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One-Pot Lasagna Recipe: Creamy Skillet Style

Enjoy all the rich flavors of classic lasagna prepared in a fraction of the time with this One Pot Lasagna recipe. Layers of broken lasagna noodles cook right in a savory meat-and-tomato sauce, then are topped with ricotta, mozzarella and Parmesan for a comforting, cheesy finish. Best of all, this skillet lasagna is ready in about 30 minutes—perfect for busy weeknights.

cooked lasagna in skillet with serving spoon

Table of contents

  • Ingredients
  • Instructions
  • Pro tips
  • How to store and reheat
  • Dietary options
  • What to serve with it
  • More one pot recipes

The first time I made this skillet lasagna my husband asked why anyone would bother with a layered oven lasagna again. The flavors and comfort are the same—tomato, wine, meat, and three cheeses—without the long prep, assembly or bake time. Everything cooks in one pan, which keeps cleanup easy and dinner fast.

ingredients for skillet lasagna on white wood background

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced (yellow onion is recommended)
  • 10 ounces baby bella (crimini) mushrooms, diced (or substitute white button or portobello)
  • 4 cloves garlic, minced
  • 1 pound loose Italian sausage, mild or hot; or use ground beef, turkey or pork as preferred
  • 2 tablespoons Italian seasoning
  • 1 cup red wine (cabernet, zinfandel or chianti recommended); replace with extra broth to omit alcohol
  • 10 lasagna noodles, broken into thirds (regular noodles are fine; no-boil is not required)
  • 24 ounces marinara sauce (homemade or your favorite jarred sauce)
  • 1 1/2 cups chicken or beef broth, depending on flavor preference
  • 1 cup ricotta cheese
  • 1/2 cup fresh mozzarella, sliced (or shredded mozzarella)
  • 1/4 cup grated Parmesan cheese

Instructions

Make sure to read through all steps before you start so the process moves smoothly.

  1. Heat the oil: Warm the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Sauté vegetables: Add the diced onions and mushrooms and cook for 3–4 minutes until they begin to soften. Add the minced garlic and cook an additional minute.
  3. Brown the sausage: Add the loose Italian sausage and Italian seasoning. Cook, breaking the meat apart, until browned and cooked through, about 5–7 minutes.
  4. Deglaze with wine: Pour in the red wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add sauce: Stir the marinara sauce into the skillet to combine with the meat and vegetables.
  6. Layer noodles and broth: Scatter the broken lasagna noodles over the sauce. Pour the chicken or beef broth evenly over the noodles and stir gently so the noodles are submerged in liquid.
  7. Simmer covered: Cover the skillet, reduce heat to medium-low and simmer for 15 minutes, or until the noodles are tender and cooked through.
  8. Add the cheeses: Uncover and dollop the ricotta over the noodles. Top with the sliced or shredded mozzarella and sprinkle the Parmesan.
  9. Melt the cheese: Replace the lid and let the cheeses melt for 3–4 minutes. Remove the lid and serve immediately, garnished with fresh basil if desired.
skillet lasagna served in a bowl with a fork

Pro tips

  • Make sure the noodles are covered in liquid. The lasagna noodles cook directly in the sauce and broth, so they must be submerged to become tender. If some pieces sit dry they will stay chewy.
  • Swap the protein easily. If you don’t like Italian sausage, use ground beef, turkey or pork and add an extra teaspoon of Italian seasoning to maintain flavor balance.
  • Make ahead: This skillet lasagna stores well. After cooling, refrigerate the skillet or transfer leftovers to an airtight container. Reheat gently on the stove or in the microwave.
  • Adjust sauciness: For a less saucy result, use 1/2 cup red wine and omit 1/2 cup of the broth.

How to store and reheat

This one pot lasagna makes excellent leftovers and can even taste better the next day. Store cooled leftovers in an airtight container in the refrigerator for up to 6 days.

Reheat in the microwave for 2–3 minutes, or return the skillet to the stovetop over medium heat for 5–7 minutes until warmed through. Finish with a sprinkle of fresh Parmesan before serving.

Dietary options

Gluten-free: Use gluten-free lasagna noodles and ensure the marinara sauce and broth are certified gluten-free.

Alcohol-free: Replace the red wine with an additional cup of chicken or beef broth.

Vegetarian: Omit the sausage and add extra mushrooms, diced zucchini and bell peppers, or use a plant-based Italian-style crumble in place of sausage.

prepared lasagna in skillet with serving spoon

What to serve with it

This skillet lasagna is hearty enough to stand on its own, but it’s also wonderful with garlic bread for dipping or a crisp salad to lighten the plate. Consider these side ideas:

  • Garlic bread or cheesy garlic bread
  • Pull-apart rolls or buttery dinner rolls
  • Simple green salad or Caesar salad
  • Panzanella or a tomato basil bruschetta
  • Roasted garlic Parmesan broccolini or steamed vegetables

More one pot recipes

If you enjoy this One Pot Lasagna, try other easy one-pot meals for fast weeknight dinners. A few popular choices include:

Miso Ramen

Miso Ramen

Meatball Soup

Meatball Soup

Thai Noodle Soup

One Pot Thai Noodle Soup with Peanut Sauce

Baked Potato Gnocchi

One Pot Baked Potato Gnocchi

Pesto Tortellini

One Pot Vegetarian Pesto Tortellini

Chicken Fajita Pasta

One Pot Chicken Fajita Pasta

One Pot Lasagna

All the comfort of lasagna without the fuss—broken lasagna noodles cook in a rich meat and tomato sauce, finished with ricotta, mozzarella and Parmesan in just 30 minutes.

Servings: 4 people

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Author: Whitney Bond

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 10 ounces diced baby bella mushrooms
  • 4 cloves garlic, minced
  • 1 pound loose Italian sausage (mild or hot)
  • 2 tablespoons Italian seasoning
  • 1 cup red wine
  • 10 lasagna noodles, broken into thirds
  • 24 ounces marinara sauce
  • 1 1/2 cups chicken or beef broth
  • 1 cup ricotta cheese
  • 1/2 cup fresh mozzarella, sliced
  • 1/4 cup grated Parmesan

Instructions

  1. Add the olive oil to a large skillet over medium-high heat.
  2. Add the diced onions and mushrooms and cook for 3–4 minutes.
  3. Add the garlic and cook for 1 more minute.
  4. Add the Italian sausage and Italian seasoning, cook and crumble for 5–7 minutes.
  5. Pour in the red wine and simmer for 2 minutes.
  6. Add the marinara sauce to the skillet and stir to combine.
  7. Layer the broken lasagna noodles on top of the sauce.
  8. Pour the chicken broth over the noodles and stir so all noodles are covered in liquid.
  9. Cover the skillet, reduce heat to medium-low and cook for 15 minutes.
  10. Remove the lid and add ricotta, mozzarella and Parmesan on top.
  11. Replace the lid and allow the cheese to melt for 3–4 minutes.
  12. Serve immediately, garnished with fresh basil if desired.

Notes

  • Gluten-free option: use gluten-free lasagna noodles and check that the sauce and broth are gluten-free.
  • Alcohol-free: replace the red wine with an additional cup of broth.
  • Vegetarian: replace the sausage with more vegetables or a plant-based crumble.
  • Store leftovers in the refrigerator for up to 6 days. Reheat in the microwave for 2–3 minutes.
  • For a less saucy result, reduce the red wine to 1/2 cup and omit 1/2 cup of the broth.