Skillet lasagna is easier to make than regular lasagna, and it’s ready in about 30 minutes! This vegetarian one pan dinner recipe is loaded with veggies and flavor while still being filling and comforting.
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Lasagna is a classic cold weather comfort food, but most people know it takes a lot of time standing in the kitchen making all those layers, then waiting ages while it cooks in the oven. What if there were a way to get this favorite dinner idea done faster? There is!
What is skillet lasagna?
Skillet lasagna is an easy, one pot dinner that won’t have you layering noodles, sauce, and cheese for all of time. Simply cook the veggies, add the pasta and sauce, and let it simmer until the pasta is tender.
I like adding ricotta cheese at the end, but feel free to leave it off or experiment with your other favorite cheese! All in all, this recipe is ready in about 30 minutes, making it perfect for those busy weeknights.
Ingredients
- Diced tomatoes
- Olive oil
- Onion
- Red bell pepper
- Salt
- Garlic
- Red pepper flakes
- Curly edged lasagna noodles
- Tomato sauce
- Parmesan cheese
- Pepper
- Part-skim ricotta cheese
- Fresh basil
How to make easy skillet lasagna
- Pour the tomatoes and their juice into a 4 cup measuring cup. Add enough water to the tomatoes to measure 4 cups.
- In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, bell pepper, and ½ teaspoon salt and cook, stirring, until softened.
- Stir in the garlic and red pepper flakes and cook until fragrant.
- Sprinkle the noodle pieces evenly over the vegetables. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until the pasta is tender.
- Remove the skillet from the heat and stir in the ½ cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let it stand off the heat for 5 minutes.
- Sprinkle with the basil and serve, topping with more Parmesan as desired.
Top tips
Use a tight fitting lid
Make sure the lid of your skillet fits on the pan (preferably it would be the lid that came with the pan) so there aren’t gaps around the edges. We’re trying to trap in steam to allow the noodles to cook properly, and if steam is allowed to constantly escape it will affect the cooking time and final product.
How to keep noodles from sticking together
Because of the flat nature of lasagna noodles, they are prone to sticking together while cooking. To prevent this, stir your skillet lasagna several times while the noodles are cooking, making sure to separate any stuck noodles at this time.
How to store stove top lasagna
Allow the leftovers to cool, then cover and refrigerate for up to 3 days. You can also transfer to a freezer safe container and freeze for up to 3 months.
If frozen, allow it to thaw in the refrigerator overnight, then microwave or add to a skillet on the stove top, reheating over medium heat until warmed.
Tips for customizing your skillet lasagna recipe
- Swap the lasagna noodles for an equal amount (11-12 ounces) of mafalda or campanelle
- Meat eaters can add 1 pound of ground beef or mild Italian sausage after the garlic, cooking until brown before adding the noodles
- Make it spicy by increasing the crushed red pepper flakes to as much as 1 teaspoon
- Leave out the ricotta or use a vegan ricotta to make vegan skillet lasagna
- Swap the ricotta for your favorite melty Italian cheese, such as mozzarella or fontina
FAQ
I do not recommend using more noodles than called for in the recipe. With a one pot pasta recipe the noodles and liquid are carefully measured to leave the noodles al dente at the end.
No, this recipe was developed using uncooked lasagna noodles, and will not work with oven ready noodles.
If you added extra noodles, not enough liquid, or didn’t wait enough time, your noodles may be a little chewy in the middle. This is safe to eat, and I actually enjoy the texture.
However, if you prefer perfectly al dente noodles, test one before removing the pan from the heat. It may just need a few extra minutes.
More pasta recipes
- Pan Fried Butternut Squash Pasta
- Halloumi Stroganoff
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Skillet Lasagna
Ingredients
- 28 ounces diced tomatoes
- 1 tablespoon olive oil
- 1 onion, minced
- 1 red bell pepper, stemmed, seeded, and chopped
- salt
- 3 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- 10-12 curly edged lasagna noodles, broken into 2 inch pieces
- 1 8 ounce can tomato sauce
- ½ cup Parmesan cheese, plus more for serving
- Pepper
- 8 ounces part-skim ricotta cheese
- ¼ cup minced fresh basil
Instructions
- Pour the tomatoes and their juice into a 4 cup measuring cup. Add enough water to the tomatoes to measure 4 cups.
- In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, bell pepper, and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds.
- Sprinkle the noodle pieces evenly over the vegetables. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes. If the sauce looks dry after 15 minutes add up to ¼ cup additional water to loosen it up.
- Remove the skillet from the heat and stir in the ½ cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let it stand off the heat for 5 minutes.
- Sprinkle with the basil and serve, topping with more Parmesan as desired.
Mary Kaye Fischer says
You are my Foodie Hero !!
Amanda says
Looks yummy! I may have to try it! We don’t eat pork or soy foods though and just use hamburger in regular lasagna. I bet it would be just as good in this too! Thanks for sharing!
Susan says
You should try Jenni-O Turkey Italian Sausage. It’s great and comes in sweet or hot. That’s what I’m going to use, can’t wait to try this recipe!
Lindsay Moe says
Thanks for the tip! I’ll have to give that a try.
Sian says
Looks delish, and a very good idea
Lynne @ CookandBeMerry says
I saw your photo on FoodGawker and had to come and see. This is a wonderful recipe that I plan to try. Definitely. Happy New Year!
Cillian says
How many does this serve?
Lindsay says
I would say it serves 4-6.
paolo says
they look good indeed, but why do you call them “lasagna”?
Lindsay Moe says
It uses lasagna noodles.
meatballs & milkshakes says
Looks delicious!
Nirafa says
If I were to add zucchini to this, should I add it just prior to adding the noodles?
Lindsay Moe says
Yes, I would let it cook the last 3-5 minutes of browning the sausage.
Nirafa says
Thank you!
Katie says
Made this last night and it was delicious! Thanks! 🙂