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

Tips for success

For the best cheese pull, use whole-milk mozzarella and shred it yourself. Pre-shredded cheese often contains potato starch or cellulose, which can inhibit melting.

Let the skillet lasagna rest for 2 to 3 minutes after cooking before serving; this allows the cheese to set slightly and makes slicing easier, while still being hot and stretchy.

If you prefer a golden, bubbly top, place the skillet under the broiler for 1 to 2 minutes after the cheese melts. Watch closely to avoid burning.

To add extra flavor, stir a pinch of red pepper flakes into the sauce for heat, or a teaspoon of balsamic vinegar for depth. Fresh basil can replace parsley for a different herbaceous note.

Variations

• Spicy Sausage Skillet Lasagna: Replace half the ground beef with spicy Italian sausage (casings removed). Brown the sausage with the beef, and add a pinch of red pepper flakes to the sauce for extra heat. Proceed as directed.
• Vegetarian Mushroom Skillet Lasagna: Omit the ground beef and sauté 8 oz sliced mushrooms with the onion and garlic until browned. Use vegetable broth or water to deglaze, then proceed with the tomato puree and herbs. The mushrooms provide a meaty texture.
• Creamy Ricotta Swirl: After the lasagna sheets are cooked, dollop 1/2 cup ricotta cheese over the top before adding the mozzarella. Gently swirl the ricotta into the sauce, then cover with mozzarella and melt as directed.
• Gluten-Free Skillet Lasagna: Use gluten-free lasagna sheets and ensure the tomato puree and Italian herbs are certified gluten-free. Cook the sheets according to the package directions, which may require more liquid and a longer simmer time.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth to keep the sauce moist.

Freezer

Freeze the fully cooked skillet 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 for 1-2 minutes, or in a covered skillet over medium heat for 5-7 minutes, until heated through.

Leftover skillet lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Cover the skillet with foil or transfer to a container to prevent drying.

Reheat in the microwave or on the stovetop with a splash of water to restore moisture. The flavors will continue to meld, making leftovers even more delicious.

The sauce can be prepared up to 2 days ahead and refrigerated. When ready to cook, reheat the sauce in the skillet until bubbling, then proceed with adding the lasagna sheets and cheese.

The entire dish can also be assembled (without the cheese) and refrigerated for up to 24 hours before cooking; add the cheese during the last 3 minutes.

Serving ideas

Serve the skillet lasagna hot, straight from the pan, with a spatula to lift generous portions. The cheese will stretch beautifully, making for a dramatic presentation. Pair with a simple green salad dressed with lemon and olive oil to balance the richness. Crusty bread is perfect for sopping up any extra sauce from the skillet.

For a heartier meal, serve alongside garlic bread or roasted vegetables. The lasagna is satisfying on its own, but a side of sautéed spinach or steamed broccoli adds color and freshness. A glass of full-bodied red wine, such as Chianti or Sangiovese, complements the savory beef and tomato sauce wonderfully.

Frequently asked questions

Recipe card

One-Pan Skillet Lasagna with Savory Ground Beef Bolognese

Prep 10 minCook 18 minTotal 28 minServes 4

Ingredients

• 1 lb ground beef (85% lean)
• 2 cups tomato puree
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tsp dried Italian herbs
• 5 uncooked dry lasagna pasta sheets
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5 to 7 minutes. Add the onion and garlic, and cook until softened, about 2 minutes. Stir in the tomato puree and Italian herbs. Bring the sauce to a simmer, then reduce the heat to medium-low.
2. Let the sauce simmer uncovered for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The sauce should be thick enough to coat the back of a spoon.
3. Press the uncooked lasagna sheets into the simmering sauce, one at a time, using a spatula to fully submerge them. Make sure they are in a single layer, overlapping slightly if needed. Cover the skillet with a glass lid.
4. Keep the skillet covered and cook over medium-low heat for 12 minutes, or until the lasagna sheets are tender and have absorbed most of the sauce. Check occasionally to ensure the sauce doesn't dry out; add a few tablespoons of water if needed.
5. Remove the lid and sprinkle the shredded mozzarella evenly over the lasagna. Scatter the chopped parsley on top. Cover the skillet again and cook for 3 minutes, until the cheese is completely melted and bubbly.
6. Lift a slice of the lasagna with a spatula, letting the cheese pull and stretch, and place it onto serving plates. Spoon any remaining sauce from the skillet over the top. Serve hot, garnished with extra parsley if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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