Easiest No Bake Lasagna {Cook on the Stovetop}

This easy No-Bake Lasagna cooks in a skillet or frying pan on the stovetop to save time! It will become one of your favorite recipes and a go-to dinner for your family!

This is a fast and easy stovetop No-Bake Lasagna with all of the creamy and hearty goodness and classic lasagna flavors of a traditional oven version! It’s filled with a ground chicken and tomato delicious meat sauce, Ricotta, Parmesan, and Mozzarella! You can also make it with ground beef.

Last-minute craving for delicious lasagna?? Now you can have it!!

This is a great recipe to add to your International Wednesdays or your Pasta Dinner Sundays meal planning calendar!

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

What Makes this No Bake Lasagna Great!

This is the best Lasagna made on the stovetop because it saves so much time!  There are two main shortcuts here that save you up to 30 minutes for this recipe vs. baked classic Lasagna recipes.

First, you save prep time by using a food processor for the onions, garlic, and basil!  Just toss them in a pulse vs. taking the time to finely dice.  They also cook faster when they are processed into smaller pieces.

Second, you save cooking time when you can make this entirely on the stove!  I estimate that you save about 20 minutes.  Now, of course, you are sacrificing the larger quantity by making it in a skillet.  But this is a great easy lasagna recipe for a weeknight family dinner!

Simple Ingredients and Swaps for

Fridge and Fresh Ingredients

• Ground White Meat Chicken – I used only white meat, but any fat content of ground chicken or ground turkey will work. You can also use lean ground beef or ground pork.
• Cloves garlic – Fresh is best when it comes to garlic. The great thing in this recipe is that you just need to peel it. The food processor does the rest. But you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Yellow onion – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions.
• Fresh Basil – Basil really is the ideal fresh herb for this recipe. However, if you don’t have it, you can use fresh parsley leaves for the freshness.
• Whole Milk Ricotta Cheese – I used whole milk creamy ricotta, but you can also use low fat. Dairy substitutes for ricotta are cottage cheese or softened cream cheese. Non-dairy subs are non-dairy ricotta or tofu that is blended to be a ricotta texture and consistency.
• Slices Fresh Mozzarella Cheese – I used fresh whole milk mozzarella, but you can also use the deli-sliced mozzarella. Substitutes for mozzarella are provolone, monterey jack, or even white cheddar. Xojaca cheese is also a good substitute.
• Grated Parmesan Cheese – The grated parmesan is mixed into the ricotta in this recipe. It brings more nutty and salty flavor to the ricotta.

Pantry Ingredients

• Extra Virgin Olive Oil – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
• Canned Whole Peeled Tomatoes – I used San Marzano whole tomatoes for this recipe and then crushed them in my fingers before adding them. You can also use diced tomatoes. If you want to substitute in a premade pasta sauce or marinara sauce, you can definitely do that. Just make sure to taste for salt and adjust as needed.
• Tomato Paste – Tomato paste gives that deep tomato flavor. If you don’t have it, you can skip it all together.
• Dried Oregano – You can substitute in an Italian seasoning blend, Marjoram, or dried basil.
• Lasagna Noodles 8-10 noodle sheets – For this stovetop recipe, you want to use regular lasagna noodles. You do not want to use no boil lasagna noodles, as they will not have enough time to cook and soften. If all you have is no-boil, you actually will need to boil them for a few minutes, just to soften them enough to add them.

Recipe Equipment Needed

Cutting board, knife, food processor, Pot for pasta, 1 Large and deep 12” frying pan/skillet or Dutch oven/pot (large enough to fit lasagna).

I used my mini food processor and my absolute favorite large skillet 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

Time Saving Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Cook the Noodles

Break the uncooked lasagna noodles into 2-3 pieces each.

Bring a pot of water to a boil with 1 tablespoon salt and add the lasagna noodles. Stir and cook to al dente, about 10 min. Save 1 cup of pasta water.

Cooking the Meat and Sauce

1. Peel and cut the onion in quarters. Peel the garlic and add to the food processor with the onion. Blend until rice-size pieces. Add 10 leaves of basil and pulse to chop. Set aside.

2. While the pasta cooks, preheat a large pan/skillet (or Dutch oven) on medium-high Heat. Add the olive oil and the ground chicken. Break up the chicken into a single layer, season with a teaspoon salt and black pepper. Cook for 5 minutes, then stir in the onion/garlic/basil mixture and cook for another 5 minutes.

3. To the chicken, add the whole tomatoes, tomato paste, dried oregano, salt, ½ cup of the pasta water, and stir to combine. Using a spatula, break apart the whole tomatoes into small pieces. Bring up to a simmer and then let cook for 5 minutes.

4. Drain the lasagna noodles and rinse with cold water so you can handle and separate any stuck together. Add half of the noodles, submerging them in the sauce.

Steps to Layer Cheese and finish No Bake Lasagna

1. In a medium bowl, mix the Parmesan cheese into the Ricotta.

2. Scoop the ricotta cheese mixture on top.

3. Then, with the remaining lasagna noodles, add a top layer of noodles over the ricotta mixture.

4. For the last layer, add on the mozzarella then place the entire skillet under the broiler for 1-2 minutes to melt the cheese and so the top of the lasagna gets a golden brown finish. If you don’t have a broiler, you can cover the pan with a dome cover to melt the cheese for 5 minutes. Or, create a domed tent with aluminum foil to cover and melt the cheese for 5 minutes.

Let the lasagna rest for at least 5 minutes, so it all comes back together. Slice, scoop, and serve! Garnish with basil and parmesan and enjoy!

What to Serve with Lasagna

The easiest side dish that also goes great with lasagna is a salad. I love a Kale Caesar salad or Herb Parmesan Crisps and Shallot Vinaigrette Salad. Or how about a Grilled Halloumi & Tomato Salad?

You can also serve something a bit more fun, like Parmesan Baked Zucchini Chips with Sriracha Aioli or even Addictive Crispy Parmesan Green Bean Fries!

No Bake Lasagna FAQS

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

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No Bake Lasagna {cooked on the Stovetop}

This is a fast and easy stove top Lasagna with all of the creamy and hearty goodness of a traditional oven version! It’s filled with a meaty ground chicken tomato sauce, Ricotta, Parmesan, and Mozzarella! This will become a new go-to dinner!

Course Main Course

Cuisine Italian

Keyword Beef, ground beef, lasagna, pasta

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

Servings 4 servings

Calories 562 kcal

Author Carrie Tyler

Ingredients

CHICKEN:

• 1 pound Ground White Meat Chicken (or ground turkey or ground beef)
• 1 teaspoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

OTHER:

• 3 cloves Garlic (or 3 teaspoon minced or dried)
• 1 small yellow onion
• 1 small bunch Basil, 15-20 leaves
• 28 ounce canned Whole Peeled Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Oregano
• 8 ounces Ricotta Cheese
• ½ cup Grated Parmesan Cheese
• 6 ounces Sliced Fresh Mozzarella Cheese (or deli mozzarella)
• 8 ounces Lasagna Noodles 8-10 noodle sheets (SEE NOTES FOR NO-BOIL NOODLES)
• 1 tablespoon Salt

Instructions

Prep Steps

1. PREP CHEESE. Mix the Parmesan cheese into the Ricotta.
2. PREP FRESH VEGGIES. Peel and cut the onion in quarters. Peel the garlic and add to the food processor with the onion. Blend until rice-size pieces. Add 10 leaves of basil and pulse to chop. Set aside.

Cooking Steps

1. Break the lasagna noodles into 2-3 pieces each. Bring a pot of water to a boil with 1 tablespoon salt and add the lasagna noodles. Stir and cook to al dente, about 10 min. Save 1 cup of pasta water.
2. COOK CHICKEN. While the pasta cooks, preheat a large pan/skillet (or Dutch oven) on High Heat. Add the olive oil and the ground chicken. Break up the chicken into a single layer, season with salt and black pepper. Cook for 5 minutes, then stir in the onion/basil mixture and cook for another 5 minutes.

3. ADD SAUCE. To the chicken, add the whole tomatoes, tomato paste, dried oregano, ½ cup of the pasta water, and stir to combine. Using a spatula, break apart the whole tomatoes into small pieces. Bring up to a simmer and then let cook for 5 minutes. Taste for seasoning and add a pinch of salt if needed.

4. ADD NOODLES. Drain the lasagna noodles and rinse with cold water so you can handle and separate any stuck together. Add half of the noodles, submerging them in the sauce. Scoop the ricotta cheese on top. Then cover with the remaining lasagna noodles.
5. ADD CHEESE & BROIL. Last, layer on the mozzarella then place the entire skillet under the broiler for 1-2 minutes to melt the cheese and slightly brown on top.
6. Let the lasagna rest for at least 5 minutes, so it all comes back together. Slice, scoop, and serve! Garnish with basil and parmesan and enjoy!

Recipe Notes

1. Can this No Bake Lasagna be made ahead?
   You can make this lasagna and store it in the refrigerator in an airtight container for up to 5 days. To reheat it, you can do so in a microwave a single piece at a time for 1-2 minutes on high (add another minute per additional serving. Or reheat in the oven at 350 F degrees for 15-30 minutes depending on how much you have to reheat.

2. Can I freeze this Layered Lasagna Recipe?
   You can freeze your fully cooked lasagna in a freezer safe airtight container for up to 6 months. When freezing it fully cooked, you should still thaw it in the fridge 24 hours ahead, but you could bake it in the oven at 350 F degrees for an hour from frozen state. Just test the center to see if it is warmed through in the center. If not, bake for another 10-15 and check again.

3. What other meat can I use instead of chicken?
   I used ground white meat chicken in this recipe, but you could certainly used regular ground chicken, ground turkey, or even ground beef or ground pork. The cooking instructions will be the same for all of these options.

4. Can I use cottage cheese instead of ricotta?
   You could use cottage cheese in this recipe in place of ricotta. If you do this, you want to use either small curd or blend the large curd in a food processor until smoother. You also may want to drain off any excess water in a paper towel lined strainer.

5. Can I use No-Boil Noodles in this recipe?  Unfortunately, no-boil lasagna noodles were designed for the long cooking time in the oven and will not soften enough in this quicker cooking skillet method.  If you do want to use no-boil noodles, I suggest either (1) boil them for a couple minutes to soften or (2) transfer your skillet to the oven to back for 15-20 minutes and then test the noodles. NOTE: use an oven-safe skillet!