This hearty skillet lasagna recipe is easy to make with Campanelle or Bowtie pasta in a skillet on the stove top! It has all of the flavor of classic lasagna, but a fraction of the work! 

Be sure to serve this with Garlic Bread with Cheese!

 

A skillet with a wooden spoon it in scooping up Skillet Lasagna topped with cheese.

Skillet Lasagna

Ever since my Lasagna Soup recipe came into my life, I’ve been conjuring up other ways to make Lasagna, without actually making classic lasagna. 😊 And this Skillet Lasagna recipe has every element that Lasagna has, but it’s so much easier to throw together.

It’s got the right balance of seasonings, ground beef/sausage, onions/garlic, tomato sauce, ricotta, and mozzarella. I love using Campanelle pasta, but bowtie or even penne works as well.

Let’s get into everything you need to know. I’ll show you how to make it, give you substitution options, storage information, and kitchen tools that make this recipe a breeze.

PS- Be sure to try my Lasagna Roll Up recipe next! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Brown the ground beef, ground sausage, onions, and garlic in a skillet. Add the seasonings, tomato paste, and flour. Cook for 2 minutes.

Add the beef broth and tomato sauce. Bring to a boil, reduce to a simmer.

A large pot with ground beef and sauce with beef broth and sauce being added to make Skillet Lasagna.

Mix in the ricotta cheese and simmer gently while  you boil the Campanelle or Bowtie pasta. Add the drained pasta and stir to combine.

A skillet with sauce and pasta in it for Skillet Lasagna.

Top with Mozzarella cheese and transfer to a 500° oven for up to 10 minutes, watch it closely. Remove once cheese is hot and melted. (If your skillet isn’t oven safe, transfer to a 9×13 casserole dish prior to baking.) 

Garnish with parsley and serve.

A large pot of Skillet Lasagna topped with cheese before and after baking.

Pro Tips

  • This recipe uses a combination of ground beef and ground sausage, but all ground beef or all sausage can be used if needed, although I love using both.
  • Sautéed mushrooms make a nice addition to this meal, I like to sauté them until golden in a separate skillet and mix them in at the end when the pasta is added.
  • Chicken broth can be used instead of beef broth if needed.
  • Cottage cheese can be used instead of Ricotta.
  • I love using Campanelle pasta for this recipe but bowtie pasta is a great substitute as well as penne and rigatoni.
  • I use Hunts Tomato Sauce for this recipe.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A white plate with Skillet Lasagna and melted cheese with a fork on the side.

Tools For This Recipe

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A wooden spoon scooping up Skillet Lasagna with a meat sauce and cheese on top.

Skillet Lasagna

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 17 ratings
Servings: 6 people
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This hearty skillet lasagna recipe is easy to make with Campanelle or Bowtie pasta in a single skillet on the stove top! It has all of the flavor of classic lasagna, but a fraction of the work! You’ll love this easy ground beef recipe.

Ingredients

  • ½ lb. ground beef
  • ½ lb. ground sausage
  • 1 small yellow onion, diced
  • 3 cloves garlic
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 Tablespoon tomato paste
  • 3 Tablespoons flour, optional-helps thicken the sauce
  • 1 ½ cups beef broth
  • 16 oz. tomato sauce
  • ½ cup Ricotta cheese
  • 2 ½ cups fresh low moisture mozzarella, shredded
  • ½ pound Campanelle Pasta, can sub bowtie

Instructions

  • Preheat oven to 500.
  • Cook and crumble the ground beef and sausage over medium heat. Add the onions halfway through and cook until softened. Drain grease.
  • Add the garlic and cook for 1 minute.
  • Add ½ tsp salt, 1 tsp oregano, 1 tsp basil, 1 Tbsp. tomato paste, and 3 Tbsp. flour. Stir to combine and cook for 2 minutes to remove raw flour taste.
  • Add beef broth and use a silicone spatula to clean the bottom and sides of the pot.
  • Add the tomato sauce. Bring a boil, then reduce to a gentle simmer.
  • Mix in the Ricotta cheese until combined.
  • Start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 10 minutes or per package instructions.
  • Add drained pasta to the sauce and stir to combine.
  • Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet is not oven safe.
  • Top with mozzarella cheese and bake uncovered until cheese is melted and begins to brown, 8-10 minutes, watch is closely.
  • Garnish with parsley and serve with garlic bread with cheese.

Notes

Pro Tips
  • This recipe uses a combination of ground beef and ground sausage, but all ground beef or all sausage can be used if needed, although I love using both.
  • Sautéed mushrooms make a nice addition to this meal, I like to sauté them until golden in a separate skillet and mix them in at the end when the pasta is added.
  • Chicken broth can be used instead of beef broth if needed.
  • Cottage cheese can be used instead of Ricotta.
  • I love using Campanelle pasta for this recipe but bowtie pasta is a great substitute.
  • I use Hunts Tomato Sauce for this recipe.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 532kcal, Carbohydrates: 40g, Protein: 34g, Fat: 26g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 1413mg, Potassium: 721mg, Fiber: 3g, Sugar: 6g, Vitamin A: 810IU, Vitamin C: 8mg, Calcium: 324mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie