Name: Deconstructed Lasagna
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound pantacce pasta (or mafalda pasta); 1 cup ricotta cheese; ¼ cup grated pecorino romano cheese; 2 tablespoons olive oil; ½ cup diced onion; 1 pound lean ground beef; 3 large garlic cloves, minced; 1 tablespoon dried basil; ½ tablespoon dried parsley; 1 teaspoon coarse salt; 2 15-ounce can crushed tomatoes, or 1 28-ounce can; 1 cup shredded mozzarella cheese

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Close up of a skillet lasagna, baked and golden with gooey melted cheese.

Why you’ll love this deconstructed lasagna

One of our favorite things about this lasagna is how well it fits into our busy lives. It’s incredibly satisfying to know that in under 30 minutes, we can enjoy this classic dish—and it’s something we all love.

This skillet method allows us to whip up a hearty meal without all the extra prep and baking time, but don’t worry we still pop this skillet into the oven to melt the cheeses and crisp up the edges so you still get all the best parts of lasagna.

If you like this recipe, you have to try this baked rigatoni with sausage and ricotta, and this vegetable lasagna with white sauce and this pizzaiolo pasta.

Searching for more Italian-inspired recipes? Italian meat sauce / Italian chopped salad with pasta / pumpkin pasta with Italian sausage / Italian sausage and peppers pasta

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A serving of deconstructed lasagna, garnished with fresh basil.

Ingredients & substitutions

Pantacce pasta– This pasta style resembles miniature lasagna noodles, you can also use mafalda pasta or break some lasagna or pappardelle into pieces.
Ricotta cheese – Ricotta cheese is a staple in lasagna, adding a creamy, mild richness that perfectly complements the dish’s hearty layers. Ricotta’s subtle flavor enhances the overall taste, making it an essential ingredient in a classic lasagna – this is one we would not recommend substituting any other cheese.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this deconstructed lasagna skillet

Cook the pasta. Start by cooking the pasta according to the package instructions, to al denté. Reserve ½ cup of pasta water, drain and set aside. While the pasta is cooking, mix the ricotta and grated pecorino romano cheeses with a pinch of salt in a small bowl and set that aside.

Make the sauce. Heat some olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3-4 minutes or until they become translucent. Add the ground beef and cook it through, breaking it up into small bits. Once the beef has browned and is no longer pink, stir in the minced garlic and let it cook for about 2 minutes. Sprinkle in the dried basil, parsley and salt, the stir in the crushed tomatoes. Simmer for 5 minutes to allow flavors to develop.

Combine and bake. Stir in the cooked pasta, then dollop the cheese mixture throughout the dish and top with shredded mozzarella. Pop the skillet into a preheated oven for 10-15 minutes, or until the mozzarella is melted and gooey and the edges have browned. Remove from the oven and allow the dish to cool for a few minutes before serving.