The BEST Easy Skillet Lasagna
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This Easy Skillet Lasagna has all the flavors of classic lasagna with minimal effort. With savory beef tomato sauce, creamy béchamel, and gooey mozzarella, it's perfect for busy weeknights and ready in just over an hour.
You'll also love my baked ziti with sausage recipe, easy bolognese, ricotta stuffed shells, and lamb meatballs.
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⭐️ Why this recipe works
- Quick and Easy: Skillet lasagna is a one-pan meal, reducing preparation and cleanup time.
- Classic lasagna in a fraction of the time: Because we're not spending time layering all the elements, this skillet lasagna is very quick to make,
- Fresh Herbs: Basil and thyme add fresh, aromatic notes to the dish.
🧾 Ingredient notes
- Ground Beef: Adds richness and protein.
- Red Onion: Provides sweetness and depth of flavor.
- Garlic: Enhances the savory profile.
- Dried Oregano and Thyme: Essential Italian herbs for authenticity.
- Tomato Paste: Concentrates the tomato flavor.
- Fire-Roasted Tomatoes: Adds a smoky, charred taste.
- Fresh Basil: Adds fresh, herbal notes.
- Butter, Flour, Milk: Basic components for a creamy béchamel sauce.
- Ground Nutmeg: Adds a subtle warmth to the béchamel.
- Lasagna Sheets: The foundation of the lasagna layers.
- Mozzarella Cheese: Melts to a gooey, cheesy topping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Skillet Lasagna recipe step-by-step
- Brown the Beef: In a skillet, cook ground beef over medium-high heat until fully browned. Remove and set aside.
- Cook Aromatics: In the same skillet, sauté chopped red onion and minced garlic until softened and fragrant.
- Add Seasonings: Stir in dried oregano, thyme, and tomato paste, cooking for a minute.
- Combine Tomatoes and Beef: Add canned tomatoes, bring to a boil, season with salt and pepper, and return beef to the skillet. *You can also use my roasted red pepper sauce instead of tomatoes.
- Make Béchamel: Melt butter in another pan, whisk in flour, and slowly add milk, whisking until smooth—season with nutmeg, salt, and pepper.
- Layer Lasagna: In the skillet, layer lasagna sheets, beef tomato sauce, mozzarella, béchamel, and basil. Repeat until the skillet is full.
- Final Layer: Top with a final layer of mozzarella.
- Cook: Cover and simmer on low until noodles are tender and cheese is melted, about 20-25 minutes.
- Garnish: Sprinkle with chopped fresh basil before serving.
📖 Substitutions and variations
- Protein: Substitute ground beef with ground turkey, chicken, or sausage.
- Vegetarian: Use sautéed mushrooms or a variety of vegetables instead of meat.
- Cheese: Swap mozzarella with a mix of cheddar and provolone for a different flavor.
- Spicy: Add red pepper flakes to the tomato sauce for a spicy kick.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Resting Time: Let the lasagna rest for 10 minutes after cooking to allow the layers to set.
- Herb Infusion: Add a bay leaf to the tomato sauce while simmering for added depth of flavor.
- Cheese Crust: For a crispy cheese topping, broil the lasagna for the last 2-3 minutes of cooking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled lasagna in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place lasagna in a container and freeze for up to 3 months.
- Reheat: To reheat, cover the lasagna with foil and bake in a 350°F (175°C) oven for 20-25 minutes or until heated through. Alternatively, microwave individual portions on high for 2-3 minutes.
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The BEST Easy Skillet Lasagna
This Easy Skillet Lasagna is a quick and delicious twist on the classic dish. With layers of savory beef tomato sauce, creamy béchamel, and gooey mozzarella, it's a comforting family meal for a busy weeknight.
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Servings: 6 Servings
Ingredients
For the Beef Tomato Sauce:
- 1 pound ground beef
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons tomato paste
- 2 x 14-ounce cans fire-roasted tomatoes, if available
- 1 bunch basil, chopped
For the Béchamel:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ⅛ teaspoon ground nutmeg
To Assemble the Lasagna:
- 1 package lasagna sheets, no-cook or cooked according to package directions
- 1 pound mozzarella cheese, grated
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Make the Beef Tomato Sauce:
- In a medium saucepan, brown the ground beef over medium-high heat until fully cooked. Use a slotted spoon to transfer the beef to a bowl, leaving the fat in the pan.
- Add the chopped onion and minced garlic to the pan and cook in the beef fat until soft and fragrant, about 10 minutes.
- Stir in the dried oregano and thyme, then add the tomato paste and cook for 1 minute.
- Mix in the canned tomatoes and bring to a boil. Season with salt and pepper to taste. Return the cooked beef to the sauce, stirring thoroughly. Set aside.
Prepare the Béchamel:
- Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook until thickened.
- Slowly pour in the milk, whisking continuously to prevent lumps. Add the ground nutmeg and season with salt and pepper to taste. Continue to stir until the béchamel is smooth and thick. Set aside.
Assemble the Lasagna:
- Layer the lasagna sheets to cover the bottom of your skillet.
- Ladle a portion of the beef tomato sauce over the sheets, spreading it evenly. Add a layer of grated mozzarella, followed by a layer of béchamel. Sprinkle some chopped fresh basil over the top.
- Repeat the layering process until the skillet is full, ending with a layer of mozzarella on top.
Bake:
- Bake the lasagna uncovered for about 30 minutes, or until the noodles are cooked through and the cheese is golden brown and bubbling.
Garnish:
- Chop the remaining basil and scatter over the top of the lasagna before serving.
Notes
- For a richer flavor, use fire-roasted tomatoes in the sauce.
- No-cook lasagna sheets can save time, but ensure they are fully submerged in sauce to soften properly.
- This dish can be assembled ahead of time and baked just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 521kcal | Carbohydrates: 13g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 619mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 3.3mg | Calcium: 476mg | Iron: 3.3mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
