This easy one-skillet lasagna is a quick, delicious dinner that is made in less than half the time of traditional lasagna and cooks entirely in one skillet.
Originally published 8/21/13. Updated with new photos and tips 7/6/18.
When I’m baking, I can spend hours in the kitchen, and I’m completely happy to be there. For some reason, I just don’t feel the same way when it comes to making dinner.
I enjoy coming up with new dinner recipes, but there are a lot of nights that I just want to get something on the table as quickly as possible.
So, I have several recipes that are my quick and easy go-to dinners – like this Easy One-Skillet Lasagna.
This simple skillet lasagna recipe is ready – start to finish – in about 30 minutes, and it doesn’t require much prep, so it’s great for those I-don’t-feel-like-making-dinner nights.
It’s also super tasty, and it is something that everyone at my house will eat. And since it’s made entirely in one skillet, there isn’t much to clean up (yay!).
Can I use a different type of noodle in place of the egg noodles?
Yes! Egg noodles cook up faster and softer than a semolina noodle. If you would like to substitute a different type of noodle, you’ll need to make some adjustments to the recipe.
First, I’ve found that non-egg noodles take longer to cook. The directions on the pasta package should give a good place to start with the time adjustment.
Second, I’ve also found that I needed more liquid in the recipe when I used other types of pasta. I end up adding 1 extra cup of water and 1-15 ounce can crushed tomatoes to make the sauce the consistency that I like.
Can I use a different type of meat in place of ground beef?
Yes! Ground Italian sausage, ground turkey, or even ground chicken can all be used in place of the ground beef.
What to serve with this skillet lasagna
- 30 Minute Garlic Knots
- Simple green salad
More easy pasta recipes!
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Easy One-Skillet Lasagna
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2-15 ounce cans diced tomatoes undrained (I like to use the tomatoes with onion and garlic)
- 15 ounces tomato sauce
- 1 cup water
- 12 ounce package mini lasagna noodles
- 4 ounces part skim ricotta cheese
- Salt and pepper to taste
- 2 cups shredded Italian cheese blend
- Basil
Instructions
- In a large skillet, brown ground beef over medium-low heat.
- Drain grease from ground beef, and return it to the skillet.
- Add the onion, and cook, stirring occasionally, for 5 minutes.
- Add the garlic and Italian seasoning, and cook for 30 seconds.
- Stir in tomatoes, tomato sauce, water, and noodles.
- Cover, and cook, stirring occasionally, for about 10 minutes, or until noodles are al dente.
- Stir in ricotta, and add salt and pepper to taste.
- Remove from heat, and top with Italian cheese blend.
- Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
- Top with fresh basil just before serving.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Pattie says
This is a go to for a great quick meal. I’ve made it to take to friends who are just home from the hospital because it freezes & warms up nicely.
Kate says
Thank you!
Bri Smith says
Omg it was soooo delicious!!! i added my own lil spin with the pepperroni but i follewed this to a T. I boil my egg noodles seperately so they wouldnt be too mushy. But this taste just like oven made lassgna . My family couldnt stop eating . It also makes a big portion. Thanks
Kate says
I’m so glad it was a hit! Thanks for commenting! =)
Tracey says
Omg! This was amazing! I let mine rest for about 10-12 min and i could actually slice it like bsked lssagna! The dish was spot on for moisture, not too wet, not too dry! Perfect! I didnt hzve ricotta but subd lowfat cottage cheese. Yum. Highly recommend.
Kate says
Thank you! I’m so glad that you liked it! Great choice! I love using cottage cheese with ricotta or as a stand-in for ricotta. Thanks for taking the time to comment!
Kimberly, from Texas says
Love it. I was making a different one where you cook it on the stove and then have to finish in the oven. Your recipe was a little different but so good and much faster. Thank you.
Kate says
Thank you! I’m so glad that you liked the lasagna. =) Thanks for commenting!
Beth says
Awesome recipe!Made it with the not egg noodle directions and it was really good. Thanks!
kazy says
You said pop it in the oven for 3-4 minutes but you didn’t say what the oven temperature should be. 350? 400?
Kate says
Yep, pop it in the oven if the oven is already on. It’s just to speed up the melting and isn’t necessary. Either 350F or 400F would work. You could also just place a lid over the dish.
kazy says
thanx
Daphné says
What is the size of your skillet exactly? Im affraid my biggest is not big enough.
Thank you!
Kate says
I use a deep 12-inch skillet. If you have any other questions, please let me know!
Julie says
Re: One Skillet Lasagna
Hi, can you tell me what the measurement are Iin your Lasagna recipe please,
i. e 1 c of onion, 1 t of Italian seasoning,,1 c of water
Thanks
Kate says
Yes, c= cup, T = tablespoon, and tsp. = teaspoon. If you have any other questions, please feel free to ask!
Julie says
Hi, many thanks, can’t wait to cook it!
jim balsamic says
end your cooking carer right now
mesmo says
Ugh! Disappointment. I’m sorry to say that i made this and will be throwing most of it away. No one liked this. The problem, I think, is in the use of egg noodles instead of some semolina pasta. What a horrible texture and mouth feel for a supposed lasagna. I was expecting one thing and when I bit into it, got another. Almost any semolina pasta would have been so much better than egg noodles.
Kate says
I’m not sure why the mouthfeel of the noodles was an issue if they were cooked al dente. As you can see from other comments, many people have enjoyed the recipe as-written, but, unfortunately, I can’t account for everyone’s varied tastes when I write a recipe.
Lauren says
Making this this week! So excited. Question: I’m due with a baby any day now and I’m still trying to stock my freezer with meals so I won’t have to cook with a newborn! I wonder if there’s a way to make this dish freezer-friendly?
Kate says
Congrats! I have a three month old, and I did the same thing before I had her (and was so glad that I did!).
I undercooked the pasta by about 1-2 minutes so that the noodles wouldn’t get too soggy. Otherwise, I made it as written. If you have any questions, please let me know!
Kate says
I’ve made this many times over the years and love it. I came back to ask about freezer directions because I’m making it for a friend. Would they thaw it in the fridge and make in the oven or thaw and dump in a stove top pan? If in the oven how long and at what temp?
Kate says
I’m glad you like it! I haven’t made this recipe into a freezer meal, but I have been making similar pasta dishes and lasagnas for the freezer for years. I usually heat them from frozen in the oven, but you can let them thaw in the fridge. The time will depend on how much the dish has thawed. Mine usually takes 2-3 hours from frozen at 350F, depending on how full the pan is. If it’s thawed, it’s usually around an hour to rewarm, but it depends on how full the pan is. Hope that helps!
BrokeCollegeKid says
I made this today for myself with the intention of having leftovers for a few days, but happily I can say I shouldn’t have to cook dinner again all week!I love this type of yummy, easy meal that is relatively inexpensive for the number of servings it makes. It’s really yummy and is something I will definitely be making again!
Thanks for the recipe :)
Kate says
I’m so glad you liked it! I love cooking once and then having meals for a couple days. Makes life so much easier! =)
Ashley says
This is absolutely delicious and EASY! I will be making this a lot!
Kate says
I’m so glad you like it! Thanks for taking the time to come back and leave a comment!! =)
Nikki says
This recipe looks delicious. How many people would you say it feeds? Everyone I feed is over 20 yrs old and mostly boys, I want to make sure I have enough.
Kate says
Thanks! I’d say 6-8 servings. I make it in a deep 12-inch skillet, and it is almost overflowing (if that helps), and other people have commented that they’ve had to use extra large skillets or even two pans to cook it in. I hope that helps! If not, feel free to ask me any other questions you have.