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This Easy Skillet Stove Top Lasagna is a simple one pot meal that’s going to completely change your weeknight dinner game. With lasagna noodles, pasta sauce and ground beef, this simple meal is ready in about 30 minutes.
About This Recipe
We love Italian food in our house, in fact spaghetti is pretty much consumed at least twice a week. It’s what my kids say is their favorite food, and it’s what this mom loves to cook, because let’s face, it doesn’t get much easier!
This stove top lasagna recipe is as simple as it gets, because we all know that lasagna isn’t the easiest or quickest dish to make. I thought why not take a work intensive casserole like lasagna and turn it into an easy stove top lasagna meal?
It only takes about 30 minutes from start to finish, and you have hot, delicious comfort food on that table, that’s sure to become a family favorite. It’s definitely being added to our weeknight menu!
Keep in mind this isn’t a traditional casserole, so it doesn’t cut into nice, neat little squares. But trust me, with all the time you’ve saved you won’t care – it’s still delicious and you’ll scoop that deliciousness right up with your spoon.
Ingredients
- Ground beef – the leaner the better, otherwise the lasagna could get a little greasy.
- Seasonings – Italian seasoning, Salt, Garlic, Black pepper
- Lasagna noodles – I used Barilla oven ready noodles because they cook with the sauce and don’t require boiling.
- Spaghetti Sauce – Buy your favorite jarred sauce or make your own recipe. You need about 3 cups of sauce.
- Water – Vegetable broth or chicken broth works too.
- Cheese – Ricotta cheese, Parmesan cheese and Mozzarella cheese, freshly shredded.
How to Make Stove Top Lasagna
See the recipe card below for full, detailed instructions
- In a 5-quart cooking pot, cook ground beef until it is fully cooked through and no longer pink. Drain and residual grease. Stir in minced garlic, Italian seasoning and salt and cook for another minute, then stir in spaghetti sauce and bring to a boil. Add the broken lasagna noodles and simmer until tender.
- Meanwhile combine the ricotta, parmesan cheese and black pepper. When the noodles are tender, open the lid and dot the top with spoonfuls of the ricotta. Top with Mozzarella, then cover just long enough to melt the cheese and remove from heat.
- Let sit and rest for a few minutes, then sprinkle with fresh herbs and serve immediately.
Serving Suggestions
This is a complete meal cooked all in one pan – all you need to add are some veggies. Try my Caesar Salad Recipe, Copycat Olive Garden Salad and Homemade Garlic Breadsticks.
If it’s hot and steamy veggies you’re after, my Easy Oven Roasted Vegetables should do the trick.
How to Store
Place leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30-60 minutes, stir and repeat if needed.
I don’t recommend freezing, because pasta and cheese don’e always work out well when they thaw. But if you want to give it a try, use an airtight freezer container and thaw before reheating.
More One Pot Meals to Try
- One Pot Cajun Sausage and Rice
- One Pot Mexican Chicken and Rice
- One Pan Ham & Cheese Tortellini
- Easy One Pan Buttered Noodles
- One Pot Creamy Chicken and Noodles
One Pot Stovetop Lasanga
Ingredients
- 1 pound Ground beef
- 2 teaspoon Italian seasoning
- 1/2 teaspoon Salt
- 1-2 tablespoon Minced garlic
- 12 Lasagna noodles broken into 2-inch pieces
- 24 ounces Marainara sauce depending on how saucy you like it
- 1.5 cups Water
- 1.5 cups Ricotta cheese
- ½ cup Grated Parmesan cheese
- 1/2 teaspoon Black pepper
- 1 cup Freshly grated Mozzarella cheese
Instructions
- In a 5-quart skillet pot, cook ground beef until no longer pink. Drain. Stir in minced garlic, Italian seasoning and salt and cook for one minute.
- Stir in marinara sauce and water and bring to a boil.
- Stir in broken lasagna noodles. Reduce heat to medium-low, cover and simmer until noodles are tender, about 15-20 minutes.
- Meanwhile, in a medium sized bowl, combine ricotta, Parmesan cheese, black pepper. Once noodles are tender, dot the top of the lasagna with large spoonfuls of the ricotta mixture.
- Sprinkle fresh grated mozzarella on top. Remove from heat and let sit for 5-10 minutes, covered, then sprinkle with fresh parsley or basil and serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Takes MUCH longer to get noodles render
I remember the original Hunts Skillet Lasagna. I can tell you why they stopped making it. At the time HSL cost $.89 cents and when hamburger helper came out it was $.19 a box. People were cheap and stupid. That’s why it was canceled.
Where on earth does the cup and a half of water come in?!
With the spaghetti sauce
I can’t wait to eat this, the cheese is melting now, while waiting for roasting asparagus in the oven, I agree with another commenter — this is perfect for a spur of the moment Lasagna treat – and what a treat it is! no tedious noodle wrestling and layering and all that bother — this is going into my permanent recipe file and we get to enjoy lasagna lots more often! Yay!
Probably a silly question, but are the broken noodles to be cooked first, then added, or just add the uncooked noodles to the mixture?
No, they cook with the sauce.
Will NOT make this again. The noodles are far too starchy and italian seasoning should be cut in half.
Sorry to hear that this recipe didn’t work out for you. My family loves it!
Similarly disappointed in this recipe. One note and unnuanced. We will eat the leftovers because it’s a want not want not time, but we will not repeat. Should have listened to Moe.
This is a simple one pot meal meant to simplify an otherwise time consuming recipe. It doesn’t bake for an hour and therefore won’t have the same “nuances” that a traditional baked lasagna will have. I’m sorry you didn’t like it, everyone’s tastes are different. My family loves it.
This was awesome. I left a lid on for 10 min, then off for the last 10 to help the extra liquid evaporate. Couldn’t have been a more easy and delicious solution to having a broken oven and wanting lasagna!
Just made this, wasn’t sure if I was suppose to cover skillet ?
I made this last night and it was DELICIOUS!!! I used 2 TBSP of Italian Seasoning and a little less than 1 TBSP of garlic salt (based on other noodle dishes that I make). I was looking for a lasagna recipe that didn’t take hours to prepare and cook. This is perfect for a hearty meal. In fact, my fiancé said he preferred it to the baked lasagna I typically make (which is usually on the weekend when I have the time). This recipe is an immediate add to my weekly rotation of recipes. Thanks for posting this, Kristin, and have a wonderful July 4th weekend!
Hi Kristin, you have a winner! I’ve been making pan lasagna for several years leave my noodles whole as I would for the oven. It takes alittle longer to cook about 45 minutes but much easier just for me and my husband , a spur of the moment lasagna treat. I mix my liquid into the jar sauce, a great one pot meal.
Does it have to be oven ready noodles or can I cook regular ones and use them?
If you wanted you could cook them first and add them at the very end. During the cook time the oven ready noodles are cooked IN the sauce, so that is what I recommend using.
Have you’ve tried regular noodles? just curious cause I am gonna try tonight. Figure I would just use more broth. We shall see.
Sounds like you may have already made this so I apologize for the late reply. Let us know how it worked out!
Thanks for the recipe! This was super easy- I substituted ground turkey – and after the 20 minutes I flipped it into a casserole dish to mix in the cheese and broil for 5 minutes so the top layer of cheese was crispy – mmmmm so good!
Hi! I’ve been looking for this kind of recipe that doesn’t need any oven. Lasagna is my niece fave food. I will definitely try this one. Thanks for sharing.
This looks SO GOOD! Just wanted to let you know I included it in my round-up of one pot recipes. I’d also love if you submitted this recipe in our contest to win a Swiss Diamond cookware set! http://ow.ly/AOCzs
Thanks again for the great recipe. 🙂
Hi! Can I make this with cottage cheese instead of ricotta?
I do I mix cottage cheese & sour cream together jams I also use bow tie pasta already cooked and omit the chicken broth
will be making this in about 20-30 minutes… cant wait to try it… i hate how long it takes for lasagna to get done, even the crockpot ways… looking forward to eating this soon! will let you know what i thought! 🙂
Great idea! We just made lasagna for the first time in forever the other night. It looks a lot easier this way!