mixture evenly over the noodles in the skillet. Cover again and cook for an additional 5 minutes to let the ricotta set and heat through.
5. Top and Serve: Uncover the skillet and sprinkle the remaining mozzarella cheese, Parmesan cheese, and chopped basil leaves on top. Serve immediately while hot and cheesy.

---

Notes

• This Easy Skillet Stovetop Lasagna is a weeknight dinner game changer! It’s everything you love about lasagna but requires only one skillet and minimal cleanup.
• Breaking the noodles into smaller pieces helps them cook evenly in the skillet without layering.
• Use whole milk ricotta for creaminess and richness, but part-skim ricotta can be substituted for a lighter version.
• Covering the skillet during cooking traps steam and helps soften the noodles perfectly.
• Fresh basil added at the end brightens the dish with fresh herb flavor.

---

Nutrition

• Serving Size: 1 serving
• Calories: 667 kcal
• Sugar: 3 g
• Sodium: 749 mg
• Fat: 42 g
• Saturated Fat: 18 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 154 mg