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Home / Blog / Easy One Pan Skillet Lasagna: 30 Minute Meal

Easy One Pan Skillet Lasagna: 30 Minute Meal

December 16, 2021 · Speshyl · 8 Comments

This article may contain affiliate links, from which I receive a small commission as an Amazon Associate.

Jump to Recipe·Print Recipe·5 from 3 reviews

This 30-Minute Skillet Lasagna is the perfect one pot weeknight dinner when you’re craving bold flavors, but also want to get dinner on the table quickly. The noodles cook in the sauce, therefore eliminating any extra pots and pans. This recipe has been adapted from CarnalDish.

Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

Skillet Lasagna is my favorite dinner to make when I’m just too tired to make anything else, or when I’m pressed for time. I’ve been enjoying playing around in the kitchen while figuring out how to make quicker meals. Elaborate meals are great & they drive my creativity, but I know that not everyone has hours on end to dedicate to cooking. You can certainly make incredible meals with simple ingredients and a small window of time. This skillet lasagna is made in a 12 inch cast iron skillet & serves around 6-8 people.

Skillet Lasagna Ingredients

My favorite jarred pasta sauce is undoubtedly Rao’s. The flavor is incredible and layered, so you don’t have to add anything to this sauce to boost it. This pasta sauce is a little more expensive than other sauces, but I am consistently able to find large jars at a discounted price in wholesale clubs, such as BJ’s Wholesale Club. You can use your favorite jarred sauce, but I really recommend you try out this sauce if you can or if you’re interested.

  • 2 tablespoons olive oil
  • 1 yellow onion, small dice
  • 1 pound ground beef
  • 1 1/2 teaspoons kosher salt, diamond crystal
  • ground black pepper
  • 4 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  • 1 24 ounce jar of pasta sauce, Rao’s tomato basil sauce
  • 1 cup water
  • 7 lasagna noodle sheets, broken into 1-2 inch pieces
  • 1/2 cup parmesan cheese, grated
  • 7 ounces ricotta cheese
  • 2 tablespoons basil, chiffonade
  • 8 ounces mozzarella cheese, grated

Chiffonade herbs are a great cut to use for garnish, however be sure to chop the basil as your last step so they don’t wilt. I stack the basil leaves on top of each other and then roll them into a cigar shape, length wise. I run my knife through the length of the herbs in a slicing motion and I don’t lift my knife up from the cutting board while doing so. This will create perfect long strips of basil.

Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

How To Make 30-Minute Skillet Lasagna

  1. In a 12 -inch cast iron skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the diced onions until they become translucent, about 5 minutes. Add in the ground beef and kosher salt & ground black pepper. Break up and brown meat 80% of the way, then add sliced garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute, until garlic becomes fragrant.
  2. Add in balsamic vinegar and cook for two minutes. Add in Rao’s pasta sauce (or your favorite jarred pasta sauce if you can’t find Rao’s) & water. Stir.
  3. Place broken noodles into the sauce and submerge each noodle so they’re covered. Reduce flame to medium-low and cover with a lid. Cook until the noodles are al dente, about 20-25 minutes. Be sure to stir the noodles every few minutes so they won’t stick to the bottom.
  4. Mix the ricotta, parmesan, and 1 tablespoon of chiffonade basil together, then season with kosher salt & pepper to taste.
  5. When the noodles are al dente, sprinkle half of the mozzarella cheese into the lasagna and mix it in. Spoon the ricotta mixture into little mounds all over the lasagna & sprinkle the rest of the mozzarella on top. Cover to melt the cheese. Uncover and place the skillet under the broiler for a few minutes to slightly brown the cheese. Enjoy!
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
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Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.

30-Minute Skillet Lasagna


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Speshyl
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
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Description

This 30-Minute Skillet Lasagna is the perfect one pot weeknight dinner when you’re craving bold flavors, but also want to get dinner on the table quickly. The noodles cook in the sauce, eliminating any extra pots and pans. 


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, small dice
  • 1 pound ground beef
  • 1 1/2 teaspoons kosher salt, diamond crystal
  • ground black pepper
  • 4 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  • 1 24 ounce jar of pasta sauce, Rao’s tomato basil sauce
  • 1 cup water
  • 7 lasagna noodle sheets, broken into 1–2 inch pieces
  • 1/2 cup parmesan cheese, grated
  • 7 ounces ricotta cheese
  • 2 tablespoons basil, chiffonade
  • 8 ounces mozzarella cheese, grated

Instructions

  1. In a 12 -inch cast iron skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the diced onions until they become translucent, about 5 minutes. Add in the ground beef and kosher salt & ground black pepper. Break up and brown meat 80% of the way, then add sliced garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute, until garlic becomes fragrant.
  2. Add in balsamic vinegar and cook for two minutes. Add in Rao’s pasta sauce (or your favorite jarred pasta sauce if you can’t find Rao’s) & water. Stir.
  3. Place broken noodles into the sauce and try to submerge each noodle so they’re covered. Reduce flame to medium-low and cover with a lid. Cook until the noodles are al dente, about 20-25 minutes. Be sure to stir the noodles every few minutes so they won’t stick to the bottom.
  4. Mix the ricotta, parmesan, and 1 tablespoon of chiffonade basil together. Season with kosher salt & pepper.
  5. When the noodles are al dente, sprinkle half of the mozzarella cheese into the lasagna and mix it in. Spoon the ricotta mixture into little mounds all over the lasagna & sprinkle the rest of the mozzarella on top. Cover to melt the cheese. Uncover and place the skillet under the broiler for a few minutes to slightly brown the cheese. Enjoy!
  • Cook Time: 30 minutes

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Comments

  1. Donna says

    December 19, 2021 at 12:03 am

    Looks good, Speshyl! Adding it to my list. =:)…

    Reply
    • Speshyl says

      July 10, 2024 at 10:15 am

      Yay! Thank you, Donna. I hope you enjoyed it! 🤗

      Reply
  2. Jazmin Chiarella says

    January 17, 2022 at 8:53 pm

    I LOOOOVE this recipe. I made this lasagna for my family and it was a total hit. Because I work all the time I don’t like to spend more than 30 minutes on a nice balanced meal and this was IT! I love that I had most of the ingredients too! Thank you for sharing such great recipes!
    -Jazmin C.

    Reply
    • Speshyl says

      July 10, 2024 at 10:16 am

      Wow! Thank you so much, Jazmin! I am glad you enjoyed it 🥰

      Reply
  3. Laura says

    January 18, 2022 at 11:38 pm

    Amazing recipe! Made it last night with Rao’s sauce, ButcherBox ground beef, and Flatiron Pepper four pepper blend (quantity cut in half). Top notch in my book and will be a regular dish for me. Also be sure and use the aged balsamic if you can; perfection!

    Reply
    • Speshyl says

      July 10, 2024 at 10:18 am

      Oh, the aged balsamic tip is great! I will definitely be trying that soon. Thank you, Laura! I’m glad you enjoyed it 🤗

      Reply
  4. Courtney says

    April 26, 2022 at 10:11 pm

    This lasagna is sooo good! My new all time favorite! I’ve already made it on three separate occasions!

    Reply
    • Speshyl says

      July 10, 2024 at 10:19 am

      Three times!!! Thank you so much, Courtney! I’m so glad you enjoy this dish 🥰

      Reply

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

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Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.
Skillet lasagna in a lodge 12 inch cast iron skillet, topped with fresh chiffonade basil.