This easy pan lasagna recipe has all the cheesy, comforting flavor of classic lasagna – ready in just 15 minutes with one pan.
When you think of lasagna, you probably envision a puffy dish that takes hours to prepare and cook—not exactly a weeknight dinner. But what if I told you that you could get all the cheesy, savory lasagna on the table in about 15 minutes?
That’s where this Easy Skillet Lasagna comes in. Using a few shortcuts (hello, Mafalda noodles) and a skillet, you’ll have a family meal that’s just as hot and filling as the classic—without the long wait.
My kids especially love having this dish as leftovers in their school lunches the next day. And I love it because it’s quick, balanced, and gives me peace of mind knowing they’re going to school with something nutritious that will keep them really full.
Because you’ll love this lasagna pan
- Simplicity with one pan: All flavors of lasagna without layers, baking and piles of dishes.
- Ready in 15 minutess: A comfort-food classic that really works for busy nights.
- Versatile pasta options: Mafalda noodles give it that “lasagna” feel, but bow ties, rotini, or whatever else you have on hand will do the trick.
- Cheesy and comforting: Ricotta and mozzarella bring that creamy, melty goodness that every lasagna lover craves.
- Lunch friendly: This dish reheats beautifully and makes for a hearty lunch the next day at school.
Materials you will need
- Minced beef, chicken or turkey
- Onion
- Garlic
- Mafalda pasta noodles (or bow ties, rotini, penne – any shape works)
- Diced tomatoes with juices
- Tomato sauce
- Italian seasoning
- Crushed red pepper
- Salt and pepper
- Water or broth
- Ricotta cheese
- Mozzarella cheese
How to make easy pan lasagna
Brown the meat. In a large skillet over medium heat, cook ground beef, chicken, or turkey with onion and garlic until browned and tender, about 5-8 minutes. Drain off excess fat if necessary.
Add pasta + sauce. Add the noodles, diced tomatoes (with juices), tomato sauce, Italian seasoning, cracked red pepper, salt and pepper. Add enough water or stock to cover the pasta.
Simmer. Bring to a boil, then reduce heat to medium and cook, uncovered, stirring frequently, until pasta is tender (about 10-12 minutes).
Get cheesy. Stir in ricotta and 1 cup mozzarella until melted and creamy. Top with remaining mozzarella, cover and let sit for 3-4 minutes until melted and bubbly.
Serve and enjoy. Make it family style and watch it disappear!
Recipe Notes + Variations
As a nutritionist (and mom of three), I’m all about recipes that can be adapted to fit your family and your fridge. Think of this as a versatile base – mix and match depending on what you have on hand:
- Pasta exchanges: Mafalda noodles look like mini lasagna noodles and cook quickly, but any small pasta shape will work in a pinch.
- Protein exchanges: Ground beef is a classic, but ground chicken, turkey or even lentils can give this dish a new twist.
- Cheese options: Ricotta + mozzarella is the dream team, but cottage cheese works too if that’s what you have.
- Boost the vegetables: Add chopped spinach, mushrooms, zucchini or peppers to the simmering stage for extra color and fiber. My kids often don’t notice when I add spinach – it just melts right away.
The beauty of this recipe is that it gives you all the comfort of lasagna in a dinner-friendly format. No layers, no fuss, just one pan and dinner is done.
Storage Tips
This pan lasagna makes about 10 generous cups — plenty for dinner and leftovers. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a little water or stock to bring it back to its creamy texture.
More 15 minute recipes to try
If your family loved this pan lasagna, here are more quick recipes from the 15 Minute Dinner Series that will save you time (and sanity) on busy nights:
The bottom line
This Easy Skillet Lasagna gives you all the comfort of a classic lasagna—without the hours in the kitchen. With just one pan, a handful of simple ingredients and about 15 minutes, you’ve got a warm, hearty, family dinner on the table.
Easy Skillet Lasagna: 15-Minute One-Skillet Dinner
This easy pan lasagna recipe has all the cheesy, comforting flavor of classic lasagna – ready in just 15 minutes with one pan.
- 1 pound ground beef chicken or turkey
- 1/2 medium onion chopped
- 3 cloves garlic minced meat
- 8 ounce dry mafalda pasta
- 1 14.5 oz/398 mL can diced tomatoes with juices
- 1 container 8-ounce/236 mL tomato sauce
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon grated red pepper
- Salt and pepper for taste
- Water or broth to just cover the pasta
- 1/2 cup ricotta cheese
- 2 cups mozzarella cheese
Put a large frying pan on medium heat and add the minced meat. Prepare the onion and garlic as directed, adding them to the pan as you go. Cook until meat is browned and onion is soft, 5 to 8 minutes. Drain off excess fat, if necessary.
Add the noodles, tomatoes with juices, tomato sauce, Italian seasoning, grated red pepper, salt and pepper. Stir in enough water or broth to cover the mixture.
Increase the heat to high, bring the pasta to a boil, then immediately reduce the heat to medium. Simmer, uncovered, stirring frequently, until the noodles are cooked, 10 to 12 minutes. Reduce heat to low.
Stir in the ricotta and 1 cup mozzarella until melted. Top with remaining 1 cup mozzarella. Cover and let the cheese melt, 3 to 4 minutes. Serving.
Add enough water or stock to cover the pasta in the pan. The amount needed varies depending on the brand of diced tomato and the size of the pan, about 2 cups, but your dish may need a little less or a little more. To speed up cooking a bit, use boiling water or stock.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She is its founder Central Collective Nutrition and has nearly 20 years of experience helping families feel confident about feeding their children.
