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!
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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.
- In a big skillet, brown the ground beef and garlic before draining the grease. Season with spices and fresh herbs.
- 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).
- Scatter the uncooked pasta over the meat.
- Pour the tomato mixture over the pasta but DO NOT STIR! Cover and bring to a simmer.
- Reduce to a low simmer and continue to cook until the pasta is tender, stirring every 5 minutes.
- Remove the skillet from the heat and stir in mozzarella and Parmesan.
- Dollop with ricotta and allow to rest for a few minutes, during which time the ricotta will warm and soften.
- 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)
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
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.
This was just what my family needed today, quick and delicious 😋
Thanks for sharing:
Shirleen
So happy to hear it was a hit, Shirleen! 🙂
I usually love all your stuff Samanatha. But this is tops. Well until I come to the next recipe. Ooh look, orzo tomato salad. Ooh wait, gnocchi chicken soup. Anyway, all great stuff. I will say that this took longer than 30 minutes, which is not a bad thing. Just to give someone a heads-up, it might run around 40 minutes or so. But it is worth it. Do it.
I’m going to assume you meant 5 teaspoons of Italian seasoning and not tablespoons. I used 3 tablespoons and it was way too much. Otherwise would be good. May try again.
Hi Susan! This recipe doesn't call for Italian seasoning...it calls for fresh chopped herbs, which are not as concentrated. So 5 tablespoons of fresh chopped herbs is correct. If you wanted to use dried herbs instead, they are much stronger and you would only need to use one-third the amount. Use about 1 tablespoon of dried herbs/Italian seasoning in the main part of the recipe (or less if the herbs are ground), plus an additional sprinkle for garnish. Hope that helps in case you decide to try this recipe again!
This skillet lasagna was DELICIOUS! Also a huge hit hit with my picky eaters!
Hello there... I make this on a high high snow winter. Here in AK, n whatelse can I say???you nailed IT!! I'm proud to say this is my GO -TO taste on Lasagna GOD BLESS d COOKs?Just like ya?
I'm so happy to hear that you enjoyed it! Stay warm! 🙂
Lasagna hamburger helper is my husbands' favorite meal-he LOVED this homemade version!! It was so easy to whip up and delicious! I added some extra red pepper flakes and garlic salt at the end to make it perfect-thanks for sharing!
So happy to hear that, Nicole! Growing up, I loved Lasagna Hamburger Helper as well, so it's nice to have a from-scratch substitute in the ol' recipe box. 😉 Thanks for taking the time to let me know this was a hit and hope you're having a happy Friday! 🙂
Do you measure the pasta by weight or measure? 8 ounces, as in 1 cup, or 8 ounces as in half a pound?
Hi Blair! That's a great question and one that many people are confused by. 8 ounces = 1 cup is the equivalent for measuring liquids. So since pasta is a dry ingredient, it's measured by weight, and 1 cup of bowtie pasta does not weigh 8 ounces. 8 ounces of bowtie pasta actually measure out to about 3 cups. So this recipe could either say 8 ounces of pasta (meaning its weight, as in half a pound) or 3 cups pasta (by measuring it in a cup) to mean the same thing. I choose to list 8 ounces in this recipe because it's easy to just eyeball half of a 1-pound bag. Also, different sizes of pasta can measure differently...so if I say 3 cups, a large bowtie pasta is going to fit less ounces per 3 cups than a smaller bowtie pasta, and that can throw off the proportions of the recipe. The main thing to remember is that only liquid ingredients will follow the standard of 8 ounces = 1 cup. I hope that long-winded explanation helps and makes sense. And I hope you enjoy this recipe if you decide to give it a try! 🙂
Thanks so much for your answer! I guessed that's what the recipe needed, 1 cup didn't seem like nearly enough. I made this the other night and we all loved it, including my 17 month old who had seconds!
Have you ever tried using no-bake lasagna noodles?
Can I use fresh tomatoes instead of canned?
I haven't tried it, Vanessa, but I imagine you can. However, it may take some experimenting to figure out the appropriate amount of extra liquid to add to make up for the juices that would have been in the canned tomatoes. I would probably put about 3 1/2 cups fresh diced tomatoes in the 4-cup measuring cup and then fill it up with water to the 4-cup line, as indicated in the original directions. Then I'd monitor the liquid level closely as the dish cooks. Again, I haven't actually tried this, but I think it would work. 🙂 Good luck!
Thanks for sharing this recipe! I've made it several times and each time it is amazing. I've taken to adding in mushrooms and spinach for texture.
So happy to hear that this skillet lasagna is on your regular rotation, Lisa! And I love the idea of adding mushrooms and spinach...I'll have to try that sometime!
Made this tonight! It was easy, fast, and quite delicious! Will definitely make it again and again in the future. Thank you for sharing it!
I'm thrilled to hear that it was a hit, Shannon! Hope you enjoy this Skillet Lasagna for many years into the future... 🙂
THIS IS AMAZING! I'm super picky, and I ate this every day for 4 days HAPPILY. I was sad when it ran out. I will make this over and over again.
Oh, it makes me so happy to hear that you enjoyed this recipe so much, Janelle! Thanks for coming back to share your enthusiastic review... 🙂
I don't have a 1 quart measuring cup could you give a guesstimate on how much water is needed?
No problem, Mimi! Probably about 4 ounces, or 1/2 cup, water. Enjoy! 🙂
Very new to cooking and made this for my italian boyfriend last night- went down a treat!
What a compliment, Lauren! So glad that you and your boyfriend enjoyed this recipe... 🙂
Do you think soy meat or tvp can be used if we don't eat meat?
Hi Malki! I honestly don't have any experience cooking with soy meat or other meat substitutes. However, if it can be successfully substituted for ground beef in other recipes, I imagine it would work just fine in this one. Good luck!
Hi, how many cups of water do you use? I don't have a quart measuring cup 🙁
Hi Erica! You just need enough water to bring the total amount of liquid + tomatoes up to 4 cups, or 32 ounces. So if the can of tomatoes with juices is 28 ounces, you'll need an additional 4 ounces (1/2 cup) water. Hope that helps!
Would it work if I was to pre cook the noodles then just add them at the end?
That would probably work, Selena, but you'll still want to simmer the sauce in order for it to reduce/thicken a bit. Also keep in mind that if you don't cook the pasta in the sauce, you may end up with more liquid at the end since the pasta wasn't there to absorb any of it. Hope that helps! 🙂
Made this today. Soooo delicious. Thank you!
Happy to hear it, Monie...so glad it was a hit! And you're very welcome. 🙂
Made this tonight and have to say it was soooo good. Both hubby and I gobbled it down and happy to have leftovers for some night during the week. I made it just as written - didn't change a thing. 🙂
So happy to hear y'all enjoyed this, Carolyn! And tasty leftovers are always a plus... 🙂