Easy Skillet Stovetop Lasagna

Easy skillet stovetop lasagna with beef, sausage, marinara, noodles, and cheese. A quick one-pan family dinner ready in 40 minutes.

This Easy Skillet Stovetop Lasagna brings all the comfort of classic lasagna into a simple one-pan dinner made right on the stovetop, no baking required.

What makes this version stand out is the use of both ground beef and Italian sausage, which creates a richer, more developed flavour than beef alone. The noodles cook directly in the sauce, absorbing all that savoury depth, while a blend of cottage cheese (or ricotta), mozzarella, and Parmesan keeps everything creamy, cheesy, and satisfying without the fuss of traditional layering.

Tips for Best Results

• Use a mix of beef and Italian sausage for the richest, most flavourful sauce. The sausage adds seasoning and depth that beef alone can’t match.
• Break noodles into even pieces so they cook uniformly and stay submerged in the sauce.
• Keep the noodles mostly covered in liquid while simmering. Add a splash of broth or water if needed.
• Stir gently and occasionally to prevent sticking, but don’t overmix once the noodles start to soften.
• Freshly shredded mozzarella melts best and gives a creamier finish than pre-shredded cheese.
• Let it rest for 5 minutes before serving so the sauce thickens and everything holds together better.
• Broil briefly for a golden top if you still want that baked lasagna finish.

Ingredients and Substitutions

• Ground beef + Italian sausage – This combination gives the best flavour, with the sausage adding seasoning and richness. You can use all ground beef for a milder version, or all sausage for a stronger, more savoury lasagna. Hot Italian sausage can be used if you like a bit of heat.
• Onion – Yellow or white onion both work here. Yellow onion gives a slightly sweeter, deeper flavour once cooked.
• Garlic – Fresh garlic gives the best flavour, but garlic powder can be used in a pinch if needed. The recipe calls for 4 cloves, but just know I always use more like 6-8.
• Italian seasoning – A simple blend that adds classic lasagna flavour. You can also use a mix of oregano, basil, and thyme if you don’t have a blend.
• Red pepper flakes (optional) – Adds a gentle heat and depth. You can leave it out for a mild version or increase it if you like spice.
• Marinara sauce – Any good-quality jarred marinara works. Choose one you already enjoy the flavour of since it’s the base of the dish.
• Chicken broth – Helps cook the noodles directly in the sauce and adds extra depth. You can substitute beef broth for a richer flavour or use water if needed.
• Lasagna noodles – Traditional dry lasagna noodles work best for texture. They are broken into pieces so they cook evenly in the skillet. Oven-ready noodles can also be used but may cook slightly faster.
• Cottage cheese or ricotta – Cottage cheese keeps things light and creamy, while ricotta gives a more traditional lasagna texture. Both work well depending on your preference.
• Egg (optional) – If using ricotta, the egg helps it set slightly so it holds its shape more like baked lasagna. You can skip it if preferred.
• Parmesan cheese – Adds a salty, savoury finish that balances the creamy cheese layer. Pecorino Romano can be used for a sharper flavour.
• Mozzarella cheese – Gives that classic stretchy, melty lasagna topping. Freshly shredded melts best, but pre-shredded also works.
• Parsley or basil – Adds freshness at the end and brightens up the rich, cheesy flavours. Fresh basil is especially good if you want a more Italian-style finish.

Equipment Needed

Skillet – I used a 3.3 qt enameled cast iron braiser and it was the perfect size for this recipe. A similar heavy-bottomed skillet is ideal for even cooking and heat distribution. If you plan to finish the lasagna under the broiler, make sure your skillet is oven-safe.

Storage and Reheating

• Storing leftovers – Allow the skillet lasagna to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing – This recipe freezes well. Portion into freezer-safe containers and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
• Reheating (microwave) – Heat individual portions in the microwave in 30 to 60 second intervals, stirring in between, until warmed through. Add a splash of broth or water if needed to loosen the sauce.
• Reheating (stovetop) – Warm gently in a skillet over medium-low heat. Add a small splash of broth or water and stir occasionally until heated through.
• Reheating from frozen – Thaw overnight in the fridge first if possible. If reheating directly from frozen, use low heat and cover, stirring frequently and adding liquid as needed.

Looking for More Pasta Dinner Ideas?

Ricotta Stuffed Shells are filled with creamy ricotta and spinach, then baked under a layer of marinara and melted cheese. It’s classic comfort food that’s simple, hearty, and always a family favourite.

Cajun Chicken Alfredo Pasta brings a little heat to a creamy classic. With tender chicken, Cajun seasoning, and optional andouille sausage, it’s rich, flavourful, and ready in no time.

Jamaican Jerk Chicken Pasta (also known as Rasta Pasta) is a bold, Caribbean-inspired dish with a creamy sauce, colourful peppers, and perfectly seasoned chicken. It’s a fun twist on pasta night that always stands out.

Easy Skillet Stovetop Lasagna

Yield: 6 servings | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients

• 1 tablespoon olive oil
• ½ pound lean ground beef
• ½ pound Italian sausage, casings removed
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 jar (24 ounces) marinara sauce
• 1½ cups low-sodium chicken broth
• 12 lasagna noodles, broken into pieces
• 1 cup cottage cheese or ricotta cheese
• 1 large egg (optional, for ricotta)
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped parsley or basil

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sausage. Cook until browned, breaking apart as it cooks.

1. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds. Drain excess grease if needed.
2. Season with salt, pepper, Italian seasoning, and red pepper flakes.
3. Stir in marinara sauce and chicken broth. Bring to a gentle boil.
4. Add broken lasagna noodles and stir so they are mostly submerged.

1. Reduce heat to medium-low. Simmer uncovered for 5 minutes, stirring occasionally.
2. Cover and cook another 10 to 12 minutes, stirring occasionally, until noodles are tender.
3. If using ricotta, mix with egg.
4. Stir 1 cup mozzarella into the skillet. Dollop cottage cheese or ricotta mixture over top.
5. Sprinkle with remaining mozzarella and Parmesan. Cover and let sit 5 minutes until melted.
6. Optional: Place the skillet under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly golden.
7. Serve warm topped with parsley or basil and extra Parmesan if desired.

Continue to Content

Yield: 6 Servings

Easy Skillet Stovetop Lasagna

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Easy skillet stovetop lasagna with beef, sausage, marinara, noodles, and cheese. A quick one-pan family dinner ready in 40 minutes.

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Ingredients

• 1 tablespoon olive oil
• ½ pound lean ground beef
• ½ pound Italian sausage, casings removed
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 jar (24 ounces) marinara sauce
• 1½ cups low-sodium chicken broth
• 12 lasagna noodles, broken into pieces
• 1 cup cottage cheese or ricotta cheese
• 1 large egg (optional, for ricotta)
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped parsley or basil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sausage. Cook until browned, breaking apart as it cooks.
2. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds. Drain excess grease if needed.
3. Season with salt, pepper, Italian seasoning, and red pepper flakes.
4. Stir in marinara sauce and chicken broth. Bring to a gentle boil.
5. Add broken lasagna noodles and stir so they are mostly submerged.
6. Reduce heat to medium-low. Simmer uncovered for 5 minutes, stirring occasionally.
7. Cover and cook another 10 to 12 minutes, stirring occasionally, until noodles are tender.
8. If using ricotta, mix with egg.
9. Stir 1 cup mozzarella into the skillet. Dollop cottage cheese or ricotta mixture over top.
10. Sprinkle with remaining mozzarella and Parmesan. Cover and let sit 5 minutes until melted.
11. Optional: Place the skillet under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly golden.
12. Serve warm topped with parsley or basil and extra Parmesan if desired.

Notes

• Lasagna noodles: Regular dry lasagna noodles work best for texture, but oven-ready noodles can be used. Just reduce the simmer time slightly and check early.
  
• Meat options: The combination of beef and Italian sausage gives the richest flavour, but you can use all of either one if preferred.
  
• Cottage cheese vs ricotta: Cottage cheese makes it slightly lighter and extra creamy, while ricotta gives a more traditional lasagna texture.
  
• Broiling (optional): For a baked lasagna finish, place the skillet under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly golden. Only do this if your skillet is oven-safe.
  
• Consistency tip: If the mixture becomes too thick before the noodles are done, add a splash of broth or water and continue cooking.
  
• Best texture tip: Let the lasagna rest for 5 minutes before serving so the sauce thickens and everything sets slightly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield:

6

Serving Size:

1 slice
Amount Per Serving: Calories: 745Total Fat: 41gSaturated Fat: 18gUnsaturated Fat: 22gCholesterol: 158mgSodium: 1769mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 52g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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