This is hands-down the best skillet lasagna recipe I’ve ever made. It is saucy and cheesy with the perfect balance of creamy béchamel, rich beefy flavor, and well-seasoned tomato sauce.
Did I mention it’s made with a “cheat” béchamel?
Aside from the flavor, this recipe’s sheer convenience is a dream! No more laboring for hours over a complex lasagna dish – this one is just as tasty as a traditional recipe with WAY less washing up needed!
Try also my beef burrito recipe for another delicious beef dish.
Why You’ll Love This Skillet Lasagna Recipe
Here are the top reasons why you’ll fall in love with my delicious lasagna recipe:
- Convenience: This recipe takes half the time that a traditional lasagna recipe does – the “cheat” béchamel sauce is the primary time saver!
- One-pot wonder: Skillet-pan lasagna minimizes cleanup because it’s cooked entirely in one pan. Fewer dishes are needed, making it the perfect weekend lazy-day meal.
- Versatile ingredients: You can customize skillet pan lasagna with your favorite ingredients and flavors.
- Crispy edges: Cooking lasagna in a skillet allows for crisp edges, which some people find irresistible. The direct contact with the skillet creates a delicious caramelized crust that adds texture to each bite.
- Perfect for small gatherings: Skillet pan lasagna is ideal for intimate gatherings or family dinners. It’s easy to adjust the portion size based on the number of people you’re serving, making it a versatile option for any occasion.
Ingredients you’ll Need For My Skillet Lasagna
- Onions: Onions provide a savory base flavor to the lasagna.
- Garlic: For the best flavor, use fresh garlic cloves, minced or crushed.
- Carrots: Carrots add sweetness and texture to the lasagna.
- Minced beef: Choose lean ground beef for a healthier option, or go with ground turkey or chicken for a lighter alternative.
- Tomato paste: Tomato paste adds concentrated tomato flavor and richness to the sauce. It helps thicken the sauce and provides a deep red color.
- Puréed tomatoes: For the best results, use high-quality canned or fresh pureed tomatoes. Look for a product with a low water content.
- Diced tomatoes: Diced tomatoes provide texture and additional tomato flavor to the sauce.
- Vegetable broth: Choose a low-sodium or homemade vegetable broth without additives for the best flavor.
- Lasagna sheets: Traditional dried lasagna sheets are easy to find.
- Ricotta cheese add richness and creaminess to the cheat béchamel sauce.
- Milk: Use whole milk for a more decadent sauce or low-fat milk for a lighter option.
- Oil: Choose a neutral oil with a high smoke point, such as olive or vegetable oil.
How To Make the Best Skillet Lasagna (step-by-step)
Step 1: Prepare the base
Firstly, dice the onion and garlic finely. Cut carrots into thin slices. Secondly, heat the oil in a large pan and fry the minced meat with onions, garlic, and carrots for about 5 minutes until crumbly.
Then add tomato paste and season with salt and pepper— Deglaze with the puréed and diced tomatoes and the vegetable stock.
Step 2: Add the lasagna sheets
Next, add the broken lasagna sheets and submerge them in the sauce. Put the lid on the pan and let it simmer over low heat for about 15 minutes. Stir occasionally.
STEP 3: Make the “cheat” béchamel sauce
In the meantime, stir the cheat béchamel sauce from cream cheese and milk in a bowl until smooth. Once the beef has simmered for 15 minutes, stir in the cheat béchamel sauce and add the mozzarella slices.
Step 4: Finish and serve
Simmer again with the lid on for 5 minutes. Divide lasagna onto plates and serve with fresh basil. Done!
- Use canned tomatoes with a high fruit: water ratio:This helps to get a good sauce consistency that isn’t too watery.
- Layer ingredients evenly and compactly: When layering the ingredients in the skillet, ensure each layer is spread evenly and compacted gently. Pressing down lightly on each layer helps prevent air pockets and ensures the lasagna holds together well when serving. This also helps distribute the flavors more evenly throughout the dish.
Yes, skillet lasagna can be made ahead of time – up to 3 days.
Yes, you can turn this skillet recipe into a vegetarian dish by using plant-based ground “beef”.
No, this skillet is not gluten-free. To make it into a gluten-free lasagna, use gluten-free pasta skeets.
More Main Course Recipes
The BEST Skillet Lasagna
- Finely dice the onion and chop the garlic. Cut carrots into thin slices.
- Heat the oil in a large pan and fry the minced meat with onions, garlic, and carrots for about 5 minutes until crumbly. Then add tomato paste and season with salt and pepper.
- Deglaze with the puréed and diced tomatoes and the vegetable broth. Then, press the broken lasagna sheets deep into the sauce.
- Put the lid on the pan and let it simmer over low heat for about 15 minutes. Stir occasionally.
- In the meantime, stir the cheat béchamel sauce from cream cheese and milk in a bowl until smooth.
- After 15 minutes, stir in the cheat béchamel sauce and add the mozzarella slices. Simmer again with the lid on for 5 minutes.
- Divide lasagna onto plates and serve with fresh basil. Done!