Skillet Lasagna with Ground Beef

Skillet Lasagna

Broken lasagna noodles simmer directly in a ground-beef and marinara sauce, so there’s no separate pot of pasta to boil. The finished skillet is saucy and unlayered, with broad noodle pieces, creamy ricotta dollops, melted mozzarella, and fresh basil.

Keep the noodles mostly submerged as they cook. They usually soften in 18 to 25 minutes, but the skillet, heat, and noodle brand can change the timing. Check for tenderness and add a little warm liquid if the sauce thickens before the pasta is done.

Ingredients for Skillet Lasagna

• 1 tablespoon olive oil
• 1 lb ground beef (450g)
• 1 small yellow onion, finely chopped (110g)
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 jar marinara sauce (24 oz; 680g)
• 2 cups low-sodium chicken broth or water, plus more as needed
• 8 oz regular dried lasagna noodles, broken into broad, irregular 2- to 3-inch pieces (225g)
• 1 cup ricotta cheese (245g)
• 1 1/2 cups shredded low-moisture mozzarella (170g)
• 1/2 cup loosely packed fresh basil leaves, some left whole and some thinly sliced
• Kosher salt and black pepper, to taste; start with about 1/2 teaspoon salt and 1/4 teaspoon pepper

Optional: Add a pinch of red pepper flakes with the garlic, or finish with 2 to 3 tablespoons finely grated Parmesan.

How to Make Skillet Lasagna

1. Brown the beef: Heat a 12-inch deep skillet with a lid over medium-high heat. Add the olive oil, beef, and onion. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 6 to 8 minutes, breaking up the beef, until it is browned through and the onion is soft. Drain excess fat if needed. Reduce the heat to medium, add the garlic and Italian seasoning, and stir briefly until fragrant.
2. Add the sauce and noodles: Stir in the marinara and 2 cups broth or water. Add the broken noodles, pressing and turning them gently until most pieces are covered by the sauce. Taste the sauce and adjust the seasoning, allowing for the salt already in the marinara and broth.
3. Simmer until tender: Bring to a gentle simmer, cover, and reduce the heat to medium-low. Every 3 to 4 minutes, uncover to stir, gently scrape the bottom, and tuck exposed noodles back under the sauce. Start checking at 15 minutes; the noodles usually take 18 to 25 minutes. If the sauce thickens while they are still firm, add warm broth or water about 1/4 cup at a time. Cook until the noodles have no hard, dry center and the sauce is thick and spoonable. A little loose liquid is fine.
4. Add the cheeses: Reduce the heat to low. Spoon the ricotta over the pasta in distinct dollops, then scatter the mozzarella across the top. Leave some ricotta and meat sauce visible rather than stirring the cheeses in.
5. Melt and garnish: Cover for 2 to 3 minutes, just until the mozzarella melts without browning. Remove from the heat and add the whole basil leaves and thin ribbons. Rest for about 5 minutes before serving from the skillet; the sauce will thicken slightly.

Choosing the Skillet and Noodles

Use a wide, deep skillet so there is room to stir and keep the noodle pieces mostly under the sauce. If your skillet is too shallow or crowded, use a wide pot with a lid instead.

Regular dried lasagna noodles are the choice for the liquid amount and timing above. No-boil sheets may need different adjustments, so don’t assume they will cook the same way.

Why the Ricotta Goes on Top

Dolloping ricotta over the cooked pasta leaves soft, creamy patches distinct from the tomato sauce. The lid melts the mozzarella gently on the stovetop, without a broiler or a browned crust.

Skillet Lasagna Variations

• Italian sausage: Replace the beef with ground Italian sausage. It may add more fat, salt, and spice, so taste before adding more salt.
• Vegetarian: Omit the beef, use vegetable broth or water, and add sautéed mushrooms or another vegetable. Cook off excess moisture from the vegetables before adding the sauce and noodles.
• Cottage cheese: Use it in place of ricotta for creamy patches with a less smooth texture.

Serve with a simple green salad or garlic bread. For another lasagna-inspired skillet dinner, try Bowtie Pasta Lasagna. For a different one-pot ground-beef pasta, see One Pot Taco Pasta.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or a covered skillet until hot, adding a splash of water if the pasta has absorbed the sauce.

Portions can be frozen for up to 3 months, though the pasta may soften after thawing.

Nutrition

Approximate nutrition per serving, based on 1/6 of the skillet: 600 calories, 35g protein, 30g fat, and 45g carbohydrates. Approximate nutrition per 100g: 165 calories, 10g protein, 8g fat, and 12g carbohydrates. Values vary with the ground beef, marinara, and cheese used.