Skillet Lasagna One Pan (Printable)

Hearty pasta with meat sauce and three cheeses, all in one pan for easy cleanup

# What You Need:

→ Meats

01 - 1 lb ground beef or Italian sausage

→ Vegetables & Aromatics

02 - 1 small onion, diced
03 - 3 cloves garlic, minced

→ Sauce

04 - 1 can (28 oz) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp red pepper flakes
09 - Salt and black pepper, to taste

→ Pasta

10 - 8 oz uncooked lasagna noodles, broken into 2-inch pieces

→ Dairy

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup ricotta cheese

→ Garnish

14 - 2 tbsp chopped fresh basil or parsley

# How to Make It:

01 - In a large, deep skillet over medium heat, cook the ground beef or sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
02 - Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, and black pepper. Stir well to combine all ingredients.
04 - Add the broken lasagna noodles, submerging them in the sauce. Add 1/2 cup of water if the sauce seems too thick to coat the noodles.
05 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until noodles are tender and sauce has thickened.
06 - Dollop ricotta cheese evenly over the lasagna, then sprinkle with mozzarella and Parmesan cheeses.
07 - Cover and cook for another 3–5 minutes, until the cheese is melted and bubbly throughout.
08 - Remove from heat and let sit uncovered for 5 minutes to set. Garnish with fresh basil or parsley if desired. Serve warm.

# Expert Tips:

01 -
  • You get all the comfort of traditional lasagna without the layering gymnastics or oven time
  • Breaking the noodles into pieces feels rebellious and cooks faster than youd believe possible
  • One pan means youre washing literally one dish instead of a lasagna boat, baking sheet, and multiple prep bowls
02 -
  • The sauce will look way too thick when you first add the noodles, but they release starch as they cook and thin it out perfectly
  • Oven-ready noodles can work here but they absorb liquid differently, so add another quarter cup of water and check doneness early
  • That 5 minute resting period feels like torture when everyones hungry, but cutting into it too soon makes a mess instead of neat scoops
03 -
  • Break the noodles over the pan instead of on a cutting board to contain the flying pieces
  • Grate your own Parmesan instead of using pre-grated stuff for way better melting behavior

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