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Easy Skillet Lasagna

This delicious weeknight skillet lasagna is so easy and comforting. It is a one-pan recipe for minimal clean-up. You will love the quick and delicious meat and marinara sauce, as well as the ricotta and basil filling. It's cheesy, cozy, and so delicious!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: skillet lasagna
Servings: 6 people
Author: Tania


  • ½ pound ground beef
  • ½ pound Italian sausage (casings removed)
  • 2 (24 oz) jars marinara sauce (your favorite brand or homemade)
  • ½ cup diced yellow onion
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 to 3 tablespoons chopped fresh basil, plus more for garnish
  • 10 to 12 no-cook, oven-ready lasagna sheets (I use Barilla brand)
  • 3 ½ cups shredded mozzarella cheese, plus more as needed
  • ½ cup shredded or grated parmesan cheese, divided


  • Preheat oven to 375 degrees F.
  • In a deep oven-proof 10-inch skillet, cook the ground beef and sausage over medium high heat. Drain the extra fat. Transfer the cooked meat to a plate, and set aside.
  • On the same skillet over medium high heat, heat a few drizzles of olive oil and add the diced onions and minced garlic. Cook until fragrant, about 1-2 minutes. Return the cooked meat to the skillet. Add the marinara sauce and Italian seasoning, and stir everything together. Season with salt and pepper to taste. Bring to a low simmer, uncovered, and simmer for 10 minutes, stirring occasionally.
  • Meanwhile, in a medium bowl, combine the ricotta with the egg, basil, ¼ cup of the parmesan cheese, ½ teaspoon salt, and ¼ teaspoon of ground black pepper. Set aside.
  • Leave only about 1 cup of the meat sauce in the pan, and transfer the rest of the meat sauce to another bowl.
  • Build the layers: Add a layer of lasagna sheets on top of the sauce that remains in the skillet (you may have to break up a few lasagna sheets to cover the edges). Then, on top of the lasagna sheets, spread some of the ricotta mixture, some of the meat sauce, and some mozzarella cheese. Repeat this process to get 3 to 4 layers. The last layer should be meat sauce and the mozzarella on top. Sprinkle the remaining ¼ cup of parmesan cheese. The quantities per layer don’t need to be exact, just try to make each layer relatively even.
  • Cover loosely with aluminum foil. Bake at 375 degrees F for 25 minutes. Uncover and bake for 10-12 more minutes until bubbly. Broil for 1-2 minutes or until golden brown on top.
  • Garnish with chopped basil. Serve immediately. Enjoy!


  • Special equipment: 10-inch deep oven-proof skillet.
  • Make ahead tips: the meat sauce can be made 1 day ahead and refrigerated. Before using, reheat it first.
  • If you can't find no-boil oven-ready lasagna sheets, you can use traditional lasagna sheets. But you will have to pre-boil them per package directions.
  • Storing: Store leftovers in the fridge for up to 3 days.