Skillet lasagna gives you everything you love about lasagna (a meaty tomato sauce, tender noodles, creamy ricotta and melted mozzarella) without boiling noodles, layering a baking dish or waiting on the oven. This version is sized for two: half a pound of ground beef and four broken lasagna noodles simmer right in the sauce in a 10-inch skillet, then get topped with cheese and rested for a few minutes. It is ready in about 45 minutes, makes two generous bowls, and leaves you with exactly one pan to wash.
Why you’ll like this one-pan lasagna
- One pan: the beef browns, the sauce simmers and the noodles cook in the same skillet.
- No boiling, no layering: broken noodles go straight into the sauce.
- Made for two: two hearty servings instead of a big pan that lasts all week.
- Weeknight timing: about 45 minutes from start to finish, most of it hands-off simmering.
- Easy to change: swap the beef for sausage or turkey, or add a handful of spinach.
What makes skillet lasagna work
The noodles cook in the sauce. Instead of boiling them separately, the broken noodles simmer in marinara thinned with broth. They absorb flavor as they soften, and the starch they release thickens the sauce, so it ends up clinging to every piece.
Enough liquid for a small pan. A smaller batch has less liquid, and a wide pan lets it evaporate quickly. A 10-inch skillet keeps the sauce deep enough to cover four broken noodles, and the lid holds in the steam. The recipe uses a little more sauce per noodle than a family-size version so nothing dries out.
Cheese goes on at the end. Dollops of ricotta mixed with Parmesan and a layer of mozzarella melt over the top in a few minutes under the lid, or brown under the broiler if your skillet is ovenproof. A short rest lets the sauce settle so it serves neatly.
Ingredients for skillet lasagna
The full amounts are in the recipe card below. A few notes on what to buy:
- Lean ground beef: 8 ounces is plenty for two. Lean beef keeps the sauce from turning greasy; spoon off any fat that does collect.
- Regular lasagna noodles: use the kind you would normally boil, not no-boil noodles, which are thinner and turn soft too quickly when simmered. Break them into pieces about 2 inches long.
- Marinara: any jarred marinara you like. Its flavor carries the dish, so choose one you would happily eat on pasta.
- Broth: low-sodium chicken broth adds savory depth and keeps the salt in check; water works too.
- Cheeses: ricotta for the creamy layer, Parmesan stirred into it for flavor, and mozzarella for the melted top.
- Seasoning: onion, garlic and dried Italian seasoning give the sauce a slow-simmered taste in a short time.
How to make skillet lasagna
- Brown the beef and onion in a 10-inch skillet.
- Add the garlic and seasonings and cook 1 minute.
- Stir in the marinara and broth and bring to a simmer.
- Press the broken noodles under the sauce, cover and simmer about 20 minutes, stirring once.
- Mix the ricotta, Parmesan and pepper.
- Dollop the ricotta over the top, add the mozzarella and cover until melted.
- Rest 5 minutes and serve.
How to tell when it’s ready
The beef: cook it until no pink remains. For certainty, an instant-read thermometer should read 160°F before the sauce goes in.
The noodles: after about 20 minutes, a knife tip should slide easily into a noodle, and a piece should be tender with only a slight bite. If they are still firm and the sauce looks thick, add a splash of water, cover and give them a few more minutes.
The sauce: it should be thick enough to cling to the noodles rather than pool in the pan. It thickens a little more as it rests, so stop while it is still slightly saucy.
The cheese: the mozzarella should be fully melted, or bubbly and spotted brown if you used the broiler.
Tips for the best skillet lasagna
- Keep the noodles under the sauce. Pieces that stick up stay hard. Press them down when you add them and again when you stir halfway.
- Stir once, gently. A single stir halfway through keeps the noodles from sticking to each other or to the pan without breaking them up.
- Keep the heat low once covered. A gentle simmer cooks the noodles evenly; a hard boil evaporates the liquid before they are tender.
- Watch the broiler. If you broil the top, stay close; cheese goes from golden to burnt quickly.
- Let it rest. Five minutes off the heat lets the sauce settle, so it is not runny when you serve it.
Swaps and variations
- Italian sausage: use ground Italian sausage instead of beef for a more seasoned sauce; skip the Italian seasoning if your sausage is well spiced.
- Ground turkey: a lighter option that cooks the same way.
- Cottage cheese: works in place of ricotta for the creamy topping.
- Add greens: stir a handful of baby spinach into the sauce before the noodles go in; it wilts as everything simmers.
- Other noodles: mafalda or broken-up regular lasagna both work; avoid no-boil noodles.
What to serve with skillet lasagna
A crisp green salad with a simple vinaigrette is the classic partner; the sharp dressing balances the rich, cheesy lasagna. Garlic bread or a warm crusty roll is good for the sauce left in the bowl, and roasted broccoli or green beans add a vegetable without much effort. Serve it straight from the skillet at the table: it is cozy, comforting and just right for a relaxed dinner for two.
Storing and reheating leftovers
If there is any left, refrigerate it in a covered container within 2 hours and eat it within 3 to 4 days. Reheat it in the microwave or in a covered skillet over medium-low heat with a splash of water, until it is hot all the way through and reaches 165°F. The noodles keep soaking up sauce in the fridge, so the extra water helps loosen it.
When a lasagna craving hits on a weeknight, this is the one to make. One skillet, two bowls and a little patience while it simmers is all it takes.
Frequently asked questions
Do you have to boil the noodles for skillet lasagna?
No. The broken noodles cook right in the sauce and broth, covered, for about 20 minutes. That is what makes it a one-pan dinner.
What size skillet do I need for skillet lasagna for two?
A 10-inch skillet with a lid is the right size. It keeps the sauce deep enough to cover the noodles, which a larger pan would spread too thin.
Can I make skillet lasagna without ricotta?
Yes. Use cottage cheese instead, or skip the creamy layer and add a little extra mozzarella and Parmesan on top.
Can I use no-boil lasagna noodles?
It is better not to. No-boil noodles are thinner and precooked, so they turn soft and can fall apart during the simmer. Regular lasagna noodles hold their shape and keep a pleasant bite.
Can I add vegetables to skillet lasagna?
Yes. A handful of baby spinach stirred into the sauce before the noodles go in wilts as it simmers. Finely chopped mushrooms or zucchini can be browned with the beef and onion.
How do I keep the noodles from sticking?
Press them fully under the sauce, keep the lid on and the heat low, and stir once gently halfway through. Add a splash of water if the sauce gets thick before the noodles are tender.
Print
Skillet Lasagna for Two (One-Pan Stovetop Lasagna)
- Total Time: 45 minutes
- Yield: 2 servings
Description
Ground beef, marinara and broken lasagna noodles simmered in one 10-inch skillet, topped with ricotta and melted mozzarella. Lasagna for two with one pan to wash.
Ingredients
- 1 teaspoon olive oil
- 8 ounces lean ground beef
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 1/4 cups marinara sauce
- 1 cup low-sodium chicken broth or water
- 4 regular lasagna noodles, broken into 2-inch pieces
- 1/3 cup ricotta cheese
- 2 tablespoons grated Parmesan
- 1/8 teaspoon black pepper
- 1/2 cup shredded mozzarella
- A few fresh basil leaves, torn, for serving (optional)
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and onion and cook for 5 to 6 minutes, breaking up the meat, until no pink remains and the onion is soft. Spoon off any excess fat.
- Add the garlic, Italian seasoning and salt and cook for 1 minute, stirring, until fragrant.
- Stir in the marinara and broth and bring to a simmer. Scatter the noodle pieces over the sauce and press them down with the spoon until they are covered.
- Cover, reduce the heat to medium-low and simmer for about 20 minutes, stirring once halfway and pressing the noodles back under, until they are tender and the sauce has thickened. Add a splash of water if it looks dry.
- Meanwhile, stir the ricotta, Parmesan and pepper together in a small bowl.
- Dollop the ricotta mixture over the lasagna and sprinkle with the mozzarella. Cover and cook on low for 2 to 3 minutes, until the cheese melts. (Or, in an ovenproof skillet, broil for 2 to 3 minutes until bubbly and lightly browned.)
- Remove from the heat, let rest for 5 minutes, then top with basil and serve.
Notes
Equipment: 10-inch skillet with a lid (ovenproof if you want to broil the top), wooden spoon, small bowl, instant-read thermometer
- Use regular lasagna noodles; no-boil noodles turn soft too quickly when simmered.
- Ground Italian sausage or ground turkey can replace the beef.
- Cottage cheese works in place of ricotta.
- A handful of baby spinach can be stirred into the sauce before the noodles go in.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat in the microwave or in a covered skillet with a splash of water until hot.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
