Cheesy beef lasagna skillet is everything I love about traditional lasagna—hearty beef, rich tomato sauce, tender pasta, and gooey cheese—all made in one skillet on the stovetop. It’s a quick, comforting weeknight dinner that’s ready in under 30 minutes and saves me from the hassle of layering or baking.
Why You’ll Love This Recipe
I love this recipe because it delivers all the flavor of classic lasagna with a fraction of the effort. No need to boil noodles separately or wait for it to bake—everything cooks together in one pan. It’s family-friendly, easy to customize, and perfect when I’m craving comfort food fast. Plus, cleanup is a breeze.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion (diced)
- Garlic (minced)
- Lasagna noodles (broken into bite-size pieces)
- Crushed tomatoes or marinara sauce
- Tomato paste
- Italian seasoning
- Salt and pepper
- Water or beef broth
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil or parsley (optional for garnish)
Directions
- I start by browning the ground beef in a large skillet over medium heat, then add onion and garlic and sauté until softened.
- I drain any excess grease and stir in the tomato paste, crushed tomatoes or marinara, and seasonings.
- I break the lasagna noodles into 2-inch pieces and stir them into the skillet with water or broth.
- I bring the mixture to a simmer, cover, and cook for about 15–20 minutes, stirring occasionally, until the noodles are tender.
- Once the noodles are cooked, I dollop ricotta on top, sprinkle with mozzarella and Parmesan, then cover again just until the cheese melts.
- I garnish with chopped fresh basil or parsley before serving.
Servings and Timing
This recipe makes 4–6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so dinner is on the table in around 30 minutes.
Variations
- I sometimes use ground turkey or Italian sausage instead of beef for a flavor twist.
- Adding spinach or zucchini gives it a veggie boost.
- A dash of red pepper flakes adds just the right kick.
- I’ve swapped ricotta for cottage cheese when that’s what I have on hand.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over low heat with a splash of water or in the microwave for 1–2 minutes. It also freezes well—just thaw overnight before reheating.
FAQs
Can I use no-boil lasagna noodles?
Yes, I’ve used them and they work fine—just monitor the liquid and add a bit more if needed.
What’s the best pan for this recipe?
A deep, nonstick skillet with a lid works best to cook the noodles evenly and keep everything from sticking.
Can I make this vegetarian?
Definitely. I replace the beef with plant-based crumbles or sautéed mushrooms and it’s just as satisfying.
Do I need to cook the noodles separately?
Nope! That’s the beauty of this recipe—they cook right in the sauce, soaking up all the flavor.
Can I add more cheese?
Always. I’ve layered in provolone, fontina, or even a little cheddar—just toss in your favorites.
Conclusion
Cheesy beef lasagna skillet is my go-to when I want classic lasagna flavor without all the work. It’s rich, hearty, and packed with melty cheese, all in one pan and ready in half an hour. Whether it’s a busy weeknight or I’m just craving something warm and cozy, this skillet meal never disappoints.
Cheesy Beef Lasagna Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course, One-Pot Meal
- Method: Stovetop
- Cuisine: Italian-American
Description
This cheesy beef lasagna skillet is a quick and easy one-pan dinner that brings all the hearty, cheesy flavors of traditional lasagna to your stovetop. With tender noodles, rich beefy tomato sauce, and gooey melted cheese, it’s a comforting 30-minute meal the whole family will love—without the layering or baking.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz lasagna noodles, broken into 2-inch pieces
- 1 can (15 oz) crushed tomatoes or 2 cups marinara sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2½ cups water or beef broth
- ¾ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: chopped fresh basil or parsley for garnish
Instructions
- In a large deep skillet, brown the ground beef over medium heat. Add onion and garlic, sauté until softened.
- Drain excess grease. Stir in tomato paste, crushed tomatoes or marinara, Italian seasoning, salt, and pepper.
- Add broken lasagna noodles and pour in water or broth. Stir to combine.
- Bring to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until noodles are tender.
- Once noodles are cooked, dollop ricotta over the top and sprinkle with mozzarella and Parmesan.
- Cover again and cook for 2–3 more minutes until cheese is melted.
- Garnish with fresh basil or parsley if desired and serve warm.
Notes
- Substitute Italian sausage or ground turkey for beef.
- Add baby spinach, zucchini, or mushrooms for extra veggies.
- Use cottage cheese instead of ricotta if preferred.
- Spice it up with a pinch of red pepper flakes.
