Easy One-Pan Skillet Lasagna with Ground Beef Step-by-step instructions

Before you start

Before you start, gather all your ingredients and have them ready. Chop the onion and mince the garlic if you prefer smaller pieces — the video leaves them whole, but either works.

Measure the olive oil, salt, pepper, and tomato paste. Shred the kaşar cheese if you bought it in a block. Have the warm water ready, and make sure your skillet and lid are clean.

Instructions

Braise and Season

1. 1Braise the beef and tomatoes
   Heat the olive oil in a large non-stick skillet over medium heat. Add the ground beef, chopped onion, garlic cloves, and whole small tomatoes. Cook, stirring occasionally, until the beef is browned and the tomatoes begin to soften, about 5 minutes. Cover the skillet and simmer gently for 12 minutes, until the tomatoes are very soft and release their juices.
   Look for The tomatoes will be wrinkled and soft, and the beef will be browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a spatula to break up the beef as it cooks.
2. 2Remove tomato skins and season
   Lift off the loose tomato skins with culinary tweezers and discard. Stir in the tomato paste, salt, and freshly cracked black pepper. Cook for 1 minute, until the paste is fragrant.
   Look for The sauce will be thick and aromatic.
   Tip Removing the skins gives a smoother sauce.

After this phase, the skillet should be fragrant with browning beef and softened tomatoes. The tomatoes will have released their juices, and the liquid will be a deep red.

The beef should be fully browned and the mixture bubbling gently. Before moving on, make sure the tomato skins are loose enough to lift off easily.

Simmer the Pasta

3. 3Mash and add water
   Use a fork to mash the soft tomatoes, garlic, and beef together into a rich, chunky meat sauce. Pour in the warm water and stir to create a luscious braising base.
   Look for The sauce will be loose enough to simmer the pasta.
   Tip The water helps cook the lasagna sheets.
4. 4Tuck in lasagna sheets
   Tuck the dry lasagna sheets directly into the simmering sauce, pressing them under the liquid so they are submerged. Cover with a lid and cook on medium-low for 10 minutes, until the pasta is tender.
   Look for The pasta will be pliable and cooked through.
   Tip Make sure each sheet is coated with sauce.

The sauce should be bubbling gently around the lasagna sheets, and the sheets will start to soften and curl at the edges. The kitchen will smell richly of tomato and beef. After 10 minutes, the pasta should be tender but still hold its shape. Check that the sheets are not sticking together.

Melt and Serve

5. 5Top with cheese and parsley
   Sprinkle the shredded kaşar cheese evenly over the lasagna, then scatter with the chopped parsley. Cover the skillet and let the cheese melt for 2-3 minutes, until gooey and golden.
   Look for The cheese will be melted and bubbly.
   Tip Covering traps steam and melts the cheese quickly.
6. 6Serve hot
   Use a spatula to lift a generous portion of the lasagna onto a plate. Spoon any extra sauce and melted cheese over the top. Serve hot.
   Look for The lasagna will hold together in a gooey, cheesy slice.
   Tip Let it rest for a minute before serving for cleaner slices.

The cheese will melt into a golden, bubbly layer, and the parsley adds a fresh green contrast. The edges of the lasagna may be slightly crispy, and the center will be gooey. When you lift a portion, you should get a satisfying cheese pull. Serve immediately while hot.

Common mistakes

A common mistake is not pressing the lasagna sheets fully under the sauce — they need to be submerged to cook evenly. Another is lifting the lid too often during the 10-minute simmer, which releases steam and slows cooking.

Also, avoid using a skillet that's too small; the sheets need room to lie flat. Finally, don't skip removing the tomato skins — they can become tough and chewy in the final dish.

How to tell it’s done

The lasagna is done when the lasagna sheets are tender and have absorbed most of the sauce, and the cheese is melted and golden. To check the pasta, pierce a sheet with a fork — it should slide in easily.

The internal temperature of the ground beef must reach 160°F (71°C) for food safety, which will happen during the simmering phase. If you're unsure, use an instant-read thermometer.

• Ground meat: 160°F (71°C) in the thickest part