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Easy Weeknight Skillet Lasagna

You’re going to fall in love with this gorgeously simple easy weeknight skillet lasagna, and I already know it’ll become a family favorite in your household. As much as I love lasagna, sometimes the thought of making one gives me anxiety. Don’t get me wrong, I really do love making the big shebang version, but sometimes I just want it fast. I’m a huge fan of making things from scratch, but nobody has time for that all of the time. This is the perfect recipe for those of you who just want some damn good lasagna, fast and asaptually

I’m not being paid to say this, but I really love Rao’s Homemade sauces so much. As a chef and home-cook, I’m pretty picky about pre-made things. I don’t want to buy a sauce I have to spend half the time doctoring up just to make it taste better. You are free to use any brand you prefer, but trust me — Rao’s Homemade Marinara Sauce is legit. They’re the reason my cheesy meatball sub dip recipe is so amazing. It’s pretty pricey compared to its lesser counterparts, but it’s soooo worth it. You can often find it on sale at pretty much every retailer, but I’ve found it at Walmart consistently under $7/jar.

Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna

This recipe is insanely easy, and very customizable. You can use ground beef, or turkey, or chicken. Or, use Italian sausage instead. Although it’s a quick and easy weeknight lasagna, you aren’t forced to use lasagna noodles. You can use any pasta you want. The only thing I recommend you keep true to the recipe are the ingredient amounts — things can get funky otherwise. For example, you don’t want to add a whole pound of pasta to this because it will be too much. Whatever kind of pasta you end up using, just use half the box — which is roughly 8 ounces. 

Keep it somewhat vegetarian and use mushrooms instead of ground meat. The choice is yours. Don’t have balsamic vinegar? Shame on you! Get some, please. But if you don’t have it, it won’t ruin the recipe. Just leave it out.

How to make Skillet Lasagna

Easy Weeknight Skillet Lasagna

Here’s most of the ingredients.

Easy Weeknight Skillet Lasagna

Drizzle in about 2 tablespoons of olive oil over medium heat.

Easy Weeknight Skillet Lasagna

Break up the meat with a wooden spoon until it’s in small pieces.

Easy Weeknight Skillet Lasagna

While the meat is still pink, season it with crushed red pepper flakes, kosher salt and black pepper.

Easy Weeknight Skillet Lasagna

When it’s almost fully browned, add the diced onion. Cook that for about 3 minutes to distribute.

Easy Weeknight Skillet Lasagna

Season the browned meat with granulated garlic and onion powder.

Easy Weeknight Skillet Lasagna

Cook everything down until the onions are softened, about 5 to 6 minutes.

Easy Weeknight Skillet Lasagna

Pour in some balsamic vinegar, about 3 tablespoons. Stir it around good.

Easy Weeknight Skillet Lasagna

Let the balsamic cook down for about a minute or two, then add the garlic.

Easy Weeknight Skillet Lasagna

Cook the garlic for about a minute to take the raw edge off.

Easy Weeknight Skillet Lasagna

Pour in your favorite high quality marinara sauce. I’m using Rao’s. In my opinion, it’s the best on the market and needs no doctoring.

Easy Weeknight Skillet Lasagna

Add 1 cup of water to the jar and shake it up to loosen any leftover sauce, pour that water into the skillet. You need this extra moisture to help cook the pasta thru.

Easy Weeknight Skillet Lasagna

Stir everything around until it’s evenly combined.

Easy Weeknight Skillet Lasagna

Add the broken lasagna noodles.

Easy Weeknight Skillet Lasagna

Make sure the lasagna pieces are pushed into the meat sauce and submerged.

Easy Weeknight Skillet Lasagna

Cover it up and let it simmer over medium-low or low heat for about 20-25 minutes, stirring every 5 minutes to ensure the pasta isn’t sticking together or the moisture isn’t evaporating too quickly before the pasta is tender.

Easy Weeknight Skillet Lasagna

Almost ready, about 5 more minutes. If at any point you need to add more water, do so in 1/3 cup increments.

Easy Weeknight Skillet Lasagna

Pasta is perfectly al dente! The consistency is perfect, not too wet and not too dry.

Easy Weeknight Skillet Lasagna

Reduce the heat to LOW, and sprinkle the remaining 4 ounces of mozzarella in a single layer.

Easy Weeknight Skillet Lasagna

Dollop the ricotta mixture all over the surface of the dish. Cover this up and let the cheese melt and ooze into the nooks and crannies, about 8 to 10 minutes over low heat.

Easy Weeknight Skillet Lasagna

You could eat it like this, or if you want a little color, pop this under the broiler for about 5 minutes to get bubbly and slightly charred.

Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna Easy Weeknight Skillet Lasagna

After my gooey cheese melted, I slid my skillet under a hot broiler to let it get bubbly and slightly toasty on top. Just personal preference. Feel free to do the same!

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Easy Weeknight Skillet Lasagna

Easy Weeknight Skillet Lasagna

  • Author: Chef Resha
  • Total Time: 45 minutes
  • Yield: 6-8 servings


A deliciously easy weeknight skillet lasagna perfect for whipping up right after work. You get all of the traditional lasagna flavors in less time.


  • Olive oil
  • 1 pound ground beef (SEE NOTE)
  • 1 small onion, diced (or half of a large onion)
  • 6 cloves garlic, chopped
  • 3 tablespoons balsamic vinegar
  • 1 24ounce jar Rao’s Homemade Marinara Sauce (SEE NOTE)
  • 11 short lasagna noodles (8 ounces), broken into pieces (SEE NOTE)
  • 4 ounces whole milk mozzarella, shredded by hand
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon granulated garlic

Ricotta mixture

  • 1 15ounce container whole milk ricotta
  • 4 ounces whole milk mozzarella, shredded by hand
  • 1 large egg yolk
  • 2 tablespoons parmigiano-reggiano, grated
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil, chiffonade (rolled and thinly sliced)
  • Pinch sea salt and black pepper


You will need a large (12-inch) deep-sided skillet for this recipe, preferably one that’s oven-safe.

  1. For the ricotta mixture: Blend everything together until smooth and evenly combined. Set aside.
  2. Drizzle about 2 tablespoons of olive oil into a large skillet over medium heat. Add the ground beef and break it up into small pieces with a wooden spoon. While the meat is still pink, season with crushed red pepper flakes, a big pinch of kosher salt, and black pepper. Continue to cook the meat until about 80% browned, then stir in the diced onions.
  3. Season the mixture with granulated garlic, and onion powder and continue cooking until the onions are softened and the meat is fully browned, about 5 minutes.
  4. Pour in the balsamic vinegar, and stir to combine. Let the balsamic vinegar cook down for about 2 minutes, then stir in the garlic for 1 minute.
  5. Pour the marinara sauce over the beef mixture. Add 1 cup of water to the marinara jar and shake to loosen any leftover sauce, then pour it into the beef mixture. Stir to combine.
  6. Toss in the broken lasagna noodles, and push them into the mixture to ensure they’re submerged. Cover the skillet and allow the noodles to cook and soften, about 20-25 minutes, stirring every 5 minutes to prevent the noodles from sticking together. If at any point you need to add additional water, do so in 1/3 cup increments.
  7. Once the pasta is tender, give it a taste and adjust seasoning if needed (but if you use Rao’s, you most likely won’t need to adjust).
  8. Reduce the heat to low, and layer the remaining mozzarella cheese over the pasta. Dollop the ricotta mixture all over the top of the pasta and cover with a lid. Let the ricotta cheese mixture cook and melt for about 6 to 8 minutes.
  9. If you’d like to finish this under the broiler to get the top toasty and spotty, feel free to do so. Otherwise, you’re all done! Garnish with the remaining fresh parsley and basil. Let this cool for about 10 minutes, then serve.


  • You can use ground turkey, pork, or chicken for this recipe. You can also use Italian sausage of any variety here. Also, swap out the meat entirely for mushrooms if you prefer.
  • As for jarred marinara sauce, you can use any brand, but I highly recommend Rao’s Homemade Marinara. Like, seriously.
  • I’m using a shorter style curly lasagna noodle, which is exactly half a pound. If you’re using longer noodles, just make sure you’re using exactly half a pound.
  • Prep Time: 10
  • Cook Time: 35
  • Category: pasta

Keywords: pasta, lasagna, easy skillet lasagna

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Recipe rating

  1. Dominique McCloud says:

    Love this recipe ! It’s so good!!

  2. Hamani Moore says:

    OMG!! Let me tell you about the after. This dish was DELISHOUS!!!!

  3. Stephanie Watson says:

    This recipe is my go to!!!! She gives clear instructions! Youll get the perfect pasta every time. Great for beginner cooks

  4. Michelle says:

    Absolutely delicious, and I am not surprised based off other recipes I’ve made from Chef Resha. I made the recipe as-is with the exception of fresh parsley and basil. This chef has a serious command of her flavors. The inclusion of balsamic is an unusual suspect in my experience, but *chef’s kiss* Such a quick and easy weeknight meal for my family (including a picky toddler).

  5. Kiana Wills says:

    Made this tonight!!! Banged!!! ??

  6. Kierra says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Hey. I have some left over sauce from thanksgiving. It equals about 3 cups total with the meat already added. Do you think it’ll be safe to use and not mess anything up? ★★★★★
  7. Tenetia says:

    I’m not sure what went wrong with my ricotta mixture. Because, it definitely didn’t melt like it was supposed to. I even put it in oven with the lid on for 6 mins. However, this lasagna was absolutely amazing. I have since thrown out my prior lasagna recipe.

  8. Tenetia says:

    I’m not sure what went wrong with my ricotta mixture. Because, it definitely didn’t melt like it was supposed to. I even put it in oven with the lid on for 6 mins. However, this lasagna was absolutely amazing. I have since thrown out my prior lasagna recipe.

  9. Maggie says:

    I’m dying to try this but only have a 10 in cast iron skillet (oven safe). Would you recommend cutting the recipe in half or still doing the same amount of everything?

  10. Tiffany says:

    Just made this for the first time tonight and everyone LOVED it!! Thank you!!!

  11. Reta says:

    Very tasty! Much quicker than lasagne. Will definitely make this during the week. I followed the recipe except I used trumpet noodles.

  12. Tiffani says:

    Just made again, during my work week, almost burned it with my boss calling an impromptu Zoom meeting, didn’t get to stir not one time during the 20 minutes to
    Cook the pasta, but, it still turned out pretty good!

  13. Marsha Patrick says:

    Made this for the first time last night. It will definitely be in regular rotation for the fall and winter! The seasoning on this as listed by Chef Resha is spot on. No need to alter! My entire family is in love. Thank you for such delicious and easy to follow recipes!

  14. Jasmine Williams says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Is it possible to use Zucchini in place of the lasagna noodle?
  15. Stephanie says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    I want to make this ahead of time and reheat for a gathering….. I’m fairly inexperienced in the kitchen…. any recommendations for storage and reheat?
  16. Donielle says:

    This recipe made me look like a genius

  17. Tiffani says:

    Oooohhhh Chef Resha!!!!!!!! This was so amazing!!! I did have Rao’s marinara, but, I’ve used another Rao’s sauce for spaghetti and hated it, so, I used Farm to Fork that I found at Target it was maybe $1 or 2 cheaper than Rao’s. I did have to add some salt and pepper though but this was SOOOO doggone good!!! And I’m glad to not have to make a whole huge lasagna and waste half of it anymore!!!

  18. Keidra says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    This is my second time making this. The first time I made it with all of Resha’s ingredients and it was soooo good and easy. I just made this tonight and forgot the ricotta (which I love but my husband hates). I had fresh mozzarella with the fresh herbs and it was still delicious. I prefer ricotta but ya gotta make it do what it do! ★★★★
  19. Saima says:

    My family loved it!!
    Mixed half the cheese mixer in the pasta once it was cooked then dolloped the rest on-top and then finally broiled. I will agree Rao’s is the only way to go! The sauce is very well balanced and had enough sweetness for my liking. I upped the pepper flakes and salt cause that’s how we like it at my house other than that I followed the recipe to a t.

    Thanks for sharing!

  20. Janet says:

    I had been pretty much stalking Chef Resha’s Instagram stories for months and vowed to make one of her recipes once I moved. This recipe is the first one I tried. It was easy to follow and the seasonings she listed, especially the crushed red pepper flakes, made this dish so flavorful! There was a lot left because I made this for myself. I normally do not like leftovers but I have been eating this lasagna for the past few days and it tastes delicious each time. Definitely trying more of her recipes.

  21. Dominia Glenn says:

    Amazing. My entire family loved it! They kept begging for more.

  22. Danak D says:

    I have been eyeing this recipe for a week now and decided to make it last night. Quick, delicious and my palate was satisfied! Chef, during this quarantine I have turned to your recipes for comfort and to try new things. Thanks for sharing your gifts with the world. You are appreciated ma’am!

  23. Afia G says:

    Can I use oven ready sheets? That’s all I have right now.

  24. evette says:

    This sounds incredible. Can I use Cut da carb wraps in place of the noodles? If so, just cut them and put them in, and let them do their thing? Thank you in adance.

    • Gina says:

      Glad I read the comments, cause I was wondering the same thing. I was considering cut the darb or palmani lasagna.

    • Chef Resha says:

      yup! i’ve made an actual lasagna with Cut Da Carb, and it turned out phenomenally well. For texture, maybe tuck some of the sheets in but while leaving their edges exposed so they get crusty under the broiler.

  25. Gussie says:

    My favorite!!! This is my second time making this recipe in a week. Chef Resha this is simply amazing!

  26. Quantel says:

    All of your recipes are amazing but this skillet lasagna blessed my life…… So good……

  27. Yolanda says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    We don’t like Ricotta or cottage cheese. Can you recommend any other cheese or can I stick with just more of the others listed.
  28. Xay says:

    I made this yesterday afternoon and it was FIRE!!! I did alter the recipe for plant based eaters. I used vegan crumbles, added spinach and used multi wheat lasagna noodles.

  29. Amanda says:

    Made this last night! It was delicious! And perfect for this time in quarantine. I agree…Raos’ the the only sauce to use!

  30. Domi says:

    Made this for me and bae. He kept saying how good it was and went back for seconds too!

  31. Taylor says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    If you use mushrooms would you still cook it the same way you would the ground meat? Time and everything?
  32. Mia says:

    This is the best lasagna I’ve ever had, and I plan on using it to make my man fall in love with me! <3

  33. Karly Darlyn says:

    The first time I made this I didn’t use Rao’s. It was good but it didn’t get rave reviews & there were leftovers for days. I picked up Rao’s on sale and tried again using spicy Italian sausage. Let me tell you, my husband was loving it. We only had a little leftover because he almost ate it all. If he could have married me all over again he would have! Thanks Chef Resha!

  34. Dorothy says:

    This recipe is amazing. All your recipes are on point. I love it. I’m making skillet lasagna now, I needed some comfort food tonight and immediately thought of this. Keep shining !

  35. Cristy says:

    Just made this and listen…soooooo good!!!

  36. Candace says:

    Delicious as usual! Thanks so much for giving me a less time consuming way to make lasagna… this is going to be my go to from now on!

  37. Brooklyn says:

    So good. So good. I have made this now a few times. Everyone always comes back for seconds and then are shocked I made it on the stove. It really is good though. It’s not hard to make and the first time I made it I used all the above ingredients. I have since used other marinara and Parmesan-Romano cheese or regular Parmesan. It’s not as pricey and you still get the same delicious taste. I have even shared the recipe. So good.
    Thanks for sharing Resha.

  38. Faith says:

    This came out amazing! Can’t wait to try other recipes on this site. You make me feel like I can cook. ??

  39. Melissa Providence says:

    Ok, so I made this spur of the moment instead of my usual weeknight meat sauce, only had dried parsley and basil, regular Parmesan(not reggiano) and no boil lasagna. I did splurge on the Rao’s(worth it). Even with all my shortcomings, this was so so very delicious. I could eat the whole pan!!! I may never make traditional lasagna again. Thank you Chef Resha❤️

  40. Amber says:

    Resha, girl, you are my favorite chef. Not to mention you are so beautiful, down to earth, and relatable. Your twitter feed is so positive unlike many other so called chefs, whose nasty attitudes and negative tweets, make me never want to cook a thing they’re offering. Your recipes look delicious, no wild ingredients that make me gag. Keep it up! I see you at the top. You’ve got a gift!

  41. Courtney Spells says:

    Seriously easy and memorable for barely cooks like myself!

  42. PAMELA WEAVER says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
  43. Allison Johnson says:

    This was amazing! So simple, yet so flavorful.

  44. Dawanna says:

    Made this tonight and it was so easy to make yet and it tasted incredible.

  45. Ingrid Bradley says:

    I’m making this tonight!!!! Love Chef Resha (smile)

  46. Shikera Patton says:

    I made this last night and it was amazing…..

  47. Tamm says:

    My daughter said it was soooo good and husband said it was amazing!! Very easy to make. I will probably never make oven baked lasagna again. I used ground turkey and ground Italian sausage in mine and extra cheese bc we love cheese over here lol I also used oven ready lasagna noodles so I could save time and it came out perfectly. P.S. I made your brownies for dessert Thank you Chef Resha ⭐️ ??‍?

  48. Elisia says:

    Can I use fresh lasagna noodles?

  49. Caresse says:

    This is theeeee best lasagna I’ve ever had!

  50. Fanchana S says:

    Made this last night for dinner and whew! This was so amazing that my very picky husband and sometimes picky 2yr old cleaned their plates. My husband even got seconds! One goal for 2019 is to make Everything that is on this website.

  51. ryann says:

    Do we have to use a cast iron skillet for this recipe? Or can I use another skillet of my choice?

  52. Tish says:

    I made this using Italian sausage and cottage cheese instead of ricotta. The Raos’s sauce is amazing (0n sale 2 for $9)! This skillet version is much easier than the traditional baked lasagna! Thanks Chef

  53. Nene says:

    This recipe was so great! My mom asked for seconds and thirds lol.

  54. Alicia says:

    I bought all of the exact same ingredients Chef Resha used because I wanted my dish to taste just as good as hers. This recipe is SO AMAZING! The Rao’s sauce is expensive for a reason! It is SO GOOD! I used chopped portabella mushrooms instead of ground beef. Of course it doesn’t have a beef flavor, but the mushrooms cooked down and looked JUST LIKE ground beef. This dish is so amazing and I can’t wait to make it again!

  55. RB Westerman says:

    This dish was amazing!

  56. Arielle says:

    My god, I wish cheese wasn’t so expensive here in China! I want to make this soooo badly!