It’s true, this easy skillet lasagna you make the entire lasagna dish in one skillet. Even cook the noodles! This simple one pan dish is perfect for any day of the week!

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One lasagna.

One skillet.

One serving.

Just kidding. It’s more like two. Okay, fine- six. But it could be a single serving right-right? I mean, if you’re really hungry of course.

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Did you know the hardest part about blogging is the cooking, photography and of course taste testing? No really, that’s the easiest part… it’s the having to stop after one bite, pack it all up and wait for dinner. Because you know I don’t make dinner at regular hours. My poor family.

Oh and the dishes. How I hate all those dirty dishes.

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I’ve done my skillet lasagna research and didn’t really find one I liked. So I set out to truly create a easy skillet lasagna recipe that worked for me. One that requires a skillet (obviously) and as few dirty dishes as blog-ly (totally not a word) possible. Well folks, I found-err made it.

Here’s what you will need; olive oil, 1 medium yellow onion, 4 cloves garlic, 3/4 pound extra lean ground beef, 1/4 pound bulk Italian sausage, 8 to 10 uncooked lasagna noodles, 1 (28 ounce) can crushed san Marzano tomatoes, 1 (8 ounce) can tomato sauce, 1/2 cup water, kosher salt, black pepper, red pepper flakes, 1/2 cup (I eyeball it) ricotta cheese (whole milk or low-fat), 4 ounces fresh mozzarella.

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Then add 1 tablespoon of olive oil to a 12-inch skillet that has been preheating over moderate heat. You want to go big with the pan here so everything fits and cooks evenly.

Throw in the diced onions and cook for 5-8 minutes or until they are soft and translucent. Man, if I had a dollar for every time I typed that.

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Next, throw in the minced garlic and cook for a minute or two.

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Then add in 3/4 of a pound of ground chuck and 1/4 pound of ground Italian sausage.

Side Note: I had a remaining 3/4 pound of Italian sausage so I wrapped it in foil so I could freeze it for later. Two days after I made this exact lasagna I went to my pantry, pulled out the drawer for my olive oil and there was my shiny foil-wrapped package of sausage. So not in the freezer! Then today, I opened a different cupboard for some plastic storage containers and found a box of couscous. I truly think I’m losing it.

Easy Skillet Lasagna l #skillet #lasagna #easy #recipe #onepanEasy Skillet Lasagna l #skillet #lasagna #easy #recipe #onepan

Next, using a wooden spoon, break up the meat. Cook the ground beef and sausage, stirring occasionally until fully cooked. If there is a ton of grease in the pan, use a spoon to remove it and discard. If using extra lean ground beef, there may not be any grease to drain off.

Then season the meat mixture with kosher salt, freshly ground black pepper and a few pinches of red pepper flakes, stir to combine.

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Meanwhile, break about 8 lasagna noodles in to thirds. Never mind those shrapnel pieces that fly across the counter, you won’t need them.

Then scatter the noodles over top evenly.

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Next pour the crushed tomatoes, tomato sauce and 1/2 cup of water over top.

Then carefully toss to combine. Next increase the heat to medium-high and bring to a simmer. Once simmering, reduce the heat to medium-low and let the sauce simmer the noodles into submission, stirring every so often so the noodles won’t stick to the bottom of the skillet.

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Then, after about 20 to 25 minutes the noodles should be al dente.

Easy Skillet Lasagna l #skillet #lasagna #easy #recipe #onepanEasy Skillet Lasagna l #skillet #lasagna #easy #recipe #onepan

Next using a spoon, place dollops of ricotta over top of the skillet lasagna and gently stir it in a smidge. Don’t stir it in too much, you want the ricotta to still be visible and not disappear in the lasagna.

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Lastly, top with torn pieces of thinly sliced fresh mozzarella.

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Lastly, cover with a lid and let the steam melt that glorious cheese.

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Serve this easy skillet lasagna piping hot with fresh basil, shaved Parmesan and maybe with a fresh green salad, crispy garlic bread and a glass of wine. 

Side note: try this lasagna with a spoonful of basil pesto! DELISH!

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A simple, easy dinner everyone will love!

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Enjoy! And if you give this Easy Skillet Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Skillet Lasagna l #skillet #lasagna #easy #recipe #onepan

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Easy Skillet Lasagna
Yield: 6 servings

Easy Skillet Lasagna

One skillet, one lasagna, one delicious meal

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3/4 pound ground chuck
  • 1/4 pound Italian sausage
  • 8 whole lasagna noodles, broken into thirds
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 heaping cup of ricotta
  • 4 ounces fresh mozzarella, sliced thin and torn
  • fresh basil leaves, for serving
  • shaved Parmesan cheese, for serving
  • basil pesto, for serving


  1. In a large 12-inch skillet, heat the olive oil over medium heat.
  2. Once hot, add in the diced onion with a pinch of salt and cook until soft and translucent. Next add in the minced garlic and cook for one minute, stirring often.
  3. Add in beef and Italian sausage and cook, stirring occasionally until browned and fully cooked. Measure and add in the kosher salt, black pepper and red pepper flakes. Stir and cook for an additional 30 seconds.
  4. Next evenly layer the broken lasagna noodles on top of the ground beef/sausage mixture and pour the crushed tomatoes, sauce and water over top. Gently toss to combine and increase the heat to medium-high and bring to a simmer.
  5. Once simmering, reduce the heat to medium-low. Let the sauce bubble and cook the noodles for 20 to 24 minutes until the noodles are al dente, stirring every couple of minutes.
  6. When the noodles are cooked, reduce the heat to low and drop spoonfuls of ricotta cheese over top of the lasagna. Give it a gently stir to break up the ricotta but not lose it in the mixture completely.
  7. Scatter the thin slices of fresh mozzarella over top, cover with a lid and let the steam melt the cheese. About 5 minutes.
  8. Serve piping hot with freshly torn basil and shaved Parmesan.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 527 Total Fat: 27g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 94mg Sodium: 1213mg Carbohydrates: 36g Fiber: 3g Sugar: 6g Protein: 35g
Nutrition information isn’t always accurate.
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