Name: Easy Skillet Stovetop Lasagna Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 Tbsp. olive oil; 1 lb. ground beef; 1/2 lb. bulk sweet Italian sausage; 1 cup yellow onion, chopped; 2 cloves garlic, minced; 2 tsp. Italian seasoning; 1/4 tsp. red pepper flakes; 1 24-oz. jar marinara sauce; 1 1/2 cups water; 8 lasagna noodles, uncooked and broken into roughly 2-3-inch pieces; 1 cup whole milk ricotta cheese; 1 large egg; 1/3 cup grated parmesan cheese, divided; 1 tsp. dried parsley; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1 cup shredded mozzarella, divided; 1/4 cup basil leaves, chopped

If you’re on the hunt for a comforting, cheesy, and unbelievably simple dinner that doesn’t require an hour in the oven, you’ve got to try this Easy Skillet Stovetop Lasagna Recipe. It’s one of those gems I stumbled upon when I wanted all the flavor of traditional lasagna without the fuss of layering and baking. Trust me, your weeknight dinners are about to get a serious upgrade!

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Why You’ll Love This Recipe

Super Quick and Easy: From start to finish, this lasagna is ready in just 30 minutes without multiple steps or dishes.
No Oven Required: Perfect for those hot summer days or cramped kitchens where oven space is precious.
One-Pan Wonder: Fewer dishes to wash and all the flavors marry beautifully in one skillet.
Kid-Approved Comfort Food: My family absolutely goes crazy for this, and I bet yours will too.

A round white pot filled with a thick mix of brown ground meat and wide, flat pale yellow pasta pieces with wavy edges, all covered in a rich red tomato sauce with small visible tomatoes and specks of herbs, sitting on a round wooden board with a handle, placed on a white marbled surface. In the upper left corner, there is a white dish holding green basil leaves, and a gray and white textured cloth is placed in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients work beautifully together to create a rich, saucy, and cheesy skillet lasagna that tastes like it was slow-cooked all day. A couple of tips — using bulk sweet Italian sausage adds a lovely flavor punch, and breaking the noodles into smaller pieces helps them cook quickly and evenly right in the skillet.

Olive oil: Use a good quality extra virgin for a fragrant base when browning your meat and onions.
Ground beef: I like 80/20 for a nice balance between flavor and fat without being greasy.
Bulk sweet Italian sausage: Adds depth and a little sweetness to the meat blend — don’t skip it!
Yellow onion: Chopped finely so it softens with the meat and adds a subtle sweetness.
Garlic: Freshly minced gives the sauce that classic Italian aroma you crave.
Italian seasoning: A blend of herbs that ties all the flavors together effortlessly.
Red pepper flakes: Just a pinch to give a gentle kick — adjust to your heat preference.
Marinara sauce: I usually use my favorite jarred sauce, but homemade works wonders too.
Water: Necessary to help the noodles cook right inside the sauce without drying out.
Lasagna noodles (uncooked, broken): Breaking them into pieces speeds up cooking and fits perfectly in your skillet.
Whole milk ricotta cheese: Creamy and rich — the heart of that luscious cheesy layer.
Large egg: Helps bind the ricotta mixture so it sets nicely while cooking.
Grated parmesan cheese: Provides a salty, nutty kick — divide it between the ricotta and topping.
Dried parsley: Adds herbal freshness to the cheese mixture.
Salt & freshly ground black pepper: Season everything just right.
Shredded mozzarella: Melts into gooey, stringy perfection — divide for layering and topping.
Basil leaves: Fresh and bright chopped basil sprinkled on top finishes things beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Easy Skillet Stovetop Lasagna Recipe is how easy it is to customize. Whether you want to lighten it up or bump up the veggies, you can tweak it just for your family’s tastes or dietary needs.

Vegetarian Version: Swap out the meats for sautéed mushrooms, zucchini, and eggplant for a hearty veggie-packed lasagna. I tried this for Meatless Mondays, and it was just as satisfying.
Spicy Kick: Add extra red pepper flakes or a dash of hot Italian sausage for more heat. I discovered this trick when craving something with a little punch!
Gluten-Free: Use gluten-free lasagna noodles broken into pieces, and be sure your marinara sauce is GF-friendly.
Cheese Variations: Mix in some shredded fontina or provolone for a different cheesy twist—my kids love the gooeyness this adds.

How to Make Easy Skillet Stovetop Lasagna Recipe

Step 1: Brown the Meat and Sauté the Onion

Heat your olive oil in a large skillet over medium-high heat. Toss in the ground beef, Italian sausage, and chopped onion. Breaking up the meat with your wooden spoon, cook until the beef is no longer pink and the onions are translucent—about 5 to 7 minutes. Then, drain the excess fat to keep the dish from getting greasy. Returning the skillet to the stove, add the minced garlic and cook for another 2 minutes until fragrant, but be careful not to let it burn; garlic burns fast and turns bitter!

Step 2: Add Seasonings, Sauce, Water, and Noodles

Sprinkle in your Italian seasoning and red pepper flakes, then pour in the marinara sauce and water. Stir everything well so the liquids come together nicely with the meat. Now, toss in the uncooked lasagna noodles that you’ve already broken into 2-3 inch pieces — this helps them cook evenly in the skillet. Stir again carefully to make sure the noodles are submerged. Bring the mixture to a boil, then reduce your heat to a simmer, cover the skillet, and let it cook for 15 minutes — this is when the noodles soften and soak up all those flavors.

Step 3: Mix and Dollop the Ricotta Cheese Layer

While the noodles cook, whisk together the ricotta cheese, egg, half of your grated parmesan, dried parsley, salt, pepper, and half of the shredded mozzarella cheese in a small bowl. After the 15 minutes, uncover the skillet and spoon dollops of this creamy ricotta mixture over the noodles. Try to spread them out evenly for a balanced melt. Cover the skillet again and let it cook for another 5 minutes — the cheese will set just enough without overcooking.

Step 4: Top and Serve Immediately

Uncover the skillet once more and sprinkle the remaining mozzarella, parmesan cheese, and chopped fresh basil on top. The cheeses will melt slightly from the heat, adding that perfect finishing touch. Serve this beauty up right away. I promise it’s ooey-gooey magic that will have everyone asking for seconds.

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Pro Tips for Making Easy Skillet Stovetop Lasagna Recipe

Don’t Rush the Simmer: Letting the noodles cook gently in the sauce is key — rushing this results in chewy, undercooked pasta.
Use a Lid That Fits Well: Trapping steam evenly cooks noodles and ensures the cheese sets perfectly.
Balance the Liquid: If your sauce seems too thick, add a splash more water to prevent noodles from drying out or sticking.
Avoid Overcooking Cheese: Add mozzarella and parmesan at the end to keep them melty and fresh, not rubbery.

How to Serve Easy Skillet Stovetop Lasagna Recipe

A white pot filled with layered lasagna sits on a wooden board over a white marbled surface. The bottom layer is rich dark red meat sauce with chunky texture, followed by wide yellow pasta strips partially submerged in the sauce. On top, there are several dollops of creamy white ricotta cheese, sprinkled with shredded mozzarella and small pieces of fresh green basil leaves. A wooden spoon with meat sauce is resting inside the pot, partly covering the lasagna. In the upper left corner, there is a small white plate with chopped green basil. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my skillet lasagna with fresh chopped basil because it cuts through the richness with bright herbaceous notes. A sprinkle of extra parmesan right before serving adds a lovely sharpness. Sometimes I drizzle a little good-quality olive oil for an elegant touch—simple but delightful!

Side Dishes

This lasagna is filling on its own but pairs beautifully with a crisp green salad tossed in a light vinaigrette. Garlic bread or crusty Italian bread is always a winner for sopping up the delicious sauce too. On cooler nights, I like roasted veggies on the side for extra color and nutrition.

Creative Ways to Present

For a fun dinner party, I’ve served this skillet lasagna family-style right in the pan, letting everyone scoop their own portions. You can also dollop some ricotta on top right before serving and garnish with whole basil leaves for a rustic Italian vibe. It’s surprisingly impressive and so cozy!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate them within two hours of cooking. The flavors actually deepen overnight, making for even tastier lunches or dinners the next day. Leftovers keep well for up to 3-4 days.

Freezing

This Easy Skillet Stovetop Lasagna freezes beautifully. Just cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. I like to thaw it overnight in the fridge before reheating to keep the texture just right.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of water or marinara to loosen the sauce if needed. This helps avoid drying out or burning. Alternatively, the microwave works great—cover loosely with a damp paper towel to keep moisture in.

FAQs

Can I use regular lasagna noodles instead of broken pieces?

Regular full-sized lasagna noodles aren’t ideal for this stovetop method because they’re meant to be layered and baked. Breaking them into smaller pieces helps them cook evenly and faster in the skillet with the sauce. If you really want to use whole noodles, consider pre-cooking them partially before adding, but breaking them is much easier.
What’s the best way to prevent the noodles from sticking?

Make sure there’s enough liquid in your sauce—don’t hesitate to add a little water or extra marinara if it looks too thick. Also, stir gently after adding the noodles to coat them completely and keep them submerged. Covering while they cook keeps steam in, preventing sticking and promoting even cooking.
Can I make this recipe vegetarian?

Absolutely! Swap out the meats for hearty vegetables like mushrooms, zucchini, and spinach sautéed until tender. Use a vegetarian marinara sauce and keep all the delicious cheeses for that classic lasagna feel.
Is it necessary to use an egg in the ricotta mixture?

The egg helps bind the ricotta cheese, giving it structure so the cheese layer sets nicely while cooking. If you have an egg allergy or prefer to skip it, you can omit it, but the texture might be a bit softer and less firm.

Final Thoughts

I absolutely love how this Easy Skillet Stovetop Lasagna Recipe comes together with minimal fuss but delivers maximum comfort and flavor. It’s like a warm hug on a plate, and once I discovered it, I couldn’t imagine going back to the traditional oven-baked method for busy weeknights. I encourage you to give it a try—you might just fall in love with this shortcut that doesn’t compromise on taste or texture. Happy cooking!