Easy Skillet Lasagna

Easy Skillet LasagnaEasy skillet lasagna. Easy and lasagna probably aren’t two words you’d expect to see together – I know I don’t!

This recipe brings it one step further – it’s a one pot meal too! Doesn’t that make lasagna seem so much more accessible?! Say goodbye to the the multiples pots and bowls that pile up when you make the traditional version (and that’s not even counting the baking dish you have to scrub).

I’m all about saving time in the kitchen and if you want to save even more time you could cook up double or triple portions of the meat/onion mixture you brown in the beginning and freeze in individual baggies. Prep time on the night you want this one pot lasagna for dinner would then be next to nothing.

This is a great recipe to put the kids to work – let them break the noodles, dump the tomatoes, and plop the ricotta over the top. They’ll love helping put dinner on the table.

My family prefers it when I buy petite diced tomatoes. Everyone of them protest big chunk of tomatoes. You could also use Italian style diced tomatoes for some easy extra flavor. Seeing how few ingredients are in this dish, I recommend you use quality because all the flavors will come through.

I hope you enjoy this tasty and simple dish that makes lasagna a weeknight meal as much as we do. All three kids (14 month old included) and my husband loved it when we made it again last week.

5.0 from 2 reviews
Easy Skillet Lasagna
Serves: 6
  • 1 pound ground meat (beef, turkey, and/or pork)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ⅛ t. red pepper flakes
  • 10 lasagna noodles, broken in 2 inch pieces
  • 28 ounces diced tomatoes, with water added to make 4 cups
  • 8 ounces tomato sauce
  • ½ cup Parmesan cheese
  • salt and pepper
  • 1 cup ricotta cheeese
  • Fresh basil and additional Parmesan cheese for garnish
  1. Brown the meat, onion, garlic and red pepper flakes in a 12 inch skillet.
  2. Leave in the bottom of skillet and place the broken lasagna noodles on top.
  3. Pour the diced tomatoes with water and tomato sauce over noodles.
  4. Bring to a simmer, cover, and cook about 20 minutes until noodles are tender. Stir occasionally. Add more water if necessary.
  5. Remove from heat and stir in the Parmesan cheese and salt and pepper.
  6. Dot with tablespoons of ricotta cheese.
  7. Cover and let set for 5 minutes so the ricotta cheese warms.
  8. Sprinkle with fresh basil leaves and a little Parmesan.
Because of the simple ingredients in this recipe, quality will make a difference in the flavor! If you can, use good tomatoes, real Parmesan, etc

My family protests large chunks of tomatoes, so I use petite diced. You could also use Italian style diced tomatoes for additional flavor.

Easy Skillet Lasagna

One pan skillet lasagna! This is the perfect weeknight dinner. Kid friendly and a no oven dinner!

50 thoughts on “Easy Skillet Lasagna

  1. Cathy

    Looks delicious! Thanks for sharing at the Happiness Is Homemade Link Party! Pinning to the party board and can’t wait to see what happiness posts you share next week! Have a terrific week!

  2. Britni

    I love the idea of making enough of this to double/triple. Looks delicious! Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  3. Christina @ Juggling Real Food and Real Life

    Oh Deanna! This sounds like a really delicious alternative to that “Helper” stuff that is no longer allowed in my real food house. I’m sure this would taste so much better too! This is going into my meal plan right away. Thanks so much for sharing this with our Let’s Get Real readers. I’m so excited about this that I’m practically jumping out of my chair………..or maybe that’s because I’m drinking coffee this morning??

    1. Deanna Michaels Post author

      He he, I hear you! No box stuff here either. This is super tasty and so easy! I hope that you guys enjoy it too! Hope that you have a wonderful week – thanks for hosting.

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  8. Nicole

    I love anything that can be made in one pan! I have a one skillet pasta meal that I make at least twice a month. I’m going to have to add this to the menu! Thanks for linking up at Let’s Get Real. :0)

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  14. Jen

    Just exploring your site and came across this recipe. What size skillet do you use (standard 12 inch one?) Also, do you think some mozzarella would work instead of ricotta? Husband doesn’t like ricotta. Thanks!

    1. Deanna Michaels Post author

      I just checked the skillet I used – yep, it was a 12 inch. Yep, I think that would work. It would be yummy with mozzarella melted over the top. I’m hungry for Italian now!

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