Skillet Lasagna – Yummy Toddler Food

Serve up this 30 minute, one pan Skillet Lasagna for those days when you want all the yummy comfort food…but in less time and with less work!

It’s been a year since my cookbook, Dinnertime SOS: 100 Sanity-Saving Meals Parents and Kids of All Ages Will Actually Want to Eat, came out and it has been such an amazing experience to hear from so many families who have found it to be useful in simplifying dinner. My own family has a few favorite dishes in regular rotation including the Sloppy Joe Sandwich Pockets (the meat is stuffed into a bun so it doesn’t fall out everywhere!), Caprese Pasta Salad, Sheet Pan Chocolate Chip Pancakes, and so many more.

And to celebrate the anniversary, I am so happy to share another favorite today: Skillet Lasagna, with tender noodles, creamy cheese, and all the yummy flavor!

I love this recipe because it’s such a good example of the recipes in the book: short ingredient list with items you can find in any grocery store, easy cooking method that’s mostly hands off, and really yummy flavor.

This dinner works just as well as a weeknight family dinner or a holiday main dish and has all of the classic flavors and textures of traditional lasagna, but with less work. My daughter’s review? “The textures…the textures! It’s like they are exploding in my brain!”

Enjoy the easy pasta recipe and look for Dinnertime SOS everywhere books are sold.

(You may also like Creamy Chicken Pasta, Hidden Veggie Pasta Sauce, and Lentil Sauce for Pasta.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Skillet Lasagna so you know what to pick up from the store or have ready.

• Lasagna noodles: Use traditional lasagna noodles, not the no-boil kind, in this recipe.
• Marinara sauce: You can use any tomato or pasta sauce you like including marinara sauce, meat sauce, garlic sauce, or other variety.
• Ricotta cheese: This cheese gives the skillet lasagna the classic flavor and texture we crave, so be sure it use it. I prefer whole milk ricotta.
• Shredded mozzarella: We add this cheese to the pot once the noodles are softened for ultimate cheesiness.
• Grated Parmesan cheese: This adds extra flavor in the skillet lasagna recipe. You can also use shredded Parmesan, though grated often has more flavor.
• Fresh basil, top top if you’d like a burst of fresh herb flavor.

Step-by-Step Instructions

Here’s a preview of how to make this Skillet Lasagna so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Break lasagna noodles up using a rolling pin and bag.

Step 2. Add the sauce and water to a wide skillet.

Step 3. Add the noodles to the skillet and cook until soft, stirring often.

Step 4. Add the cheese and basil, if using, and cover until melty. Serve warm.

Serving Suggestions

Try with a salad kit, sliced cucumbers, Roasted Frozen Broccoli, garlic bread, or another simple side your family enjoys.

How to Store

Store leftover skillet lasagna in an airtight container in the refrigerator for up to 5 days. Reheat to warm through and serve.

Best Tips for Success

• Use a marinara sauce that you love—it’s the primary flavoring in this recipe. (You can use meat sauce if desired, too.)
• At the end of Step 3, you can also stir in 1 cup cooked broccoli florets, cauliflower, or carrot rounds.
• You can make this with meat, if you like. Before starting Step 1, in a large skillet over medium-high heat, brown 1 pound of ground beef, ground turkey, or ground Italian sausage in a little olive oil. Drain off any excess fat and continue as directed.
• If your gluten-free noodles instruct you to rinse them after cooking, prepare them as directed. Then, warm the marinara in the pan, omitting the additional water, and add the cooked gf noodles. Proceed with the recipe.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Break the lasagna noodles into bite-size pieces. (Helping with this may be fun for the kids!)

• In a large skillet over medium-high heat, combine the marinara sauce and water and bring to a simmer.

• Add the noodles to the skillet and stir to coat. Cover, turn the heat to medium-low, and cook, stirring once or twice, for 15 to 20 minutes, or until the noodles are just soft. (They may stick a little in the middle of the pan so be sure to stir them. Add a little water if needed if the liquid is absorbed before the noodles are completely soft.)

• Top with dollops of the ricotta and sprinkle with the. mozzarella and Parmesan. Turn off the heat, cover, and let sit for 5 minutes to melt the cheese. Or place under a broiler on high heat for 3 to 5 minutes to melt the cheese and brown it slightly.

• Top the lasagna with fresh basil, if desired, before serving.

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat to warm through and serve.
• Use a marinara sauce that you love—it’s the primary flavoring in this recipe. (You can use meat sauce if desired, too.)
• At the end of Step 3, you can also stir in 1 cup cooked broccoli florets, cauliflower, or carrot rounds.
• You can make this with meat, if you like. Before starting Step 1, in a large skillet over medium-high heat, brown 1 pound of ground beef or ground sausage. Drain off any excess fat and continue as directed.
• If your gluten-free noodles instruct you to rinse them after cooking, prepare them as directed. Then, warm the marinara in the pan, omitting the additional water, and add the cooked gf noodles. Proceed with the recipe.

Calories: 471kcal, Carbohydrates: 55g, Protein: 25g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 1183mg, Potassium: 751mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1286IU, Vitamin C: 12mg, Calcium: 363mg, Iron: 3mg