Beef Lasagna Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
All the layered flavor of lasagna made in one skillet in 35 minutes. Broken noodles simmer right in a rich beef marinara, finished with dollops of ricotta and melted mozzarella.
By Mia HartwellUpdated January 26, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Lasagna flavor without the layering or long bake
- One skillet, ready in 35 minutes
- Creamy ricotta pockets and a gooey cheese top
- Family-friendly comfort food on a weeknight
Beef Lasagna Skillet
40 min totalServes 5
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 33g
- Carbs
- 50g
- Fat
- 26g
- Fiber
- 4g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Brown the ground beef in a large deep skillet over medium-high until no longer pink, about 7 minutes; drain. Add the onion and cook 3 minutes, then the garlic for 1 minute. Confirm the beef reached 160°F (71°C).
- 2
Stir in the marinara, beef broth, and Italian seasoning, and bring to a simmer.
- 3
Scatter in the broken lasagna noodles, pushing them into the liquid. Cover and simmer 16-18 minutes, stirring occasionally, until the noodles are tender.
- 4
Dollop the ricotta over the top and sprinkle with the mozzarella and Parmesan.
- 5
Cover and cook 3-4 minutes (or broil 2-3 minutes) until the cheese is melted and bubbly.
- 6
Garnish with basil and serve from the skillet.
Pro Tips for the Best Results
- Stir occasionally as the noodles cook so they don't stick together or to the pan.
- Break the noodles into rough 2-inch pieces so they cook evenly and are easy to serve.
- Add a splash more broth if the liquid reduces before the noodles are tender.
- Dollop the ricotta rather than stirring it in for pockets of creaminess like layered lasagna.
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How to Cook Beef Lasagna Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Build the meat sauce
Brown the beef to 160°F (71°C) and drain it, then soften the aromatics and add marinara, broth, and seasoning. The extra broth is intentional — it becomes the cooking liquid for the noodles, so the pasta cooks in flavor instead of plain water.
Simmer the noodles in the sauce
Scatter broken lasagna noodles into the simmering sauce and push them under the liquid. Stirring occasionally keeps them from sticking together or to the pan. They'll soak up the sauce as they cook, which is what gives this skillet its deep lasagna flavor.
Finish with cheese
Dollop ricotta over the top so you get creamy pockets like layered lasagna, then cover with mozzarella and Parmesan and let it melt under a lid or the broiler. A scatter of basil at the end brings it all together right in the skillet.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water to loosen the sauce. Best enjoyed within a few days.
Serving Suggestions
This beef lasagna skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use regular pasta instead of lasagna noodles?+
Yes. Penne, rotini, or broken spaghetti work — adjust the simmer time to the pasta and check for tenderness.
Why are my noodles sticking together?+
Stir them in the first couple of minutes so they don't clump, and keep enough liquid in the pan as they cook.
Can I make it ahead?+
It's best fresh, but leftovers reheat well with a splash of broth or water to loosen the sauce.
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