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Easy skillet lasagna with ground beef in a cast iron pan.

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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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Author: Deborah Rainford

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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