Skillet Lasagna

by Erin

Get dinner on the table in 30 minutes with this easy one skillet lasagna. Pick you favorite pasta sauce and shape and get ready for deliciousness.

Scoop of Skillet Lasagna.

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After sharing my dad’s oatmeal chocolate chip cookie recipe yesterday, I figured I should go ahead and share another one of his recipes.

Over the years, this skillet lasagna was a popular request for when I came home for the holidays (followed by a request for his apple harvest oatmeal or applesauce pancakes in the morning). The entire recipe is cooked in one large skillet and takes under 30 minutes total, making it an easy decision for a weeknight meal. Maybe with some roasted asparagus on the side.

Skillet Lasagna in pan.

While this is a one skillet meal, I would not suggest turning this into a cast iron skillet lasagna. Acidic foods, such as tomato sauce, can strip away a small amount of metal from the cast iron pan, even if it’s well seasoned. These trace amounts won’t harm you, but it may leave a metallic taste in your food which could be unpleasant.

But if you want more ideas for other versions, you can either go lighter with a vegetarian skillet lasagna, or a bit richer with a white skillet lasagna.

Skillet Lasagna on a plate with Roasted Asparagus.

One year ago: Chili-Lime Roasted Butternut Salad

Scoop of Skillet Lasagna.


Yield: 6-8 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 28 oz. favorite spaghetti sauce
  • 2 cups water
  • 1 tsp Italian seasoning, plus more for garnish*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz. dry small shell or elbow pasta
  • 16 oz. ricotta or cottage cheese
  • 2 cups shredded mozzarella, divided
  • Shredded parmesan cheese, for serving


  1. In a large skillet over medium heat, add the olive oil. Add garlic and cook until fragrant, about 30 seconds. Crumble the beef and cook until browned, about 5 minutes. Drain and return to heat.
  2. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
  3. Stir in ricotta (or cottage) cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese and more Italian seasoning*, if desired.


* Fresh herbs would also be a good garnish if you have some on hand! Such as oregano, thyme, parsley, or basil.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from my Dad.

Skillet Lasagna

Post updated 6/62024, photo above is the original.

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White Skillet Lasagna with Butternut Squash and Kale August 10, 2021 - 8:28 am

[…] pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of […]

Heather February 7, 2014 - 6:45 am

This was my favorite!!!!!!

kelly @ livelovepasta January 24, 2014 - 1:56 pm

That looks like the PERFECT meal.

CakePants January 23, 2014 - 7:53 pm

Looks delicious! It also looks like the perfect sort of comfort food one needs after a long day of packing, which I’ve always found both physically and emotionally draining. Good luck with the move!

Zainab January 22, 2014 - 10:48 pm

This recipe looks so delicious and homey!!

Dad January 22, 2014 - 11:11 am

That recipe came from a technician who worked for me at Kodak back in the 90’s. He often cooked that for his family when they needed something quick and hearty.

Kayle (The Cooking Actress) January 22, 2014 - 8:37 am

good luck with all that packing, girl!!

and ooooh this lasagna looks so yummy–love that it’s made in a skillet!


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