Skillet Lasagna

Skillet Lasagna mains Cheesy comforting one pan lasagna skillet dinners Skillet Lasagna pasta, one pot meals

Skillet Lasagna is a must try for your next quick and easy family meal. Made in one pan, meaning no need to pre cook your noodles! It is one of my favourite easy, one-pot pasta dishes. I’ve made it so many times, and it’s always a hit! This ultimate comforting and cheesy meal is so much easier than making a conventional lasagna. I do love a traditional lasagna but for a quicker weeknight version this is my go to. It’s got all the traditional flavours of a lasagna with way less fuss and just as delicious. After you try this version you will never need another lasagna recipe!

Skillet Lasagna

Why you will love this one pan lasagna:

This Skillet Lasagna gives you all the comforts of enjoying lasagna without all of the prep work!

  • No precooking noodles separately or layering
  • It’s made in one pot, which means easy clean up!
  • It sneaks in some veggies
  • It is cozy and comforting
  • It’s all made in under 1 hour, so it is totally doable any night of the week!
  • It uses basic pantry ingredients that are easy to find.
  • It is easy to substitute different ingredients based on what you have on hand!

Skillet Lasagna

Ingredients and Substitutions for this recipe:

  • Ground Beef: you can substitute ground chicken, ground pork, Italian sausage, or ground Turkey. You can even leave it out entirely, and just add in extra veggies
  • Vegetables: Mushrooms and spinach make great additions but feel free to swap them out for other veggies
  • Tomato sauce & tomato paste: I like to use marinara sauce - store bought or homemade works just fine and the tomato paste adds richness
  • Lasagna noodles: I used regular lasagna noodles that you have to boil first. You can substitute for dry not fresh oven-ready lasagna noodles, just keep in mind that your lasagna may be a touch saucier, as they are not supposed to absorb as much liquid. You can also use gluten free lasagna sheets but you may have to add extra liquid as they may absorb liquids a bit differently.
  • Cheese: I used the trifecta I usually use in my lasagnas - ricotta, Parmesan cheese and mozzarella. You can use any cheese you want! You can swap it for a low fat variety if you wish. I love using creamy fresh ricotta cheese makes the best topping but if you prefer cottage cheese that is another alternative. Use more, use less of each cheese according to taste. Make it your own
  • Spices: I like to use Italian seasoning and chili flakes but feel free to use whatever spices and seasoning you like in your lasagna
  • Wine & broth: I love to add wine to deglaze the pan but it’s completely optional. The broth can be substituted with water if needed.

Skillet Lasagna

How to Make Skillet Lasagna

  1. Cook ground beef with onion and seasoning
  2. Add the veggies and garlic and sauté until tender
  3. Add tomato paste and wine if using
  4. Stir in the sauce and broth
  5. Add the broken noodles stirring them to submerge into sauce and simmer stirring as needed
  6. Once cooked dollop over ricotta and sprinkle the with mozzarella and Parmesan
  7. Cover and allow to sit until cheese melts OR what I like to do is put the pan under the broiler for a couple minutes so cheese gets bubbly and golden and some of the exposed noodle edges get crisped up.

Skillet Lasagna

Tips for making a great skillet lasagna:

  • Stir the noodles frequently to help keep them from sticking together or burning while the pasta cooks.
  • Keep the heat medium low, the sauce at a low simmer, and the lid on
  • The pasta will continue to absorb water even after it’s taken off the heat so plan to leave it a bit saucy.
  • Broil the pasta for bubbling golden cheese and crisp edges on exposed pasta (those crispy edged noodles are my fav)

Skillet Lasagna

How to store this one pot lasagna

The baked lasagna should be stored in the refrigerator, covered with plastic wrap or stored in an airtight container for 4 days. You can also freeze baked lasagna, just be sure to cool it completely and cover with foil. Let it thaw in the fridge and reheat in the microwave or oven. It will keep for up to 2 months in the freezer.

Skillet Lasagna

More one pot pastas you’ll love:

Recipe

Servings: 4-6
Prep Time: 10 mins
Cook Time: 40-45 mins

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground lean beef
  • 1 medium size yellow onion, peeled and finely chopped
  • ½ teaspoon chili flakes
  • 1 teaspoon Italian seasoning
  • 4 cups fresh spinach leaves
  • 8 oz Mushrooms (I used cremini but any mushrooms will work)
  • 3 medium garlic cloves, peeled and sliced
  • 2 tablespoons tomato paste
  • ¼ cup wine
  • 8onces (8-10) whole Lasagna Noodles, broken into thirds
  • 4 cups jarred marinara sauce
  • 1 cup chicken stock plus more if needed
  • 1 cups whole-milk ricotta cheese
  • 1 cup mozzarella
  • ¼ cup Parmesan cheese, finely grated, plus more for serving
  • Chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a deep 12 to 14-inch skillet over medium-high. Add ground beef, and onions and season with ½ teaspoon salt, ½ teaspoon pepper, Italian seasoning, and chili flakes. Cook, breaking up meat with a spoon, until fat has rendered and meat is browned, 6 to 8 minutes.
  2. Add the mushrooms, garlic and spinach and sauté until tender, about 5 minutes.
  3. Stir in tomato paste and cook 30 seconds then add the wine and continue cooking until reduced, another minute.
  4. Add the marinara and broth, stir to combine, and bring to a simmer.
  5. Add broken pieces of lasagna to the pan.
  6. Stir to combine and spread into an even layer, making sure as many of the noodles are submerged in liquid as possible.
  7. Reduce the heat to medium and simmer briskly uncovered stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 25 minutes (add broth or ¼ cup at a time as needed if the noodles have absorbed all the liquid before they’re cooked). Make sure to try and keep noodles submerged in sauce stirring them around as needed.
  8. Once noodles are ready, dollop the ricotta cheese over the lasagna with a small spoon and do not stir anymore. Taste and season with salt as needed.
  9. Remove the pan from the heat and sprinkle with the mozzarella and Parmesan. Cover and let sit until the cheese is melted, about 5 minutes. (Alternatively, for a browned top, place the pan under the broiler for a few minutes until the cheese is golden-brown in spots.) Sprinkle with fresh chopped parsley if using and serve.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing: You can also freeze baked lasagna, just be sure to cool it completely and cover with foil. Let it thaw in the fridge and reheat in the microwave or oven. It will keep for up to 2 months in the freezer.
  • Stir the noodles frequently to help keep them from sticking together or burning while the pasta cooks.
  • Keep the heat medium low, the sauce at a low simmer, and the lid on
  • The pasta will continue to absorb water even after it’s taken off the heat so plan to leave it a bit saucy.
  • Broil the pasta for bubbling golden cheese and crisp edges on exposed pasta (those crispy edged noodles are my fav)

Skillet Lasagna