Skillet Lasagna is a something everyone should have in their back pocket for those busy weeknights when you need something amazing, but with little effort and even less time. This skillet recipe is just that. Also known as a deconstructed lasagna, you’ll have all the comfort and flavors of a classic lasagna in less than an hour in one pot. What’s not to like about that?!
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Skillet Lasagna is truly one of my family’s favorite meals. I love it, too. Not only is it extremely easy to make because everything is done in ONE POT, but it’s also a true 30 minute meal. It’s a fantastic, home-cooked, comfort meal that will be on the table in no time with zero fuss.
I will make this lasagna for days when we are super busy (which is always). My kids request it, my husband loves it, and I would have zero problem serving this for a dinner party with friends. This recipe is also perfect for church potlucks. And, I promise you, if you know anyone who just had a baby, drop off a batch of this Skillet Lasagna and you will make their day!
skillet lasagna recipe ingredients
- Ground Beef
- Mild Italian Sausage
- Celery
- Carrot
- Mushroom
- Onion
- Garlic
- Whole Tomatoes
- Tomato Paste
- Italian Seasoning
- Pasta of choice
- Ricotta Cheese or Cottage Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Kosher Salt and Fresh Ground Pepper
how to make a skillet lasagna
To begin our skillet lasagna, you’re gonna need a skillet. A big one. Grab that.
Also, grab a food processor. Cut the carrot, celery, onion, garlic, and mushrooms into large chunks. Throw those into the processor and pulse until the veggies are the size/texture of the ground meat. This is an excellent way to build flavor AND hide veggies from your children. I almost always do this and they are none the wiser. It’s a win-win! This is also called covert parenting.
Now, begin browning the beef and sausage over a medium heat along with the veggies. Once the meat is cooked through, add the canned tomatoes, tomato paste, and Italian seasoning. Save the tomato can and let this mixture cook for about 5-10 minutes or so.
Next add the tomato can worth of water to the skillet along with the pasta. Simmer until the pasta is cooked to just al dente, add more water if needed.
Combine the cottage or ricotta with a tablespoon or so of the Italian seasoning in a separate bowl.
When the pasta is cooked to al dente, top with the cottage/ricotta cheese mixture, mozzarella, and the parmesan. Stir until the cheese is combined and melty. I serve mine with crusty garlic bread.
Enjoy!
frequently asked questions
Absolutely! If you want to speed up the process of this Skillet Lasagna, simply add a jar of your favorite lasagna to the ground beef and sausage once the meat is cooked through. Check for seasonings. You may need to add some additional Italian seasoning and salt depending on the marinara you picked. Let that warm through and just top with the cheeses at the end! Easy, peasy!
You can use whatever pasta shape you like for this Skillet Lasagna. I used orecchiette because my kids love that shape. However, I do suggest using a smaller type pasta to keep the cooking time down.
This recipe is easily made gluten-free by doing a simple pasta swap. No other substitutions would be necessary.
For a dairy-free option, use your favorite dairy-free cheese options and nutritional yeast.
Use whatever makes your heart happy. I like the beef/sausage combo for the flavor. But, use what ever ground meat situation you like and have on hand. You could even leave it out if you want to make this vegetarian.
a lower-carb version of skillet lasagna
This skillet lasagna would be the perfect recipe for a lower carb noodle. I think my first choice would be using spaghetti squash – simply roasted while the sauce cooks. However, any spiralized veggie would be great.
The options for low carb pastas have also become amazing the past few years. I’ve linked some below that are LOW-CARB and GLUTEN-FREE!
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Skillet Lasagna Recipe
Ingredients
- 1 lb ground beef
- ½ lb mild Italian sausage
- 1-2 tbsp Italian seasoning
- 1 small onion
- 3 carrots
- 3 stalks celery
- 8 oz mushrooms I used cremini
- 1 28 oz can whole tomatoes save the can
- 2 tbsp tomato paste
- 8 oz small pasta of choice
- 1 28 oz can water
- 1 cup mozzarella, shredded
- 1 cup cottage cheese or ricotta cheese
- 1 tbsp Italian seasoning
- ½-1 cup parmesan cheese, grated
Instructions
- Cut the carrot, celery, onion, garlic, and mushrooms into large chunks. Throw those into the processor and pulse until the veggies are the size/texture of the ground meat.
- Brown the beef and sausage over a medium-high heat along with the veggies.
- Once the meat is cooked through, add the canned tomatoes, tomato paste, and Italian seasoning. Save the tomato can and let this mixture cook for about 5-10 minutes or so.
- Next add the tomato can worth of water to the skillet along with the pasta. Simmer until the pasta is cooked to just al dente, add more water if needed.
- Mix the cottage or ricotta cheese with the remaining Italian seasoning in a separate bowl.
- To finish, top the lasagna with mozzarella, cottage cheese mixture, and parmesan. Stir until the cheese is combined and melty.
- Enjoy!
Nutrition
If you guys make this Skillet Lasagna Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Skillet Lasagna Recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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