Go Back
+ servings
Print Recipe
5 from 6 ratings

Skillet Lasagna

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.


  • 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


  • 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.



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.

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


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