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Easy Skillet Lasagna l SimplyScratch.com #skillet #lasagna #easy #recipe #onepan

Easy Skillet Lasagna

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This Easy Skillet Lasagna is perfect any night of the week because you make the entire dish in one skillet. Even the noodles! Broken lasagna noodles simmer in a simple tomato sauce with ground beef and sausage before being swirled with ricotta, topped with mozzarella cheese.
Course Mains & Entrees
Cuisine Italian
Keyword basil, italian sausage, lasagna, mozzarella, pasta, ricotta, skillet
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6 servings
Calories 457
Author Laurie McNamara


  • 1 teaspoon olive oil
  • 1 medium yellow onion diced
  • 4 clove garlic minced
  • 3/4 pound ground chuck
  • 1/4 pound Italian sausage
  • 8 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 cup ricotta
  • 4 ounces fresh mozzarella sliced thin and torn
  • fresh basil leaves for serving
  • shaved Parmesan cheese for serving


  • In a large 12-inch skillet, heat the olive oil over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Scatter the thin slices of fresh mozzarella over top, cover with a lid and let the steam melt the cheese. About 5 minutes.
  • Serve piping hot with freshly torn basil and shaved Parmesan.


Serving: 1g | Calories: 457kcal | Carbohydrates: 32g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 512mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 2mg