One-Pan Skillet Lasagna with Homemade Bolognese Tips, FAQ & printable recipe

Tips for success

For the best texture, use a skillet that is wide enough to hold the lasagna sheets in a single layer. If the sheets overlap, they may stick together and cook unevenly.

Press each sheet down gently to ensure it is coated with sauce on both sides. If the sauce becomes too thick during cooking, add a few tablespoons of water to loosen it, but do not make it watery.

Let the skillet lasagna rest for 2-3 minutes before serving. This allows the cheese to set slightly and makes it easier to lift clean slices.

Use a wide spatula to scoop portions, and don't forget to scrape up the caramelized bits from the bottom — they are full of flavor. Garnish with extra parsley or a sprinkle of red pepper flakes if desired, but the dish is delicious as is.

Variations

• Vegetarian Skillet Lasagna: Replace the ground beef with 1 1/2 cups of cooked lentils or a plant-based ground meat substitute. Sauté with the onion and garlic, then proceed with the sauce. Use your favorite dairy-free mozzarella for a vegan option.
• Spicy Sausage Version: Swap the ground beef for 10 oz of spicy Italian sausage, removing the casings. Brown the sausage with the onion and garlic, breaking it into crumbles. Add a pinch of red pepper flakes for extra heat.
• Mushroom and Spinach: Add 1 cup of sliced mushrooms with the onion and garlic, and stir in 2 cups of fresh spinach just before adding the lasagna sheets. The mushrooms add an earthy depth, and the spinach wilts into the sauce.
• Cheesy Herb Topping: Mix 1/4 cup of grated Parmesan into the mozzarella before sprinkling over the skillet. Add a teaspoon of fresh thyme or basil along with the parsley for a more aromatic finish.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooled leftovers 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 skillet over medium heat with a splash of water, until hot and bubbly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce, or in the microwave. The pasta will absorb more liquid as it sits, so a little extra moisture helps restore the saucy texture.

The Bolognese sauce can be made up to 2 days ahead and refrigerated. When ready to assemble, reheat the sauce in the skillet, then proceed with adding the lasagna sheets and cooking as directed.

The entire dish can also be assembled (without the cheese topping) and refrigerated for a few hours before cooking; add a few extra minutes of cook time.

Serving ideas

Serve the skillet lasagna hot, straight from the pan, with a side of garlic bread or a crisp green salad. The creamy melted cheese pairs beautifully with the tangy tomato sauce, and the tender pasta is satisfying on its own. For a complete meal, add a simple arugula salad with lemon vinaigrette.

This dish is best enjoyed fresh, when the cheese is at its stretchiest and the pasta is perfectly tender. Portion it into generous squares or scoops, making sure each serving gets a good amount of sauce and cheese.

Leftovers are just as tasty the next day, especially if reheated gently to keep the pasta from drying out.

Frequently asked questions

Recipe card

One-Pan Skillet Lasagna with Homemade Bolognese

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 10 oz ground beef
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 uncooked dry lasagna pasta sheets
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. Add the onion and garlic, and cook until softened, about 2 minutes. Stir in the tomato paste, crushed tomatoes, oregano, salt, and pepper. Bring the sauce to a simmer.
2. Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes, stirring occasionally, until slightly thickened and the flavors meld. The sauce should coat the back of a spoon.
3. Gently slide the uncooked lasagna sheets into the simmering sauce, one at a time, pressing them down with a spatula to fully submerge them in the liquid. Make sure the sheets are separated and lying flat.
4. Cover the skillet tightly with a glass lid. Cook over medium-low heat for 12 minutes, or until the pasta sheets are tender and cooked through. Do not lift the lid too often, as the steam helps cook the pasta.
5. Once the pasta is tender, remove the lid. Sprinkle the shredded mozzarella evenly over the entire surface of the skillet. Scatter the chopped parsley on top of the cheese.
6. Cover the skillet again and cook for 3 minutes, or until the mozzarella is completely melted and gooey. The cheese should be bubbling around the edges.
7. Lift a cheesy slice with a spatula, making sure to get the strings of melted cheese. Serve hot directly from the skillet, scooping out portions onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories

510

Protein

28 g

Carbohydrates

35 g

Fat

28 g

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