Lasagna Skillet

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I figured I’ve posted enough dessert recipes to last me at least a few weeks, so here is a delicious dinner idea! I love lasagna but it takes lots of time to make. So I made a fake-out lasagna that has all the yummy flavors you’d get in a typical lasagna but with less time!

This makes a great family weeknight meal because it comes together quickly and you can typically add in any kind of vegetables you have lying around without anyone noticing. I added in zucchini because that’s what I had on hand, but feel free to add what you like. I’ve done this before with grated carrot and small broccoli florets. My daughter happens to love broccoli so I didn’t have to worry about hiding that one.

The method for this is a little out of the ordinary, but it seems to work well, so I’ve kept it! The beginning of the sauce and cooking the pasta is all ‘normal’ for this kind of recipe, but once the pasta is done, you {immediately} take it and toss it all in the two cheeses and the butter so it all melts, sticks to the pasta and becomes ooey gooey before you mix it with the sauce. This way the cheese is more likely to stay stringy and stuck on those noodles! A little strange, but it works wonders. I originally started doing this with spaghetti and fresh parmesan cheese and it’s sort of evolved. My husband absolutely LOVES his spaghetti this way, so that’s why I opted to do this Lasagna Skillet in the same manner.

This recipe makes a lot of food- at least 6-8 servings- so make sure to use large pots and pans! Also, feel free to add in more or less cheese. It’s all up to you. I think this would make a great Sunday meal. We Brennan’s get together with family on Sunday afternoons and this is the kind of food we all like. Do you get together on Sunday’s with your family too or is it just us?

Either way, enjoy your weekend! Happy cooking! 🙂

Lasagna Skillet
yield: 6 servings
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For the Sauce-
1 pound Ground Beef {I Used 93/7}
1 cup Diced Onion
1 clove Garlic, Minced
1 whole Small Zucchini, Diced
1 jar Pasta Sauce (24 Ounce Jar) Plus 1/2 Jar Of Water To Wash Out Jar
1 whole Bay Leaf
1 teaspoon Dried Basil
½ teaspoons Dried Oregano
Salt And Pepper, to taste

For the Pasta-
1 pound Short Cut Pasta {I Used Cavatappi}
3 Tablespoons Butter
½ cups Ricotta Cheese
2 cups Grated Mozzarella Cheese {plus More For Garnish If Desired}
Chopped Parsley For Garnish

Bring a large pot of water to boil. Salt water and stir in pasta. I used Cavatappi–aren’t they cute?! 🙂

While pasta is cooking, heat a very large skillet to medium high heat. Break meat apart in hot pan and cook until brown. Stir in onions, garlic and zucchini. Saute 5-6 minutes or until onions are tender.

Stir in pasta sauce, water and seasonings. Simmer until pasta is done.

Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot. Stir in butter, ricotta cheese and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour entire pot of pasta into hot sauce and stir to coat everything thoroughly.

Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

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  1. Yum! I’ve done this type of shortcut too – love the idea of those cavatappi noodles – nice & hearty.

  2. Perfect! Now I know what we are having for dinner tonight! – thank you for sharing!! 🙂

  3. This looks great!(and congrats on the TK feature, you’re tearing it up, lauren! 🙂 )
    The Mister adores lasagna but once in a while it just seems like too many “steps” for a quick weeknight meal…I will definitely give him a taste of this…thanks for the tip on the cheese/pasta tossing method…we can all use little yummy shortcuts to make life better.
    Keep ’em coming.
    cathy b.

  4. I love your Lasagna. It looks like a piece of art. I know my hubby would want me to make it when he sees it.

    Have a great weekend 🙂

  5. This looks amazing and simple…I’m going to give it a shot! 🙂

  6. We make up a “skillet” casserole similar to this but I never thought to add the cheese 1st! Thanks for the great tip… (now I need to go sneak some grated cheese and zucchini into our next batch!!)

  7. This looks absolutely delicious. I love that zucchini was added in too. I will definitely be making this soon! Thanks for sharing the recipe!

  8. I like these skillet dinners! This one is a winner!

  9. I love a good skillet dinner and this one is remarkable. This is my first visit to your blog and I just wanted you to know how much I like the food and recipes you feature here. After browsing through your earlier entries I can tell you I’ll definitely be back. I hope you have a wonderful weekend. Blessings…Mary

  10. This is an amazing skillet idea! Yum!

  11. Thanks so much for your ideas! It really helps me out when I’m struggling for a dinner idea, like someone whispers an idea in my ear! I made your little cheesy bisquits to go with my soup on super bowl sunday, and your nine layer dip for a quick get together with friends. They were both super easy, quick and DELICIOUS! Lots of compliments, so THANK YOU for sharing!
    I’m going to whip this one up for dinner tonite. Love it.

  12. Okay…..this is soooo good, I cheated on my diet tonight!! I’ve been good making my family dinners and eating my own…..this one broke my willpower!! Thanks, Lauren…..I think! 🙂

  13. What a great pantry meal! I can’t wait to try it!

  14. I made this for dinner on Sunday! (I added a few of my own variations though.) It was really good! Thanks for sharing. 🙂

  15. Made this for dinner tonight, it was delicious!
    Another great recipe. Thanks!

  16. You said the recipes with an * are vegetarian?

  17. This has quickly become a family favorite and will be on our menu at least once a month! Thanks!

  18. I have made this several times for my family and we all love it! Yummy and easy…the best combination:)

  19. This is a family favorite recipe that I make frequently. So yummy!



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