One-Pan Skillet Lasagna: Ground beef, Italian sausage, lasagna noodles, cottage cheese, Parmesan, green pepper, onion, and your favorite tomato & basil pasta sauce come together in this quick and delicious skillet lasagna recipe.
So, let me tell you about how this whole skillet lasagna thing started. It wasn’t planned. I was having one of those days—you know, when the idea of assembling a lasagna with all the layers and waiting forever while it bakes is just not happening.
I needed lasagna flavors without lasagna effort. And boom, skillet lasagna was born.
At first, I wasn’t sure if my kids would be into it because they’re picky like that, but lo and behold, they went nuts over it! Fast forward a few weeks, and now it’s the number one requested dinner in our house.
I shared the recipe with a friend, and she texted me saying her boys made her cook it twice a week for an entire month. That’s right—this skillet lasagna has become a thing of legends.
Now it’s my go-to for nights when I want to feel like I’ve made a big effort without, you know, actually putting in a big effort.
What makes this Skillet Lasagna truly special?
Alright, this recipe’s got a few things going for it. First off, it’s all about simplicity.
You’re not messing around with boiling noodles separately or spending an hour in assembly mode. It all happens in one pan. One.
The lasagna noodles get broken up (which feels like an act of rebellion if you ask me), and they cook right in the sauce—no separate pot to wash, no layering required.
Also, the mix of ground beef and Italian sausage is a game changer. You get that added flavor punch without needing any extra spices.
And here’s the kicker: cottage cheese instead of ricotta. I know, it sounds wild, but trust me, it melts right into everything and keeps it from getting too heavy.
Plus, it’s just fun. You scoop it out and everyone gets that saucy, cheesy, noodly goodness in every bite. It’s lasagna, minus the fuss.
What You Need To Make This One-Pan Skillet Lasagna Recipe?
Now, let’s talk ingredients because each one has its own little role in making this skillet lasagna the hit that it is.
I like to think of it as a well-orchestrated chaos in a pan.
Ground Beef & Italian Sausage: Look, you could just use ground beef, but trust me, the Italian sausage adds that little something extra. It’s like when you throw on a fancy scarf and suddenly your outfit’s a level up. Same thing here.
Green Pepper & Onion: These two don’t seem like much, but they give a little sweetness that balances out the heaviness of the meat. Plus, onions just make everything better, don’t they?
Pasta Sauce: Use the one you like, whether it’s the cheap stuff you grab when you’re in a hurry or that fancy organic kind that makes you feel like you’ve got it together. Either way, it’ll work.
Uncooked Lasagna Noodles: Breaking them into pieces? Yes, it feels wrong. But also right. They soak up the sauce perfectly, and you get all those edges and corners that get crispy in a regular lasagna but are soft and chewy here.
Cottage Cheese: I know, this is the part where some people get skeptical. But cottage cheese is the underdog hero here. It’s lighter than ricotta, and when it melts, it becomes a creamy, cheesy layer that ties everything together.
Parmesan & Shredded Cheese: Do I even need to explain? It’s cheese. More cheese = more love.
Parsley & Egg: This is like the glue that holds your cottage cheese layer together. Plus, parsley adds that fresh flavor that makes you feel like maybe this is a tiny bit fancy.
Steps To Make Mexican Borracho Beans:
Lasagna sounds like a weekend thing, right? Wrong. This skillet version turns that idea on its head, making it easy enough for a weeknight but still fancy enough to make you feel like a culinary wizard.
Step 1: Cooking the Meat & Veggies:
Start by browning the ground beef and sausage together in your biggest skillet. Don’t worry about chopping everything perfectly—this is a “rustic” dish, let’s call it. Halfway through, add the green peppers and onions. They’ll soften up and give the meat some added sweetness and crunch. Don’t forget to drain the fat, because no one likes a greasy lasagna.
Step 2: Sauce and Noodles—All in One Pan:
Once your meat is browned and your veggies are softened, stir in the pasta sauce and water. Then, here’s where the magic happens: break up those uncooked lasagna noodles and toss them right into the sauce. It feels a little wrong, but trust me, it’s oh-so-right. Cover it up, reduce the heat, and let the noodles cook directly in the sauce. Stir it occasionally to make sure nothing sticks, and after about 20 minutes, you’ll have a noodly, saucy wonder in your skillet.
Step 3: Cheese Mixture Prep:
While the noodles are cooking, mix up your cottage cheese, Parmesan, parsley, and egg in a bowl. It’s like making the classic ricotta filling but easier and quicker. And maybe a bit less heavy, which is a bonus when you’re going back for seconds… or thirds.
Step 4: Layering (Sort of):
Once the noodles are almost tender, spread the cottage cheese mixture over the meat and noodles. It’s not traditional layering, but it gets the job done. Trust me, no one’s going to complain about the lack of layers when they taste how good this is.
Step 5: Cheesy Topping Time:
Now it’s time for the real fun—sprinkle that shredded cheese all over the top. I like to be generous here. Cover it up again and let it cook for another 10–15 minutes until the cheese is melted and gooey, and the noodles are fully tender. And just like that, you’ve got skillet lasagna ready to go, with none of the usual lasagna hassle.
Storage Options for “Skillet Lasagna”:
So, if you somehow manage to have leftovers (not sure how that’s possible), skillet lasagna is perfect for storing. Let it cool first because nobody wants soggy lasagna. Pop it in an airtight container and store it in the fridge for up to three days. Want to stretch it longer? Freeze it! Throw it in a freezer-safe container and it’ll keep for up to three months. Just thaw it in the fridge when you’re ready, and then reheat it in the microwave or on the stovetop. I like to add a little extra sauce or water when reheating because lasagna noodles tend to suck up all the moisture.
Variations and Substitutions:
The beauty of this recipe is that it’s super flexible. Don’t have an ingredient? No worries. Here are some ways to tweak it:
Meat Variations:
Not a fan of Italian sausage? That’s cool—just use more ground beef, or try ground turkey or chicken if you want to go leaner. If you’re feeling adventurous, try spicy sausage for a little kick.
Cheese Swap:
If cottage cheese isn’t your thing, swap it out for ricotta. You could even get fancy and use mascarpone for an ultra-rich version. Whatever cheese you choose, it’s going to be amazing because, well, cheese.
Vegetarian Option:
Skip the meat and load up on veggies! Mushrooms, spinach, zucchini—they all work beautifully. I’ve even thrown in some roasted eggplant before, and it was a hit.
Different Noodles:
If you don’t have lasagna noodles, no biggie. Any pasta will work in a pinch. I’ve used penne and even elbow macaroni when I was in a bind, and it was still delicious. Just don’t tell the lasagna purists.
Spice Things Up:
If you like things on the spicier side, go for hot Italian sausage or add some crushed red pepper flakes. Or, sneak in some chili powder if you’re really in the mood to shake things up.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
One-Pan Skillet Lasagna
Ingredients
- 1 lb ground beef
- 1/2 lb mild Italian sausage
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 jar 24 oz tomato and basil pasta sauce (use your preferred brand)
- 1 cup water
- 6 uncooked lasagna noodles broken into approximately 2-inch pieces
- 12 oz small curd cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 large egg
- 2 cups shredded Italian blend cheese
Instructions
- Cook the Meat and Vegetables: Heat a large skillet over medium heat and add the ground beef and mild Italian sausage. Cook the meat, stirring and breaking it into small pieces until browned. Halfway through cooking, add the chopped green bell pepper and onion. Continue cooking until the meat is fully browned and the vegetables have softened, with the onions becoming translucent. Drain any excess fat from the skillet to prevent the dish from being greasy.
- Add Sauce and Lasagna Noodles: Stir in the tomato and basil pasta sauce, followed by 1 cup of water. Ensure everything is well mixed. Next, add the broken lasagna noodles, making sure they are evenly distributed and coated with the sauce.
- Simmer: Reduce the heat to medium-low, cover the skillet with a lid, and let the mixture simmer for about 20 to 25 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the skillet. Cook until the noodles are nearly tender.
- Prepare the Cheese Mixture: While the noodles are cooking, prepare the cheese mixture. In a medium bowl, combine the small curd cottage cheese, grated Parmesan cheese, dried parsley, and the large egg. Stir until all ingredients are evenly combined.
- Layer the Cheese Mixture: Once the noodles are almost cooked, spread the cottage cheese mixture evenly over the meat and noodles in the skillet. This will form a smooth, creamy layer on top.
- Top with Shredded Cheese: Sprinkle the shredded Italian blend cheese evenly over the cottage cheese layer. Ensure the cheese is spread out evenly across the surface for a perfectly melted topping.
- Final Cooking Stage: Cover the skillet once again and continue cooking for another 10 to 15 minutes, until the shredded cheese has melted completely, and the cottage cheese mixture is set. Check the noodles to ensure they are fully tender before removing from heat.
- Serve and Enjoy: Allow the skillet lasagna to rest for a few minutes before serving. Scoop portions onto plates and enjoy the hearty, comforting flavors of this dish while warm.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
