One-Pan Skillet Lasagna with Olive Oil Under a Lid

This one-pan skillet lasagna brings all the comforting flavors of a classic baked lasagna into a single skillet, with a clever technique that lets the pasta cook right in the sauce.

The result is a rich, meaty ragù with tender lasagna sheets, all topped with a blanket of melted kaşar cheese. It's a practical, weeknight-friendly dinner that delivers big on taste and comfort.

Lasagna is a beloved comfort food, but the traditional method can be time-consuming and messy. This recipe simplifies the process by cooking everything in one skillet, using a technique called 'olive oil under a lid' to help the pasta cook perfectly in the sauce.

Whole tomatoes, ground beef, peppers, and garlic come together in a savory ragù, then lasagna sheets are nestled directly into the simmering sauce. A final sprinkle of cheese and parsley creates a golden, bubbly topping that makes this dish feel indulgent and satisfying.

Ingredients

Why this recipe works

The 'olive oil under a lid' technique is a game-changer for one-pan pasta dishes. By adding a little olive oil to the skillet before covering, you create a steamy environment that helps the lasagna sheets cook evenly and absorb the flavors of the sauce.

This method eliminates the need to boil pasta separately, saving time and reducing cleanup.

Cooking the lasagna sheets directly in the sauce allows them to soak up all the rich, savory flavors of the meat and vegetables.

The whole tomatoes break down into a thick, hearty ragù that clings to the pasta, while the peppers and garlic add depth. The result is a cohesive, delicious dish that tastes like it simmered all day, but comes together in under an hour.

Notes and substitutions

Kaşar cheese is a Turkish cheese that melts beautifully and has a mild, buttery flavor. If you can't find it, mozzarella or provolone are excellent substitutes. The red kapya pepper adds a sweet, slightly smoky note; a red bell pepper works well if kapya is unavailable.

This recipe uses whole tomatoes, which break down during cooking. If you prefer a smoother sauce, you can crush them with your hands before adding. The lasagna sheets should be the no-boil variety, or you can use regular lasagna noodles and break them into pieces to fit the skillet. Adjust the cooking time if needed.

• kaşar cheese: Mozzarella or provolone can replace kaşar cheese for a similar stretchy melt.
• kapya pepper: Use a red bell pepper if kapya pepper is unavailable.
• ground beef: Ground turkey or Italian sausage can be used, but adjust cooking time and temperature accordingly.

Equipment

• Large skillet with lid
• Chef's knife
• Cutting board
• Tweezers (optional)
• Spatula
• Wooden spoon