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    Home » Dinners » Easy One-Skillet Lasagna

    Easy One-Skillet Lasagna

    Published: Jul 6, 2018 · Modified: Jul 12, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Black spoon with a scoop of skillet lasagna

    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!).

    Noodles in sauce for easy skillet lasagna

    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.

    Easy One-Skillet Lasagna | https://www.ihearteating.com

    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

    Spoon scooping up easy skillet lasagna from panMore easy pasta recipes!

    • Slow Cooker Baked Ziti
    • Pizza Pasta

    If you’ve tried this easy one-skillet lasagna recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Spoon scooping up easy skillet lasagna from pan

    Easy One-Skillet Lasagna

    Easy skillet lasagna that's made entirely in one dish.
    5 from 4 votes
    Print Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 255kcal
    Author: Kate @ I Heart Eating

    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
    • 10 ounce package wide egg 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 egg 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 values are estimates.
    **Some people have had texture issues with the egg noodles. If you don't like cooked egg noodles, feel free to substitute another type of pasta. Please see notes above the recipe about changes when using a different pasta. 

    Nutrition

    Serving: 1serving | Calories: 255kcal | Carbohydrates: 16g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 523mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 6.2mg | Calcium: 215mg | Iron: 2.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Bri Smith

      April 30, 2020 at 7:25 pm

      5 stars
      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

      Reply
      • Kate

        May 01, 2020 at 9:49 am

        I'm so glad it was a hit! Thanks for commenting! =)

        Reply
    2. Tracey

      June 27, 2019 at 6:54 pm

      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.

      Reply
      • Kate

        June 27, 2019 at 8:47 pm

        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!

        Reply
    3. Kimberly, from Texas

      June 02, 2019 at 7:09 pm

      5 stars
      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.

      Reply
      • Kate

        June 03, 2019 at 12:37 pm

        Thank you! I'm so glad that you liked the lasagna. =) Thanks for commenting!

        Reply
    4. Beth

      July 14, 2018 at 4:05 pm

      5 stars
      Awesome recipe!Made it with the not egg noodle directions and it was really good. Thanks!

      Reply
    5. kazy

      June 20, 2018 at 1:47 pm

      You said pop it in the oven for 3-4 minutes but you didn't say what the oven temperature should be. 350? 400?

      Reply
      • Kate

        June 20, 2018 at 2:04 pm

        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.

        Reply
        • kazy

          June 20, 2018 at 2:32 pm

          thanx

          Reply
    6. Daphné

      February 13, 2018 at 10:01 am

      What is the size of your skillet exactly? Im affraid my biggest is not big enough.
      Thank you!

      Reply
      • Kate

        February 13, 2018 at 11:41 am

        I use a deep 12-inch skillet. If you have any other questions, please let me know!

        Reply
    7. Julie

      October 25, 2015 at 3:34 am

      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

      Reply
      • Kate

        October 26, 2015 at 12:02 am

        Yes, c= cup, T = tablespoon, and tsp. = teaspoon. If you have any other questions, please feel free to ask!

        Reply
        • Julie

          October 26, 2015 at 3:06 pm

          Hi, many thanks, can't wait to cook it!

          Reply
      • jim balsamic

        April 05, 2016 at 10:59 am

        end your cooking carer right now

        Reply
        • mesmo

          July 13, 2016 at 7:08 pm

          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.

          Reply
          • Kate

            July 14, 2016 at 12:55 am

            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.

    8. Lauren

      January 15, 2015 at 1:23 pm

      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?

      Reply
      • Kate

        January 15, 2015 at 3:20 pm

        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!

        Reply
        • Kate

          April 15, 2021 at 2:39 pm

          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?

          Reply
          • Kate

            April 23, 2021 at 9:56 am

            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!

    9. BrokeCollegeKid

      September 07, 2014 at 1:48 pm

      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 :)

      Reply
      • Kate

        September 07, 2014 at 8:26 pm

        I'm so glad you liked it! I love cooking once and then having meals for a couple days. Makes life so much easier! =)

        Reply
    10. Ashley

      August 03, 2014 at 5:26 pm

      This is absolutely delicious and EASY! I will be making this a lot!

      Reply
      • Kate

        August 03, 2014 at 8:34 pm

        I'm so glad you like it! Thanks for taking the time to come back and leave a comment!! =)

        Reply
    11. Nikki

      July 16, 2014 at 12:15 pm

      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.

      Reply
      • Kate

        July 16, 2014 at 2:27 pm

        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.

        Reply
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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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