Name: 30-Minute Skillet Lasagna
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef or Italian sausage; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 8 lasagna noodles, broken into pieces; 1/2 cup water or broth; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; Fresh basil or parsley, chopped (for garnish)

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This 30-minute skillet lasagna gives me all the cozy, cheesy comfort of traditional lasagna—without all the layering and baking. It’s a one-pan wonder that’s perfect for busy weeknights.

Why You’ll Love This Recipe

I love how this lasagna comes together so fast and all in one skillet. There’s no need to boil noodles separately or spend time layering. It’s hearty, satisfying, and packed with flavor, plus cleanup is a breeze. 30-Minute Skillet Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef or Italian sausage
Onion
Garlic
Crushed tomatoes
Tomato paste
Italian seasoning
Salt and pepper
Lasagna noodles (broken into pieces)
Ricotta cheese
Mozzarella cheese
Fresh basil or parsley for garnish

Directions

I start by browning the ground beef or sausage in a large skillet over medium heat. I add chopped onion and garlic and cook until soft.
I stir in the crushed tomatoes, tomato paste, and season with Italian herbs, salt, and pepper.
I break up uncooked lasagna noodles and stir them right into the skillet. I add a splash of water or broth to help them cook.
I cover the skillet and let it simmer for about 15–20 minutes, stirring occasionally, until the noodles are tender.
Once the noodles are cooked, I dollop spoonfuls of ricotta over the top and sprinkle with mozzarella.
I cover again for a few minutes until the cheese melts.
I finish with chopped fresh basil or parsley before serving.

Servings and timing

Serves: 4 to 6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes use a mix of beef and sausage for extra depth of flavor.
For a vegetarian version, I swap the meat for mushrooms and zucchini.
I like adding red pepper flakes if I want a spicy kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium-low heat with a splash of water to loosen it up, or microwave it in 1-minute intervals until hot. 30-Minute Skillet Lasagna

FAQs

Can I use oven-ready lasagna noodles in this recipe?

I usually use regular noodles, but oven-ready ones work fine too—they may cook a little faster, so I keep an eye on the texture.

Can I make this lasagna ahead of time?

Yes, I prepare the entire dish, cool it, and refrigerate. I reheat it gently on the stovetop when I’m ready to serve.

What kind of pan should I use?

I prefer a large, deep non-stick skillet with a lid. A cast iron skillet works too, as long as it holds enough volume.

Can I add vegetables to this lasagna?

Absolutely. I like tossing in spinach, bell peppers, or mushrooms for added nutrition.

Does this recipe freeze well?

It does. I portion leftovers into freezer containers and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

This skillet lasagna is my go-to when I want a comforting dinner without the time commitment. It’s flavorful, cheesy, and comes together in just half an hour.