Pin This Recipe!

Whip up this easy skillet lasagna for dinner or your holiday entertaining. Tender pasta, rich sauce and cheesy as can be. 

I make lasagna every single year for Christmas Eve dinner.  It takes me hours to prepare the sauce and do the layers of pasta. 

 I wanted to bring the taste of Lasagna to my weeknight meal without all the hassle. This turned out so good I don’t think I will go back to making the traditional lasagna.

Skillet Lasagna

This lasagna seriously is so easy to make. You get the rich and comforting flavors without spending hours prepping. As it bakes you can kickback and read or watch your favorite tv show. 

Do You PreCook The Pasta For Skillet Lasagna

Yes, you will want to follow the directions on the pasta box and cook till your pasta is al dente. If you had some no boil pasta you could use that if you wanted to cut corners on preparing your pasta. 

Can I Use Italian Sausage instead of Ground Beef

Absolutely! Use whatever meat you like in your classic lasagna. Or do a mix half ground beef half Italian sausage for added flavor. 

I tend to reach for beef but it can be adapted to whatever your preference is. Or leave the meat out for vegetarian lasagna. 

Can You Freeze Skillet Lasagna 

Absolutely! I have made multiple batches and then froze it in the proper freezer-friendly container. Then store for up to three months. 

Then when you want to eat you can cover with aluminum foil and reheat frozen or thaw in the fridge and reheat. If you cook frozen the last twenty minutes you will want to uncover the foil to brown up cheese. 

Can I Substitute Cottage Cheese For Ricotta

You sure can. Whether you prefer ricotta or cottage cheese as the base of lasagna, you can use either. We love ricotta but it works well either way. 

What to Serve With Skillet Lasagna 

• Garlic bread or breadsticks
• Crisp green salad
• Cooked veggies like corn, broccoli, etc. 

The options are endless! We tend to do simple sides next to ours, just to make it simple! 

Could I Use Different Pasta In Skillet Lasagna

If you don’t want to use classic lasagna noodles feel free to change it up. I find the ribbon noodles give you that lasagna texture. But you sure can use any type of pasta you want. It will, of course, change the texture and flavor slightly but will still be a tasty creation.

How Long Can Lasagna Store In Fridge

If you cook this up with meat as the recipe is showcased, it will store in the fridge for up to three days. Now, if you leave the meat out you can store it for up to five days. 

Reheat in the microwave for a quick reheat or cover in foil and heat in the oven. You want it covered when you reheat in the oven so it doesn’t dry out. 

I love eating this for a quick lunch in the week. It is a simple and easy reheated meal that hits the spot every single time. 

What If I Don’t Have An Oven Safe Skillet 

If you don’t have a skillet you can put in the oven, you can transfer the lasagna to a baking dish. Then cook in the oven as directed in the recipe. You just dirty an extra pan, but it won’t affect the flavor of your skillet lasagna otherwise. 

Continue to Content

Easy Skillet Lasagna

Yield: 1

Cook Time: 1 hour

Total Time: 1 hour

Whip up this easy skillet lasagna for dinner or you holiday entertaining. Tender pasta, rich sauce and cheesy as can be.

Print

Ingredients

• 1 pound ground beef
• 16 oz ricotta cheese
• 16 oz mozarella
• 4 cups marnara sauce
• 1 egg
• 1/2 cup romano cheese
• 2 tbs garlic powder
• 1 box of ribbon pasta or lasagna noodles chopped up.

Instructions

1. Preheat oven to 350.
2. Cook your pasta according to package till al dente.
3. In your skillet brown the ground beef and drain the grease.
4. In your blender add shredded mozzarella cheese, romano, egg, ricotta and garlic powder.
5. Mix until well combine set aside.
6. Add half the sauce to your ground beef.
7. Stir in cooked pasta.
8. Mix in half the ricotta mixture.
9. Place 4 large scoops of the cheese mix on top.
10. Pour the remainder of your sauce over the top.
11. Bake for 60 minutes

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 898mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 32g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin This Recipe!