Add Preferred SourceIf you’re craving the homey flavors of lasagna but need something quick, this Skillet Lasagna is the answer. It has all the cheesy, hearty taste of classic lasagna without the time or hassle. One-pan pasta dishes are easy, satisfying, and full of flavor!
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Lasagna is delicious, but making it can be a hassle with the sauce, layering, and long baking time. This beefy Skillet Lasagna simplifies everything by using one pan, making it quicker and just as flavorful.
You can customize the recipe with mafalda corta pasta, which looks like small lasagna noodles, or use broken lasagna sheets. Just skip the oven-ready ones—they don’t work well here.
If you’re craving a hearty, comforting one-pan meal, this Skillet Lasagna has you covered!
History
Classic Skillet Lasagna is a modern take on traditional Italian lasagna that emerged in the mid-20th century as home cooks sought quicker, more convenient ways to prepare meals. While the classic lasagna, with its layers of pasta, meat sauce, and cheese, has roots dating back to ancient Rome and became popular in Italy in the 19th century, skillet lasagna was introduced in the 1900s as a time-saving alternative. By using a skillet instead of a baking dish, this version speeds up the cooking process while maintaining the beloved flavors. The skillet method became especially popular in the 1950s and 1960s as families embraced faster, one-pan meals.
What is Mafalda Pasta?
Mafalda corta is a smaller version of regular mafalda pasta. It’s shaped like little rectangles with wavy edges, resembling mini lasagna noodles. Other good options include mini penne, farfalle, or even macaroni—though macaroni cooks faster.
Ingredients
- Ground beef – I use 80/20 ground beef for maximum flavor.
- Onion – Yellow or brown onion is fine.
- Garlic – Please use fresh garlic, not jarlic. Jarlic doesn’t even taste like garlic.
- Canned diced tomatoes
- Marinara sauce – Use your favorite marinara sauce.
- Italian seasoning
- Salt
- Water
- Mafalda pasta – Or use whatever short pasta you have on hand.
- Ricotta cheese – For the best flavor and texture, use extra-smooth full-fat ricotta.
- Shredded mozzarella cheese – You can also use preshredded pizza blend or Italian blend cheese.
How to Make Classic Skillet Lasagna
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating a large skillet with a lid over medium heat. I love using a wide, straight sided sauté pan here because it keeps everything contained and makes stirring easier later. Add the ground beef and cook it until it starts to brown, breaking it up as it cooks.
Once the beef is mostly cooked, stir in the diced onion and minced garlic. Let everything cook together for about 5 minutes until the onion softens and the beef is fully cooked. If there is extra grease, carefully spoon it off using a fat separator ladle so you keep all the flavor without the excess oil.
Add the diced tomatoes with their juice, marinara sauce, Italian seasoning, and salt. Stir everything together until the sauce looks rich and evenly mixed.
Pour in the water and give it a good stir. Add the pasta and gently press it down into the sauce so it is fully coated. A silicone skillet spoon with a flat edge works great here to nudge the noodles without breaking them.
Cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes. Stir occasionally, making sure the pasta stays submerged so it cooks evenly.
Once the pasta is just tender, drop spoonfuls of ricotta over the top and scatter the mozzarella evenly across the skillet. I like using a small cookie scoop for the ricotta so every bite gets a little creamy goodness.
Cover the skillet again and cook for about 2 more minutes, just until the cheese melts and everything is bubbly and irresistible.
Remove from the heat and let it rest for a minute or two before serving. Scoop it straight from the skillet and enjoy that cozy, cheesy comfort food goodness.
Chef Jenn’s Tips
- Mafalda pasta’s wavy edges give a lasagna-like texture, but other short pastas work too.
- Keep the pasta fully submerged in the sauce to cook evenly. Add a little more water if needed.
- If the sauce is too thin after cooking, simmer uncovered for a minute or two to thicken.
- Garnish with fresh basil or parsley for added flavor.
Make It a Meal
To complement the rich and hearty flavors of Classic Skillet Lasagna, consider pairing it with a fresh and vibrant side. Additionally, serving warm garlic bread on the side allows for a delightful combination, perfect for soaking up any extra sauce. This pairing creates a balanced and satisfying meal that is sure to please everyone at the table.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave until warmed through. For longer storage, freeze for up to 1 month. Thaw in the fridge overnight and reheat gently to preserve the creamy texture.
Classic Skillet Lasagna
Ingredients
- 1 pound lean ground beef
- 1 cup onion diced
- 2 cloves garlic minced
- 14.5 ounces canned tomatoes diced, undrained
- 20 ounces marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 cups water
- 8 ounces mafalda pasta
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
Instructions
- Heat a large skillet with a lid over medium heat. Add the ground beef and cook, breaking it into crumbles, until partially browned.
- Stir in the diced onion and minced garlic. Cook for about 5 minutes, until the beef is cooked through and the onion is soft. Drain any excess fat.
- Add the diced tomatoes (with juice), marinara sauce, Italian seasoning, and salt. Stir until combined.
- Pour in the water and stir. Add the pasta, ensuring it is coated in the sauce.
- Cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes, stirring occasionally, until the pasta is just al dente.
- Drop spoonfuls of ricotta cheese over the pasta and sprinkle mozzarella cheese on top.
- Cover and cook for another 2 minutes, until the pasta is tender and the cheese is melted.
- Remove from heat and serve immediately.
Notes
Chef Jenn’s Tips
- Mafalda pasta’s wavy edges give a lasagna-like texture, but other short pastas work too.
- Keep the pasta fully submerged in the sauce to cook evenly. Add a little more water if needed.
- If the sauce is too thin after cooking, simmer uncovered for a minute or two to thicken.
- Garnish with fresh basil or parsley for added flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.