Skillet Lasagna

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Kosher salt and freshly ground pepper

One 16-ounce box lasagna noodles, broken into pieces 

3 tablespoons unsalted butter 

3 tablespoons all-purpose flour 

2 teaspoons fresh thyme leaves 

2 1/2 cups milk (2 percent or whole) 

2 teaspoons fresh lemon juice 

Freshly ground pepper 

1 rotisserie chicken (about 2 pounds), shredded 

One 15-ounce tub whole milk ricotta cheese 

12 ounces shredded mozzarella


  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve.
  3. In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper.
  4. Pour 1/2 cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with 1/3 of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes.
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