Get my Cookbooks! Skillet Lasagna
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!
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.
Mix in the ricotta cheese and simmer gently while you boil the Campanelle or Bowtie pasta. Add the drained pasta and stir to combine.
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.
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.
- Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don’t use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
- 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.
- Try my Ravioli Lasagna recipe next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch nonstick oven safe pan.
- Silicone Spatula. This is the one I always use and is pictured in the recipe.
- Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time.
- Measuring spoons.I love that these are magnetic. They keep my drawer neat.
- Ove Gloves– These make it easy to transfer pans to and from the oven.
Try These Next
-
- Easy Chili Recipe
-
- No Knead Bread
-
- Baked Ravioli
-
- Lasagna Roll Ups
-
- Homemade Hamburger Helper
-
- Easy Ravioli Sauce
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Skillet Lasagna
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
- 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.
- Mozzarella: Low moisture, whole milk mozzarella is best for this recipe. (Don't use fresh.) Shred it from a block vs. using packaged shredded cheese so that it melts well. I use Galbani or Dragone.
- 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.
- Try my Ravioli Lasagna recipe next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Hi Stephanie! This is on the menu for dinner tomorrow and I was wondering which sausage you use? Jimmy Dean or Italian? As always much appreciated and cannot wait to add this one to our favorites list. There hasn’t been one recipe we did not like yet! ❤️
Hey Ashley!! For this one I use Italian sausage, I can’t wait for you to try it!! 🙂
Another hit, just as expected!!! We had friends over and they left with the recipe! Thank you, thank you, thank you!!!
You’re very welcome Ashley!! I’m so happy it was such a hit. Thanks so much for sharing with your friends!!!💖