30-Minute Skillet Lasagna (Easy + AMAZING)

Skillet Lasagna is a quick, easy, and scrumptious 30-minute dinner recipe that comes together in just one pan with bowtie pasta, ground beef, tomatoes, and three kinds of cheese!

If you enjoy Italian flavors, you'll also love 20-Minute Tortellini Lasagna Soup, Easy Baked Tortellini (with Ground Beef + Cheese), and Five Cheese Ziti al Forno!

Some of my favorite, go-to recipes on busy weeknights are dinners that start with a pound of ground beef, because I always have ground beef in my freezer. And one of my other favorite dinner categories are recipes that can be made in just one pot or pan. So would you believe that this cheesy, scrumptious Skillet Lasagna is the best of both worlds?!

Better yet, this amazing recipe only takes about 30 minutes to get on the table...but it tastes so impressive that everyone will think it took much longer than that!

Ingredients

If you're a fan of regular lasagna, you're going to love this simplified Skillet Lasagna. Is it authentic Italian lasagna? No. But is it saucy and cheesy and completely delectable? YES!

So what do you need to throw it together?

• Ground beef. Feel free to substitute ground turkey, if you prefer. Or you could use Italian sausage instead for extra flavor.
• Garlic. I always say, the more the merrier!
• Tomatoes. Namely, a big can of petite diced tomatoes and a little can of tomato sauce. You could use regular diced tomatoes, but your sauce will be much chunkier. Or, if you'd like to substitute jarred pasta sauce in this recipe, use 4 ½ cups pasta sauce in place of the diced tomatoes + tomato sauce. You will still need to add the ½ cup water and be prepared to add more liquid (if necessary) as the lasagna cooks.
• Sugar. Just a bit to curb the acidity of the tomatoes.
• Herbs and spices. In my humble opinion, fresh herbs are what take this humble Skillet Lasagna from good to great. I love incorporating whatever Italian herbs I have on hand...primarily basil, oregano, thyme, and parsley. That being said, if you don't have fresh herbs, dried herbs will work just fine. Just reduce the amount to one-third of the original measurements, since dried herbs are three times as potent as fresh.
• Pasta. Bow-tie pasta (farfalle) is my favorite in Skillet Lasagna. But I think a spiral pasta like rotini would be good, too.
• Plenty of cheese! Mozzarella, Parmesan, and ricotta! I think the ricotta dolloped over the surface of the finished dish is what makes this recipe truly special.

Now tell me...who could argue with that combination of Italian goodness?

How to Make Skillet Lasagna

If you've never made it before, Skillet Lasagna boasts all of the flavor and cheesy goodness of regular lasagna without all of the layering and the lengthy baking time. Instead, you combine the ingredients in a skillet and quickly cook them using a method that can only be described as Hamburger Helper-esque.

1. In a big skillet, brown the ground beef and garlic before draining the grease. Season with spices and fresh herbs.

2. While the ground beef is browning, pour petite diced tomatoes and tomato sauce into a big (1-quart) measuring cup and add enough water to measure 4 cups. While you're at it, stir in a little sugar to neutralize some of that tomato acidity (if you like).

3. Scatter the uncooked pasta over the meat.

4. Pour the tomato mixture over the pasta but DO NOT STIR! Cover and bring to a simmer.

5. Reduce to a low simmer and continue to cook until the pasta is tender, stirring every 5 minutes.

6. Remove the skillet from the heat and stir in mozzarella and Parmesan.

7. Dollop with ricotta and allow to rest for a few minutes, during which time the ricotta will warm and soften.

8. Top with more Parmesan and herbs.

Dinner is served!

And that's it! Not only is this Skillet Lasagna recipe a perfect meal for busy weeknights, but it's so tasty (and impressive) that you could happily serve it to dinner guests.

It also makes a great, quick and easy, yet universally appealing meal to deliver to a friend, neighbor, or family member. 🙂

30-ish Minute Meal

Now before we get to the recipe, I have to be totally honest about something. It might take you slightly longer than 30 minutes to make this Skillet Lasagna from start to finish. But 33 ½-Minute Skillet Lasagna doesn't have quite the same ring to it, does it?

So if you like to hand grate your cheese and prefer your pasta on the tender side rather than al dente, it is totally acceptable to go a bit over the half-hour mark. But even if you do, I think you'll find that this recipe is still quick, still easy, and still sooooo worth the minimal effort for maximum deliciousness!

Tips + Tricks

As simple as this Skillet Lasagna recipe is to make, there are some easy tips you can follow to ensure success!

✓ I use a 5 ½-quart saute pan when making this recipe, but any large, deep skillet or Dutch oven (with a lid) should work.
✓ Each time you stir the lasagna, push down on the bowtie pasta so that it's completely submerged in tomato sauce before re-covering with the lid.
✓ If the sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in, as needed.
✓ Be sure to taste and adjust the seasonings when the recipe is done cooking, before topping with the ricotta. If the sauce is too acidic, add a pinch more sugar.

What to Serve with Skillet Lasagna

This delicious dinner is beautifully highlighted by simple sides...and what goes better with Italian food than homemade Garlic Bread and Caesar Salad!

Alternatively, you could do a big, loaded, Olive Garden-style salad drizzled with Italian Dressing or Creamy Italian Dressing.

And if you're not in the mood for salad? Roasted vegetables make a great side for Skillet Lasagna, such as Roasted Broccoli or Roasted Brussels Sprouts.

Or if it's the season for bountiful summer produce, Marinated Tomatoes or Baked Parmesan Yellow Squash Rounds would make delicious accompaniments!

So what type of meals do you rely on when life and schedules get crazy?

If I'm not utilizing my slow cooker during the week, then whatever I'm making for dinner needs to take around 30 minutes...and even better if it only dirties one dish or one pan!

As a result, this yummy Skillet Lasagna is oft-requested at our house.

And I'm always happy to oblige those requests...because not only is it effortless to make, but I'm quite adept at scarfing it down myself. 😉

More Easy One-Pot Ground Beef Dinners

• Easy Baked Gnocchi (One-Pan!)
• One-Pot Spaghetti
• Easy Skillet Pastitsio
• Ground Beef Stroganoff
• Sloppy Joe Tater Tot Skillet
• One-Pan Asian Ground Beef + Rice

30-Minute Skillet Lasagna (Easy + AMAZING)

Skillet Lasagna is a quick, easy, and scrumptious 30-minute dinner recipe that comes together in just one pan with bowtie pasta, ground beef, tomatoes, and three kinds of cheese!

By Samantha Skaggs

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 449kcal

Print Pin Rate

Video

Ingredients

• 1 (28-ounce) can petite diced tomatoes
• Water, about ½ cup
• 1 (8-ounce) can tomato sauce
• 1 tablespoon sugar, more or less to taste
• 1 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 1 pound ground beef
• Garlic salt and freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs, such as basil, oregano, thyme, &/or parsley (DIVIDED)
• 8 ounces bow-tie pasta (farfalle)
• 1 cup shredded mozzarella
• ½ cup PLUS 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese

Instructions

• Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.
• While the ground beef is cooking, pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.
• Scatter pasta over seasoned meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.
• Remove skillet from heat and stir in mozzarella and ½ cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Notes

• I use a 5 ½-quart saute pan when making this recipe, but any large, deep skillet or Dutch oven (with a lid) should work.
• Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before re-covering with the lid.
• If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in, as needed.
• If you'd like to substitute jarred pasta sauce in this recipe, use 4 ½ cups pasta sauce in place of the diced tomatoes + tomato sauce. You will still need to add the ½ cup water and be prepared to add more liquid (if necessary) as the lasagna cooks.
• Use your favorite fresh Italian herbs! You may use all basil or a combination of basil, oregano, thyme, and parsley.
• If you don't have fresh herbs, you may use dried herbs instead. However, since dried herbs are more potent than fresh, you will want to reduce the amount to one-third as much. Use about 1 tablespoon dried herbs in the main recipe, plus an extra sprinkle at the end for garnish.
• Be sure to taste and adjust seasonings at the end before topping with the ricotta. If the sauce is too acidic, add a bit more sugar.

Nutrition

Serving: 6g | Calories: 449kcal | Carbohydrates: 47g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 701mg | Potassium: 884mg | Fiber: 4g | Sugar: 12g | Vitamin A: 752IU | Vitamin C: 16mg | Calcium: 331mg | Iron: 5mg

Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Recipe adapted from Cooks Illustrated. Post originally published on August 17, 2014, and updated on September 12, 2019, August 15, 2021, and March 14, 2025.