Everyone loves lasagna, but when’s the last time you actually made it? If you’re like most people, homemade lasagna is a dish reserved for holidays and special occasions, but skillet lasagna? Skillet lasagna is MADE for busy weeknights.
Skillet lasagna is a one-pan recipe that combines the classic ingredients of traditional lasagna without the hassle of layering and a dozen different bowls and pans. It’s meaty, carb-y, cheesy, and tomato-y just like any respectable lasagna should be, but it comes in a package that’s weeknight dinner friendly.
Another great thing about this skillet lasagna recipe is that it’s completely customizable. Not a fan of beef? Swap it out for ground turkey. Want to add more spice? Stir in some red pepper flakes. As long as you don’t mess with the sauce, liquid, and pasta ratio (which are critical for cooking the pasta!), there’s a lot of room for variation.
Ingredients for Skillet Lasagna
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil – I use an everyday cooking olive oil, rather than a fancy EVOO.
- Italian Sausage – Remove the casing if you’re using links.
- Lean Ground Beef – I like using lean ground beef so I don’t need to drain off the grease.
- Garlic – Always essential in Italian cooking.
- Pasta Sauce – Use a good one! Marinara is a classic for lasagna, but you can jazz things up with a sauce that has veggies or olives.
- Chicken Stock – We need additional liquid in the skillet because the lasagna noodles will absorb it as they cook. Using chicken stock instead of water makes this skillet lasagna extra flavorful.
- Italian Seasoning – This lets you add all different herbs and spices with only one jar.
- Lasagna Noodles – Just regular lasagna noodles! Not the no-boil ones. I haven’t tested this recipe with alternative noodles (gluten-free, the kinds made out of bean flour, etc.), so I’d be wary of trying them here.
- Ricotta Cheese – Ricotta is one of the very rare cheeses that doesn’t taste terrible when it’s fat-free, so if you want to lighten up this recipe by using fat-free ricotta, go for it.
- Seasonings – Garlic powder, dried oregano, kosher salt, and black pepper.
- Parmesan – I always recommend grating your own if you can; the taste and texture are superior to store-bought.
- Fresh Mozzarella – Fresh mozz is key for epic cheese pulls.
- Fresh Basil Leaves – A lot of garnishes aren’t essential, but I love basil on lasagna so much, I’m tempted to say it’s mandatory here. It adds a fresh, herbaceous flavor that balances the richness.