Easy One-Pan Skillet Lasagna with Ground Beef Tips, FAQ & printable recipe

Tips for success

For the best texture, use a non-stick skillet so the lasagna doesn't stick and the cheese releases easily.

If you prefer a crispier top, you can skip the lid in the final step and let the cheese brown under a broiler for a minute or two — just watch it closely.

Let the skillet rest off the heat for a couple of minutes before serving. This allows the sauce to settle and the lasagna to firm up slightly, making it easier to lift out in neat portions. The cheese will still be gloriously stretchy.

Variations

• Spicy Sausage: Swap the ground beef for spicy Italian sausage (casings removed). Brown it with the onion and garlic, and skip the salt if the sausage is salty. Add a pinch of red pepper flakes for extra heat.
• Vegetarian Mushroom: Replace the ground beef with 8 oz cremini mushrooms, chopped. Sauté with the onion and garlic until browned, then proceed with the tomatoes and pasta. Use vegetable broth instead of water for more flavor.
• Cheesy Herb Swirl: Stir 1/2 cup of ricotta cheese into the sauce just before adding the lasagna sheets. Top with a mix of mozzarella and parmesan instead of kaşar, and add fresh basil leaves along with the parsley.
• Gluten-Free: Use gluten-free lasagna sheets and check that your tomato paste and seasonings are gluten-free. The cooking time may vary slightly, so check the pasta for tenderness before adding the cheese.

Storage and make-ahead

Fridge

Leftover skillet lasagna keeps in the refrigerator for up to 3 days in an airtight container.

Freezer

Freeze cooled lasagna in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave or in a skillet over medium heat, adding a splash of water or broth to restore moisture.

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so you may want to add a splash of water or broth when reheating to loosen it up.

You can assemble the entire dish up to the point of adding the cheese, then cover and refrigerate for up to 24 hours.

When ready to serve, reheat gently on the stovetop, adding a splash of water if needed, then top with cheese and melt.

Serving ideas

Serve the skillet lasagna directly from the pan, with a spatula to lift out generous portions.

It pairs beautifully with a simple green salad dressed with lemon and olive oil, or with crusty bread to soak up any extra sauce. A sprinkle of extra parsley on top adds freshness.

This lasagna is a complete meal on its own, but you can also serve it as a hearty side to grilled vegetables or roasted chicken.

For a family-style dinner, place the skillet in the center of the table and let everyone help themselves. The gooey cheese pull is the star of the show.

Frequently asked questions

Recipe card

Easy One-Pan Skillet Lasagna with Ground Beef

Prep 10 minCook 22 minTotal 32 minServes 4

Ingredients

• 2 tbsp olive oil
• 250 g ground beef
• 1 chopped onion
• 4 garlic cloves
• 5 small red tomatoes
• 1 tsp tomato paste
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup warm water
• 10 dry lasagna sheets
• 1 1/2 cups shredded kaşar cheese
• 2 tbsp chopped parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Sugar

6 g

Sodium

700 mg

Automatic estimate from the ingredient list, not laboratory-verified.