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?!
Let's get started!
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If you're looking for more quick and easy dinner ideas for those busy days, look no further! I got you!
Try my Peanut Noodles, Sheet Pan Shrimp Fajitas, or my Ground Beef Stroganoff!
They're all family favorites, simple to make, and everyone loves them!
Pull Up A Chair and Let's Chat!
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 skillet 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!
A Quick Word About The Ingredients
This skillet lasagna recipe is so simple and is quite customizable. I use ground beef and mild Italian sausage for the protein portion. Use whatever you prefer. If it wasn't for the kids, I'd reach for something spicy.
Celery, Carrot, Onion, Garlic, and Mushrooms are my go-tos for the veg. I throw mushrooms in for their meaty flavor and the health benefits. If you don't like them, leave them out.
Canned whole tomatoes are my preferred tomato in a can situation. They will always be better quality than anything diced or crushed.
Choose your favorite small pasta. My kids love the shape of orecchiette, so that's what I use.
Use ricotta or cottage cheese. Either one will work. The day I made this recipe, I had some cottage cheese in the fridge so that's what I threw in!
Why Use A Cast Iron Skillet
A good quality large cast iron skillet or braiser is something you need in your kitchen collection. You want to be able to cook this skillet lasagna recipe in one pot, eliminating any unnecessary dishes. Because why on Earth would we create more of a mess for ourselves?!
However, the most important part about the cast iron part is that it retains heat. You'll be able to cook the meat and veg in the skillet, but also add the pasta and cooking liquid and the heat will stay constant. You won't lose temperature or time. You'll be able to to cook it and get it done and on the table. I don't know about you, but when my people are hungry, they're hungry 10 minutes ago. They need food and they need it now.
Let's Put That Skillet To Work
To begin our skillet lasagna, you're gonna need a cast iron 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
Can I use store bought marinara?
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!
Can I make this gluten and/or dairy-free?
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.
Variations and Substitutions
- 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.
- Use whatever protein you like. Ground chicken, turkey, pork, and even sausage would be fantastic. You can even stir in some shredded rotisserie chicken.
- Throw in any veggies that need to be used from the fridge. This Skillet Lasagna is a great fridge clean out recipe.
- 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 always makes it easier to eat with a spoon.
Storage and Reheating Instructions
- Store the leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, pop in the microwave and warm on low in 20-30 second increments covered with a damp paper towel.
- I don't recommend freezing the leftovers. The pasta can become quite gummy.
Recipe
Skillet Lasagna Recipe
Ingredients
- 1 lb ground beef
- ½ lb mild Italian sausage
- 1-2 tablespoon 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 tablespoon 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 tablespoon 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! And, as always, be kind. I am only human.
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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brenda hill says
so comforting and delicious.