This Skillet Lasagna is SO easy! It takes only 30 minutes to make and comes together in one pan—it's the ultimate weeknight dinner.
Ingredients and substitutions
- Mafalda pasta – pappardelle or oven-ready lasagna noodles would also work, but make sure to adjust the cooking time according to the package instructions.
- Extra-lean ground beef – you could make this lasagna even healthier by using ground turkey.
- Yellow onion – white onion or shallots can be used instead.
- Mushrooms – leave these out if you’re not a fan or swap out for another vegetable of your choice.
- Bell pepper – use any colour bell pepper of your choice or substitute for another vegetable entirely.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
- Pasta sauce – use your favourite jarred marinara sauce or if you’re feeling fancy, make your own.
- Ricotta cheese – cottage cheese is a healthier option, but it won't be as rich or thick.
- Mozzarella cheese – provolone or white cheddar would also work, but mozzarella is the traditional option.
- Fresh basil – leave this off if you don’t have any on hand.
How to make skillet lasagna
Step 1: Cook the noodles.
Cook the noodles in boiling water until al dente, then drain and set aside.
Step 2: Brown the ground beef.
Sauté the ground beef in a large skillet until browned.
Step 3: Add the onions and mushrooms.
Sauté the onions and mushrooms until the mushrooms release their juices.
Step 4: Stir in the veggies.
Add bell peppers and garlic, sautéing another minute.
Step 5: Add in the sauce and noodles.
Add the salt and pepper, pasta sauce and cooked pasta, stirring well. Set the oven to broil on high.
Step 6: Top with cheese, broil and serve!
Add dollops of ricotta cheese overtop and then sprinkle the mozzarella cheese overtop. Broil the skillet in the oven until the cheese is melted, watching closely so it doesn't burn. Sprinkle with fresh basil if desired, then serve and enjoy!
Variations of skillet lasagna
Customize this skillet lasagna recipe to your liking:
- Meat: Swap out the ground beef for ground turkey if you're looking for a leaner option or ground chorizo for added flavour.
- Vegetarian: Leave out the meat entirely if you want to make this recipe vegetarian.
- Vegetables: Add in extra veggies like zucchini, carrots, spinach, tomatoes and more.
- Noodles: I like to use mafalda pasta, but you can use another noodle of your choice like pappardelle or oven-ready lasagna noodles (adjust the cooking time as needed).
Frequently Asked Questions
Yes, you’ll need to cook the noodles first before mixing them in with the rest of the skillet lasagna. Cook the noodles for 9 to 11 minutes until al dente, or whatever the directions say on the package.
When it comes to what to serve with this skillet lasagna recipe, you can’t go wrong with some garlic bread or a nice side salad like a classic Caesar salad! You can also keep things simple by serving your lasagna with some carrots or brussels sprouts.
Feel free to switch up the meat you use for this recipe. Ground turkey or ground chorizo would also both be good.
You can definitely try using oven-ready lasagna noodles for this recipe. Just follow the cooking instructions on the box to prepare the noodles before adding them to your skillet lasagna.
While this skillet lasagna recipe calls for ricotta, you can also make it with cottage cheese. Ricotta is a lot thicker and richer, while cottage cheese is lighter and healthier while providing a similar flavour.
Storing and reheating
You can store any leftover lasagna in the fridge for up to 5 days in glass meal prep containers. When you’re ready to enjoy, sprinkle some water over top of the pasta and reheat it in the microwave for 1 to 2 minutes or heat it up in a skillet on the stovetop. Garnish with some fresh parmesan and it’ll be as good as new!
Can you freeze lasagna?
You can freeze this skillet lasagna recipe for up to 3 months in glass bowls or freezer-safe Ziploc bags. I like freezing individual serving sizes so I can just pull one out of the fridge for an easy weeknight dinner idea. Make sure the lasagna has completely cooled before freezing.
Let the lasagna defrost in the fridge overnight then reheat as normal. You can also microwave it right from frozen for 5 to 6 minutes, stirring halfway through.
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Meal Prep Tools
- Order the same mafalda pasta I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning this lasagna into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
One Pot Skillet Lasagna Recipe {30 Minutes}
Ingredients
- 1 lb mafalda pasta
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 1 cup sliced mushrooms
- 1 bell pepper any colour, diced
- 4 cloves minced garlic
- 1/2 tsp each salt & pepper
- 1 (650mL) jar pasta sauce
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh basil optional garnish
Instructions
- Add pasta to a large pot of boiling water and cook for 9-11 minutes until al dente, then drain and set aside.
- Meanwhile, add ground beef to a large heat-safe skillet and saute for 5 minutes until browned. Add mushrooms and onions, sauteeing another 3-4 minutes until mushrooms release juices.
- Add bell peppers and garlic, sauteeing another minute before adding salt and pepper, pasta sauce and cooked pasta, stirring well. Set oven to broil on high.
- Add dollops of ricotta cheese overtop and then sprinkle mozzarella cheese overtop. Broil for 1-2 minutes until cheese is melted, watching closely so it doesn't burn.
- Sprinkle with fresh basil if desired, then serve and enjoy!
Notes
Nutrition
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