This easy skillet lasagna recipe uses a one-pan method to cook the pasta directly in the sauce. It’s the perfect fast dinner for busy weeknights when you need comfort food fast!
What makes this recipe great
If you’ve ever craved lasagna on a Tuesday but realized you didn’t have the energy for the boiling, the layering, or the mountain of dishes, this recipe is for you. This One-Skillet “Lazy” Lasagna is the ultimate weeknight pivot. It has all the cheesy, saucy comfort of the classic dish but comes together in one pan using a few clever “pantry-staple” shortcuts!
- No Pre-Boiling Pasta. We’re cooking the bowtie pasta right in the sauce. This isn’t just easier — the starch from the pasta actually helps thicken the sauce, making it extra silky.
- The Cottage Cheese Option. Instead of using expensive ricotta, we’re using cottage cheese (or cream cheese) mixed with parmesan. It adds a tangy richness that cuts through the rich meat sauce sauce perfectly.
- Vegetables Optional. You can sneak in chopped veggies or leave this recipe plain – it is flexible enough for even the pickiest eaters!
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Pasta: I use bowtie (farfalle) because the “pinch” in the middle holds onto the sauce so well. Store-brand pasta is actually a winner here — it tends to be a bit thinner and cooks faster than the “fancy” bronze-cut versions!
The “Bouillon”: I’m done with half-empty cartons of broth growing science experiments in the back of my fridge. Using water + bouillon granules is faster, cheaper, and takes up zero fridge space. But feel free to use broth!
The Sauce: Grab a 24-oz jar of your favorite Tomato Basil. Since we are adding our own Italian seasoning and garlic powder, even a basic store-brand sauce will taste like a million bucks.
The Meat: I stick with ground beef (either lean or just drain the grease with paper towels after browning), but ground turkey or even Italian sausage works great too!
The Cheese: Don’t skip the “dollop” at the end! Stirring in the mozzarella is great, but that cold, creamy cottage cheese and parmesan mixture on top is what makes it feel like “real” lasagna.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The flavor foundation.
Brown your beef and then stir in the tomato paste. Cooking the paste for just a minute before adding the liquid takes away that “tinny” canned taste and adds a deep, savory base.
2: The liquid balancing act.
Start with 2 cups of water. Depending on your pasta brand and how high your heat is, you might need a little more. If the pan starts looking dry but the pasta is still firm, add water ¼ cup at a time.
3: Don’t overstir during the cooking.
While you need to stir occasionally to keep the bottom from burning, don’t overdo it! Excessive stirring breaks down the pasta and releases too much starch, which can turn your dinner into a mushy “pasta porridge.”
Once the heat is off, stir in that mozzarella and put the lid on.
4: The finishing touch.
Let it sit for 2 minutes. This “carry-over” heat melts the cheese into those perfect stretchy strings we all love.
4: Serving ideas.
I usually skip adding vegetables to the pasta and instead serve a “crunchy plate” on the side: cucumber slices, baby carrots, tomatoes or bell pepper strips. Or a Caesar salad kit and garlic bread if I’m feeling ambitious!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Use the right pan: A large deep skillet or braiser is your best friend here.
- Watch the liquid: Keep a measuring cup of water nearby — if you use thicker/expensive pasta, it needs more liquid to cook.
- Don’t over-stir: Let the pasta do its thing under the lid.
- Don’t skip the bouillon: It’s the secret to flavor when you aren’t using a slow-simmered sauce.
- Quick recipe rundown: Brown beef. Stir in seasoning, sauce and liquid and bring to a boil. Stir in uncooked pasta, reduce heat to a simmer and cover. Simmer until pasta is done. Stir through cheese, let melt. Serve with cottage cheese/parmesan.
FAQs
Can I use ricotta instead of cottage cheese?
Absolutely, it’s so delicious! Use whatever you have on hand or prefer. I personally love the texture of cottage cheese here, and it’s a great way to sneak in some extra protein for the kids, plus it’s way more affordable.
Is it okay to use chicken bouillon with beef?
Yes! I actually prefer it. Beef bouillon can sometimes taste a bit “artificial” or overly salty. Chicken bouillon is more neutral and just makes the tomato sauce taste richer without overpowering it.
Can I add vegetables to the sauce?
Definitely. If you have an onion, a stray carrot, or a bell pepper, chop them finely and toss them in with the beef to soften.
Looking for another one pot win? Try my One Pan Chicken and Rice Bake, my One Pot Spaghetti and Meat Sauce or the popular One Pot Rigatoni Bolognese!
One Skillet Lasagna
Ingredients
- ½ tablespoon oil
- 1 pound ground beef (Note 1)
- salt & pepper (to taste)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 tablespoon tomato paste
- 2-3 cups water (feel free to use broth instead and skip the bouillon granules)
- 1-2 teaspoons chicken bouillon granules (feel free to use beef if you prefer)
- 1 (24-oz) jar tomato basil sauce
- 1 (12-oz) box bowtie pasta (uncooked)
- 1 cup shredded mozzarella cheese (Note 2)
- 4 heaping tablespoons cottage cheese (Note 3)
- ½ cup grated parmesan cheese
Instructions
- Brown beef:In a large skillet over medium-high heat, heat oil. Brown ground beef until crumbled; drain and stir in seasonings and tomato paste (Note 4).½ tablespoon oil, 1 pound ground beef, salt & pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 tablespoon tomato paste
- Add liquids:Stir in 2 cups water, bouillon granules and tomato sauce; heat to boiling.2-3 cups water, 1-2 teaspoons chicken bouillon granules, 1 (24-oz) jar tomato basil sauce
- Cook pasta:Stir in uncooked pasta; cover and cook over medium-low heat for 12 to 14 minutes, until pasta is tender, stirring from time to time to prevent sticking and burning. Add more water, ¼ cup at a time, and only if needed (Note 5). Avoid excess stirring, as it makes the dish mushy and starchy.1 (12-oz) box bowtie pasta
- Finish:Once pasta is done, take off the heat. Stir in mozzarella cheese; cover to melt. Combine cottage cheese and parmesan, spoon over skillet lasagna and serve immediately.1 cup shredded mozzarella cheese, 4 heaping tablespoons cottage cheese, ½ cup grated parmesan cheese
Notes
- Note 1: If you don’t use lean ground beef, feel free to drain the extra grease with paper towels after browning. Ground turkey or Italian ground sausage also work!
- Note 2: Freshly shredded mozzarella melts best, but feel free to use pre-shredded to cut down on prep and dishes. Just know that it doesn’t melt as easily.
- Note 3: Ricotta or cream cheese can be used in place of the cottage cheese.
- Note 4: You can add 1-2 cups finely chopped vegetables, cook them with the beef until softened before proceeding with the recipe as written. You can use onion, carrot, celery, red or green peppers… whatever you have and like, but you can entirely skip the vegetables if you’re in a hurry or have very picky eaters.
- Note 5: The liquid amount needed depends entirely on the exact type of pasta you use – more expensive ones are usually thicker and require more liquid; I usually use generic store brand and 2 cups are fine; a fancier and thicker pasta may need up to 3 cups liquid to cook through.
Judy says
Made this today and it turned out very good. Will definitely make again! My family loved it!
Nora says
So glad to hear it, Judy! Thanks for coming back to leave a review – I appreciate it.
Katie | Healthy Seasonal Recipes says
I love that the pasta cooks right in the sauce. I had never heard of Mafaldine but now I’ll know to look for it.
Marsha | Marsha’s Baking Addiction says
This looks absolutely delicious! Lasagna is one of my favourite comfort meals!