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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.

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)

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