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Easy Skillet Lasagna

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If you love classic lasagna but don’t have the time (or patience) to layer and bake it, this Easy Skillet Lasagna is about to become your new go-to dinner. Made in just 30 minutes, it delivers all the rich, comforting flavors of traditional lasagna—savory meat, tender noodles, and creamy cheese—without the extra steps. Everything cooks in one pan, making cleanup just as easy as the recipe itself.

This dish is perfect for busy weeknights, meal prep, or when you’re craving comfort food fast. It’s hearty, family-friendly, and packed with hidden veggies for an extra boost of nutrition. Think of it as your favorite lasagna, simplified.

I make this meal at least once a month and it’s a family favourite. My 3 year old LOVES it and I love that there’s a sneaky vegetable in there. It’s a balanced meal with lots of protein and fiber while still tasting SO amazing and so comforting. It reheats beautifully and I honestly look forward to the left overs the next day.

Why You’ll Love This Easy Skillet Lasagna

  • Ready in just 30 minutes
  • One pan = minimal cleanup
  • Same classic lasagna flavor
  • Packed with protein and veggies
  • Perfect for weeknight dinners
  • Cook the beef
    In a large skillet over medium heat, cook the ground beef until browned. Add diced onion and cook until softened, about 3–4 minutes.
  • Add seasoning and veggies
    Stir in shredded zucchini, Italian seasoning, garlic powder, salt, and pepper. Cook for another 2–3 minutes until fragrant.
  • Add sauce and noodles
    Pour in the marinara sauce and stir. Add broken lasagna noodles, pressing them down so they’re mostly covered by the sauce. Add a splash of water if needed.
  • Simmer
    Cover and let simmer for about 12–15 minutes, stirring occasionally, until the noodles are tender.
  • Add cheese
    Dollop ricotta over the top and sprinkle with mozzarella.
  • Melt and serve
    Cover for another 2–3 minutes until the cheese is melted and bubbly. Serve warm and enjoy!

  • Servings & Storage

    • Servings: 4 large ADULT servings (but can be stretched to 6 if you’re feeding kids or including a side dish)
    • Storage: Store in an airtight container in the fridge for up to 4 days
    • Reheating: Reheat on the stovetop or microwave with a splash of water to loosen the sauce

Tips for the Best Skillet Lasagna

  • Stir occasionally to prevent noodles from sticking
  • Keep noodles submerged so they cook evenly
  • Add extra mozzarella on top if you love it cheesy
  • Finish with fresh basil or parsley for a fresh touch

This Easy Skillet Lasagna is everything you love about the classic dish, made simpler and faster. It’s cozy, satisfying, and perfect for those nights when you want a homemade meal without spending hours in the kitchen. Once you try it, you might never go back to traditional lasagna again!

How To Make Easy Skillet Lasagna

The Ingredients

  • Lasagna noodles: These cook directly in the sauce, saving time and effort.
    Substitute: Regular lasagna noodles (parboil first) or use any short pasta like rigatoni or penne.
  • Extra lean ground beef: Adds hearty protein and classic flavor.
    Substitute: Ground turkey, chicken, or plant-based ground for a lighter option.
  • Onion: Builds a savory base and depth of flavor.
    Substitute: Shallots or onion powder if needed.
  • Zucchini: A sneaky way to add veggies and moisture without changing the flavor.
    Substitute: Shredded carrots or spinach.
  • Italian seasoning: Brings that signature lasagna flavor with herbs like oregano and basil.
    Substitute: A mix of dried oregano, basil, and thyme..
  • Marinara sauce (1 jar, about 24 oz): The base of the dish—rich, tomatoey, and full of flavor.
    Substitute: Homemade sauce or crushed tomatoes with added seasoning.
  • Ricotta cheese: Adds creaminess and that classic lasagna texture.
    Substitute: Cottage cheese for a higher-protein option.
  • Mozzarella cheese: Melts into gooey perfection on top.
    Substitute: A mozzarella blend or provolone.

What You Need

The Steps

  • In a large (deep) skillet over medium heat, cook the ground beef until browned. Add diced onion and shredded zucchini, cook until softened, about 3–4 minutes.
  • Stir in Italian seasoning, garlic powder, salt, and pepper. Cook for another 2 minutes.
  • Pour in the marinara sauce and stir.
  • Break each lasagna noddle in 3 and top each piece with ricotta
  • Add the ricotta noodles into the sauce, pressing them down so they’re mostly covered by the sauce
  • You will need to move them around and continue to layer (ideally 3 layers)
  • Add 1/2 cup of water
  • Cover and let simmer on medium low heat for about 15 minutes, stirring occasionally, until the noodles are tender.
  • Sprinkle with mozzarella
  • Cover for another 2–3 minutes until the cheese is melted and bubbly.
  • Remove from heat and let sit for a few minutes, especially if there's excess liquid, it will get absorbed by the noodles.
  • Serve warm and enjoy!

Recipe Tips

  • This yields in 4 large (adult) serving sizes. If you're having other side or feeding it to kids, the serving size could be anywhere from 4-6.
  • If you don't like zucchini you can swap for shredded carrot OR remove completely. But I think it's a great way to sneak in some vegetables. 
  • You can also omit the ricotta and just let the noodles cook with the meat sauce. Then top the dish with lots of mozzarella. 
 

 

Easy Skillet Lasagna

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 480

Ingredients

  • 8-9 lasagna noodles broken in half (oven ready)
  • 1 lb extra lean ground beef (can sub for ground turkey or pork)
  • 1/2 onion diced
  • 1 medium zucchini shredded and excess water squeezed out
  • 1 tbsp italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 jar marinara (we love Rao's)
  • 1/2 cup whole milk ricotta
  • 1/2 cup mozzarella

Instructions

  • In a large (deep) skillet over medium heat, cook the ground beef until browned. Add diced onion and shredded zucchini, cook until softened, about 3–4 minutes.
  • Stir in Italian seasoning, garlic powder, salt, and pepper. Cook for another 2 minutes.
  • Pour in the marinara sauce and stir.
  • Break each lasagna noddle in 3 and top each piece with ricotta
  • Add the ricotta noodles into the sauce, pressing them down so they’re mostly covered by the sauce
  • You will need to move them around and continue to layer (ideally 3 layers)
  • Add 1/2 cup of water
  • Cover and let simmer on medium low heat for about 15 minutes, stirring occasionally, until the noodles are tender.
  • Sprinkle with mozzarella
  • Cover for another 2–3 minutes until the cheese is melted and bubbly.
  • Remove from heat and let sit for a few minutes, especially if there's excess liquid, it will get absorbed by the noodles.
  • Serve warm and enjoy!

Notes

  • This yields in 4 large (adult) serving sizes. If you're having other side or feeding it to kids, the serving size could be anywhere from 4-6.
  • If you don't like zucchini you can swap for shredded carrot OR remove completely. But I think it's a great way to sneak in some vegetables. 
  • You can also omit the ricotta and just let the noodles cook with the meat sauce. Then top the dish with lots of mozzarella. 
 

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 36gFat: 16gFiber: 4g

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Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

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