Skillet Lasagna One-Pan (Print View)
One-pan comfort food with tender noodles, rich meat sauce, and three cheeses bubbling together on the stovetop.
# What You Need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
→ Sauce
04 - 1 can (28 oz) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Pasta
10 - 8 oz uncooked lasagna noodles, broken into 2-inch pieces
→ Dairy
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese
→ Garnish
14 - 2 tbsp chopped fresh basil or parsley (optional)
# How to Make It:
01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir well to combine.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup of water if the sauce seems too thick.
05 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until noodles are tender.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan.
07 - Cover and cook for another 3–5 minutes, until the cheese is melted and bubbly.
08 - Remove from heat. Let sit uncovered for 5 minutes to set. Garnish with fresh basil or parsley, if desired. Serve warm.
# Expert Tips:
01 -
- Everything cooks in one pan, including the pasta, which means virtually no cleanup afterward
- The broken noodle pieces catch sauce in all the right places, creating perfectly coated bites every time
02 -
- The sauce continues thickening as it rests so do not worry if it looks slightly loose when you first finish cooking
- Ricotta directly on hot sauce creates distinct creamy pockets rather than blending in completely
03 -
- Break the noodles over the sink to avoid flying pieces all over your kitchen
- Use a deep skillet or Dutch oven because the sauce bubbles up quite a bit when you first add the noodles