Enjoy gooey Cheese Lasagna in 30 minutes with this skillet lasagna recipe! No more waiting for noodles to boil or painstakingly assembling all of those layers. Skillet cheesy lasagna is loaded with flavor and so much cheese, you’ll be making it again and again.
This skillet lasagna recipe goes from prep to plate in just 30 minutes! Now you can enjoy all those classic Italian flavors without spending hours in the kitchen.
If you prefer to go the more traditional route, you can still have dinner on the table in under an hour using this cheesy lasagna recipe with no-boil noodles.
Ingredient Notes and Substitutions
- Pasta – The fluttery edges of campanelle are pretty to look at, but they also help catch and contain that delicious cheese sauce.
Substitute any short pasta with plenty of nooks and crannies like fusilli, penne, rigatoni, or even medium shells.
Just make note of any differences in cooking time listed on the box.
- Ground Beef – Opt for a very lean blend so there isn’t a bunch of grease to drain off. Italian sausage — hot or mild — is a tasty alternative.
You could also use ground chicken or turkey, but you’ll want to increase the amount of spices.
- Cheese – You’ll need parmesan, mozzarella, and whole ricotta for this cheesy lasagna recipe!
- Spices – In a pinch, swap the individual dried basil, oregano, and rosemary for your favorite Italian seasoning. Just be sure the total amount is the same.
There’s also some red pepper flakes for heat, plus salt and pepper. If you use hot Italian sausage, you may want to skip the pepper flakes.
How To Make Skillet Lasagna
- Brown the beef with garlic and seasonings.
Go ahead and break up the meat at the beginning if needed, then give it a stir only once or twice so it cooks evenly.
- Stir in the pasta, tomatoes, and water.
Press down on the noodles gently so they are submerged under the liquid. Cover and simmer until the pasta is al dente, meaning it still has some bite to it.
- Add the cheese and broil.
Mix in the Parmesan until melted, then evenly distribute the mozzarella and ricotta across the top.
Place skillet lasagna in the oven uncovered and remove once the cheese is browned and bubbly.
Cheesy Lasagna Recipe Tips and Tricks
- Stir the pasta occasionally. This prevents anything from sticking to the bottom of the pan.
- Keep it covered. Since there is a limited amount of liquid, adding a lid to the skillet lasagna creates steam inside the pan which helps the noodles soften.
- Want more flavor? Replace the water with vegetable or beef broth instead!
You could also use a combination of water and broth for this cheesy lasagna recipe if you would like.
- Add veggies. You can easily toss in some mushrooms, zucchini, or bell pepper strips with the meat.
If you want to add spinach to your skillet cheese lasagna, I recommend adding it with the Parmesan so it doesn’t become too wilted.
Skillet Lasagna Recipe FAQ
It’s not recommended, either for baked or skillet lasagna recipes. Aluminum especially reacts with acidic ingredients like tomato sauce, creating an unpleasant flavor.You will need an oven safe pan for the broiling step, so opt for enameled cast iron or ceramic skillets when making cheese lasagna on the stove.
Typically, yes — when making traditional layered lasagna in the oven.But with our skillet lasagna recipe, the noodles cook right in the pan with the other ingredients!Not only is it easier, but the pasta is actually infused with all the flavors from the meat, tomatoes, and spices.
Storing Leftover Cheesy Lasagna
Once cooled, transfer cheese lasagna from the skillet to a sealed container. You can also portion it out for lunches throughout the week!
Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
Then, heat cheesy lasagna in the microwave or on the stove until warmed through.
With love, from our simple kitchen to yours.
Other Italian Favorites
Cheese Lasagna Skillet + Video
- 2 tablespoons extra virgin olive oil
- 1 pound 93% lean ground beef
- 3 clove garlic, minced or pressed
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 16 ounces Campanelle pasta, or rigatoni or penne
- 25 ounces diced tomatoes, no salt
- 3 cup water
- 4 ounces shredded fresh Parmesan cheese
- 8 ounces fresh mozzarella cheese, sliced into 5 pieces
- 4 ounces whole ricotta cheese
- 1/4 cup fresh basil, chopped
- In a large oven safe skillet over medium-high heat, warm oil. Add beef, garlic, salt, pepper, oregano, basil, and rosemary. Stir to combine. Allow meat to brown, stirring occasionally. About 7 minutes.
- Preheat oven to broil.
- Add pasta, tomatoes and water to skillet. Stir until well combined and pasta is submerged. Cover and cook until pasta is al dente, stirring occasionally. About 7-8 minutes.
- Remove from heat and stir in Parmesan cheese. Place a mozzarella slice in the center of the skillet and the 4 remaining evenly around the skillet. Dollop the ricotta in the spaces between the mozzarella. Place skillet in oven until mozzarella cheese is golden brown and bubbly. About 3-5 minutes. CAUTION SKILLET IS HOT!!! Use a pot holder to remove from oven. Sprinkle with fresh basil and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished August 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.