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Skillet Lasagna
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Skillet Lasagna

All the flavors of a traditional lasagna made with quick cook elbow pasta in a cast iron skillet & baked. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: lasagna, pasta, skillet
Servings: 6 people
Calories: 566cal
Author: Amy


  • 1/2 cup sweet onion chopped
  • 1 lb ground beef
  • salt, pepper, onion powder, and garlic powder to taste
  • 8 ounces elbows *we used Barilla Pronto Pasta
  • 16 ounces marinara sauce
  • 1 cup cottage cheese
  • 1 cup ricotta cheese
  • 2 cups Italian style shredded cheese
  • 1 tbsp parsley


  • In your large cast iron pan (or another skillet) pan-fry your meat and onion until meat is fully cooked, drain grease and set meat aside in another bowl.
  • Once you drain grease from the skillet, add three cups of cold water, and 1 box of Barilla Pronto (requires no draining *see notes below*, boil for 10 minutes flat. (I like to stir mine a bit so that the pasta does not stick to the bottom of the pan).
  • Once the pasta is done, add in meat and onion mixture, cottage, ricotta, sauce and 1 cup of Italian style shredded cheese.
  • Mix and top with remaining cheese .
  • Place in the oven for 15 minutes at 350 degree f.
  • Top with fresh parsley.


Please note, if you do not use Barilla Pronto pasta, you will need to boil your pasta traditionally (separately) and drain as normal before adding it to the skillet. 


Serving: 1serving | Calories: 566cal | Carbohydrates: 30g | Protein: 41g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 720mg | Potassium: 549mg | Fiber: 6g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 6.8mg | Calcium: 241mg | Iron: 6.1mg