Three Cheese Skillet Lasagna Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes


Meat Sauce

  • 1 tbsp olive oil
  • 1 lb ground beef (can substitute ground turkey or Italian sausage)
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Cheese Filling

  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  • 8-10 no-boil lasagna noodles (or enough to cover your skillet)
  • 1 cup shredded mozzarella cheese (+ more for topping if desired)

Equipment and Utensils

  • Large oven-safe skillet (cast-iron is ideal)
  • Medium bowl


1. Prepare the meat sauce

  • Heat the olive oil in your skillet over medium-high heat. Add the ground beef, onion, and garlic, cooking until the meat is browned and the onion is softened (about 5-7 minutes). Drain off any excess fat if needed.
  • Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally.

2. Make the cheese filling

  • In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stir until well combined.

3. Assemble the lasagna

  • Preheat your oven to 375 degrees F (190 degrees C).
  • Spread a thin layer of the meat sauce over the bottom of your skillet.
  • Break the no-boil lasagna noodles into smaller pieces to fit the skillet. Arrange a layer of noodles over the sauce (they can overlap slightly).
  • Spread half of the ricotta mixture over the noodles.
  • Top with a layer of mozzarella cheese.
  • Repeat with another layer of sauce, noodles, ricotta mixture, and mozzarella cheese.

4. Bake

  • Cover the skillet with aluminum foil and bake for 20-25 minutes.
  • Uncover and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly browned.

5. Rest and serve

  • Allow the lasagna to rest for 5-10 minutes before cutting to help the layers set. Top with fresh basil or parsley if desired.


Customization: Add spinach, mushrooms, or other vegetables to the sauce for extra flavor and nutrients. Feel free to adjust cheese quantities or types to your liking.

No-boil noodles: If using regular lasagna noodles, pre-cook them according to the package directions before layering.

Skillet size: Adjust pasta amounts to fit the size of your skillet. You want to have substantial layers.

Make-ahead: Assemble the lasagna in advance and refrigerate until ready to bake. Add a few minutes to the baking time if starting from cold.


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