Skillet Lasagna (One Pot + 30 minutes!)

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Skillet Lasagna is the easiest, fastest way to make homemade lasagna!  This stove top lasagna is cheesy, comforting and is made in one pot in just 30 minutes!

overhead shot of skillet lasagna with chopped basil on top

Lasagna is a dish that my family absolutely loves, but in the past I rarely made it because it takes so much work.  Cooking everything separately in different pots, layering it all then baking it forever is time consuming, then the clean up is another story entirely!

This Skillet Lasagna has changed everything for me.  This hearty, cheesy goodness is made in 30 minutes, in one pot, and I love that I don’t even have to turn the oven on!

I should have titled this meal lazy lasagna, because that’s precisely what it is.  🙂

serving of skillet lasagna on plate with basil on top and alongside

Why you’ll love this Stove Top Lasagna recipe:

  • It’s everything you love about lasagna with a lot less work!  
  • This is a one pot lasagna recipe, so there’s no need to pre-boil the noodles.
  • There’s no layering involved!
  • It’s nice and hearty with grass fed beef, marinara sauce, silky lasagna noodles and plenty of cheese.
  • This easy stove top lasagna is easily customizable with your favorite protein, pasta, sauce and cheese!

close up of stove top lasagna with chopped basil on top and linen alongside

One Pot Lasagna Ingredients

  • Olive oil.  Just a bit of olive oil is needed to cook the ground beef.
  • Grass fed beef.  I use 85% lean grass fed beef, which is still nice and hearty and keeps this lasagna on the healthier side.  Ground bison is even leaner and nobody will ever know that it’s not beef!
  • Shallot.  Shallots are small onions that grow in clusters, and they have a subtle, sweet onion flavor that I love.  White or yellow onion may be substituted — simply add it a minute or two sooner than the shallot as it takes longer to cook.
  • Garlic.  Three cloves of garlic are used in this recipe for maximum flavor.  
  • Marinara sauce.  I used my Homemade Marinara Sauce for this recipe, which I often make in advance and store in the fridge or freezer to make meal prep go much more quickly.  Use your favorite store bought sauce (I highly recommend Rao’s Homemade!), or substitute with plain tomato sauce and add fresh or dried herbs like basil or oregano for flavor.
  • Lasagna noodles.  I make this recipe with regular lasagna noodles, but no boil lasagna noodles should work as well.  If you’d like to make this recipe gluten-free, substitute the pasta with your favorite gluten-free noodles, but cooking time is subject to vary.
  • Baby spinach.  The spinach breaks up the richness of the lasagna, while adding nutrition and a pop of color.
  • Mozzarella cheese.  Grated mozzarella is my go-to cheese for this stove top lasagna for it’s meltability and mild flavor.  It may be substituted with your favorite!
  • Parmesan cheese.  Parmesan adds a delicious savory flavor that works perfectly combined with the mozzarella.
  • Freshly chopped basil, for serving (optional).  The basil adds great color, flavor and freshness.  Freshly chopped parsley is a great option as well.

What type of skillet should I use for this skillet lasagna recipe?

Use a 12″ cast iron skillet, non-stick skillet or dutch oven for this recipe.

My 12″ ceramic non-stick GreenPan is pictured in this post, and I can’t say enough good things about it.  The clean up is so easy!

I’ve also used my Lodge cast iron skillet (see on Amazon) with great results. 

front shot of skillet lasagna in pan with basil on top

How to make Skillet Lasagna

It doesn’t get easier than this one pot lasagna recipe!  There are minimal steps involved and just a few ingredients to prep.  

Prep the shallot and garlic and have all of your ingredients at the ready as this meal goes quickly!

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skillet-lasagna-process-collage-2

  • Cook the ground beef.  Heat the olive oil in the skillet over medium heat and add the ground beef.  Cook for 4-5 minutes or until almost cooked through, then drain all but 1 tablespoon of grease.
  • Cook the shallot and garlic.  Add the shallot and garlic to the pan and cook for 1 minute or until softened.
  • Cook the lasagna noodles.  Add the marinara sauce, water and noodles to the skillet and press the noodles down into the liquid until completely submerged. Cover and cook for 15-20 minutes, stirring every 4-5 minutes until the noodles are tender. Do your best to separate the noodles while stirring as they are prone to stick together.

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  • Add the spinach.  Remove from heat and stir in the baby spinach until wilted.
  • Add the cheese.  Add 1/2 cup of the grated mozzarella and the parmesan, and stir until combined.

skillet-lasagna-process-collage-5

  • Top the lasagna with cheese.  Sprinkle the remaining 1/2 cup mozzarella cheese over the top of the skillet lasagna and cover with the lid until melted.
  • Top with chopped basil.  Serve garnished with fresh basil, if desired, and enjoy!

Recipe notes

  • Ground beef may be substituted with ground chicken, turkey or sausage. Make this a vegetarian skillet lasagna by omitting the meat and using 1 lb. of chopped mushrooms.
  • Shallot may be substituted with white or yellow onion, just add it to the pan after the ground beef has been cooking for 2 minutes or so as it takes longer to cook.
  • A 24 ounce jar of pasta sauce may be substituted for my homemade marinara sauce, or use plain tomato sauce and add fresh or dried herbs during the cooking time for flavor.
  • I make this recipe with regular lasagna noodles, but no boil lasagna noodles should work as well.  If you’d like to make this recipe gluten-free, substitute the pasta with your favorite gluten-free noodles, but cooking time is subject to vary.

close up of one pot lasagna on a plate with fork alongside

More one pot pasta recipes you’ll love:

Skillet Lasagna

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Skillet Lasagna is the easiest, fastest way to make homemade lasagna!  This stove top lasagna is cheesy, comforting and is made in one pot in just 30 minutes!

overhead shot of skillet lasagna with chopped basil on top

Ingredients

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the ground beef, salt and pepper to taste, and break up the beef into small pieces. Cook for 4-5 minutes or until almost cooked through, then drain all but 1 tablespoon of grease.
  2. Add the shallot and garlic to the pan and cook for 1 minute or until softened.
  3. Add the pasta sauce, water and noodles to the skillet and press the noodles down into the liquid until completely submerged. Cover and cook for 15-20 minutes, stirring every 4-5 minutes until the noodles are tender. Do your best to separate the noodles while stirring as they are prone to stick together.
  4. Remove from heat and stir in the baby spinach until wilted. Add 1/2 cup of the grated mozzarella and the parmesan, and stir until combined. Top the lasagna with the remaining 1/2 cup mozzarella cheese and cover with the lid until melted.
  5. Serve garnished with fresh basil, if desired, and enjoy!

Notes

  • Ground beef may be substituted with ground chicken, turkey or sausage. Make this a vegetarian skillet lasagna by omitting the meat and using 1 lb. of chopped mushrooms.
  • Shallot may be substituted with white or yellow onion, just add it to the pan after the ground beef has been cooking for 2 minutes or so as it takes longer to cook.
  • A 24 ounce jar of pasta sauce may be substituted for my homemade marinara sauce, or use plain tomato sauce and add fresh or dried herbs during the cooking time for flavor.
  • I make this recipe with regular lasagna noodles, but no boil lasagna noodles should work as well.  If you’d like to make this recipe gluten-free, substitute the pasta with your favorite gluten-free noodles, but cooking time is subject to vary.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 428mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 27g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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