Skillet Lasagna

Love Lasagna but hate how long it takes to make it? Try my Skillet Lasagna! This is a shortcut recipe that has all that delicious slow cooked flavor but made in less than half the time of my Classic Lasagna Recipe. Whether you’re making this on a busy weeknight or part of a lovely Sunday dinner, you will love this recipe. Highly recommend serving this with some garlic bread and salad!

skillet lasagna in a skillet

Skillet Lasagna | A Quick Weeknight Meal!

Today I’m sharing with you a delicious dinner idea for Skillet Lasagna. While I love a lasagna, I don’t always have the time to make it. So I made a fake-out lasagna that has all the yummy flavors you’d get in a typical lasagna recipe but with less time!

This makes a great family weeknight meal because it comes together quickly and you can typically add in any kind of vegetables you have lying around without anyone noticing. I added in zucchini because that’s what I had on hand, but feel free to add what you like. I’ve done this before with grated carrot and small broccoli florets. (My kids happen to love broccoli so I didn’t have to worry about hiding this one.)

cheesy skillet lasagna

Main Ingredients Needed

Quick and healthy? This dinner is a win-win situation for you! Here is everything you need for Skillet Lasagna:

  • Short Cut Pasta – I used these cute mini lasagna-shaped noodles (called Mafalda) but Campanelle is a great alternative if you’re wanting that lasagna-esce look.
  • Butter – this is an optional ingredient but it helps make the sauce so creamy and decadent.
  • Ricotta + Mozzarella Cheese – two types of cheese for maximum flavor.
  • Parsley – used as a garnish!

For the Sauce

  • Ground Beef – I used a 93/7 blend. But you could also sub this out for ground turkey if you’re trying to eat a little healthier.
  • Onion + Garlic – two flavor packing ingredients.
  • Zucchini – I snuck in some grated zucchini into the sauce (don’t tell my kids!). If you need even more ideas on how to make your kids eat their veggies see the corresponding section below!
  • Marinara Sauce – my favorite brand to use is Rao’s marinara sauce, but you can use whatever brand you like best.
  • Bay Leaf, Basil + Oregano – three herbs to take this sauce to the next level.
  • Salt + Pepper – and don’t forget to season as you go!

Can You Substitute Cottage Cheese for the Ricotta Cheese?

Yes, you absolutely can! Some people don’t like the flavor or texture of ricotta cheese in lasagna (or a lasagna skillet) so cottage cheese is a great alternative. Substitute the cheese 1:1. The recipe calls for 1/2 cup of ricotta cheese, so you’d substitute 1/2 cup of cottage cheese.

close up of skillet lasagna

How to Make Skillet Lasagna

For full details on how to make Skillet Lasagna see the recipe card down below 🙂

1. Cook Pasta

Bring a large pot of water to boil. Salt the water and stir in pasta. Cook pasta according to package directions.

2. Make the Sauce

While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute until onions are tender.

Stir in pasta sauce, water and seasonings. Simmer until pasta is done.

3. Mix Pasta with Cheese

Once the pasta is cooked, drain and immediately return pasta to the cooking pot.

Stir in butter, ricotta, and mozzarella until well incorporated and cheese starts to melt.

4. Create Your Lasagna Skillet!

Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

scooping pasta out of a pan

Adding Extra Veggies

I love adding vegetables into recipes that have a tomato sauce base because they tend to get colored by that deep red color and go undetected if they are cut small enough.

Choose vegetables that could potentially dissolve in the sauce as it cooks and you might surprise yourself at how many veggies you can slip into this Skillet Lasagna. Here are a few ideas:

  • mushrooms- cut them small and they will look like ground beef after cooked
  • zucchini or yellow squash- grate and wring out before adding
  • carrots- grate these! Carrots add a great sweet flavor.
  • cauliflower- the texture might be noticeable on this one, so I’d suggest adding mashed cauliflower.
  • bell peppers- the red peppers are easier to hide, but green peppers work just as well (and I love the flavor of green peppers in all sorts of pasta sauces.)
  • spinach- while spinach is a great, mostly tasteless veggie, it’s green. Chop it small and hope for the best.

Storing Skillet Lasagna | Freezing Directions

After making this recipe in its entirety, transfer leftovers to an airtight container and in the refridgerator for up to 5 days.

To freeze, transfer fully cooked recipe to airtight containers and freeze for up to 3 months. To reheat, simply microwave until hot and cheese is melty.

Skillet Lasagna on a white plate

More Lasagna Recipes to Try!

This recipe makes a lot of food- at least 6-8 servings- so make sure to use a large skillet! I think this would make a great Sunday meal. We Brennans get together with family on Sunday afternoons and this is the kind of food we all like. Do you get together on Sundays with your family too or is it just us?

Either way, enjoy your day! Happy cooking! 🙂

scooping skillet lasagna out of the pan


Skillet Lasagna

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Skillet Lasagna is a shortcut recipe that saves time while making a super tasty family dinner! Perfect for sneaking in all sorts of veggies.
Course Dinner
Cuisine Italian
Keyword skillet lasagna
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 715kcal
Author Lauren


for the sauce-

  • 1 pound ground beef I used 93/7
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 small zucchini diced (optional)
  • 24 oz marinara pasta sauce I used Rao’s
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoons dried oregano
  • salt and pepper to taste

for the pasta-

  • 1 pound short cut pasta
  • 3 tablespoons butter
  • 1/2 cups ricotta cheese
  • 2 cups mozzarella cheese grated (plus more for garnish, if desired)
  • parsley chopped, for garnish


  • Bring a large pot of water to boil. Salt the water and stir in pasta.
  • While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute 5-6 minutes or until onions are tender.
  • Stir in pasta sauce, water and seasonings. Simmer until pasta is done.
  • Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot.
  • Stir in butter, ricotta cheese, and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.


Calories: 715kcal | Carbohydrates: 67g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 954mg | Potassium: 921mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 15.9mg | Calcium: 295mg | Iron: 4.2mg

The post Skillet Lasagna appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Crock Pot Lasagna

Crockpot Lasagna has all of the rich zesty flavors, creamy cheese, and tender, juicy ground beef found in a traditional lasagna recipe!

The slow cooker is an easy way to prepare this favorite and let it cook all day while you’re away. Nothing is as good as a ready meal after a busy day.

close up of plated Crock Pot Lasagna

An Easy Crockpot Meal

We love any and all Crockpot recipes, but this one has a special place in our kitchen!

  • This recipe is easy to put together and no pre-cooking the noodles required.
  • It’s great to make ahead (even the day before) and cook while you’re out or at work.
  • It’s the perfect entrée to add to a potluck or dinner party since all you need to do is plug the Crockpot in to keep it warm.
  • It’s versatile, too, and can easily be changed up with other favorite lasagna ingredients.

ingredients to make Crock Pot Lasagna

Lasagna Ingredients

3-CHEESE FILLING Traditional lasagna uses ricotta cheese, but cottage cheese works. Cottage cheese can sometimes produce a bit more liquid. Parmesan adds flavor while mozzarella makes it gooey and cheesy.

SAUCE This easy ground beef version uses a marinara sauce that’s already seasoned, but we add some of our own homemade Italian seasoning. If you have the time, you can make your own easy marinara sauce, too! If you have leftover meatsauce, that can be used too.


      • Add some fresh or frozen spinach to the cheese mixture.
      • Layer in cooked veggies like peppers or mushrooms.
      • Swap half of the ground beef for Italian sausage.

Crock Pot Lasagna ingredients in bowls

How To Make Crockpot Lasagna

Let the slow cooker do all the work for this delish dish!

  1. Brown ground beef, onion, and garlic. Add sauce, tomatoes, and seasonings.
  2. Combine cheese filling.
  3. Layer cheese mixture, meat sauce, and noodles until the final layer is pasta sauce topped with cheese.
  4. Cover and cook per recipe below.

process of adding layers to pot to make Crock Pot Lasagna

Important Tip

Once cooked, be sure to let the lasagna rest with the lid ajar for at least 30 minutes (or up to 40 minutes). This allows it to cool slightly and the layers to set up.

What To Serve With Lasagna

Lasagna doesn’t need much more than a fresh, crispy salad and garlic toast! Here are a few of our favorites!

Salads:  tossed salad, Italian salad, Caesar salad

Breads: homemade garlic bread, dinner rolls, French Bread, no knead bread

top view of Crock Pot Lasagna

How to Store Leftovers

Lasagna keeps very well in the refrigerator for about 4 days. Make sure it is covered tightly. Sprinkle a little extra mozzarella and Parmesan cheese on top and reheat in the microwave.

As with any lasagna, this recipe freezes well!

Lasagna Recipes

Did your family love this Crockpot Lasagna? Be sure to leave a rating and a comment below!

close up of Crockpot Lasagna with bread and a slow cooker in the back

Crock Pot Lasagna

Crockpot Lasagna is an easy set-it-and-forget-it meal that tastes just like the oven version. Layers of lasagna noodles, meat sauce, & loads of gooey cheese make an unforgettable Italian favorite in the slow cooker!
Course Beef, Casserole, Dinner, Entree, Main Course, Pasta, Slow Cooker
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 611
Author Holly Nilsson


  • 9 lasagna noodles uncooked
  • 2 cups mozzarella cheese shredded
  • ½ cup parmesan cheese grated


  • 1 pound lean ground beef
  • 1 small onion diced
  • 4 cloves garlic minced
  • 15 ounces petite diced tomatoes
  • 36 ounces marinara sauce
  • 1 teaspoon Italian seasoning

Cheese Filling

  • 24 oz ricotta cheese or cottage cheese
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese grated
  • 1 egg


  • Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
  • Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
  • Meanwhile, mix cheese filling ingredients.
  • Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
  • Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
  • Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.


Layering order (you may or may not be able to fit 3 whole noodles on each layer depending on the shape of your slow cooker):

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture 

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

remaining sauce – mozzarella

Be sure to let the lasagna rest uncovered at least 20 minutes (or up to 30 minutes). This allows it to cool slightly and the layers to set up.


Calories: 611 | Carbohydrates: 40g | Protein: 40g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1271mg | Potassium: 975mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1437IU | Vitamin C: 15mg | Calcium: 561mg | Iron: 4mg

plated Crock Pot Lasagna with Crockpot in the back with a title

Crock Pot Lasagna in the air fryer and and plated with a title


plated Crock Pot Lasagna with writing


plated Crock Pot Lasagna with a title



Originally posted at Spend with Pennies

Easy Stuffed Peppers

Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef, sausage, rice, and tomato filling. Top it all with cheese and bake until bubbly. 

Serve these with a fresh salad and some crusty bread (for sopping up any sauce).

Stuffed Peppers in clear glass baking dish


Stuffed Bell Peppers are easy to make and everyone loves them!

  • MEAT We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer)
  • RICE I use long grain white rice but I do sometimes replace the rice with Cauliflower Rice.
  • SAUCE Use your fave marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chili flakes.

Peppers for Stuffed Peppers

While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine. The peppers do have different flavors so it can depend on your personal taste preference.

  • Green peppers are a bit zestier and we love the flavor with the filling mixture.
  • If you like sweeter peppers, red, yellow, or orange are great options.

Stuffed Pepper recipe ingredients in a pot

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  1. Brown meat, onion, and garlic (per recipe below). Add tomato sauce, rice and seasonings and cook until rice is tender.
  2. While the filling is cooking, prepare your peppers by simmering 5 minutes to soften or even bake them in the oven for 15 minutes if you’d like.
  3. Fill peppers with pasta sauce, meat and rice mixture. Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in these Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I think they’re better if you pre-cook them a bit.

Stuffed Peppers in baking dish with tomato sauce

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

Great Sides

This dish goes well with a fresh salad and bread. Here are some favorites:

Stuffed Pepper being lifted out of baking dish

Make Ahead & Leftovers

Stuffed peppers can be frozen and they are a great make-ahead meal!

To Freeze Stuffed Peppers prepare and bake as directed below. They can be frozen individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Stuffed Pepper being lifted out of baking dish

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Course Beef, Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 385
Author Holly Nilsson


  • 6 bell peppers
  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can small diced tomatoes 14 ½ ounces
  • ½ cup white rice uncooked
  • 1 ¼ cup water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 2 ½ cups marinara sauce divided
  • ½ cup cheddar cheese shredded


  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.



If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.


Calories: 385 | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 922mg | Potassium: 933mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | Calcium: 137mg | Iron: 3.7mg



Stuffed Peppers with a title

Originally posted at Spend with Pennies