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Saucy Skillet Lasagna Recipe
Saucy Skillet Lasagna Recipe photo by Taste of Home

Saucy Skillet Lasagna Recipe

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Thanks to no-cook lasagna noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. —Meghan Crihfield, Ripley, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 large eggs, lightly beaten
  • 1-1/2 cups Galbani® Ricotta Cheese
  • 4 cups marinara sauce
  • 1 package (9 ounces) no-cook lasagna noodles
  • 1 cup (4 ounces) shredded Galbani® Part Skim Mozzarella Cheese, optional

Nutritional Facts

1 serving equals 430 calories, 18 g fat (8 g saturated fat), 108 mg cholesterol, 750 mg sodium, 41 g carbohydrate, 4 g fiber, 27 g protein.


  1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.
  2. Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce.
  3. Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Saucy Skillet Lasagna in Simple & Delicious September/October 2006, p22

Nutritional Facts

1 serving equals 430 calories, 18 g fat (8 g saturated fat), 108 mg cholesterol, 750 mg sodium, 41 g carbohydrate, 4 g fiber, 27 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 12, 2015

"This recipe was easy to prepare and quite tasty. Obviously it can't replace a good baked lasagna but, hey, it works great for a quick weeknight fix."

Reviewed Aug. 16, 2015

"Tasty!! I used ground turkey. I did simmer for an additional time checking on the noodles to see when they were tender. It is all good :)"

Reviewed Aug. 13, 2015

"This is a great recipe. I did change a couple things. I had regular lasagna noodles, so I boiled them until they were done, and then layered as directed. I also added chopped fresh spinach I had saut?ed until tender. I topped the whole thing with parmesan cheese and put it in the oven for 10 minutes, after cooking it on the stove, so the cheese would be brown. I only use 2 cups of marinara, since the noodles were already cooked. Will make this again."

Reviewed Jan. 4, 2015

"I really liked the ease and speed of this recipe. It was not as good as traditional baked lasagna, but for a fraction of the time it was well worth it. I cooked mine in an electric skillet, which fit the noodles better. It did burn a little on the bottom, but I did not have the "soupy problem" like another reviewer. I cooked mine for about 25 minutes on 300 degrees. It's hard to judge what temps high, med , low and simmer are when using the electric skillet. Any advice?"

Reviewed Oct. 26, 2009

"I have made this recipe over and over again and my family all LOVE it!!! We did not have a problem with it being soupy at all, it cooked perfectly as directed. Instead of baking sauce, I use regular jarred/canned spaghetti sauce and it cooks the same. I have added canned mushrooms and have made with turkey before, and it always turns out fantastic!"

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