Pizza Lasagna Skillet Bake Recipe – Easy, Cheesy Comfort in One Pan

Introduction

The kitchen smelled like tomato and melted cheese the moment I walked in, and immediately I felt at home. Right away I knew this Pizza Lasagna Skillet Bake would be the perfect cozy dinner to make the house feel warm. The pepperoni sizzles, the sauce bubbles, and then you get that first bite — crispy edges and gooey center — and you’re transported to Sunday nights at my grandma’s table. If you love simple comfort food, then stick around; you’ll want to make this again and again. For another weeknight favorite, try my twist on cheesy pasta like this Cheesy Chicken Spaghetti Bake.

Why You’ll Love It

• Quick and easy to make, so you get dinner on the table fast.
• Comforting homemade flavor with melty cheese and savory pepperoni.
• Made with simple ingredients you probably already have.
• Great for family meals, casual get-togethers, or busy weeknights.
• Always a crowd-pleaser and easy to customize.
  Also, if you want a crunchy side, this pairs nicely with Baked Garlic Parmesan Fries.

Ingredients You’ll Need

• 8 oz lasagna noodles, broken into pieces
• 1 lb ground beef
• 1 jar (24 oz) marinara or pizza sauce — fresh-tasting sauce makes a big difference
• 2 cups shredded mozzarella — use whole-milk mozzarella for extra creaminess
• 1/2 cup grated Parmesan — adds bright, nutty flavor
• 20–25 pepperoni slices
• 1 tsp Italian seasoning
• 1 tsp garlic powder — fresh garlic gives it that extra flavor boost
• Salt & pepper to taste
• Fresh parsley for garnish

How to Make It

1. Bring a pot of salted water to a boil, and then add the broken lasagna noodles. Cook until almost tender; they’ll finish in the skillet. Drain and set aside. You’ll notice the noodles still have a little bite.
2. Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the ground beef, sprinkle in the Italian seasoning, garlic powder, salt, and pepper, and brown until no pink remains. Then drain any excess grease. You’ll smell that warm, meaty aroma right away.
3. Pour in the sauce and stir. Bring it to a gentle simmer so the flavors mingle. The sauce should steam and smell tangy and sweet.
4. Add the cooked noodles and toss them in the sauce until everything wears a glossy coat of red. Next, spread the noodles evenly so each bite gets sauce and noodle.
5. Scatter the mozzarella and Parmesan over the top, and then place the pepperoni slices on the cheese. You want that pepperoni peeking through.
6. Cover the skillet and let the cheese melt on low heat for a few minutes, or broil in the oven for 2–3 minutes until bubbly and golden. You’ll hear a soft sizzle — that’s when it’s just right.
7. Sprinkle with fresh parsley, slice straight from the pan, and serve hot. Pro Tip: Add dollops of ricotta before the cheese topping to make it taste even more like classic lasagna!

Kitchen Tips

• Time-saver: Break the noodles while the water heats, and use pre-shredded cheese to speed things up.
• Fix for runny sauce: If the skillet feels watery, simmer uncovered for a few minutes before adding cheese so the sauce thickens.
• Flavor twist: For extra depth, stir in a spoonful of pesto or swap half the beef for Italian sausage. Also try pairing flavors from the sea with this skillet like in my Creamy Shrimp and Cod Skillet for a surf-and-turf dinner idea.

Serving Ideas

Serve this straight from the skillet for a warm, family-style meal. It’s perfect for a cozy weeknight, a casual party, or a lazy Sunday. Also consider these garnishes and sides:

• A simple green salad with lemon vinaigrette to cut the richness.
• Garlic bread or a crisp baguette for dunking in sauce.
• A sprinkle of crushed red pepper for those who like heat.
  You could even serve alongside a hearty dish like Amish Hamburger Steak Bake for a bigger spread.

Storing & Leftovers

• Fridge: Store leftovers in an airtight container for up to 3–4 days. Then, reheat gently in a skillet so the cheese doesn’t become rubbery.
• Freezer: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Turn slices into a sandwich on crusty bread and grill it for a melty, portable meal.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make it the day before and reheat; the flavors actually deepen overnight, and it reheats beautifully.

Q: Can I swap any ingredients?
A: Of course! Use turkey or sausage instead of beef, or swap pepperoni for salami. This Pizza Lasagna Skillet Bake is forgiving and welcomes substitutions.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s warm and aromatic. Then garnish with parsley and serve with salad or bread.

Q: How do I know it’s perfectly cooked?
A: Look for bubbly, golden cheese and slightly crispy edges; plus that irresistible tomato-meat aroma tells you it’s ready.

Final Thoughts

I love this dish because it combines two all-time favorites — pizza and lasagna — into one easy skillet that feels like a warm hug. Often, recipes that taste this comforting are complicated, but this Pizza Lasagna Skillet Bake keeps things simple without skimping on flavor. So next time you want cheesy, saucy comfort, pull out your skillet, put on some music, and make a pan that everyone will remember. Try it, make it yours, and enjoy every gooey bite of Pizza Lasagna Skillet Bake.

Conclusion

If you enjoyed this recipe, you might like seeing another home-cook spin on the idea at Pizza Lasagna Skillet – Cooking with Katie Cross. Also, for a slightly different take, check out Pizza Lasagna – Cooked by Julie.

Pizza Lasagna Skillet Bake

A comforting one-pan meal that combines pizza and lasagna flavors, featuring melted cheese and savory pepperoni.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Sauces

• 8 oz lasagna noodles, broken into pieces
• 1 jar (24 oz) marinara or pizza sauce Fresh-tasting sauce makes a big difference

Meat and Cheese

• 1 lb ground beef
• 2 cups shredded mozzarella Use whole-milk mozzarella for extra creaminess
• 1/2 cup grated Parmesan Adds bright, nutty flavor
• 20–25 slices pepperoni Peeking through the cheese

Seasonings

• 1 tsp Italian seasoning
• 1 tsp garlic powder Fresh garlic gives it that extra flavor boost
• Salt & pepper to taste

Garnish

• 1 tbsp fresh parsley For garnish

Method

 

Preparation

1. Bring a pot of salted water to a boil, then add the broken lasagna noodles. Cook until almost tender; drain and set aside.
2. Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the ground beef, Italian seasoning, garlic powder, salt, and pepper. Brown until no pink remains, then drain excess grease.

Cooking

1. Pour in the sauce and stir. Bring it to a gentle simmer.
2. Add the cooked noodles and toss in the sauce until everything is coated.
3. Spread the noodles evenly, then scatter mozzarella and Parmesan over the top and place pepperoni slices on the cheese.
4. Cover the skillet and let the cheese melt on low heat or broil in the oven for 2-3 minutes until bubbly and golden.

Serving

1. Sprinkle with fresh parsley, slice straight from the pan, and serve hot.
2. Kitchen Tip: Add dollops of ricotta before the cheese topping for extra flavor.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet. Freeze portions for up to 2 months.