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Easy Skillet Lasagna

Total Time

Prep: 5 min. Cook: 70 min.


8 servings

I like this recipe because you make it all in one skillet and don't have to hassle with cooking lasagna noodles separately. It's cheesy and delicious.—Linda Troop, Fleetwood, Pennsylvania


  • 2 pounds ground beef
  • 1 envelope spaghetti sauce mix, divided
  • 2 cups 4% cottage cheese
  • 3 cups uncooked wide egg noodles
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup spaghetti sauce with meat
  • 1 cup water
  • 2 cups shredded mozzarella cheese


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with half of the spaghetti sauce mix. Spoon cottage cheese over meat. Top with noodles. Sprinkle with parsley, salt, basil, Italian seasoning and remaining spaghetti sauce mix. Pour tomatoes, spaghetti sauce mix. Pour tomatoes, spaghetti sauce and water over the top. Bring to a boil. Reduce heat; cover and simmer for 35 minutes or until noodles are tender. Sprinkle with mozzarella cheese. Cover and simmer for 5 minutes or until the cheese is melted.
Skillet Lasagna only uses 1 cup prepared spaghetti sauce. Leftover sauce can be frozen in an airtight container for up to 3 months. Use it as a dip for breadsticks or as sauce for homemade pizza.

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