Skillet Lasagna

I love lasagna (as evident by all the ways I’ve made it – in a slow cookeras a Christmas dish, with meat, without meatwithout noodles… I’ve really made it a lot of ways!

But, one of the things that bothers me about traditional lasagna is how long it takes to make. Mix the egg and ricotta in one bowl. Make sauce in another bowl. Make pasta in another pot and lasagna in yet another pan. It can be quite cumbersome! Not to mention there’s a lot of clean-up and it’s not really weeknight friendly to make.

So, I decided to simplify it by cutting out some of the steps, reducing some of the ingredients and making it all in one pan!

Now, some of you might say it isn’t lasagna if it doesn’t have ricotta cheese. But, lasagna can have any kind of cheese (for example, my husband is English and he taught me that lasagna is made with a cheddar cheese roux! No ricotta, mozzarella or parmesan cheese anywhere to be found! I’ll make that one soon and show you how…).

So this version uses some mozzarella on top and some Parm and no ricotta. It uses diced tomatoes, not tomato sauce. But it’s really good. And really easy. And I made it all in one-pan on a Monday night. This one is definitely a keeper.

Questions? Lemme know in the comments!

Skillet Lasagna

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 (14 ounce) can diced tomatoes
  • 2 cups milk, any kind
  • 1 tablespoon Italian seasoning
  • Handful basil torn
  • 2-3 sprigs fresh thyme, stems removed
  • Salt & pepper to taste
  • No boil lasagna noodles to taste (will vary depending on your skillet)
  • 8 ounces fresh mozzarella sliced
  • 2-3 tablespoons grated parmesan


  1. Preheat oven to 375 degrees.
  2. In a large cast iron skillet, saute garlic for about 30 seconds and sprinkle with onion powder. Add the diced tomatoes, milk, Italian seasoning, thyme leaves, basil, and salt & pepper. Stir and let come to a simmer.img_6454-1
  3. Break the lasagna noodles into pieces and layer the pieces into the skillet (I used 2 1/2 sheets. They can overlap a bit, but the noodles should be submerged in the sauce). Place the skillet in the oven and bake for 35-40 minutes.img_6462
  4. Take the lasagna out of the oven and top with the sliced mozzarella cheese and sprinkle with parmesan cheese. Turn oven to broil and return the skillet to the oven until the cheese is nice and melty. (about 3-5 minutes).
  5. Let the lasagna sit for about 5-10 minutes before serving. Enjoy!img_6475 

Slightly adapted from:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s