This Skillet Lasagna is a fun and easy take on an Italian favorite. It’s rich, hearty, creamy, and packed with juicy turkey meat, aromatic garlic, rich tomato sauce, and a blend of cheeses to create a comforting and flavorful meal that’s perfect for any occasion. Includes gluten-free, grain-free, dairy-free and vegan options.
Updated August 2023
Skillet Lasagna: Easy, Flavorful, and Perfectly Comforting
Craving a hearty and satisfying dish that’s a breeze to make? This Skillet Lasagna is a one-pan wonder that combines the rich flavors of traditional lasagna with the convenience of a skillet meal. Everybody loves lasagna. But most people don’t have time to make lasagna during busy weeknights since it can be a tedious and time-consuming process. That’s why we love this one pan lasagna recipe.
It has everything we love about our crock pot lasagna, but it’s both quick and easy to make. Whether you’re a busy parent, a college student, or just someone who appreciates a delicious homemade meal, this recipe is sure to become a staple in your kitchen.
Our healthy lasagna recipe features lean turkey meat, packed with greens and veggies. None of that takes away from the rich, creamy flavor of tomato sauce, Italian spices, herbs, and a few types of cheese, which make this a recipe we return to time and time again. 
Ingredients You’ll Need:
- Extra-lean ground turkey: You can use any other type of protein, but ground turkey is a lighter option that still brings a lot of flavor to the pasta. If you’re looking for a meat-free alternative, you can sub with your preferred vegan ground.
- Garlic and olive oil: These aromatic ingredients infuse the dish with a rich, savory aroma that will make your kitchen smell irresistible.
- Dried pasta: Farfalle (bowtie pasta) or any gluten-free or grain free pasta brand you like. We love these grain-free pastas from Jovial and Cappello’s. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For a high-protein, low carb keto option, there’s this brand or use your favorite low carb pasta you like.
- Canned diced tomatoes and tomato sauce: These tomato components provide the quintessential tomato flavor that’s central to any lasagna dish. Opt for high-quality canned tomatoes for the best results.
- Water: You can also use low-sodium chicken broth for additional flavor.
- Dried oregano
- Crushed red pepper flakes
- Salt
- Ground black pepper: Make sure that you use freshly-ground black pepper.
- Herbs and spices: Oregano, fresh basil, fresh parsley and red pepper flakes lend layers of aromatic depth to the dish, infusing each bite with Mediterranean-inspired flavors.
- Mozzarella cheese: We like this dairy-free mozzarella cheese but you can any brand you prefer.
- Cottage cheese: Fat-free cottage cheese is our preferred choice but for a dairy-free option, you can omit or sub with vegan sour cream, yogurt or softened cream cheese of choice.
- Ricotta cheese: This is an optional garnish. We like to use this vegan ricotta.
- Parmesan cheese: Parmesan is an optional garnish.
- Spinach: This is an optional ingredient that makes the skillet lasagna a lot healthier.
- Zucchini: Zucchini is also an optional ingredient.
What Kind of Canned Tomatoes Should You Use?
The best canned tomatoes for skillet lasagna are San Marzano tomatoes. San Marzanos are a type of plum tomato that is grown in a specific region of Italy. They’re generally considered the best tomatoes in the world for pasta and pizza sauces. If you don’t have San Marzano tomatoes, I recommend using fire-roasted canned tomatoes.
How to Make Skillet Lasagna
Here’s how to make this fun, quick, and easy pasta dish.
- Cook the garlic. Heat the oil in a large skillet over medium-high heat, then add the garlic. Sauté until fragrant, about 30 seconds to a minute.
- Add the meat. Put the ground turkey in the skillet, and cook until browned, about 3-4 minutes. Use a spoon or spatula to break the meat into small pieces as it cooks, then drain off the excess fat from the skillet.
- Season. Season the turkey meat with salt and pepper. Add the diced tomatoes, tomato sauce, oregano, red pepper flakes, and some of the basil. If you’re using zucchini, add it as well.
- Add the pasta. Put the pasta in the skillet, along with the water or chicken broth. Bring the liquid to a boil, put the lid on the skillet, and lower the heat.
- Cook the pasta. Cook until the pasta is tender, which should take 14-15 minutes, or more if you’re using whole wheat pasta. To keep it from sticking, stir the pasta every 3-4 minutes. If you’re using spinach, add it 10 minutes into the cooking.
- Add the cheese. Remove the pasta from the heat, and stir in the cottage cheese and the shredded mozzarella. Adjust the seasonings, then add the ricotta cheese and put the lid on the skillet. Cook until the cheese melts, about 2 minutes.
- Serve. Add parsley, basil, and parmesan cheese, and serve the pasta hot.
Tips for Success
Here are some tricks and tips for making the best possible skillet lasagna.
- Really brown the meat. Whether you use turkey or a different protein, make sure you get some really nice browning on the meat. Don’t stir the meat too much, because you want it to get some color. And be sure to cook it long enough that it browns before you add the other ingredients. This will really amplify the meat flavor in the dish.
- Layering Flavors: Allow the herbs and spices to bloom by sautéing them with garlic and olive oil. This step intensifies the overall flavor of the dish.
- Keep an eye on the liquid. As the pasta cooks, keep an eye on how much liquid is in the pan. If the liquid is cooking off too quickly, the pasta won’t be able to properly cook. Add more water or chicken broth if you think the pasta needs it.
- Go light on the seasoning. When initially seasoning the skillet lasagna, go light on the salt. Different cheeses have different sodium levels, and so do different chicken broths. You don’t want to risk oversalting the dish, so go light on the salt, and adjust the seasonings at the end.
What to Serve With Skillet Lasagna
This one-pot skillet lasagna is great all by itself, but I like to serve it with a few Italian side dishes. Here are some of our favorite things to serve next to this recipe.
Variations and Substitutions:
Veggie Delight: Boost the nutritional content by adding chopped spinach and zucchini to the mix. These veggies not only add color but also contribute vitamins and minerals.
Dairy-Free Twist: Embrace dairy-free alternatives for a plant-based version. Choose vegan cheeses and substitutes like cashew cream for a creamy finish.
Storage, Freezer and Reheating Instructions:
How to store: Store the skillet lasagna in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat in a 350F oven for 5-10 minutes, until heated all the way through. You can also reheat in the microwave.
How to Freeze: Freeze the skillet lasagna in an airtight container for up to 3 months. Reheat in a 350F oven for 10-15 minutes, or thaw and then reheat in the microwave.
FAQs (Frequently Asked Questions):
1. Can I make this recipe vegetarian or vegan? Absolutely! You can replace the extra-lean ground turkey with your preferred plant-based protein, such as lentils or crumbled tofu. Choose vegan cheeses and creamy alternatives to make it dairy-free and vegan-friendly.
2. How can I personalize the recipe to my taste? Feel free to experiment with the pasta type and shape, adjust the seasoning levels, and add extra vegetables for added nutrition and flavor. The beauty of this recipe lies in its adaptability.
3. Can I use different types of cheese? Absolutely. Feel free to swap out the suggested cheeses with your favorites. Explore dairy-free alternatives for a plant-based twist.
4. How do I prevent the pasta from sticking to the pan? Stirring the pasta every few minutes while it cooks and ensuring there’s enough liquid in the skillet will prevent it from sticking. If needed, you can add more water or broth.
More Tasty Pasta Recipes
If you liked this skillet lasagna, then check out some of my other favorite pasta dishes.
- Cherry tomato pasta
- Baked feta pasta
- Creamy lemon chicken one pan pasta skillet
- Tuscan Chicken Pasta Recipe
This Skillet Lasagna is a fun and easy take on an Italian favorite. It’s rich, hearty, creamy, and packed with juicy turkey meat, aromatic garlic, rich tomato sauce, and a blend of cheeses to create a comforting and flavorful meal that's perfect for any occasion. Includes gluten-free, grain-free, dairy-free and vegan options.
- 1 pound extra-lean ground turkey , or protein of your choice. If you're looking for a meat-free alternative, you can sub with your preferred vegan ground.
- 3 cloves garlic minced
- 1/2 tablespoon olive oil
- 8 oz dry gluten-free farfalle pasta (bow-tie) pasta (white, gluten-free or whole wheat). We love these grain-free pastas from Jovial and Cappello’s. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For a high-protein, low carb keto option, there’s this brand or use your favorite low carb pasta you like.
- 14.5 oz canned diced tomatoes (we recommend San Marzano or fire-roasted tomatoes)
- 8 oz tomato sauce
- 2 cups water or low sodium chicken broth
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- salt and ground black pepper to taste
- 2-1/2 tablespoons fresh chopped basil divided
- 2 tablespoons chopped fresh parsley leaves
- 1 cup mozzarella cheese , we like this dairy-free mozzarella cheese but you can any brand you prefer.
- 2/3 cup fat-free cottage cheese , for a dairy-free option, you can omit or sub with vegan sour cream, yogurt or softened cream cheese of choice.
- 1/3 cup low-fat ricotta cheese for garnish , this is an optional garnish. We like to use this vegan ricotta.
- sprinkle of dairy-free or regular parmesan cheese for garnish optional
- 2 cups spinach chopped
- 2 medium zucchini peeled and chopped
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds to a minute or until fragrant.
- Add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
- Season with salt and pepper to taste. Add zucchini if using. Add diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
- Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
- Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
- Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
- Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
- Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
- Sprinkle with chopped parsley, basil and parmesan cheese if desired.
If using gluten free or whole wheat pasta, the cooking times may vary depending on the brand you use.
How to store and reheat:
Store the skillet lasagna in an airtight container in the fridge for up to 4 days. Reheat in a 350F oven for 5-10 minutes, until heated all the way through. You can also reheat in the microwave.
How to freeze:
Freeze the skillet lasagna in an airtight container for up to 3 months. Reheat in a 350F oven for 10-15 minutes, or thaw and then reheat in the microwave.
Tips for Success
Here are some tricks and tips for making the best possible skillet lasagna.
- Really brown the meat. Whether you use turkey or a different protein, make sure you get some really nice browning on the meat. Don’t stir the meat too much, because you want it to get some color. And be sure to cook it long enough that it browns before you add the other ingredients. This will really amplify the meat flavor in the dish.
- Layering Flavors: Allow the herbs and spices to bloom by sautéing them with garlic and olive oil. This step intensifies the overall flavor of the dish.
- Keep an eye on the liquid. As the pasta cooks, keep an eye on how much liquid is in the pan. If the liquid is cooking off too quickly, the pasta won’t be able to properly cook. Add more water or chicken broth if you think the pasta needs it.
- Go light on the seasoning. When initially seasoning the skillet lasagna, go light on the salt. Different cheeses have different sodium levels, and so do different chicken broths. You don’t want to risk oversalting the dish, so go light on the salt, and adjust the seasonings at the end.
What to Serve With Skillet Lasagna
This one-pot skillet lasagna is great all by itself, but I like to serve it with a few Italian side dishes. Here are some of our favorite things to serve next to this recipe.
Variations and Substitutions:
Veggie Delight: Boost the nutritional content by adding chopped spinach and zucchini to the mix. These veggies not only add color but also contribute vitamins and minerals.
Dairy-Free Twist: Embrace dairy-free alternatives for a plant-based version. Choose vegan cheeses and substitutes like cashew cream for a creamy finish.
Storage, Freezer and Reheating Instructions:
How to store: Store the skillet lasagna in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat in a 350F oven for 5-10 minutes, until heated all the way through. You can also reheat in the microwave.
How to Freeze: Freeze the skillet lasagna in an airtight container for up to 3 months. Reheat in a 350F oven for 10-15 minutes, or thaw and then reheat in the microwave.
FAQs (Frequently Asked Questions):
1. Can I make this recipe vegetarian or vegan? Absolutely! You can replace the extra-lean ground turkey with your preferred plant-based protein, such as lentils or crumbled tofu. Choose vegan cheeses and creamy alternatives to make it dairy-free and vegan-friendly.
2. How can I personalize the recipe to my taste? Feel free to experiment with the pasta type and shape, adjust the seasoning levels, and add extra vegetables for added nutrition and flavor. The beauty of this recipe lies in its adaptability.
3. Can I use different types of cheese? Absolutely. Feel free to swap out the suggested cheeses with your favorites. Explore dairy-free alternatives for a plant-based twist.
4. How do I prevent the pasta from sticking to the pan? Stirring the pasta every few minutes while it cooks and ensuring there’s enough liquid in the skillet will prevent it from sticking. If needed, you can add more water or broth.
More Tasty Pasta Recipes
If you liked this skillet lasagna, then check out some of my other favorite pasta dishes.
- Cherry tomato pasta
- Baked feta pasta
- Creamy lemon chicken one pan pasta skillet
- Tuscan Chicken Pasta Recipe
This Skillet Lasagna is a fun and easy take on an Italian favorite. It’s rich, hearty, creamy, and packed with juicy turkey meat, aromatic garlic, rich tomato sauce, and a blend of cheeses to create a comforting and flavorful meal that's perfect for any occasion. Includes gluten-free, grain-free, dairy-free and vegan options.
- 1 pound extra-lean ground turkey , or protein of your choice. If you're looking for a meat-free alternative, you can sub with your preferred vegan ground.
- 3 cloves garlic minced
- 1/2 tablespoon olive oil
- 8 oz dry gluten-free farfalle pasta (bow-tie) pasta (white, gluten-free or whole wheat). We love these grain-free pastas from Jovial and Cappello’s. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For a high-protein, low carb keto option, there’s this brand or use your favorite low carb pasta you like.
- 14.5 oz canned diced tomatoes (we recommend San Marzano or fire-roasted tomatoes)
- 8 oz tomato sauce
- 2 cups water or low sodium chicken broth
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- salt and ground black pepper to taste
- 2-1/2 tablespoons fresh chopped basil divided
- 2 tablespoons chopped fresh parsley leaves
- 1 cup mozzarella cheese , we like this dairy-free mozzarella cheese but you can any brand you prefer.
- 2/3 cup fat-free cottage cheese , for a dairy-free option, you can omit or sub with vegan sour cream, yogurt or softened cream cheese of choice.
- 1/3 cup low-fat ricotta cheese for garnish , this is an optional garnish. We like to use this vegan ricotta.
- sprinkle of dairy-free or regular parmesan cheese for garnish optional
- 2 cups spinach chopped
- 2 medium zucchini peeled and chopped
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds to a minute or until fragrant.
- Add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
- Season with salt and pepper to taste. Add zucchini if using. Add diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
- Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
- Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
- Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
- Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
- Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
- Sprinkle with chopped parsley, basil and parmesan cheese if desired.
If using gluten free or whole wheat pasta, the cooking times may vary depending on the brand you use.
How to store and reheat:
Store the skillet lasagna in an airtight container in the fridge for up to 4 days. Reheat in a 350F oven for 5-10 minutes, until heated all the way through. You can also reheat in the microwave.
How to freeze:
Freeze the skillet lasagna in an airtight container for up to 3 months. Reheat in a 350F oven for 10-15 minutes, or thaw and then reheat in the microwave.
Did you try this recipe?I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram
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Melissa -
Amazing! Love this!
Bethan -
Thank you so much for this delicious recipe, Kelly!
I made it tonight in a big batch that will be my dinner/lunch for the next few days. I didn’t realise I needed a can of red sauce so I just added another can of chopped tomatoes. I also used a wok, so it took a bit longer to cook the pasta; but it turned out deliciously and I was so shocked when I tasted it and it was exactly like a creamy lasagne – I think I’d forgotten what I was making!
Look forward to trying more of your recipes in the near future!
Bethan xxxx
Kelly -
Hi Bethan, I am so happy to hear that! Making it in a wok and adding another can of chopped tomatoes sounds perfect and I’m so happy it worked out well for you:) This is one of my family’s favorite. Thank you so much for coming back to let me know! Have a wonderful rest of the weekend!:)
Kelly
Jess -
Yum!! Love how easy this is! You really can’t go wrong with one-pan meals. And the ricotta dolloped on top definitely makes the dish!! 😀
Katie -
This looks amazing, it will come in handy in the winter time. The one pot just makes everything so simple fast even will clean up. Great post will defiantly will be trying this out !!
Kristen -
Seriously though, this lasagna looks amazing!