30-Minute Skillet Lasagna (Easy + AMAZING)
Skillet Lasagna is a quick, easy, and scrumptious 30-minute dinner recipe that comes together in just one pan with bowtie pasta, ground beef, tomatoes, and three kinds of cheese!
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If you enjoy Italian flavors, you'll also love 20-Minute Tortellini Lasagna Soup, Easy Baked Tortellini (with Ground Beef + Cheese), and Five Cheese Ziti al Forno!
Some of my favorite, go-to recipes on busy weeknights are dinners that start with a pound of ground beef, because I always have ground beef in my freezer. And one of my other favorite dinner categories are recipes that can be made in just one pot or pan. So would you believe that this cheesy, scrumptious Skillet Lasagna is the best of both worlds?!
Better yet, this amazing recipe only takes about 30 minutes to get on the table...but it tastes so impressive that everyone will think it took much longer than that!
Ingredients
If you're a fan of regular lasagna, you're going to love this simplified Skillet Lasagna. Is it authentic Italian lasagna? No. But is it saucy and cheesy and completely delectable? YES!
So what do you need to throw it together?
- Ground beef. Feel free to substitute ground turkey, if you prefer. Or you could use Italian sausage instead for extra flavor.
- Garlic. I always say, the more the merrier!
- Tomatoes. Namely, a big can of petite diced tomatoes and a little can of tomato sauce. You could use regular diced tomatoes, but your sauce will be much chunkier. Or, 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.
- Sugar. Just a bit to curb the acidity of the tomatoes.
- Herbs and spices. In my humble opinion, fresh herbs are what take this humble Skillet Lasagna 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, Parmesan, and ricotta! I think the ricotta dolloped over the surface of the finished dish is what makes this recipe truly special.
Now tell me...who could argue with that combination of Italian goodness?
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.
- In a big skillet, brown the ground beef and garlic before draining the grease. Season with spices and fresh herbs.
- While the ground beef is browning, pour petite diced tomatoes and tomato sauce into a big (1-quart) measuring cup and add enough water to measure 4 cups. While you're at it, stir in a little sugar to neutralize some of that tomato acidity (if you like).
- Scatter the uncooked pasta over the meat.
- Pour the tomato mixture over the pasta but DO NOT STIR! Cover and bring to a simmer.
- Reduce to a low simmer and continue to cook until the pasta is tender, stirring every 5 minutes.
- Remove the skillet from the heat and stir in mozzarella and Parmesan.
- Dollop with ricotta and allow to rest for a few minutes, during which time the ricotta will warm and soften.
- Top with more Parmesan and herbs.
Dinner is served!
And that's it! Not only is this Skillet Lasagna recipe a perfect meal for busy weeknights, but it's so tasty (and impressive) 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 Skillet Lasagna from start to finish. But 33 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. But 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!
Tips + Tricks
As simple as this Skillet Lasagna recipe is to make, there are some easy tips you can follow to ensure success!
✓ 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 bowtie pasta so that it's completely submerged in tomato sauce before re-covering with the lid.
✓ If the sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in, as needed.
✓ Be sure to taste and adjust the seasonings when the recipe is done cooking, before topping with the ricotta. If the sauce is too acidic, add a pinch more sugar.
What to Serve with Skillet Lasagna
This delicious dinner is beautifully highlighted by simple sides...and what goes better with Italian food than homemade Garlic Bread and Caesar Salad!
Alternatively, you could do a big, loaded, Olive Garden-style salad drizzled with Italian Dressing or Creamy Italian Dressing.
And if you're not in the mood for salad? Roasted vegetables make a great side for Skillet Lasagna, such as Roasted Broccoli or Roasted Brussels Sprouts.
Or if it's the season for bountiful summer produce, Marinated Tomatoes or Baked Parmesan Yellow Squash Rounds would make delicious accompaniments!
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...and even better if it only dirties one dish or one pan!
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. 😉
More Easy One-Pot Ground Beef Dinners
- Easy Baked Gnocchi (One-Pan!)
- One-Pot Spaghetti
- Easy Skillet Pastitsio
- Ground Beef Stroganoff
- Sloppy Joe Tater Tot Skillet
- One-Pan Asian Ground Beef + Rice
30-Minute Skillet Lasagna (Easy + AMAZING)
Video
Ingredients
- 1 (28-ounce) can petite diced tomatoes
- Water, about ½ cup
- 1 (8-ounce) can tomato sauce
- 1 tablespoon sugar, more or less 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
- 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.
- While the ground beef is cooking, 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.
- Scatter pasta over seasoned 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.
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
Recipe adapted from Cooks Illustrated. Post originally published on August 17, 2014, and updated on September 12, 2019, August 15, 2021, and March 14, 2025.
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!
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. 🙂
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!
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!
Looking forward to trying this. Thanks for recipe and pictures.
You're very welcome, Leonie...I hope you enjoy! 🙂
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!
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! 😉
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?
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!
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!
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!
Just made this for dinner tonight!! It was a huge hit with the family! It was delicious!!
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!
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!
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!
I'm trying this tonight. Can't wait. 🙂
Hope you loved it, Megan! 🙂
Literally drooling over this and I don't even like lasagna!! 🙂 Need to have it asap.. looks so saucey and delicious. Pinned girl!!
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!
Oh thanks for pointing that out!
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! 😉
I'm planning on making this tonight!! Look yummy! I was wondering how many servings this would yield?
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!
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! 😉
Just added to my must try folder!!!
I hope you love this lasagna, Mari! Thanks for stopping by! 🙂
I made your 30 min Skillet Lasagna tonight and we loved it!! Thanks for the great recipe!!
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!
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 🙂
Ha ha, Amy...thank you! I, for one, can never resist a pan of cheesy goodness. Glad to know I'm not alone! 😉
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!
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!
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!
Thanks so much for the kind words and the link party invite...Lori...I just hopped over and linked up! 🙂
Sometimes (often), 30 minutes is all we've got, so this is a perfect weeknight meal for the family. Love it!
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! 🙂
Can you freeze the leftovers way to much for us? But wantto mke love love LOVE the sound of and the time too,!,,!
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!