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Cozy Easy Skillet Lasagna

This Easy skillet lasagna is the coziest pasta dinner you'll have this month. It's simple to put together with a rich and meaty tomato sauce and a thick cream sauce.
Course Dinner
Cuisine Italian
Keyword lasagna, skillet lasagna
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 521kcal
Author Deborah Thompson


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 tins tomatoes fire roasted if available
  • 1 bunch basil

For the Béchamel

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup milk
  • 1/8 teaspoon ground nutmeg

To assemble the lasagna

  • 1 package lasagna sheets no cook or cooked to package directions
  • 1 pound mozzarella cheese grated


  • Preheat the oven to 350ºF or 175ºC.

To Make The Sauce

  • In a medium sauce pan brown the ground beef over medium high heat until cooked all the way through. Using a slotted spoon, remove the beef into a bowl leaving the fat in the pan.
  • Add the diced onion and minced garlic to the beef fat and cook until soft and fragrant about 10 minutes. Add the dried herbs to the pan and stir. Add the tomato paste and stir for 1 minute. Mix in the chopped tomatoes and bring to a boil. Season to taste with salt and pepper. Add the beef back to the sauce and stir thoroughly. Set aside.

To make the béchamel

  • Melt the butter in a sauce pan and whisk in the flour. Continue to mix until thick. Slowly add the milk while whisking continuously to avoid any lumps. Add in the nutmeg and stir. Season to taste with salt and pepper.

To Assemble

  • Layer the lasagna sheets until the bottom of your skillet is covered. Ladle some of the beef sauce onto the sheets and spread to cover. Top the sauce with a layer of mozzarella and then a layer of the béchamel. Add into the layers some chopped fresh basil.
  • Continue layering until the skillet is full and the sauce and cheese are used. Top with the remaining cheese. See notes.
  • Chop the remaining basil and scatter over the top.
  • Bake uncovered for about 30 minutes, or until the lasagna noodles are cooked and the cheese is brown and bubbling.


Be sure to save 1/2 cup of the mozzarella to top the lasagna. If the cheese topping is starting to get too dark cover with some foil.