One-Pan Skillet Lasagna with Olive Oil Under a Lid Tips, FAQ & printable recipe

Tips for success

For the best results, use a heavy-bottomed skillet that distributes heat evenly. This helps prevent the sauce from burning and ensures the pasta cooks uniformly.

If you don't have a lid, cover the skillet tightly with foil to trap the steam.

Feel free to adjust the amount of garlic and peppers to suit your taste. The recipe is forgiving, and you can add more or less of any vegetable. For an extra kick, add a pinch of red pepper flakes when cooking the beef.

Variations

• Vegetarian Version: Replace the ground beef with a plant-based meat substitute or extra mushrooms. Sauté the mushrooms with the vegetables until browned, then proceed with the recipe. The result is a hearty, satisfying vegetarian lasagna.
• Spicy Kick: Add a teaspoon of red pepper flakes or a chopped fresh chili when cooking the beef. This adds a nice heat that complements the sweet peppers and rich tomato sauce.
• Cheese Swap: If you can't find kaşar cheese, use a blend of mozzarella and provolone. You can also add a layer of ricotta or cottage cheese for extra creaminess.
• Herb Infusion: Stir in a teaspoon of dried oregano or basil with the tomato paste. Fresh herbs like basil or thyme can also be sprinkled over the top before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

This lasagna freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Alternatively, microwave individual portions on high for 2-3 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The lasagna can be reheated in the microwave or in a skillet over low heat. Add a splash of water or broth to keep it moist when reheating.

The sauce can be prepared up to 2 days in advance and stored in the refrigerator.

When ready to cook, bring the sauce to a simmer, then add the lasagna sheets and proceed with the recipe. This makes weeknight dinner even easier.

Serving ideas

Serve this skillet lasagna hot, straight from the pan, with a side of crusty bread or a simple green salad. The rich, meaty sauce pairs well with a light vinaigrette to balance the flavors.

For a heartier meal, top each serving with a sprinkle of grated Parmesan or a dollop of ricotta.

The creamy texture complements the tangy tomato sauce and melted cheese. Enjoy it with a glass of red wine for a complete Italian-inspired dinner.

Frequently asked questions

Recipe card

One-Pan Skillet Lasagna with Olive Oil Under a Lid

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 2 tbsp olive oil
• 250 g ground beef
• 1 onion, diced
• 2 green peppers, diced
• 1 red kapya pepper, diced
• 5 cloves garlic, minced
• 5 ripe whole tomatoes
• 1 tsp tomato paste
• Salt to taste
• Black pepper to taste
• 10 lasagna sheets
• 1 cup shredded kaşar cheese
• Finely chopped parsley, for garnish, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion, green peppers, kapya pepper, and garlic. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Season with salt and pepper.
2. Add the whole tomatoes and tomato paste to the skillet. Use a spoon to break the tomatoes apart. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with the lid and let the sauce cook gently for 10 minutes, allowing the flavors to meld.
3. Nestle the lasagna sheets into the simmering sauce, making sure they are submerged as much as possible. Cover the skillet with the lid and cook on low heat until the pasta sheets are soft and pliable, about 15 minutes. Stir gently once or twice to prevent sticking.
4. Sprinkle the shredded kaşar cheese evenly over the top of the lasagna. Scatter the chopped parsley over the cheese. Cover the skillet again and cook for 2 minutes, until the cheese is melted and bubbly.
5. Remove the skillet from the heat. Use a spatula to lift generous portions of the lasagna onto plates, making sure to get some of the cheese and sauce with each serving. Serve hot, garnished with extra parsley if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

25 g

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