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One Pot Skillet Lasagna

Skillet lasagna made in one deep pan: broken lasagna noodles simmer in a rich beef marinara until tender, then finish with dollops of ricotta and bubbling mozzarella. This easy, no-bake-style weeknight lasagna delivers classic lasagna texture without layering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Onion and garlic
  • 1 small onion diced
  • 4 cloves garlic minced
Marinara and broth
  • 1 jar (24 oz) marinara sauce
  • 2 cup beef broth
Lasagna noodles and seasonings
  • 8 count lasagna noodles broken into thirds
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste
Cheese topping
  • 1 cup ricotta cheese
  • 1.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan grated
  • Fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large deep oven-safe skillet over medium-high heat and brown the ground beef with the diced onion. Drain fat, then add the minced garlic and cook for 30 seconds.
Simmer the marinara sauce
  1. Pour in the marinara sauce and beef broth, then add Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil.
Cook the noodles in the sauce
  1. Stir in the broken lasagna noodles and make sure they are fully submerged in the sauce. Cover and simmer on medium-low for 18–20 minutes, stirring occasionally, until noodles are tender.
Melt the cheese and finish
  1. Drop spoonfuls of ricotta over the top, then sprinkle mozzarella and parmesan evenly. Cover for 3–5 minutes until the cheese melts, then garnish with fresh basil and serve.

Notes

For the best texture, keep the skillet covered during the 18–20 minute simmer so the noodles cook evenly; stir every few minutes to prevent sticking. Refrigerate leftovers up to 4 days; reheat covered on the stovetop with a splash of broth or water if needed. Freezing is not recommended because the noodles can soften further after thawing. If you want a lighter option, use part-skim ricotta and reduced-fat mozzarella for a similar finish.