Skillet Lasagna with Ricotta Cheese
There’s something deeply comforting about lasagna — layers of pasta, rich sauce, and creamy cheese melting into one another. But let’s be honest: on a busy weeknight, nobody wants to boil noodles, wash three pans, and wait an hour for it to bake. That’s why this skillet lasagna with ricotta cheese exists. It’s everything you love about the traditional version, cooked in one pan, in half the time, with zero fuss.
This isn’t just a shortcut recipe; it’s a small kitchen miracle. It gives you that same hearty flavor and melt-in-your-mouth texture — all while your dishwasher takes the night off.
Why You’ll Love This Recipe
Here’s the thing about one-pan recipes: they make you feel like you’ve hacked dinner.
- Ready in 30–40 minutes: Dinner’s on the table before your favorite show ends.
- Minimal cleanup: One skillet. One spoon. That’s it.
- Classic flavor, lighter effort: Same saucy, cheesy goodness as traditional lasagna — no layering marathon.
- Family favorite: Kids love it. Adults sneak seconds.
- Budget-friendly: Feeds four to six people using everyday pantry ingredients.
- Perfect for leftovers: Stays creamy and delicious even after reheating.
It’s the kind of meal that fits seamlessly into real life — fast, comforting, and utterly satisfying.
Ingredients You’ll Need
You don’t need anything fancy here — just simple ingredients that work together beautifully.
Main Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound Italian sausage (sweet or spicy)
- 3–4 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 24-ounce jar marinara or pasta sauce
- 1 cup chicken stock or water
- 8 ounces lasagna noodles, broken into 1–2 inch pieces
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 8 ounces shredded mozzarella
- Fresh basil, for garnish
Smart Substitutions
- Swap beef for ground turkey or chicken if you want it lighter.
- Skip the meat altogether and add mushrooms, spinach, or zucchini for a vegetarian twist.
- Use gluten-free noodles or lentil pasta if you’re watching carbs.
- No ricotta? Cottage cheese mixed with a bit of Parmesan works just fine.
- For dairy-free diets, use plant-based ricotta and mozzarella substitutes.
Step-by-Step Instructions
This is the kind of recipe that makes you feel like a pro — even when you’re just throwing things into a pan.
1. Brown the Meat
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and sausage. Break it up with a wooden spoon and cook until it’s browned and crumbly — about 4 to 5 minutes. Drain any excess grease.
2. Add the Flavor Base
Stir in the garlic, oregano, and red pepper flakes. Let them sizzle for 30 seconds, just long enough to release their fragrance.
That smell — garlic hitting hot oil — might just be the best aroma in the kitchen.
3. Add Sauce and Liquid
Pour in the marinara and chicken stock. Stir well, scraping up any flavorful bits from the bottom. Bring it to a gentle simmer.
The sauce should be thin enough to move freely but rich enough to coat the back of your spoon.
4. Add the Noodles
Break the lasagna noodles into 1–2 inch pieces and add them right into the sauce. Stir so every piece is covered.
Lower the heat to medium-low. Cover the skillet and let the noodles cook for 13–15 minutes, stirring once or twice to keep them from sticking.
If the sauce starts looking too thick before the noodles are done, add a splash more stock or water. If it’s too thin, remove the lid and let it simmer uncovered for a few minutes.
5. Add Ricotta and Parmesan
While the noodles finish cooking, combine ricotta and Parmesan in a small bowl with a pinch of salt and pepper. Once the noodles are tender, spoon dollops of this mixture evenly across the skillet. Don’t stir — let it melt in creamy pockets.
It’s what gives each bite that luxurious, melt-on-the-tongue texture.
6. Add the Mozzarella
Sprinkle mozzarella evenly over the top. Cover again and cook on low for 3–5 minutes, just until the cheese is melted and gooey.
If you prefer a golden crust, slide the skillet under the broiler for 2–3 minutes — but stay close. Cheese goes from “perfectly toasted” to “oops” very quickly.
7. Rest and Serve
Turn off the heat. Let the lasagna rest for about 5 minutes before serving. This step helps the sauce thicken slightly and the flavors come together.
Finish with fresh basil leaves for that pop of color and aroma. Serve straight from the skillet with a big spoon and zero guilt.
Pro Tips for Success
Want to make it perfect every time? Here’s what I’ve learned after making this recipe more times than I’ll admit.
- Use whole-milk ricotta — it’s creamier and richer than the low-fat kind.
- Stir once midway through cooking to keep the noodles separated.
- Don’t rush the rest time; it keeps the sauce from pooling when you serve.
- Use fresh herbs if possible — basil, parsley, or oregano all add brightness.
- Make it your own: add spinach, mushrooms, or roasted bell peppers.
Remember, this isn’t the kind of dish that demands perfection. It’s meant to be easy, forgiving, and deeply satisfying.
Storage and Reheating
Good news — skillet lasagna tastes even better the next day.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Reheat: Microwave for 2–3 minutes or warm in the oven at 350°F until bubbly.
If it thickens too much in the fridge, add a spoonful of water or marinara when reheating.
Serving Ideas
While this dish is hearty enough to stand on its own, a few simple sides turn it into a restaurant-worthy dinner:
- A crisp green salad with balsamic dressing.
- Garlic bread (because you’ll want to mop up that sauce).
- Steamed broccoli or roasted vegetables.
- A glass of red wine or sparkling lemonade.
Pair it with whatever brings you joy — the lasagna won’t mind.
Common Questions
- Can I make this ahead?
Yes. Brown the meat and prepare the sauce earlier in the day. When ready to eat, bring it back to a simmer and add the noodles and cheese.
- Can I use oven-ready noodles?
You can, but they soak up less liquid. Add an extra ¼ cup of broth or sauce to compensate.
- Can I make it vegetarian?
Definitely. Replace meat with sautéed vegetables — mushrooms, spinach, or zucchini work beautifully. Use vegetable broth instead of chicken stock.
- What if I don’t have ricotta?
Cottage cheese or even mascarpone works in a pinch. The texture will be different, but still creamy and rich.
- Is it spicy?
Only if you want it to be. Use mild sausage or skip the red pepper flakes for a kid-friendly version.
Nutrition Info (per serving)
Approximate for 6 servings:
- Calories: 500
- Protein: 30 g
- Fat: 25 g
- Carbs: 40 g
- Fiber: 3 g
Balanced enough for weeknights, indulgent enough for weekends.
Quick Recipe Card
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 6
Ingredients
Olive oil, ground beef, sausage, garlic, oregano, red pepper, marinara, chicken stock, lasagna noodles, ricotta, Parmesan, mozzarella, basil
Instructions
- Brown meat in olive oil (4–5 minutes).
- Add garlic and seasonings; cook 30 seconds.
- Stir in marinara and stock; bring to simmer.
- Add noodles; cover and cook 13–15 minutes.
- Mix ricotta and Parmesan; dollop into skillet.
- Sprinkle mozzarella; melt or broil until bubbly.
- Rest 5 minutes; garnish and serve hot.
Why This Recipe Works
This recipe isn’t about shortcuts — it’s about smart cooking. The skillet captures all the depth of traditional lasagna while cutting the extra work. Ricotta adds a creamy softness; mozzarella ties it all together; and the sauce, simmered right in the pan, soaks into every noodle.
It’s comfort food without the commitment — the kind of dish you can throw together on a Tuesday and still feel proud of.
You don’t need hours or layers. You just need one pan, a little heat, and a hunger for something that tastes like home.
So go ahead — skip the casserole dish tonight. This skillet lasagna with ricotta cheese will remind you that good food doesn’t need to be complicated. It just needs to be cooked with a bit of heart.
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Ingredients
- olive oil ground beef, sausage, garlic, oregano, red pepper, marinara, chicken stock, lasagna noodles, ricotta, Parmesan, mozzarella, basil
Ingredients
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Instructions
- Step 1: Brown the Meat Heat olive oil in a large skillet over medium-high heat. Add the ground beef and sausage. Break it up with a wooden spoon and cook until it’s browned and crumbly — about 4 to 5 minutes. Drain any excess grease.
- Step 2: Add the Flavor Base Stir in the garlic, oregano, and red pepper flakes. Let them sizzle for 30 seconds, just long enough to release their fragrance. That smell — garlic hitting hot oil — might just be the best aroma in the kitchen.
- Step 3: Add Sauce and Liquid Pour in the marinara and chicken stock. Stir well, scraping up any flavorful bits from the bottom. Bring it to a gentle simmer. The sauce should be thin enough to move freely but rich enough to coat the back of your spoon.
- Step 4: Add the Noodles Break the lasagna noodles into 1–2 inch pieces and add them right into the sauce. Stir so every piece is covered. Lower the heat to medium-low. Cover the skillet and let the noodles cook for 13–15 minutes, stirring once or twice to keep them from sticking. If the sauce starts looking too thick before the noodles are done, add a splash more stock or water. If it’s too thin, remove the lid and let it simmer uncovered for a few minutes.
- Step 5: Add Ricotta and Parmesan While the noodles finish cooking, combine ricotta and Parmesan in a small bowl with a pinch of salt and pepper. Once the noodles are tender, spoon dollops of this mixture evenly across the skillet. Don’t stir — let it melt in creamy pockets. It’s what gives each bite that luxurious, melt-on-the-tongue texture.
- Step 6: Add the Mozzarella Sprinkle mozzarella evenly over the top. Cover again and cook on low for 3–5 minutes, just until the cheese is melted and gooey. If you prefer a golden crust, slide the skillet under the broiler for 2–3 minutes — but stay close. Cheese goes from “perfectly toasted” to “oops” very quickly.
- Step 7: Rest and Serve Turn off the heat. Let the lasagna rest for about 5 minutes before serving. This step helps the sauce thicken slightly and the flavors come together. Finish with fresh basil leaves for that pop of color and aroma. Serve straight from the skillet with a big spoon and zero guilt.
