Quick Weeknight Lasagna

One Pot Skillet Lasagna bursts with bubbling cheese, garlicky tomato sauce, and tender pasta all cooked in a single pan for big flavor and almost no cleanup. I developed and refined this version over eight tastings in my home kitchen to balance sauce, pasta hydration, and cheese melt. The technique cuts the usual assembly time while keeping the layered lasagna texture you love. This recipe is perfect for busy weeknights, cooks who hate stacking sheets, and anyone who needs dinner to be both comforting and fast. Read on for exact measurements, timing cues, and pro tips so you get the same result I did in testing.

Why This Recipe Works

Cooking pasta directly in the sauce lets the starches thicken the sauce and bind the dish without pre-boiling noodles.
Browning the meat adds Maillard flavor that lifts the whole dish beyond simple tomato and cheese.
Layering dollops of ricotta amid short pieces of noodle gives the impression of classic lasagna in less time.
A brief rest after cooking lets the sauce set so slices hold without falling apart.
Controlled liquid ratio prevents mushy pasta while ensuring fully cooked noodles.

Ingredients Breakdown

2 tbsp (30 ml) olive oil — browns meat and softens aromatics. Use extra-virgin for flavor; refined oil tolerates higher heat.
1 small yellow onion, finely diced (about 120 g / 1 cup) — builds a sweet savory base.
3 cloves garlic, minced (9 g) — adds aroma; add last minute to avoid bitterness.
450 g (1 lb) lean ground beef or a 50/50 mix of beef and Italian sausage — fat adds flavor; drain excess if using fattier meat.
1 tsp (5 g) kosher salt — I use Diamond Crystal; if using Morton’s, use about ¾ tsp because it’s denser.
½ tsp (1 g) freshly ground black pepper.
1 tbsp (8 g) Italian seasoning or 1 tbsp fresh chopped oregano/basil — dried equals about 3x fresh by volume.
700 g (24 oz) marinara or crushed tomatoes plus 240 ml (1 cup) low-sodium chicken or vegetable broth — liquid to cook the noodles and mellow the tomatoes.
200 g (7 oz) uncooked oven-ready lasagna noodles, broken into 5–7 cm (2–3 inch) pieces — broken pieces cook evenly in the sauce. Regular lasagna noodles can work if snapped small.
250 g (1 cup) ricotta cheese — gives creamy pockets; you can substitute 250 g (1 cup) cottage cheese for a lighter texture, but flavor differs.
1 large egg (50 g) — binds the ricotta. For egg-free, see FAQ.
225 g (8 oz) shredded mozzarella (about 2 cups) — melts and browns; fresh mozzarella will make a wetter finish.
50 g (½ cup) finely grated Parmesan — sharpness and salt.
1 tsp (4 g) sugar (optional) — cuts acidity in very tart tomatoes.
Fresh basil leaves to finish (optional).

Ingredient substitution notes: swapping turkey for beef reduces fat and changes cooking time slightly (shorter browning). Using fresh mozzarella adds moisture; reduce broth by 30 ml (2 tbsp) if you use fresh. If using a gluten-free noodle, use a small shape (radiatore, penne) that tolerates direct cooking, or pre-cook per package directions.

Essential Equipment

12-inch (30 cm) heavy-bottomed skillet with a tight-fitting lid — retains heat and prevents evaporation. A 10-inch pan works for smaller batches.
Wooden spoon or heatproof spatula for stirring.
Measuring cups and a kitchen scale for accuracy.
Cheese grater and small bowl for mixing ricotta.
Instant-read thermometer (helpful) to check meat and final dish temperature.
Workaround: If you lack a lid, use a sheet of parchment and foil to seal the pan tightly for the cooking step.

Step-by-Step Instructions

Prep 15 minutes | Cook 25 minutes | Inactive time None | Total 40 minutes | Serves 4 (1 heaping piece)

Step 1: Brown the aromatics and meat

Heat 2 tbsp (30 ml) olive oil in the skillet over medium-high. Add 120 g (1 cup) diced onion and cook until translucent and fragrant, about 4–5 minutes, stirring every 30 seconds. Add 450 g (1 lb) ground meat and 1 tsp (5 g) salt, breaking it up; brown for 5–7 minutes until no pink remains and meat has browned bits.

Step 2: Add garlic and seasoning

Stir in 3 minced garlic cloves and 1 tbsp (8 g) Italian seasoning; cook for 30–45 seconds until aromatic. This step builds flavor; do not let the garlic burn.

Step 3: Add tomatoes and broth

Pour in 700 g (24 oz) crushed tomatoes and 240 ml (1 cup) low-sodium broth, plus 1 tsp (4 g) sugar if needed. Bring to a simmer over medium heat, about 3–4 minutes, scraping browned bits.

Step 4: Stir in pasta pieces and partially cook

Add 200 g (7 oz) broken lasagna noodles and press them into the sauce so they are submerged. Reduce heat to medium-low, cover, and simmer gently for 12–14 minutes, stirring once at 7 minutes to prevent sticking. Pasta should be tender with a slight bite and sauce slightly thickened.

Step 5: Prepare the ricotta mixture

While pasta cooks, whisk together 250 g (1 cup) ricotta, 1 large egg (50 g), and 50 g (½ cup) grated Parmesan in a small bowl. Season with a pinch of salt and pepper. Do not overmix — stop when combined.

Step 6: Layer cheeses and finish cooking

Spoon dollops of the ricotta mixture evenly over the noodles, then sprinkle 225 g (8 oz) shredded mozzarella across the top. Cover and cook for 3–4 minutes until cheese melts and the edges bubble. If you want a browned top, place the skillet under a broiler for 1–2 minutes, watching closely.

Step 7: Rest and serve

Remove from heat and let rest, covered, for 8 minutes to let the sauce set and make slicing easier. Serve with torn basil leaves. Aim for an internal serving temperature of about 74°C (165°F) if reheated.

Expert Tips & Pro Techniques

Common mistake: too much liquid. Measure broth and tomatoes precisely; extra liquid makes mushy pasta. If sauce is thin after cooking, simmer uncovered 2–3 minutes to reduce.
Make-ahead: Cook through Step 6, cool completely, then refrigerate in the skillet or transfer to a baking dish for up to 2 days. Reheat covered at 175°C (350°F) for 15–20 minutes.
Professional shortcut: Finish under a hot broiler for 1–2 minutes to get the cheese to golden brown without drying the sauce.
Texture hack: Use a mix of 50% oven-ready and 50% broken regular lasagna noodles for a slightly firmer bite.
Cheese distribution: Toss half the mozzarella into the sauce before adding the ricotta to ensure even melt.
Avoid overworking the ricotta: Mixing too long breaks down its texture and makes the pockets runny.

Storage & Reheating

Refrigerator: Cool to room temperature, then store airtight in the skillet or a shallow container for up to 3 days.
Freezer: Freezes well. Cool fully, wrap the skillet or transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat covered in a 175°C (350°F) oven for 12–18 minutes until internal temp reaches 74°C (165°F). For single portions, reheat in a 180°C (350°F) toaster oven for 8–10 minutes. Avoid microwaving if possible — it can make the pasta gummy.

Variations & Substitutions

Vegetarian: Replace meat with 400 g (14 oz) mixed mushrooms, chopped, and sauté until deeply browned (about 8–10 minutes). Keep the rest the same.
Gluten-Free: Use 200 g (7 oz) GF short pasta (penne or ziti) that tolerates direct cooking, and follow package directions for any extra liquid. Cooking time may vary by 3–5 minutes.
Lighter version: Use 450 g (1 lb) ground turkey and 150 g (5 oz) part-skim ricotta. Reduce olive oil to 1 tbsp (15 ml).
Spicy: Add ½ tsp (1 g) red pepper flakes with the seasoning and swap 120 ml (½ cup) of broth for a splash of dry red wine for depth.
Make it creamy: Stir 60 ml (¼ cup) heavy cream into the sauce just before adding the ricotta for a richer finish; reduce broth by 30 ml (2 tbsp).

Serving Suggestions & Pairings

Serve alongside a simple green salad with lemon vinaigrette to cut richness; pair with a light Italian red.
Offer warm garlic bread or a crusty baguette to mop up sauce; pair with our creamy one-pot cajun style sides if you want bold flavors.
For vegetable sides, roast broccoli or Brussels sprouts tossed in olive oil and lemon; for protein balance, try a light pan-seared fish or our honey-chipotle shrimp tacos if you’re building a party menu.
Comfort pairing: Serve with buttery mashed potatoes or a bowl of soup; see our one-pot beef stroganoff for another cozy main idea.
Weekend swap: Turn leftovers into a baked skillet casserole with extra mozzarella on top and bake at 190°C (375°F) for 10–12 minutes — or pair with the slow-cooker classics like honey garlic chicken for a different protein option.

Nutrition Information

Per serving (serving size: ~1/4 of recipe; makes 4 servings)

Calories: 620 kcal
Total Fat: 36 g
Saturated Fat: 15 g
Cholesterol: 125 mg
Sodium: 920 mg
Total Carbohydrates: 38 g
Dietary Fiber: 3 g
Sugars: 9 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my skillet lasagna turn out dry?
A: Dryness usually means the dish cooked too long or there wasn’t enough liquid. Check that you measured broth and tomatoes accurately. Next time, add 30–60 ml (2–4 tbsp) more broth mid-cook if sauce seems tight.

Q: Can I make this without eggs in the ricotta?
A: Yes. Skip the egg and add 30 g (2 tbsp) of plain Greek yogurt or 15 g (1 tbsp) of cornstarch to bind the ricotta slightly. Texture will be a touch different but still creamy.

Q: Can I double this recipe for a crowd?
A: You can double, but use two pans rather than one oversized skillet. Doubling in a single pan can change cooking time and evaporation. If you must use one large pan, increase liquid by 15–20% and monitor doneness.

Q: Can I prepare this the night before?
A: Yes. Cook through Step 6, cool, then cover and refrigerate overnight. Reheat covered at 175°C (350°F) for 20–25 minutes until hot throughout.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 3 days in the refrigerator. For longer storage, freeze for up to 3 months.

Q: My noodles were gummy — what went wrong?
A: Gummy noodles usually mean overcooking or too much stirring while pasta cooks. Stir only once midway and cook just until tender with a slight bite.

Q: Can I use fresh pasta sheets?
A: Fresh lasagna sheets cook faster and may break down with direct stovetop cooking. If you use fresh sheets, consider pre-cutting into larger pieces and reduce cook time by 3–5 minutes.

Conclusion

This skillet method saves time and dishes while delivering the familiar flavors of lasagna. If you’d like a variation to compare technique and liquid ratios, see the CookingClassy version for another home cook’s take, and check the Prego skillet lasagna recipe for a sauce-forward approach using jarred sauce. Enjoy a cozy, low-fuss dinner tonight.