One-Pan Skillet Lasagna with Beef and Melted Mozzarella

Traditional lasagna can be time-consuming: boiling noodles, preparing separate components, layering, then baking. This skillet method takes everything you love about lasagna and streamlines it into one pan so dinner comes together faster and cleanup is minimal.

This Skillet Lasagna recipe yields a hearty, cheesy meal in about 30 minutes. It’s perfect for busy weeknights and is easy to customize based on what you have on hand.

I often call it “lazy lasagna” because it delivers big flavor with very little fuss.

If you prefer a lower-carb version, try a zucchini-based lasagna or substitute thinly sliced vegetables for the noodles.

Why you’ll love this recipe:

• Everything you love about lasagna with much less work—no pre-boiling or layering required.
• Hearty and satisfying with ground beef, rich marinara, and plenty of cheese.
• Flexible: swap in your favorite protein, use different cheeses or a gluten-free noodle if needed.

Recipe ingredients

• Olive oil – a tablespoon to sauté the meat.
• Grass-fed ground beef – 85% lean is a good balance of flavor and fat; you can substitute ground turkey, chicken, sausage, or use mushrooms for a vegetarian version.
• Shallot – one large, chopped. White or yellow onion can be used instead; add a bit earlier as they take longer to soften.
• Garlic – three cloves, minced for brightness.
• Marinara sauce – about 2 1/2 cups; use your favorite store-bought sauce or a simple tomato sauce seasoned with basil and oregano.
• Water – 2 cups to cook the noodles in the sauce.
• Lasagna noodles – 8 ounces, each noodle broken into thirds. No-boil noodles should work as well; adjust cooking time if using gluten-free varieties.
• Baby spinach – about 2 cups; it adds color and balances the richness.
• Mozzarella cheese – 1 cup grated, divided, for melty, mild cheese pull.
• Parmesan cheese – 1/2 cup grated for savory depth.
• Fresh basil – chopped and optional for serving.

See the recipe card below for exact quantities and full instructions.

What type of skillet should I use for this recipe?

A 12″ cast iron skillet, a 12″ nonstick skillet, or a Dutch oven works well. A good nonstick pan makes cleanup easier, but cast iron will give excellent results too.

How to make one pot lasagna

This method keeps steps simple and hands-on time short. Have the shallot and garlic prepped and all ingredients within reach because this comes together quickly.

Pro tip: Chop the shallot and mince the garlic before you start so you can add them right when needed.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb. ground beef, season with salt and pepper, and break it into small pieces. Cook 4–5 minutes until almost done; drain off all but 1 tablespoon of grease.
2. Add the chopped shallot and minced garlic. Cook about 1 minute until fragrant and softened.
3. Pour in 2 1/2 cups marinara sauce and 2 cups water. Add the broken lasagna noodles, pressing them down so they’re submerged in the liquid. Cover and simmer 15–20 minutes, stirring every 4–5 minutes and trying to separate the noodles so they don’t clump together. Cook until the noodles are tender.
4. Remove the pan from heat and stir in the baby spinach until wilted. Mix in 1/2 cup grated mozzarella and 1/2 cup grated Parmesan until combined.
5. Sprinkle the remaining 1/2 cup mozzarella over the top, cover for a few minutes until melted, then serve garnished with fresh basil if desired.

Recipe notes

• Pro tip: Prep all ingredients before you start; the simmering and occasional stirring happens quickly.
• Swap the ground beef for ground chicken, turkey, or Italian sausage. For a vegetarian option, omit meat and use about 1 lb. chopped mushrooms.
• If using a white or yellow onion, add it a little earlier than shallot because it needs more time to soften.
• A 24-ounce jar of pasta sauce works fine in place of homemade marinara. If using plain tomato sauce, add dried or fresh herbs during cooking to boost flavor.
• No-boil noodles should work; if you use gluten-free noodles, watch the cooking time as it may vary.