This Easy Skillet Lasagna delivers all the cozy, comforting flavors of a traditional lasagna with far less fuss. Layers of savory beef tomato sauce, creamy béchamel, and melted mozzarella come together in a single pan for a satisfying weeknight meal that’s ready in just over an hour.
If you enjoy this dish, you might also like baked ziti with sausage, a simple bolognese, ricotta-stuffed shells, or oven-baked lamb meatballs—simple pasta bakes and hearty Italian-style mains that are just as family-friendly.
⭐️ Why this recipe works
- One-pan convenience: Everything cooks or assembles in a single skillet, which cuts prep and cleanup time.
- Classic flavor, simplified process: You get the layered taste of lasagna without building a casserole—no separate baking dish required unless you prefer a golden top.
- Bright finishing herbs: Fresh basil (and optional thyme) add aromatic contrast that lifts the rich tomato and cheese flavors.
🧾 Ingredient notes
- Ground beef: Provides a rich, meaty base; choose lean or regular depending on desired richness.
- Red onion: Offers sweetness and depth when gently softened.
- Garlic: Adds savory aroma that complements the tomato sauce.
- Dried oregano and thyme: Classic Italian herbs that deepen the sauce’s flavor profile.
- Tomato paste: Concentrates tomato flavor and helps thicken the sauce.
- Fire-roasted tomatoes: Optional but recommended for a subtle smoky note.
- Fresh basil: Stir in at the end for a fresh, bright finish.
- Butter, flour, milk: The simple trio to make a smooth, creamy béchamel.
- Ground nutmeg: A small pinch softens and rounds the béchamel’s flavor.
- Lasagna sheets: Use no-boil noodles or pre-cooked sheets; ensure they’re well-coated in sauce so they soften.
- Mozzarella: Melts beautifully for that classic, gooey lasagna finish.
Exact ingredient amounts and full recipe details appear in the recipe card below.
👩🏻🍳 Here’s how to make it
Easy Skillet Lasagna — step by step
- Brown the beef: In a large skillet over medium-high heat, cook ground beef until fully browned. Transfer the beef to a bowl and leave a little fat in the pan to cook the vegetables.
- Sauté aromatics: Add finely chopped red onion and minced garlic to the skillet and cook until soft and fragrant.
- Add herbs and tomato paste: Stir in dried oregano and thyme, then add tomato paste and cook briefly to develop flavor.
- Build the tomato sauce: Add canned (fire-roasted if possible) tomatoes, bring to a simmer, season to taste, then return the browned beef to the skillet and combine thoroughly.
- Prepare the béchamel: In a separate saucepan, melt butter over medium heat, whisk in flour, and cook briefly. Gradually whisk in milk until smooth and thickened. Season with ground nutmeg, salt, and pepper.
- Assemble in the skillet: Layer lasagna sheets over the sauce to cover the bottom of the pan. Spoon over the beef tomato sauce, add grated mozzarella, then a layer of béchamel and some chopped basil. Repeat layers until the skillet is filled.
- Top and cook: Finish with a generous layer of mozzarella. Cover and simmer gently until the noodles are tender and the cheese is melted, or transfer to a preheated oven for a golden finish.
- Rest and garnish: Allow the lasagna to rest for about 10 minutes so it sets slightly, then sprinkle with extra basil before serving.
📖 Substitutions and variations
- Protein: Swap the ground beef for turkey, chicken, or Italian sausage for a different flavor and texture.
- Vegetarian: Replace meat with a mix of sautéed mushrooms, zucchini, spinach, and roasted peppers for a hearty vegetarian version.
- Cheese blends: Combine mozzarella with provolone or a little sharp cheddar for a more complex cheese profile.
- Heat: Add red pepper flakes to the tomato sauce for a subtle or pronounced kick.
💡 Chef’s guide: expert tips
These tips come from years of professional kitchen experience and are focused on reliable results at home.
- Let it rest: Rest the lasagna for 10 minutes after cooking so the layers set and slice cleanly.
- Depth of flavor: Simmer the tomato sauce gently to concentrate flavors; adding a bay leaf while it simmers adds subtle complexity.
- Golden top: For a crisp, browned cheese crust, place the skillet under a hot broiler for 2–3 minutes at the end (if your skillet is oven-safe).
🍯 Storing and reheating leftovers
- Fridge: Store cooled portions in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat: Cover and bake at 350°F (175°C) for 20–25 minutes until heated through, or microwave individual portions for 2–3 minutes, stirring halfway.
More incredible recipes and variations are included in the recipe card below.
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The BEST Easy Skillet Lasagna
This Easy Skillet Lasagna is a quicker, one-pan take on the classic. Layers of beef tomato sauce, creamy béchamel, and melted mozzarella make it a comforting family meal for busy nights.
Prep Time:
20 minutes
20 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
1 hour 10 minutes
1 hour 10 minutes
Servings:
6 Servings
6 Servings
Author:
Deborah Rainford
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:
- Package lasagna sheets (no-cook or cooked according to package directions)
- 1 pound mozzarella cheese, grated
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C) if finishing in the oven.
Make the Beef Tomato Sauce:
- Brown ground beef in a medium saucepan over medium-high heat. Transfer beef to a bowl and leave the rendered fat in the pan.
- Add chopped onion and garlic to the pan and cook until softened, about 8–10 minutes.
- Stir in oregano and thyme, add tomato paste and cook 1 minute, then add canned tomatoes and bring to a simmer. Season to taste and return the beef to the sauce.
Prepare the Béchamel:
- Melt butter in a separate saucepan over medium heat, whisk in flour and cook briefly. Gradually whisk in milk until smooth and thickened. Season with nutmeg, salt and pepper.
Assemble the Lasagna:
- Layer lasagna sheets to cover the bottom of a large skillet.
- Spoon over a portion of beef tomato sauce, sprinkle with grated mozzarella, add a layer of béchamel and some chopped basil. Repeat until the skillet is full, finishing with mozzarella on top.
Bake:
- Bake uncovered for about 30 minutes or until the noodles are tender and the cheese is golden and bubbling. Alternatively, cover and simmer gently on the stovetop until noodles are cooked through.
Garnish:
- Chop remaining basil and scatter over the lasagna before serving.
Notes
- Fire-roasted tomatoes add a smoky depth but regular canned tomatoes work well too.
- No-cook lasagna sheets save time; make sure they’re completely submerged in sauce so they soften properly.
- Assemble ahead and refrigerate; bake just before serving for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 521 kcal |
Carbohydrates: 13 g |
Protein: 32 g |
Fat: 37 g
Carbohydrates: 13 g |
Protein: 32 g |
Fat: 37 g
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef and recipe developer. I share straightforward, dependable recipes that help you put incredible dinners on the table quickly, with practical tips and techniques drawn from a decade in professional kitchens.
Learn more about the author on the about page.