Easy 30-Minute One-Skillet Lasagna

My family loves lasagna but I don’t love making traditional lasagna. Too much work and it takes too long. How’s that for being brutally honest.

That’s where this easy, 30-minute, one-skillet lasagna comes into play.

Easy 30-Minute One-Skillet Lasagna - Everything cooks in one skillet and you don't even need to boil the noodles separately!! Full of classic lasagna flavor but so much faster and easier! Now you can make lasagna on busy weeknights!!

There’s Italian-seasoned ground beef with sweet Vidalia onions and garlic for layers of flavor along with tender lasagna noodles that are coated with tomato sauce.

You don’t even have to boil the noodles separately. They cook in the same skillet you brown the onions and ground beef in. Love it when I only dirty one pan to make a meal and even better when there’s planned leftovers.

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Easy 30-Minute One-Skillet Lasagna - Everything cooks in one skillet and you don't even need to boil the noodles separately!! Full of classic lasagna flavor but so much faster and easier! Now you can make lasagna on busy weeknights!!

There’s creamy ricotta and fresh mozzarella cheeses because you can’t have lasagna without plenty of cheese.

I topped off the lasagna with fresh basil because tomatoes and mozzarella taste that much better with the peppery bite of basil.

Easy 30-Minute One-Skillet Lasagna - Everything cooks in one skillet and you don't even need to boil the noodles separately!! Full of classic lasagna flavor but so much faster and easier! Now you can make lasagna on busy weeknights!!

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Easy 30-Minute One-Skillet Lasagna

This easy, 30-minute, one-skillet lasagna is so much easier and faster than traditional lasagna. There's Italian-seasoned ground beef with sweet Vidalia onions and garlic for layers of flavor along with tender lasagna noodles that are coated with tomato sauce. You don't even have to boil the noodles separately. There's creamy ricotta and fresh mozzarella cheeses because you can't have lasagna without plenty of cheese. I topped off the lasagna with fresh basil because tomatoes and mozzarella taste that much better with the peppery bite of basil.

Yield: serves 4 to 6

Prep Time: 5 minutes

Cook Time: about 25 minutes

Total Time: about 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 4 garlic cloves, peeled and finely minced or pressed with a garlic press
  • 1 pound ground beef (I used extra lean)
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 pound lasagna noodles (about 8 noodles), broken into bite-sized pieces
  • two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 15-ounce can tomato sauce (marinara or red pasta sauce may be substituted)
  • 3/4 cup water
  • salt, optional and to taste
  • heaping 1/2 cup ricotta cheese
  • 8 ounces fresh mozzarella cheese, sliced into thin rounds
  • 1/3 cup fresh basil leaves, torn into small pieces

Directions:

  1. To a large skillet (at least 12 inches in diameter and 3-4 inches deep; I use this 4-quart All-Clad pan) or Dutch oven, add the olive oil, onions, and sauté over medium-high heat for about 5 minutes, or until onions begin to soften. Stir intermittently.
  2. Add the garlic and sauté for 1 minute. Stir intermittently.
  3. Add the ground beef and cook until browned. Stir intermittently.
  4. Add the Italian seasoning, pepper, and stir to combine.
  5. Add the lasagna noodles and cover them with the diced tomatoes, tomato sauce, and water. Cover pan and allow sauce to simmer over medium-low heat for about 20 to 25 minutes, or until noodles are tender and cooked through.
  6. Taste and add salt, to taste. This will vary based on how salty the tomatoes and tomato sauce are, and personal preference. Note that both cheeses you're about to add also have salt. Make any necessary seasoning adjustments (salt, more pepper, more Italian seasoning, etc.) as necessary. Stir everything well.
  7. Add the ricotta by tablespoonfuls, evenly distributed. Stir gently to incorporate but don't overmix.
  8. Turn the heat to low, add the mozzarella, evenly distributed. Cover skillet with a lid for about 2 to 3 minutes, or until mozzarella melts.
  9. Garnish with basil, evenly distributed, and serve immediately. Lasagna is best warm and fresh but will keep airtight in the fridge for up to 5 or in the freezer for up to 4 months. Reheat gently as necessary.
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40 comments

  1. You have created the world’s fastest lasagna and it looks like HEAVEN in a pan! I love how easy this is and it’s simple but still DANG DELICIOUS I’m sure :)

  2. Hello there!
    I want this so badly :)
    I presume that the lasagna noodles you refer to, are NOT the pre-cooked/boiled type, correct?
    Thanks!
    Regards,
    Joana

  3. This is so much easier than precooking and layering everything. We’ve been getting local beef from my home town the past couple of years so I have a pretty big stash of ground in the freezer right now and always appreciate different ways to use it. This doesn’t look quite as noodle heavy as traditional lasagna and I bet it tastes fabulous!!

    • It’s not as heavy I don’t think because there’s no way to fit the broken up noodle pieces in a skillet the way you can layer them flat in a baking dish so by default, a bit less noodle-heavy but I made up for it with the cheese :)

    • I decided to start the weekend off with this tonight and it is the fastest lasagna I’ve ever made. Tastes wonderful too!! Jon prefers more cheese and fewer noodles anyway so this is already a favorite. I know this will be repeated!

    • Wow, you made it just a couple days after I posted it – thank you for the fast turnaround :) So glad you enjoyed it and yes, definitely the fastest lasagna I’v ever made too! Glad the noodle/cheese ratio was great and that it’ll be repeated!

  4. I’m sure this would be a hit in our house.  If I can break my family away from your lasagna soup, that is!!!  It’s a new favorite around here.  I am sooo with you on the hassle factor of lasagna–I think I’ve mentioned before that I make a crockpot version because, while I love home-cooked meals, I don’t want to live my life in the kitchen.  

    • Same with living my life in the kitchen! I do for my blog as it is, but on days I made 2-3 desserts, I don’t want to set out on an epic adventure just to get dinner on the table!

      And that is awesome about the lasagna soup. That recipe hasn’t ‘taken off’ like I wished it had because it’s SO GOOD and honestly it’s my family’s favorite soup and one of their ‘best meals of all time’ kind of recipes. Glad you guys are loving it, too!

  5. This looks fabulous! Anything that gets this girl to not have a mountain of dishes after cooking a homemade meal is a win in my book. Lasagna is always notorious for leaving way too many dishes. Thanks for solving that problem!

  6. 30 minutes to THIS? Fewer dishes!??! I love you. 

  7. I love how easy this is (and less dishes is always a bonus)…. and if you listen closely I’m pretty sure you’ll hear that cheese just calling my name!

  8. So great Averie!! Love all that cheese & basil!

  9. That gooey cheese! Skillet lasagna is so much better – I don’t have to remember to start dinner at 3:00!

  10. First of all, I like honesty, brutal or not, and I really like your lasagna, Averie. Thank you.

  11. I’m down for one-skillet, 30-minute lasagnas. You just made my life easier. Thank you.

  12. This looks so cheesy delicious! I rarely cook lasagna, because it is so time-consuming and a lot of clean up after dinner. I will be trying your skillet lasagna soon.

  13. oh yummy! This looks so good!

  14. I just discovered your website and glanced at your recipes and they look and sound delicious.

  15. do you drain the grease from the beef

  16. Thank you SO much for this recipe. Turns out my boyfriend’s love language is home-cooked meals, and let’s just say I’m new to the world of cooking without completely freaking out or just giving up and making macaroni (from a box). I told him last week that I’d finally try to cook for him if I got to pick the recipe, and I’m incredibly glad I stumbled upon your blog while researching. This was so easy to make, but it tasted amazing. I appreciate the one-pan aspect of it and that it’s easy to use fresh ingredients, rather than having to use a lot of canned ingredients. He called me today just to tell me that he’s so excited to eat the leftovers for lunch! We’re looking forward to trying out more of your recipes. Thank you!

    • Wow, love comments like this! So many good things…homecooking rather than a box, getting over your kitchen fears, impressing your boyfriend, planned leftovers for lunches…love all of this!

      Keep me posted about what else you try and how it goes! I promise, all of my recipes are designed for the very average (and beginning) cooks. Nothing fancy, tricky, or complicated and usually pretty forgiving!

  17. I tried this recipe yesterday and I must say I was very impressed. I didn’t have ricotta cheese, but it still turned out delicious. It reheats great in the microwave. I think I liked it better than the traditional lasagna and will definitely make this again. Thank you so much for this recipe.

  18. Wow, looking so delicious!!!! thanks for sharing the recipe Averie

    Greeting

  19. Made this for my family and we enjoyed every last bite. It was sooo good that it fooled my daughter as she thought it was lasagna from an excellent Italian restaurant nearby! But I told her ‘Not a chance!! I made it myself!’ It truly has that deep, rich Italian sauce taste that’s so hard to duplicate at home! I had two questions, and one was answered in a comment above, where some of my noodles stuck  together. Maybe perhaps bc I drained the oil from my ground beef after I browned it. But my second question is: do u think I could double this recipe in a larger pot? I am considering making this for Mother’s Day!!! Also, I did add some Italian sausage to the ground beef and browned both together. As my butcher makes a mean Italian sausage that’s hard to resist not incorporating into my Italian meals! Thank you for sharing this delicious recipe!! We absolutely loved it!!

    • Thanks for trying the recipe and I’m glad it came out great for you! What a compliment that your daughter thought you bought it from a local excellent Italian restaurant!

      In terms of the noodles sticking, I think keeping some oil in next time will help with that. And as far as doubling, I think if you have a really big pot to cook it in, you’ll be fine. Although I haven’t personally tried so can’t speak from personal experience. Glad you’re going to make this again!

  20. I would love to hear how you came up with this idea? 

  21. Hi Averie!
    How many calories is this?

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