One-Pan Skillet Lasagna

Name: One-Pan Skillet Lasagna
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 lb ground beef; 1 small onion, diced; 3 cloves garlic, minced; 1 24 oz jar marinara sauce; 2 cups beef broth; 8 oz lasagna noodles, broken into pieces; garlic powder, to taste; onion powder, to taste; Kinder’s Buttery Garlic & Herb seasoning, to taste; garlic salt, to taste; black pepper, to taste; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; fresh parsley, for garnish

Lasagna flavor without stacking layers or washing a pile of dishes is exactly why skillet lasagna works so well.

Ground beef and onion cook together first, then garlic and seasonings build that classic savory base before marinara sauce, beef broth, and broken lasagna noodles go right into the same pan. The noodles simmer directly in the sauce, soaking up all that beefy tomato flavor while the skillet thickens into a rich pasta dinner.

Ricotta gets dropped throughout the skillet for creamy pockets, then mozzarella and Parmesan melt over the top to give it that cheesy lasagna finish. You still get the saucy noodles, seasoned beef, and melted cheese without layering a full baking dish.

Fresh parsley on top makes it look finished, but the real win is getting a hearty lasagna-style dinner on the table with one skillet and simple ingredients.

Jump to Recipe Jump to Video Print Recipe

Why You’ll Love This Recipe

All the flavor of lasagna without layering a casserole dish.
Made in one deep skillet for easier cleanup.
Broken lasagna noodles cook directly in the sauce and broth.
Ricotta, mozzarella, and Parmesan make it creamy and cheesy.
Perfect easy dinner when you want comfort food fast.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

Ingredients

The base of this recipe starts with ground beef, diced onion, minced garlic, marinara sauce, beef broth, and broken lasagna noodles. Garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, garlic salt, and black pepper season the beef before the noodles simmer in the sauce.

Ricotta cheese is spooned throughout the skillet near the end, then mozzarella and Parmesan are added on top until melted. The finished dish has all the flavors of lasagna in a faster one-pan version.

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
2 cups beef broth
8 oz lasagna noodles, broken into pieces
Garlic powder, to taste
Onion powder, to taste
Kinder’s Buttery Garlic & Herb seasoning, to taste
Garlic salt, to taste
Black pepper, to taste
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish

How To Make One-Pan Skillet Lasagna

Step 1: Brown Beef and Onion

Heat a large deep skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and the onion has softened.

Step 2: Season Beef

Season the beef with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, garlic salt, and black pepper, all to taste.

Step 3: Add Garlic

Add the minced garlic and cook for about 30 seconds, until fragrant.

Step 4: Add Sauce and Broth

Pour in the marinara sauce and beef broth.

Step 5: Add Lasagna Noodles

Break the lasagna noodles into pieces and stir them into the skillet, making sure they are mostly submerged in the sauce.

Step 6: Simmer

Bring everything to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 18 to 22 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.

Step 7: Add Ricotta

Drop spoonfuls of ricotta throughout the skillet.

Step 8: Add Mozzarella and Parmesan

Top with mozzarella and Parmesan cheese.

Step 9: Melt Cheese

Cover and cook for another 3 to 5 minutes, until the cheese is melted.

Step 10: Garnish and Serve

Garnish with fresh parsley and serve.

Recipe Variations

Use Italian sausage instead of ground beef for a bolder flavor. The sausage adds extra seasoning and makes the skillet taste even more like classic lasagna.
Add spinach during the last few minutes of simmering if you want extra color and vegetables. It wilts quickly into the sauce without changing the main flavor.
Swap ricotta for cottage cheese if that is what you have on hand. It gives the skillet a similar creamy texture and works well with the mozzarella and Parmesan.
Use spicy marinara or add crushed red pepper flakes if you want a little heat. The spice balances the ricotta, mozzarella, and rich beef sauce.
Top the finished skillet with extra Parmesan and fresh basil instead of parsley. Basil gives it a brighter Italian-style flavor and makes the dish look fresh before serving.

Tips for Success

Use a deep skillet or Dutch oven so the noodles have enough room to simmer evenly in the sauce.
Stir the noodles occasionally while they cook so they do not stick together or settle on the bottom.
Keep the noodles mostly submerged in the sauce and broth so they soften properly.
Let the sauce simmer until thickened before adding the cheese so the final skillet is not watery.
Drop the ricotta in spoonfuls instead of fully mixing it in if you want creamy pockets throughout the lasagna.
Let the skillet rest for a few minutes before serving so the sauce thickens slightly and scoops better.

Frequently Asked Questions

Can I use regular lasagna noodles?

Yes, regular lasagna noodles work well for skillet lasagna because they cook directly in the sauce and broth. Break them into smaller pieces before adding them so they fit in the skillet and are easier to serve. Stir occasionally while they simmer so they cook evenly and do not clump together.

Do I have to cook the noodles first?

No, the lasagna noodles go into the skillet uncooked. They soften while simmering in the marinara sauce and beef broth, which helps them absorb more flavor. Just make sure they are mostly submerged and give the skillet a few stirs while they cook.

Can I use Italian sausage instead of ground beef?

Yes, Italian sausage can be used instead of ground beef if you want a stronger lasagna flavor. Mild or hot Italian sausage both work, depending on how much spice you like. Since sausage is already seasoned, taste before adding too much extra garlic salt.

How do I keep skillet lasagna from being watery?

Let the noodles simmer until tender and the sauce has thickened before adding the cheese. If the skillet looks too loose, cook it uncovered for a few extra minutes so some of the liquid can reduce. It will also thicken slightly as it sits after cooking.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb sauce as they sit, so leftovers may be thicker the next day. Reheat with a small splash of broth, water, or marinara sauce to loosen everything back up.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

One-Pan Skillet Lasagna

No ratings yet

An easy skillet lasagna made with ground beef, onion, garlic, marinara sauce, beef broth, broken lasagna noodles, ricotta, mozzarella, Parmesan, and fresh parsley.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 24 oz jar marinara sauce
2 cups beef broth
8 oz lasagna noodles, broken into pieces
garlic powder, to taste
onion powder, to taste
Kinder’s Buttery Garlic & Herb seasoning, to taste
garlic salt, to taste
black pepper, to taste
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
fresh parsley, for garnish

Method

Heat a large deep skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and the onion has softened.
Season the beef with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, garlic salt, and black pepper, all to taste.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the marinara sauce and beef broth, then stir everything together.
Break the lasagna noodles into pieces and stir them into the skillet, making sure they are mostly submerged in the sauce.
Bring everything to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 18 to 22 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
Drop spoonfuls of ricotta throughout the skillet.
Top the skillet with shredded mozzarella cheese and grated Parmesan cheese.
Cover and cook for another 3 to 5 minutes, until the cheese is melted.
Garnish with fresh parsley and serve hot.

Video

Tried this recipe?

Let us know how it was!

Share The Recipe

Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.