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Easy Skillet Lasagna

Lasagna has always been one of Sam’s favorite meals. Since the dish can take quite a lot of work (and time) to put together, I make a version that comes together in a jiffy. This skillet lasagna is ready in thirty minutes—no kidding! If you have a teenage son like I do, I can’t recommend it enough!

Total Time:
6 to 8


  • 1 tbsp. olive oil
  • 1/2 medium onion, chopped
  • 1 1/2 lb. ground beef
  • 1 tsp. Stone House Seasoning
  • 1 tsp. chopped fresh oregano or ½ teaspoon dried
  • 1/8 tsp. red pepper flakes
  • 4 c. tomato sauce, homemade or store-bought
  • 8 lasagna noodles, broken into 2-inch pieces
  • 3/4 c. freshly grated Parmesan cheese
  • 1/2 c. ricotta cheese
For The Stone House Seasoning
  • 1/4 c. kosher salt
  • 2 tbsp. Freshly ground black pepper
  • 2 tbsp. granulated garlic or 1 teaspoon garlic powder


  1. Make the Stone House seasoning: In a small bowl, combine the salt, pepper, and granulated
    garlic. The blend will keep in an airtight container for at least 1 year. Use
    with beef, poultry, pork, and vegetables.
  2. In a medium skillet set over medium heat, heat the olive oil. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned through, about 5 minutes. Pour off any excess fat.
  3. Return the pan to medium heat and stir in the seasoning mix, oregano, red pepper flakes, tomato sauce, and noodle pieces. Bring to a boil and then reduce the heat to medium-low. Simmer, cover, and cook until the noodles are tender, 18 to 20 minutes.
  4. Remove the pan from the heat and stir in ½ cup of the Parmesan cheese. Top with dollops of the ricotta cheese and the remaining ¼ cup Parmesan, and serve.