Skillet Lasagna Recipe | Joyful Healthy Eats

This one-pot skillet lasagna is comfort food made easy when you’re craving a hearty Italian dish! Each bite is filled with seasoned beef, bowtie pasta, and pasta sauce then topped with a creamy parmesan-ricotta for the most epic bite!

Why I Love This Skillet Lasagna

If you love quick and easy pasta dinners, this tomatoey skillet lasagna is a hearty homemade meal.

• One-pot. There isn’t much cleaning to do afterward when it comes to one-pot dinners.
• Italian-inspired. Tomato sauce, creamy ricotta cheese, parmesan, and herby basil really pack some Italian vibes into the dish.
• Beginner-friendly. Just brown the beef, add the sauce and pasta, and serve!
• Great for weeknights. It’s ready in 25 minutes, making it perfect for busy weeknights.

Ingredient Notes

The combination of sweet fennel, garlic, and a parmesan-ricotta mixture is heavenly. Scroll to the recipe card at the bottom of the post for exact amounts.

• Ground beef – Remove any excess fat from the skillet.
• Spices – Fennel, garlic powder, onion powder, and red pepper flakes.
• Pasta sauce – Add your favorite tomato sauce.
• Pasta – Short pasta shapes like bowties, macaroni, and penne are best.
• Water – It can also be low-sodium veggie or chicken stock.
• Ricotta cheese – If there’s any liquid on top when you open the container, use a spoon to fold it into the cheese again.
• Egg – Room temperature eggs are best for cooking.
• Parmesan cheese – Go for freshly grated parmesan over the bottled stuff.
• Basil – I used dried, but fresh Italian basil works as well. Avoid Thai basil for this.
• Flour – Feel free to use cornstarch. Don’t swap it for whole wheat flour because the taste will be too earthy.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.

How to Make Skillet Lasagna

Scrape the bottom of the skillet once you add the water to remove the tasty, beefy brown bits. Scroll to the bottom of the post for the full recipe card.

• Brown the beef. Place a large skillet over medium-high heat. Add the ground beef and cook it for 7-8 minutes or until browned.
• Season it. Stir in the fennel, 1/2 teaspoon garlic powder, and onion powder. Mix until well combined and fragrant.

• Cook the pasta. Pour in the pasta sauce and water. Add the pasta and red pepper flakes. Stir gently to combine. Bring the mixture to a boil and then reduce the heat. Simmer it for 18-20 minutes, or until the pasta’s tender.
• Prep the ricotta mixture. Whisk the ricotta, egg, parmesan, basil, flour, remaining garlic powder, salt, and pepper in a bowl until well combined.
• Add it. Scoop large dollops of the ricotta mixture over the pasta in the skillet. Cover the skillet and cook for another 5 minutes or until the parmesan in the mixture begins melting.
• Serve. Remove the skillet from the heat. Set it aside to cool for 10 minutes. Serve and enjoy!

Tips & Variation Ideas

You can make this cheesy skillet lasagna with herby basil pesto or just add sautéed mushrooms to switch things up a bit.

• Make it spicy. Drizzle chili oil over the pasta once it’s done or add 1/24 teaspoon extra red pepper flakes at a time until spicy to taste.
• Prep ahead. Cook the beef and prepare the ricotta mixture up to 3 days in advance to reduce prep time throughout the week.
• Change the sauce. Basil Pesto and sun-dried tomato pesto are great swaps for tomato sauce in this recipe for an easy variation. Avoid cream-based sauces like Alfredo because they’ll split in the skillet with the water.
• Add protein. Shred my Grilled Whole Chicken or Garlic Parmesan Chicken Thighs and mix them into the pasta for a heartier bite. Grilled Ribeye Steak and turkey breast work too.
• Use leftover veggies. Mix in sautéed mushrooms, spinach, or peppers to reduce food waste and add more layers of flavor to the pasta.

What Goes With Skillet Lasagna?

This saucy skillet lasagna is an effortless dinner option. I love pairing it with a fresh salad like my Simple Arugula Salad, Italian Grinder Salad, or Marinated Tomato Salad. For veggie sides, try my Air Fryer Asparagus and Sauteed Brussels Sprouts with Bacon. Breadsticks, focaccia, ciabattas, and even toasty baguettes are great too.

Don’t freeze this recipe because the pasta will lose its consistency once thawed.

• Fridge: Cover the skillet tightly with foil and refrigerate it for up to 5 days. You can also store it in an airtight container.
• To reheat it: Sprinkle with 1/2 teaspoon water or milk and microwave for 30 seconds. Stir and microwave for another 20-30 seconds or until warm. For large portions, reheat it in the oven at 300F for 25 minutes.

More Italian Recipes to Try

Print