This post may contain affiliate links. Read my disclosure policy. What makes a skillet lasagna? This has all of the same elements of a classic lasagna recipe – meat sauce, cheese sauce and pasta plus more cheese of course, but the process couldn’t be easier. Everything is stirred together with penne pasta (no layering required) and it cooks fast! GUESS WHAT?? There is no ricotta cheese in this easy lasagna recipe. It is replaced with a surprising ingredient that works really well. My sister, Sveta (who is also my Marketing Manager) came up with this recipe, filmed an irresistible pasta cheese pull on her phone and sent it my way. My first thought was “HOLD ME BACK!!” I have a weakness for incredible cheese pulls but it wasn’t just that – the meat sauce underneath the lovely crown of cheese is equally amazing. Every bite of this Skillet Lasagna Casserole is juicy, satisfying and loaded with flavor (see next photo for proof).
Lasagna Cheese Sauce Ingredients:
10 oz Ranchero Cheese (Queso Fresco), crumbled 1 Tbsp sour cream 1 egg 4 oz (1 cup) mozzarella cheese, shredded 2 Tbsp parsley, chopped 1 tsp garlic salt
Lasagna Pasta and Toppings:
1 lb penne pasta, or broken up lasagna noodles, cooked al dente 1/2 to 3/4 cup reserved pasta water 2 oz (1/2 cup) cheddar, shredded 2 oz (1/2 cup) mozzarella cheese, shredded
Lasagna Meat Sauce Ingredients:
1 lb ground beef (use lean 90/10 or an 85/15 fat content) 1 medium diced onion 1 tsp granulated sugar 1/2 tsp dried oregano 1/2 tsp sea salt 1/4 tsp ground cumin 1/8 tsp ground black pepper 24 oz marinara sauce (homemade, or store-bought)
How to Make Easy Skillet Lasagna
Bring a 5 Qt pot of water to a boil and add about 1 Tbsp salt. Add penne pasta and cook according to package instructions until al dente (firm to the bite).
In a large, deep, oven safe pan, combine ground beef and diced onion and sauté over medium/high heat, breaking up the meat with a spatula, until meat is fully cooked and onion is soft (5 to 8 mins). Spoon out and discard any excess fat released from ground beef.
Stir in the seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper then pour in marinara, bring to a simmer and turn off the heat.
Meanwhile, place 10 oz ranchero cheese into a medium mixing bowl and crumble/ mash it up with a wooden spoon. Add remaining cheese sauce ingredients: 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
Stir in cooked pasta and reserved pasta water to make it juicier (I used 1/2 cup pasta water). (Transfer to 9×13 casserole dish if not using an oven-safe pan). Smooth out the top and sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 minutes or until cheese melts and center is hot and steamy.
This easy, cheesy lasagna pasta bake is such a treat! It also refrigerates and reheats really well so leftovers are niiice!
Print-Friendly Skillet Lasagna Casserole Recipe:
Mmm… Cheesy saucy goodness! Are you hungry yet? 😉 P.S. If you’re a big lasagna fan, you won’t want to miss our slow cooker lasagna recipe which is perfect for Sunday lunch.
