30-Minute Skillet Lasagna

This quick, easy, and yummy 30-minute Skillet Lasagna recipe comes together in just one pan with bowtie pasta, ground beef, tomatoes, and three kinds of cheese!

Skillet Lasagna, two-photo collage with text.


 

If you enjoy the flavors of lasagna, you'll also love 20-Minute Tortellini Lasagna Soup, Easy Skillet Pastitsio, and Five Cheese Ziti al Forno!

Well, the school year grind has officially begun. No more sleeping past the crack of dawn. No more leisurely, schedule-free days. And no more waiting until five minutes before 5:00 p.m. to start thinking about dinner. Because the cold hard truth is that if I don't have an organized meal plan during the school year, odds are higher than average that I'll be serving last-minute frozen pizza for supper.

Served in a white bowl and garnished with basil and parmesan.

For me, however, meal planning is not a set-in-stone process. Rather, when I'm composing my grocery list, I write down a selection of dinners that I'd like to make over the next couple of weeks and buy the ingredients accordingly. But I'm not all, "We're going to have meatloaf on Monday, and tacos on Tuesday..." because at the last minute, Monday might end up being a day that we have lots of leftovers from the weekend to eat up, and our schedule on Tuesday might require a crock pot meal.

Instead, I make a loose plan to cook something like this 30-Minute Skillet Lasagna one upcoming evening when I have -- you guessed it! -- around 30 minutes to prep dinner. And boy is my family excited when that golden opportunity comes along!

Skillet Lasagna in pan on the stove, topped with dollops of ricotta.

Ingredients

If you're a fan of regular lasagna, you're going to love this simple spin. All you need is...

  • Ground beef. Or ground turkey, if you prefer.
  • Garlic. The more the merrier!
  • Tomatoes. Namely, a big can of petite diced tomatoes and a little can of tomato sauce.
  • Herbs and spices. In my humble opinion, fresh herbs are what take this skillet dinner from good to great. I love incorporating whatever Italian herbs I have on hand...primarily basil, oregano, thyme, and parsley. That being said, if you don't have fresh herbs, dried herbs will work just fine. Just reduce the amount to one-third of the original measurements, since dried herbs are three times as potent as fresh.
  • Pasta. Bow-tie pasta (farfalle) is my favorite in Skillet Lasagna. But I think a spiral pasta like rotini would be good, too.
  • Plenty of cheese! Mozzarella, ricotta, and Parmesan!

Now tell me...who could argue with that combination of Italian goodness?

Aerial view of Skillet Lasagna in pan and in bowl.

How to Make Skillet Lasagna

If you've never made it before, Skillet Lasagna boasts all of the flavor and cheesy goodness of regular lasagna without all of the layering and the lengthy baking time. Instead, you combine the ingredients in a skillet and quickly cook them using a method that can only be described as Hamburger Helper-esque.

  1. First, pour diced tomatoes and tomato sauce into a big measuring cup and add enough water to measure 1 quart. While you're at it, stir in a little sugar to neutralize some of that tomato acidity (if you like).
  2. In a big skillet, brown the ground beef and garlic, drain, and then season with spices and fresh herbs.
  3. Scatter the uncooked pasta over the meat and pour the tomato mixture over the pasta. DO NOT STIR! Cover and bring to a simmer.
  4. Reduce to a low simmer and continue to cook until the pasta is tender, stirring every 5 minutes.
  5. Remove the skillet from the heat and stir in some cheese. Dollop with ricotta and allow to rest for a few minutes. Top with more Parmesan and herbs.

Dinner is served!

Wooden spoon scooping up pasta and ricotta.

And that's it! Not only is this stovetop lasagna a perfect meal for busy weeknights, but it's so tasty (and yummy-looking) that you could happily serve it to dinner guests. It also makes a great, quick and easy, yet universally appealing meal to deliver to a friend, neighbor, or family member.

30-ish Minute Meal

Now before we get to the recipe, I have to be totally honest about something. It might take you slightly longer than 30 minutes to make this lasagna from start to finish. But 37 ½-Minute Skillet Lasagna doesn't have quite the same ring to it, does it?

So if you like to hand grate your cheese and prefer your pasta on the tender side rather than al dente, it is totally acceptable to go a bit over the half-hour mark. Even if you do, I think you'll find that this recipe is still quick, still easy, and still sooooo worth the minimal effort for maximum deliciousness!

Serving in a white bowl.

So what type of meals do you rely on when life and schedules get crazy? If I'm not utilizing my slow cooker during the week, then whatever I'm making for dinner needs to take around 30 minutes.

As a result, this yummy Skillet Lasagna is oft-requested at our house. And I'm always happy to oblige those requests...because not only is it effortless to make, but I'm quite adept at scarfing it down myself. 😉

Scoop of 30-Minute Skillet Lasagna on a wooden spoon.

More Easy One-Pot Ground Beef Dinners

Aerial view of Skillet Lasagna in pan with wooden spoon.

30-Minute Skillet Lasagna

This quick, easy, and yummy 30-minute Skillet Lasagna recipe comes together in just one pan with bowtie pasta, ground beef, tomatoes, and three kinds of cheese!
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 493kcal
Print Pin Rate

Ingredients

  • 1 (28-ounce) can petite diced tomatoes
  • Water, about ½ cup
  • 1 (8-ounce) can tomato sauce
  • 1 to 2 tablespoons sugar, to taste
  • 1 tablespoon extra-virgin olive oil
  • 5 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 pound ground beef
  • Garlic salt and freshly ground black pepper
  • 5 tablespoons chopped fresh Italian herbs, such as basil, oregano, thyme, &/or parsley (DIVIDED)
  • 8 ounces bow-tie pasta (farfalle)
  • 1 cup shredded mozzarella
  • ½ cup PLUS 2 tablespoons grated Parmesan cheese
  • 1 cup ricotta cheese

Instructions

  • Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.
  • Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.
  • Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.
  • Remove skillet from heat and stir in mozzarella and ½ cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Video

Notes

  • I use a 5 ½-quart saute pan when making this recipe, but any large, deep skillet or Dutch oven (with a lid) should work.
  • Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before re-covering with the lid.
  • If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in, as needed.
  • If you'd like to substitute jarred pasta sauce in this recipe, use 4 ½ cups pasta sauce in place of the diced tomatoes + tomato sauce. You will still need to add the ½ cup water and be prepared to add more liquid (if necessary) as the lasagna cooks.
  • Use your favorite fresh Italian herbs! You may use all basil or a combination of basil, oregano, thyme, and parsley.
  • If you don't have fresh herbs, you may use dried herbs instead. However, since dried herbs are more potent than fresh, you will want to reduce the amount to one-third as much. Use about 1 tablespoon dried herbs in the main recipe, plus an extra sprinkle at the end for garnish.
  • Be sure to taste and adjust seasonings at the end before topping with the ricotta. If the sauce is too acidic, add a bit more sugar.

Nutrition

Serving: 6g | Calories: 493kcal | Carbohydrates: 46g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1023mg | Potassium: 997mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1125IU | Vitamin C: 15.3mg | Calcium: 338mg | Iron: 4.7mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on August 17, 2014.
This recipe is one that I've been making for years, but I believe it was originally adapted from Cooks Illustrated.

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Recipe Rating




91 Comments

  1. 5 stars
    I feel like every week I cook the same things, so a few weeks ago I decided to make one new recipe a week. I made your skillet lasagna tonight for my husband and mother in law...and I was excited to use fresh herbs from my garden. Thanks for the recipe! We all loved it!

    1. Yay...I'm so glad this was a hit with your family, Stephanie! And I totally agree...fresh herbs from the garden improve any recipe. 🙂

  2. 5 stars
    Tried this and it turned out great! Took a little longer but I was being extra careful to follow follow instructions. Love the sauce! Sure beats canned sauce!

    1. I'm happy to hear that you enjoyed this, Shun! I love that you can tweak the sauce to your own tastes. 🙂 Thanks for taking the time to comment!

  3. 5 stars
    Ive been working on a new meal plan and this one was a hit for me in regards to making, and a hit for my very picky family! 5 Stars!

    1. So happy to hear it, Tiffany! What an honor to earn 5 stars...I'm glad this recipe was a hit with your family, and thanks for letting me know! 😉

  4. My husband is not a fan of ricotta cheese. What would you recommend as a replacement? More mozzarella and Parmesan? In what ratio do you think?

    1. Hi Kyra! You can absolutely leave out the ricotta if you'd like...it just gives the tomato sauce a creaminess. If you'd like an extra cheesy dish, feel free to swap out the ricotta for an extra cup of mozzarella. Honestly, it's a forgiving recipe, and it's hard to add too much cheese. 😉 Hope y'all enjoy it!

  5. 5 stars
    I'm going out to dinner tonight with the girls, so I made this for the 2 1/2 y/o and my husband for them to eat. I just tried it...I wish I was eating home with them, it is delicious!! I'm hoping there are leftovers so we can have this tomorrow night too!

    1. I hope they loved it, Lynn...and I hope they left you some leftovers! If not, you'll just have to make it again soon... 😉 Thanks so much for taking the time to comment...happy Friday!

    1. I'm so happy to hear that, Brittney, and I really appreciate you stopping back by to let me know that this recipe was a hit at your house! 🙂 Hope you have a great week!

  6. Hi, your recipe looks amazing. Do you add the pasta to the skillet dry or cooked? I'm assuming dry since you didn't mention cooking it first, but I wanted to make sure. Thanks!

    1. Hi Sarah! Yes, you are correct...add the pasta to the skillet dry. Everything will cook in that one pan all at the same time! 🙂 Hope you enjoy this when you try it!

  7. Literally drooling over this and I don't even like lasagna!! 🙂 Need to have it asap.. looks so saucey and delicious. Pinned girl!!

    1. Ha, Krista...well I'm totally flattered if this converts you into a lasagna lover (or at least 'liker')! 😉 Thanks so much for the pin, and I hope you had a fabulous Labor Day weekend!

    1. No problem at all, Angela! That tiny print is really easy to miss. I just wanted to make sure you knew it was there in case you ever want to make any other recipes on the site...although it's certainly possible that I've inadvertently left off the serving size info on at least a few of them! 😉

    1. Hi Angela! That's a great question, and something that I totally intended to include with the recipe. So sorry...I'll go back and add it now! This recipe yields about 6 servings, unless you have people that eat way more or less than average. 😉 Hope you enjoy!

    2. Ha -- I just went back to add the number of servings to the recipe, and it's already there in small print just below the title of the recipe. Just wanted to point it out for future reference in case you ever decide to make another recipe from the site. It's kind of hiding there! 😉

    1. Awww...I'm so happy to hear that it was a hit, Jennifer! I'm glad you had a chance to try it, and I appreciate you coming back to let me know that y'all enjoyed it. 🙂 Happy Friday!

  8. Samantha, this pan of cheesy goodness is really speaking to my soul right now 🙂 And the fact that it only takes 30 minutes makes me want to whip this up for dinner this very instant 🙂

    1. Ha ha, Amy...thank you! I, for one, can never resist a pan of cheesy goodness. Glad to know I'm not alone! 😉

  9. I love lasagna. I am going to have to try the skillet type. It's hard to imagine. But it looks good. Obviously it works out well!

    1. Oh, it's so good, Carol...and so easy! If you're a lasagna fan, you should definitely give this recipe a try. 😉 Hope your day is off to a great start...thanks for stopping by!

  10. Quick and easy meals are the thing for me. I found your recipe over at the Two Cup Tuesday link party.  I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe.  I’m sure our party goers would love it!  Have a wonderful day!

    1. Thanks so much for the kind words and the link party invite...Lori...I just hopped over and linked up! 🙂

  11. Sometimes (often), 30 minutes is all we've got, so this is a perfect weeknight meal for the family. Love it!

    1. I hear ya, Matt...it's very rare that I ever have more than 30 minutes to make dinner! Thanks so much for stopping by...hope you're having a great week! 🙂

      1. Can you freeze the leftovers way to much for us? But wantto mke love love LOVE the sound of and the time too,!,,!

        1. Hi Ern! You should be able to freeze these leftovers just fine. But keep in mind that pasta can become a little mushy after freezing and thawing, so be sure not to overcook it in the first place. 🙂 Hope you enjoy!