Express Skillet Lasagna Easy

This skillet lasagna delivers all the classic comfort of layered lasagna without the long wait or pile of dishes. All you need is one pan and about half an hour from start to finish. It is hearty and cheesy and perfect for weeknights or lazy weekends when you crave something cozy but quick.

When I first made this for my family on a busy Tuesday night we could not believe how delicious and authentic it tasted without any layering or baking. It quickly became my secret weapon meal whenever I want to impress with little effort.

Ingredients

• Broken lasagna noodles: these deliver all the lasagna goodness and cook up perfectly in the sauce look for ones made with only semolina and water for best quality
• Ground beef: classic base for richness and protein choose 80 or 85 percent lean for just the right flavor
• Marinara sauce: shortcut to slow simmered flavor pick a brand with simple ingredients and no added sugar
• Ricotta: brings creaminess and a signature hint of tang opt for whole milk ricotta if possible
• Shredded mozzarella: provides that irresistible stretch and golden top buy it in a block and shred at home for the best melt and taste

Instructions

Brown the Beef:

Cook the ground beef in a wide skillet over medium heat until fully browned and the fat begins to render about 5 to 7 minutes Use a wooden spoon to break it up finely and let it develop some deep brown color on the bottom for plenty of flavor

Simmer with Sauce and Noodles:

Pour in the marinara sauce and stir to pick up any browned bits then add the broken lasagna noodles Press them into the sauce so they cook evenly Pour in about one cup of water and bring everything to a gentle boil then reduce to a low simmer Let the noodles cook uncovered for about 10 minutes stirring occasionally to keep them from sticking If the sauce thickens too quickly add a splash more water so the noodles become tender and the skillet stays saucy

Add Ricotta and Mozzarella:

When the noodles are just tender dollop spoonfuls of ricotta gently over the mixture scattering them so every serving will get some cheesy pockets Sprinkle the shredded mozzarella evenly over the top Cover the skillet with a lid and let the cheese melt for about 3 to 5 minutes The mozzarella should be gooey and the ricotta slightly warmed through Serve hot and let everyone scoop big spoonfuls right from the pan

I always look forward to the melted mozzarella on top and watching it turn golden at the edges It reminds me of family dinners where everyone grabs an extra scoop just for that cheesy finish My youngest always asks for this dish on his birthday because he loves when I swirl in extra ricotta

Storage Tips

Once cooled leftovers keep well in the fridge for up to three days Store in an airtight container and reheat in the microwave or gently on the stovetop with a splash of water to bring back the creaminess The flavors deepen overnight so a second-day helping is often even tastier

Ingredient Substitutions

If you do not have lasagna noodles use broken-up regular pasta sheets or wide ribbon pasta like pappardelle For the ground beef ground turkey or chicken works too Cottage cheese can stand in for ricotta for a lighter twist For added veggies try layering in zucchini rounds or folding in baby spinach toward the end of cooking

Serving Suggestions

I like serving this skillet lasagna straight from the pan with big spoons and crusty bread on the side It also pairs well with a simple green salad and a sprinkle of fresh basil For a fancier touch drizzle with a bit of good olive oil and scatter chopped parsley before serving

Cultural Context

Lasagna traces its origins to Italy but Italian-American cooks popularized the use of ricotta and mozzarella Over time the classic layered bake inspired easier one-pan versions across the country No-boil pasta and skillet methods have become staples for home cooks seeking old world comfort in a modern kitchen

Seasonal Adaptations

Add roasted butternut squash or sautéed mushrooms in fall for a rich earthy flavor Stir in chopped fresh basil and tomatoes in summer for brightness Try a bit of lemon zest in spring to complement tender greens like spinach

If you have never tried one pan lasagna before this recipe is the nudge you need It gives you all those nostalgic flavors without the effort and the aromas fill the whole house with comfort

Common Questions About Recipes

→ Can I use a different protein instead of beef?

Yes, ground turkey, chicken, or plant-based crumbles work well as substitutes.

→ Do I need to cook the noodles beforehand?

No pre-cooking needed. The broken lasagna noodles soften while simmering in the skillet.

→ What skillet size is best?

A large (10-12 inch) skillet with a lid gives enough space for even cooking and cheese melting.

→ How can I add more vegetables?

Stir in fresh spinach or finely chopped bell peppers before simmering for extra nutrition and color.

→ Is this dish high in protein?

Yes. Each serving delivers around 36 grams of protein, thanks to beef and cheese components.

→ Can I make this dairy free?

Use dairy-free ricotta and mozzarella alternatives for a lactose-free adaptation.