Skillet Lasagna

Craving homemade lasagna but don’t want to spend hours layering pasta and baking? This Skillet Lasagna is your answer—a one-pan, weeknight-friendly version of the classic Italian dish. With tender noodles, melty cheese, and a rich tomato-vegetable sauce, it’s comforting, satisfying, and ready in under an hour with minimal cleanup.

Why You’ll Love This Recipe

This skillet lasagna delivers all the beloved flavors of traditional lasagna without the fuss. No need to boil noodles separately or bake in the oven—everything comes together right on the stovetop. It’s ideal for small households, makes just enough for four, and offers a balanced mix of vegetables, pasta, and creamy cheese in every bite. It’s quick, customizable, and perfect for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1/2 cup diced yellow or white onion (about half a small onion)

• 4 white button mushrooms, sliced

• 1 large carrot, diced

• 1 garlic clove, minced

• 2 cups fresh spinach leaves

• 1 (15-ounce) can petite diced tomatoes with juices

• 1 (8-ounce) can tomato sauce (unflavored puree)

• 1 teaspoon granulated sugar (optional)

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 5 uncooked lasagna noodles, broken into 2-inch pieces (regular or oven-ready)

• 1/2 cup shredded mozzarella cheese, room temperature

• 1/2 cup shredded Parmesan cheese, room temperature

• 1/2 cup full-fat ricotta cheese, room temperature

• Fresh chopped basil and/or oregano, for garnish

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion, sliced mushrooms, diced carrot, and a pinch of salt. Sauté until the vegetables soften, about 5 minutes.

3. Stir in the garlic and spinach with another pinch of salt. Cook for 1–2 minutes, until the garlic is fragrant and the spinach wilts.

4. In a bowl, combine the diced tomatoes (with juices), tomato sauce, oregano, salt, and sugar (if using). Stir to blend.

5. Scatter the broken lasagna noodles evenly over the vegetable mixture in the skillet.

6. Pour the tomato mixture over the noodles, spreading it out to ensure all the pasta is covered.

7. Cover the skillet and bring to a simmer. Reduce the heat to medium-low and let it simmer for about 20 minutes, or until the noodles are tender.

8. Once the pasta is cooked, add the mozzarella, Parmesan, and ricotta cheeses to the skillet. Stir gently to combine.

9. Garnish with fresh basil or oregano and serve warm.

Servings and timing

This recipe yields 4 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• Protein Boost: Add browned ground beef, turkey, or plant-based crumbles before adding the tomato sauce.

• Vegan Option: Use dairy-free cheeses and replace ricotta with vegan ricotta or tofu blended with lemon juice and garlic.

• More Veggies: Add chopped zucchini, bell peppers, or eggplant for extra nutrition.

• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce mixture.

• Cheesy Top: Instead of mixing in the cheese, sprinkle it on top and broil until bubbly and golden.

• Herby: Add Italian seasoning or fresh thyme for a more herbaceous profile.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or microwave individual portions for 1–2 minutes until heated through. Avoid overcooking to prevent the noodles from becoming too soft.

FAQs

Can I use no-boil noodles?

Yes, oven-ready (no-boil) lasagna noodles work perfectly in this skillet recipe and cook up tender in the simmering sauce.

Can I make this ahead of time?

You can prep the vegetable and sauce components ahead, then cook the noodles and assemble everything fresh when ready to serve.

Do I need to cook the noodles before adding?

No, the noodles cook directly in the sauce, absorbing flavor and saving time and dishes.

Can I use frozen spinach?

Yes, thaw and drain it well before adding to prevent excess moisture in the skillet.

What kind of skillet should I use?

A large, deep skillet with a lid works best. Cast iron or non-stick skillets are both suitable.

Can I double this recipe?

Yes, but you’ll need a very large skillet or cook it in two batches to avoid overcrowding.

What’s the best ricotta substitute?

Cottage cheese or blended silken tofu with lemon juice can be used in place of ricotta.

How do I prevent the noodles from sticking?

Make sure they are covered in sauce during cooking and stir gently once or twice to keep them separated.

Can I freeze skillet lasagna?

It’s best served fresh, but you can freeze portions. Cool completely, then store in airtight containers for up to 2 months. Reheat thoroughly before serving.

What if my sauce is too thick?

Add a splash of water or vegetable broth to thin it out while cooking, especially if using thicker tomato sauce.

Conclusion

This Skillet Lasagna brings all the rich, cheesy, comforting flavors of classic lasagna into a quick, one-pan meal that’s perfect for weeknights. With minimal prep and cleanup, it satisfies your lasagna cravings without the need for layering or baking. Whether you’re cooking for a small family or just want a cozy homemade dinner, this simple recipe delivers every time.