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Skillet Lasagna is a comforting and cheesy one pot meal. It takes just 30 minutes and is perfect for dinner any night of the week!

Easy skillet lasagna is as simple as it gets from 8 easy ingredients to dirtying only one pan. We love this recipe along with our other classics: Easy Lasagna, Lasagna Soup and Crockpot Lasagna.

Skillet Lasagna close up with extra cheese on top

One Pot Lasagna

One pot dinner meals are the best! I’ve come to find that my mood is inversely correlated to the amount of dirty dishes in my sink.

The less dishes, the happier I am, and the more dishes there are, the crankier (and less productive) I am. That’s why meals like this Skillet Lasagna make me so happy. 😉

Not only will you have less dishes to do with this meal, but it only takes 8 simple ingredients, two of which are cheese. Can’t go wrong with using just one pot, a few ingredients and cheese. Am I right?!

Our family always love cheesy pasta dishes, so I’m sure you could guess that it was well-received. We hope you enjoy it as much as we did!

How to make Skillet Lasagna

BEEF. Cook the beef, onions, and garlic together until browned.

Note: Before adding anything else, drain the meat. I used to ladle out the grease but I’ve found that pouring everything into a strainer is much faster and thorough.

SAUCE. Add in the marinara sauce and beef broth.

NOODLES. Toss in the noodles into the skillet and bring it all to a boil and then reduce the heat to low and let it all simmer uncovered for 15-20 minutes or until noodles are al dente. It does need to be stirred occasionally (every 3-4 minutes) to make sure the noodles cook evenly.

Note: The noodles will cook and the sauce will thicken as it simmers.

CHEESE. Once the noodles are al dente, turn off the heat and stir in half of the mozzarella. Dot the top with ricotta cheese, sprinkle on more mozzarella, and cover the skillet for 2-4 minutes until all the cheese melts. Serve immediately.

Meat and noodles in a skillet

Storing Tips + Variations

To make skillet lasagna ahead, complete step 1 then transfer the lasagna to a freezer safe container. Allow to cool and FREEZE for up to 2 months. To REHEAT, allow the dish to thaw and place it back into a skillet, heat and complete step 2. 

I like to divide my leftovers into individual servings. This makes it easy for my husband to grab a container to take to work, or for anyone else in the family to reheat for their own meal. Leftovers can STORE in the fridge for 3-4 days.

If you wish to make changes you certainly can with minimal effort. Try these variations:

  • Add veggies: spinach, corn, zucchini, carrots are all great choices
  • Replace ricotta cheese with small curd cottage cheese or even plain yogurt
  • We used farfalle (aka bowtie) pasta, but you can use any similarly sized noodles. You can even break up a large lasagna noodle into smaller pieces. That way you even get the more classic lasagna look.
  • I use beef bouillon with water as it’s more cost effective and takes up less space in my pantry/fridge. You could use just water but the beef broth/bouillon adds such a depth of flavor.

There are endless ways to change up this recipe to your liking. 🙂

And if you love pasta, try these other favs: Pasta Con Broccoli and Creamy Tomato Chicken Florentine Pasta.

One Pot Lasagna with cheese on top in a skillet

Complete the meal with:

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5 from 20 votes

Skillet Lasagna

By: Lil’ Luna
Easy cheesy skillet lasagna is a one-pot wonder that's on the table in only 30 minutes for a quick comfort food any night of the week!
Servings: 4
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 1 pound ground beef
  • 1 onion diced
  • 4 cloves minced garlic
  • 24 ounces marinara sauce
  • 2 cups beef broth
  • 6 ounces farfalle noodles, about 2 cups
  • 1 cup mozzarella cheese
  • ¾ cup ricotta cheese
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  • Place beef, onions, and garlic in a skillet over medium-high heat and cook until meat is browned. Drain off the fat and add the marinara sauce, beef broth, and noodles.
  • Bring to a boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes or until noodles are al dente.
  • Stir in half of the mozzarella cheese and then dot the top with ricotta. Sprinkle with remaining mozzarella, cover, and let it sit for 2-4 minutes until cheese melts. Serve immediately.


Make ahead of time. Complete step 1 then transfer the lasagna to a freezer-safe container. Allow it to cool before putting it in the freezer for 2-3 months. To serve, thaw and place it back into a skillet, heat, and complete step 2. 
STORE. Divide leftovers into individual airtight containers and store them in the fridge for 3-4 days. 


Calories: 664kcal, Carbohydrates: 46g, Protein: 41g, Fat: 36g, Saturated Fat: 16g, Cholesterol: 126mg, Sodium: 1633mg, Potassium: 1147mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1130IU, Vitamin C: 14.9mg, Calcium: 315mg, Iron: 6.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
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About Melanie

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Recipe Rating


  1. Theta Young says:

    5 stars
    Tried this recipe tonight and it was very good according to my family. The noodles were a little stubborn getting al dente but eventually we got there. It was quick and easy! Thanks for sharing!

    1. Lil'Luna Team says:

      You’re welcome! Thanks for the feedback. I’m so glad your family enjoyed the lasagna!

  2. Tiffany says:

    5 stars
    My whole family loves this meal!

  3. Kristina says:

    5 stars
    One pot lasagna, YES! My current recipe is so good, but it’s quite the process and creates a lot of dishes. I thought this version tastes great and i will use it when I’m not wanting to cook a lasagna marathon with my other recipe.