The BEST Skillet Lasagna: So Good, You Won’t Miss the Oven!

Do you love lasagna but just don’t have time to make it? Try out this Skillet Lasagna! Tastes just like traditional oven-baked lasagna, but takes a lot less time. If you’re a lasagna lover, I think you’re going to fall in love with this recipe. It’s absolutely perfect, if I do say so myself!

Disclaimer: I was compensated for creating this recipe as part of being a Canbassador for Cans Get You Cooking.  All opinions and general ramblings are my own.

Skillet Lasagna

Homemade lasagna is right up there in my top ten favorite comfort food meals!

I don’t think I’m alone in that either! It’s just one of those foods that almost everyone seems to love. Cheesy, saucy, pasta fabulousness.

It’s a hard thing not to love!

As much as I love traditional homemade lasagna, it’s just not something that I can make from scratch on busy nights.

Oven baked lasagna is so good, but on top of the prep time, there’s also a very long bake time. So, usually lasagna is a weekend meal for us.

Until now!

Making lasagna in the skillet is just as flavorful and yummy, and it takes only a fraction of the time that oven baked lasagna does.

I’ve seen a few recipes out there for it, but I decided to make my own version, and it’s absolutely delicious! Ya’ll have to try it!

Why You’ll Love Skillet Lasagna

• One Pan Meal: This one-pan skillet lasagna is the best way to make a quick, hearty meal with less dishes to wash on busy weeknights.
• Easy To Make: It’s the best way to enjoy the flavors of traditional lasagna without all the trouble of boiling noodles, layering and baking lasagna.
• Family Favorite: The whole family loves it. Believe me when I say even the pickiest eaters love this cheesy pasta dish!
• Customizable: Make it your own by swapping out proteins, adding extra fresh herbs, or tossing in veggies for extra flavor.

Skillet Lasagna Ingredients

I keep things pretty simple when it comes to ingredients.

Here’s what you’ll need to make lasagna in a skillet:

• Ground Chuck: It gives the lasagna a classic rich, meaty flavor.
• Onion: Adds a little sweetness and depth to the sauce.
• Garlic: Brings out the best flavors of classic lasagna.
• Jarred Spaghetti Sauce: This is what makes this an easy lasagna. Using a good pasta sauce saves time but still gives you a slow-cooked flavor.
• Condensed Cream of Onion Soup: It adds a creamy texture with a boost of onion flavor and helps thicken the meat sauce without extra effort.
• Ricotta Cheese: This creamy cheese layer is a must for a rich and hearty lasagna.
• Chopped Fresh Basil: Fresh is best, but dried works if that’s what you’ve got.
• Eggs: These help bind the ricotta cheese together, making it smooth and creamy.
• ‘Oven-Ready’ Lasagna Noodles: No need to boil them! Just break half of the lasagna noodles into smaller pieces, and they’ll cook right in the sauce.
• Shredded Mozzarella Cheese: This is what makes the top golden brown and gooey when it melts.
• Fresh Chopped Basil for Garnish: Fresh basil on top makes this look and taste like an Italian classic dish.
• Del Monte Diced Tomatoes with Basil, Oregano, and Garlic: These tomatoes have all the flavors of traditional lasagna in one can.

How to Make Skillet Lasagna

Brown the Beef: In a large skillet over medium-high heat, brown beef with diced onions until the meat is cooked through. Stir in the minced garlic and cook for another minute until fragrant.

Make the Sauce: Add the diced tomatoes (partially drained) and the spaghetti sauce to the skillet. Give it a good stir and let it cook until warmed through. Once heated, transfer the meat sauce to a bowl and set it aside.

Prepare the Ricotta Mixture: In a small bowl, mix together ricotta cheese, cream of onion soup, eggs, and fresh basil. Stir until smooth and well combined.

Start Layering: Return 1.5 cups of meat sauce back to the skillet. Spread half of the ricotta mixture on top. Then, break half of the lasagna noodles into smaller pieces and spread them evenly over the mixture.

Repeat the Layers: Add more meat sauce, followed by the remaining ricotta mixture, and the rest of the broken lasagna noodles. Finish by topping everything with the remaining meat sauce.

Cook the Lasagna: Bring the one-pan skillet lasagna to a liquid boil, then reduce the heat to low. Cover and let it cook for 20-25 minutes, or until the broken noodles are tender.

Add the Cheese: Sprinkle shredded mozzarella cheese on top. Cook on low until the cheese melts and turns slightly golden brown.

Recipe Variations

• Spicy Kick: Add red pepper flakes, a dash of hot sauce, or spicy Italian seasoning to bring the heat.
• Veggie Lasagna: Skip the meat and load up on sautéed zucchini, spinach, mushrooms, and bell pepper.
• Alfredo Chicken Lasagna: Swap tomato sauce for Alfredo sauce and add shredded chicken for a rich and creamy version.

Ways to Serve Skillet Lasagna

• With Breadsticks: Nothing beats soaking up all of your delicious sauce with a warm slice of my Copycat Olive Garden Breadsticks!
• Side Salad: A fresh green salad is a great addition to a rich cheesy pasta dish.
• Roasted Vegetables: Serve with roasted bell pepper, zucchini, or asparagus on the side.

Other Amazing Recipes to Try

• Spinach Artichoke Pasta
• Cheese Stuffed Shells
• Taco Pasta
• Spaghetti Casserole
• Homemade Chicken and Dumplings
• Chicken Cobbler

How to Store Leftovers

To store leftovers of this easy skillet lasagna recipe, let it cool slightly first. Then, scoop it into an airtight container and keep it in the fridge for up to 4 days.

If freezing, wrap portions tightly in foil or a freezer-safe bag with a little extra pasta sauce to keep it from drying out.

When you’re ready to eat, warm it up on the stove top over medium heat with a little water, or pop it in the microwave until the cheese melts again.

Print Pin

Skillet Lasagna

Ingredients

• 1 pound ground chuck
• 1 medium onion diced
• 3-4 cloves of garlic minced
• 1 28 oz can of Del Monte diced tomatoes with basil oregano, and garlic (partially drained)
• 2 14 oz jars of spaghetti sauce
• 3/4 cup of a can of condensed cream of onion soup
• 1.5 cups of ricotta cheese
• 2 tablespoons chopped fresh basil
• 2 eggs lightly beaten
• 9 'oven-ready' lasagna noodles broken up into 1-2" pieces
• 1 to 1.5 cups of shredded mozzarella cheese
• fresh chopped basil for garnish (optional)

Instructions

• In a large skillet, cook the ground chuck and onions until the beef is cooked through. Stir in the minced garlic, cook for another minute or so. Stir in the diced tomatoes with basil, oregano, and garlic (partially drained) and the spaghetti sauce. Cook until warmed through. Transfer the meat sauce into a large bowl; set aside.
• In a separate bowl, combine 3/4 cup of cream of onion soup, ricotta cheese, eggs, and basil. Stir until combined.
• Return 1.5 cups of the meat sauce back to the skillet. Layer with half of the ricotta mixture. Top with half of the broken up noodles (about 4.5 noodles). Repeat the layering process - 1.5 cups of meat sauce, then the remaining ricotta mixture, and the remaining broken up oven ready noodles. Top with the remaining meat sauce.
• Bring the skillet lasagna to a boil. Then, reduce the heat to low and cover. Cook for 20-25 minutes, or until the noodles are tender. Top with 1 to 1.5 cups of shredded mozzarella cheese, cook on low until most the cheese is melted. Garnish with chopped basil if desired.
• Cool slightly before serving.