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This easy one pot skillet lasagna is made with ground beef, vegetables, marinara, and broken lasagna noodles simmered together in one pan. Finished with ricotta, mozzarella, and Parmesan, it’s a fast, family-friendly dinner ready in under 45 minutes!
High in protein and full of veggies, this lasagna skillet is also easy to make dairy-free and gluten-free to accommodate different dietary needs.
Why You’ll Love This One Pot Skillet Lasagna Recipe
Lasagna is one of my favorite foods ever! As a result, I make lots of variations like my easy lasagna soup, pumpkin lasagna roll ups, and gluten-free lasagna. However, when I want all the flavors of the classic Italian comfort food with a lot less work, this lasagna skillet is the recipe I turn to.
With layers of rich tomato sauce, ground beef, fresh veggies, tender noodles, and plenty of cheese, it has all the taste and texture of the traditional dish. Plus, everything combines and cooks in a single skillet in minutes.
That means there’s no fuss, no complicated layering required, and everything is a breeze! Guaranteed to be loved by the whole family, this recipe is perfect for everything from busy weeknights to special occasions and family gatherings.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Veggies: Mushrooms, yellow onion, garlic, bell pepper, and fresh spinach add color, nutrients, and bulk to the dish.
- Ground Beef: I prefer to use lean ground beef, 80% or leaner, to prevent my lasagna from being too oily.
- Marinara Sauce: Use your favorite store-bought or homemade marinara sauce.
- Seasonings: Italian seasoning, nutmeg, red pepper flakes, and salt add savory flavor with lots of depth and just a touch of heat. Use more or less red pepper flakes, depending on how spicy you want your lasagna!
- Broth: I use beef broth to develop a richer flavor. Look for low-sodium varieties, so you have better control over the saltiness of the dish!
- Lasagna Noodles: Use regular or gluten-free lasagna noodles. My favorite gluten-free brand for this is Jovial!
- Cheese: Ricotta cheese, mozzarella cheese, and grated Parmesan cheese create the classic creamy texture and savory, salty taste I love in lasagna. Sub dairy-free as needed.
Where I Buy My Beef
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal is right here.
How to Make This Easy Skillet Lasagna Recipe
- Cook the vegetables: Cook the onion, garlic, mushrooms, and bell pepper in oil in a large, oven-safe Dutch oven or deep skillet over medium heat until softened.
- Brown the beef: Add the beef and seasonings, and cook, breaking up the beef, until browned.
- Add the spinach: Stir in the spinach, and allow it to wilt.
- Create the sauce: Add the marinara sauce, broth, and basil, stirring to combine, and bring the mixture to a boil.
- Cook the noodles: Add the lasagna noodles to the pan, reduce the heat to medium-low, cover, and simmer until the noodles are tender. Make sure to stir occasionally to prevent the lasagna from clumping together!
- Add the cheese: Remove the pan from the heat. Then, dollop the ricotta on top, and add a sprinkle of mozzarella and Parmesan cheese.
- Broil: Transfer the pan to the oven, placing it under the broiler just until the cheese is golden and bubbling. Be careful not to burn!
Kitchen Tools I Use
- Dutch Oven or Large Pot
- Measuring Cups
- Measuring Spoons
Possible Variations
- Gluten-Free: For gluten-free skillet lasagna, use your favorite gluten-free noodles, and reduce the simmer time to prevent overcooking.
- Meat: Not a fan of ground beef? Use lean ground turkey or Italian sausage instead!
- Spinach: Swap the spinach for kale or Swiss chard. No one ever notices a difference.
- Dairy-Free: Use dairy-free cheese alternatives, if needed, to make your skillet lasagna dairy-free.
Serving Suggestions
I always serve my lasagna skillet topped with fresh basil and red pepper flakes for extra flavor. Then, I add a side of gluten-free garlic bread or gluten-free garlic breadsticks to soak up any extra sauce. If serving a crowd, I include a Caesar salad or a spring mix salad, too!
How to Store and Freeze
Once cool, transfer leftovers to an airtight container. They will keep fresh in the refrigerator for up to 3 days or in the freezer for up to 2 months.
To serve, thaw frozen lasagna in the fridge overnight. Then, warm individual portions in 30-second increments in the microwave. Or, heat a large batch in a skillet on the stovetop over low heat.
More Skillet Recipes To Try
One Pot Skillet Lasagna
Ingredients
- 1 tablespoon olive oil
- 4 ounces mushrooms diced
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 pound ground beef
- 4 cups fresh spinach finely chopped
- 1 24 ounce jar marinara sauce
- 1 teaspoon Italian seasoning
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 cups chicken broth
- ¼ cup fresh basil torn, plus more for serving
- 8 ounces lasagna noodles broken into large pieces
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Extra red pepper flakes for serving
Instructions
Cook the vegetables:
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, garlic, mushrooms, and bell pepper. Cook until softened, 5 to 7 minutes.
Brown the beef:
- Add the ground beef, Italian seasoning, nutmeg, red pepper flakes, and salt. Cook, breaking up the meat with a spoon, until mostly browned, about 5 minutes.
Add the spinach:
- Stir in the chopped spinach and cook until wilted.
Build the sauce:
- Pour in the marinara sauce, chicken broth, and torn basil. Stir to combine, then bring the mixture to a boil.
Cook the noodles:
- Add the broken lasagna noodles directly into the sauce. Reduce heat to medium low, cover, and simmer until noodles are tender, 15 to 20 minutes. Stir occasionally to prevent sticking.
Add the cheeses:
- Remove from heat. Dollop ricotta over the top, then sprinkle with mozzarella and parmesan.
Broil to finish:
- Transfer the pot to the oven and broil for 3 to 5 minutes, or until the cheese is golden and bubbling.
Serve:
- Top with extra fresh basil and a pinch of red pepper flakes before serving.
Notes
- Gluten-free noodles may be used; reduce simmer time.
- Ground turkey or Italian sausage can replace beef.
- Kale or Swiss chard may replace spinach.
- Use dairy-free cheese alternatives as needed.
