Easy Skillet Lasagna Without Ricotta

Why You’ll Love This Recipe

This simplified lasagna is perfect for busy nights when you want the taste of traditional lasagna without all the prep and baking time. It’s ready in under an hour, uses pantry staples, and requires only one skillet for cooking and serving. Plus, it delivers all the comforting, cheesy, saucy goodness of classic lasagna without the ricotta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or Italian sausage)
• Olive oil
• Onion, chopped
• Garlic, minced
• Crushed tomatoes or marinara sauce
• Tomato paste (optional, for richness)
• Italian seasoning
• Salt
• Black pepper
• Lasagna noodles, broken into pieces
• Water or broth
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Heavy cream or milk (optional, for added creaminess)
• Fresh basil or parsley (optional, for garnish)

Directions

1. In a large skillet over medium heat, heat olive oil. Add chopped onions and sauté until softened, about 4–5 minutes. Add garlic and cook for 30 seconds.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Stir in crushed tomatoes (and tomato paste if using), Italian seasoning, salt, and pepper. Let simmer for 5 minutes.
4. Add the broken lasagna noodles and enough water or broth to mostly cover the pasta. Stir to combine.
5. Cover and simmer for 15–20 minutes, stirring occasionally, until noodles are tender and the sauce has thickened.
6. Stir in a splash of cream or milk for a richer sauce, if desired.
7. Sprinkle mozzarella and parmesan over the top. Cover and let sit for 5 minutes, or until the cheese is melted.
8. Garnish with chopped fresh basil or parsley and serve hot.

Servings and timing

This recipe serves 4 to 6 people. Prep time is around 10 minutes, and total cook time is approximately 30 minutes, making it a fast and family-friendly dinner option.

Variations

• Vegetarian: Omit the meat and use mushrooms, spinach, or zucchini as a hearty substitute.
• Spicy: Add red pepper flakes or use spicy Italian sausage for extra heat.
• Cheesy: Add provolone or fontina for an even cheesier topping.
• Creamy: Stir in a dollop of cream cheese or a béchamel-style white sauce at the end.
• Gluten-Free: Use gluten-free lasagna noodles and confirm all sauce ingredients are gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the skillet over low heat or microwave individual portions for 2–3 minutes, adding a splash of water or broth to loosen the sauce. This dish can also be frozen for up to 2 months—just thaw in the fridge before reheating.

FAQs

Can I use no-boil noodles?

No-boil noodles aren’t ideal for skillet lasagna since they require more moisture. Use regular lasagna noodles broken into pieces for best results.

What can I use instead of ricotta?

This recipe skips ricotta entirely. For creaminess, you can stir in cream, cream cheese, or a touch of béchamel.

Do I need to cook the noodles separately?

No, the noodles cook right in the sauce, making this a true one-pan meal.

Can I add vegetables?

Yes, add diced zucchini, spinach, mushrooms, or bell peppers along with the meat or in place of it.

Can I make this dish ahead of time?

Yes, you can prepare it in advance and store in the fridge. Reheat gently before serving.

What kind of skillet should I use?

Use a large, deep, oven-safe skillet with a lid. A cast iron or nonstick skillet works well.

Can I bake this in the oven instead?

You can transfer it to the oven to melt the cheese under the broiler, but full baking isn’t necessary.

Is this recipe kid-friendly?

Yes, it’s a hit with kids thanks to the cheesy, familiar lasagna flavors and simple ingredients.

How do I prevent the noodles from sticking?

Stir occasionally while simmering and ensure there’s enough liquid to cover most of the noodles.

Can I double the recipe?

Yes, just use a larger skillet or cook in two pans. Adjust cooking time slightly if needed.

Conclusion

Easy skillet lasagna without ricotta is the perfect solution when you’re craving the flavors of traditional lasagna but need something faster and easier. With minimal prep, one pan, and loads of flavor, it’s a weeknight winner that’s sure to satisfy.

Easy Skillet Lasagna Without Ricotta

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This easy skillet lasagna without ricotta is a one-pan meal that delivers all the classic lasagna flavor with less time and effort. Made on the stovetop with ground beef, broken noodles, marinara sauce, and gooey cheese, it’s a quick and satisfying weeknight dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1 lb ground beef (or Italian sausage)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes or 3 cups marinara sauce
• 2 tbsp tomato paste (optional)
• 2 tsp Italian seasoning
• Salt, to taste
• Black pepper, to taste
• 8 oz lasagna noodles, broken into pieces
• 2 to 2 1/2 cups water or broth
• 1/4 cup heavy cream or milk (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (optional, for garnish)

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Instructions

1. In a large skillet over medium heat, heat olive oil. Add chopped onions and sauté for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
3. Stir in crushed tomatoes (and tomato paste if using), Italian seasoning, salt, and pepper. Let simmer for 5 minutes.
4. Add broken lasagna noodles and enough water or broth to mostly cover the pasta. Stir to combine.
5. Cover and simmer for 15–20 minutes, stirring occasionally, until noodles are tender and sauce has thickened.
6. Stir in cream or milk, if using, for added richness.
7. Sprinkle mozzarella and Parmesan cheese over the top. Cover and let sit for 5 minutes, or until the cheese is melted.
8. Garnish with fresh basil or parsley and serve hot.

Notes

• Use regular lasagna noodles, not no-boil, for best texture.
• Stir occasionally during simmering to prevent sticking.
• Adjust liquid levels as needed to ensure noodles are mostly submerged.
• Add vegetables like zucchini or mushrooms for more nutrition.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 6g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg