Easy Skillet Lasagna

Lasagna has always been a favorite comfort food in my house, but let’s be honest—the traditional preparation can be quite a huge time commitment. Between boiling noodles, layering ingredients, and extended baking times, it’s often reserved for special occasions. This easy Skillet Lasagna is a game-changer for lasagna fans! With all the flavor and none of the fuss, you need this recipe on repeat!

This fun and tasty recipe has all the rich, savory flavors of classic lasagna but streamlines the process into a single skillet. No more fussy layering or multiple pots; everything comes together seamlessly in one pan. It’s perfect for those busy evenings when you’re craving something hearty and satisfying without the bother.

What I love most is that this skillet version doesn’t compromise on taste. You still get the savory blend of seasoned meat, tangy tomato sauce, tender noodles, and gooey melted cheese—all in a fraction of the time. It’s become a staple in my kitchen, delivering comfort and flavor with minimal effort.

Ingredients

• Ground beef – I use 80/20 ground beef for maximum flavor.
• Onion – Yellow or brown onion is fine.
• Garlic – Please use fresh garlic, not jarlic. Jarlic doesn’t even taste like garlic.
• Canned diced tomatoes
• Marinara sauce – Use your favorite marinara sauce.
• Italian seasoning
• Salt
• Water
• Mafalda pasta – Or use whatever short pasta you have on hand.
• Ricotta cheese – For the best flavor and texture, use extra-smooth full-fat ricotta.
• Shredded mozzarella cheese – You can also use preshredded pizza blend or Italian blend cheese.

What is Mafalda Pasta?

 I like using Mafalda Corta which is slightly smaller than regular Mafalda. Other possible kinds of pasta could be mini penne, farfalle, or even macaroni (but macaroni takes less time to cook).

How to Make Easy Skillet Lasagna

1. Heat a large skillet with a lid over medium heat. Add the ground beef and cook, breaking it into crumbles, until it begins to brown.
2. Stir in the diced onions and minced garlic. Sauté for about 5 minutes, or until the beef is fully cooked and the onions are soft and translucent. Drain any excess grease.
3. Add the diced tomatoes (with their juice), marinara sauce, Italian seasoning, and salt to the skillet. Stir to combine.
4. Pour in 2 cups of water and stir. Add the mafalda pasta, ensuring it’s submerged in the sauce.
5. Cover the skillet with the lid and reduce the heat to low. Let it simmer for 15 minutes, stirring occasionally, until the pasta is just al dente.
6. Dot the ricotta cheese throughout the skillet, placing small spoonfuls across the dish. Sprinkle the shredded mozzarella over the top.
7. Cover and simmer for an additional 2 minutes, until the pasta is tender and the cheeses are melted.
8. Remove the skillet from the heat and let it rest, uncovered, for 5 minutes before serving.

Step-By-Step Process

Chef Jenn’s Tips

• Use mafalda pasta for its ribbon-like shape, resembling mini lasagna noodles. If unavailable, substitute with broken lasagna noodles or other short pasta like mini penne or farfalle.
• Ensure the pasta is fully submerged in the sauce to cook evenly. Add a bit more water if necessary.
• For added depth of flavor, consider incorporating a splash of red wine when adding the sauces.
• Fresh basil or parsley sprinkled on top before serving adds a burst of freshness.

Recommended

Make It a Meal

Pair this Easy Skillet Lasagna with a fresh green salad and a side of garlic bread for a complete Italian-inspired dinner.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and heat until warmed through. While this dish is best enjoyed fresh, you can freeze it for up to 1 month. Thaw overnight in the refrigerator and reheat gently to maintain the creamy texture.