This no bake lasagna skillet gives you all the cheesy, saucy comfort of the classic version without layering noodles or baking for an hour. It comes together in about 30 minutes, making it perfect for busy weeknights when you want something hearty but easy.
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Why You’ll Love This One Pan Lasagna Recipe
There’s something so comforting about lasagna, but let’s be honest… traditional layering can feel like a whole event. This version keeps all the flavor but skips the extra steps. Everything cooks together, finishes under the broiler, and still delivers that cheesy, bubbly top.
It’s one of those dinners that turns out so good the first time, you don’t even need to tweak it. I’ve made it multiple times since creating it, and it’s officially in our regular rotation. Here’s why one pan lasagna works so well:
- Perfect for weeknights
- Ready in about 30 minutes
- Classic flavors without layering
- Family-friendly and filling
- Minimal cleanup
Ingredient Information And Substitutions
- Ground beef- Makes the dish hearty and rich. Ground turkey or Italian sausage both work as well.
- Onion- Adds natural sweetness and depth to the sauce. Yellow or white both work.
- Garlic- Brings that classic savory flavor. Jarred garlic also works.
- Farfalle pasta- Holds the sauce nicely and gives great texture. Any short pasta like penne or rotini works.
- Olive oil- Helps soften the onion and garlic and build flavor at the start. Avocado oil also works.
- Marinara sauce- The base of the flavor, so use one you really like. Either homemade marinara sauce or store-bought is fine.
- Water- Loosens the sauce while it simmers, so everything combines evenly. Broth can be used instead for richer flavor.
- Ricotta cheese- Adds creaminess and that traditional lasagna texture. Cottage cheese is a good substitute.
- Romano cheese- Adds a sharper, salty bite. Parmesan works just as well.
- Mozzarella cheese- Melts into that bubbly, golden top. Fresh is best, but pre-shredded is a good time-saver.
- Garlic powder- Boosts the ricotta mixture with extra flavor. Can be skipped if needed.
- Black pepper- Adds mild heat and balance.
- Salt- Enhances all the flavors. Adjust based on how salty your sauce and cheese are.
How To Make Skillet Lasagna
Step 1- Heat the oil.
Warm the olive oil in a skillet over medium-high heat. Add the diced onion and minced garlic and sauté for about 5-10 minutes, until the onion softens.
Step 2- Brown the beef.
Add the ground beef along with salt and pepper. Cook until fully browned, then drain any excess grease.
Step 3- Mix the cheese filling.
While the skillet is simmering, combine the ricotta, 1 tablespoon of Romano cheese, and garlic powder in a small bowl. Preheat your broiler to low (about 350 degrees F if adjustable).
Step 4- Simmer everything together.
Stir in the cooked pasta, marinara sauce, and water. Cover the skillet and let it simmer over medium heat for 7 minutes.
Step 5- Add the ricotta mixture.
Once the simmering time is up, poon generous dollops of the ricotta mixture over the top.
Step 6- Broil until bubbly.
Sprinkle with mozzarella and extra Romano cheese. You can turn off the heat and cover to melt the mozzarella or transfer the mixture to an oven-safe dish if your pan isn’t oven-safe and place under the broiler for 3-5 minutes, until the cheese is melted and bubbly.
Frequently Asked Questions
Nope! While I like the added steop of broiling the cheese, simply turning off the heat and covering it for a feww minutes will allow the mozzarella cheese to melt.
You can prepare the meat and mix with the sauce earlier in the day and then add the pasta, heat it all up and melt the cheese right before serving for the best texture.
When doubling this one pot lasagna recipe, make sure you’re using a large enough skillet or Dutch oven so everything cooks evenly without overflowing.
Tips For Making One Pot Lasagna
- Cook the pasta al dente. Since it simmers briefly in the sauce, slightly firm pasta prevents it from becoming too soft when broiled.
- Removing the extra fat after browning the meat helps prevent a greasy sauce, so be sure to drain it well if needed.
- Melt the cheese to your liking. I prefer the broiler because that quick finish gives you that classic bubbly, golden cheese top, You can also turn off the heat and cover for a few minutes to make this truly no-bake.
- Taste your marinara first. If your sauce is already salty, go lighter on additional salt.
- Ingredients to prep ahead- Dice the onion, mince the garlic, and shred the cheese.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Thaw overnight and reheat until warmed through.
What To Serve With Frying Pan Lasagna
This dish is hearty on its own, but adding a simple side makes it feel like a full meal. I like pairing it with something fresh and crisp to balance the richness. Try serving this skillet lasagna recipe with:
- Green Bean Salad
- Roasted Vegetable Flatbread
- Garlic Parmesan Roasted Broccoli
- Apple Yogurt Parfait With Granola
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
No Bake Lasagna Skillet
Equipment
- 1 Skillet
Ingredients
- 1 Tablespoon olive oil
- ½ cup onion finely diced
- 3 cloves garlic minced
- 1 pound ground beef 90/10
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces farfalle cooked to al dente, as per the instructions on the box
- 3 cups marinara sauce
- ½ cup water
- ⅔ cup ricotta cheese
- 1 Tablespoons Romano cheese
- ½ teaspoon garlic powder
- 1 cup mozzarella cheese shredded
Instructions
- Heat oil skillet over medium high heat. Add onion and sauté for about 5 minutes until the onion has softened. Stir in garlic and cook for another minute until fragrant.
- Add ground beef and break up, cooking until browned, about 5 minutes. Drain excess oil if needed. Season with salt and pepper.
- Add sauce and water to the pan. Once it starts to bubble, reduce the heat to medium and and simmer for 10 minutes. Boil the pasta to al dente while the sauce simmers.
- In a separate bowl, mix together your ricotta cheese, Romano cheese and garlic power while the sauce simmers. Preheat broiler if using.
- Add the pasta to the sauce and mix well. Spoon dollops of the cheese mixture onto your pasta mixture.
- Top with mozzarella turn off heat and cover for 5 minutes until mozzarella is melted. Or place it under the broiler for 2 minutes of until the cheese melts and starts to brown a tad. Serve immediately.
Video
Notes
- Cook the pasta al dente. Since it simmers briefly in the sauce, slightly firm pasta prevents it from becoming too soft when broiled.
- Removing the extra fat after browning the meat helps prevent a greasy sauce, so be sure to drain it well if needed.
- Melt the cheese to your liking. I prefer the broiler because that quick finish gives you that classic bubbly, golden cheese top, You can also turn off the heat and cover for a few minutes to make this truly no-bake.
- Taste your marinara first. If your sauce is already salty, go lighter on additional salt.
- Ingredients to prep ahead- Dice the onion, mince the garlic, and shred the cheese.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Thaw overnight and reheat until warmed through.
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