Quick, cheesy, full of flavor – this skillet lasagna is everything you want from a hearty Italian meal, without the long wait. One pan, done in just 20 minutes, and with everyday ingredients. It’s the perfect dinner for busy weeknights. No layering, no baking. Just toss, simmer, and enjoy! And yes – it’s kid-approved, husband-approved, and totally weeknight-proof.
One-Pot Lasagnette with Ground Beef and Mozzarella
Whenever I cook this, it instantly brings me back to cozy family dinners growing up. At home, lasagna meant celebration. But let’s be honest: who has time for all the steps on a regular Tuesday? This quick lasagnette version skips the fuss but keeps the flavor.
The melted mozzarella, the rich tomato beef sauce, the soft pasta… this is my guilty pleasure after a long day. And best of all: it’s one of those dishes that always gets empty plates at the table.
Why You’ll Love This Quick Skillet Lasagna
- One pan = less mess
- Done in 20 minutes – start to finish
- Comfort food with real flavor
- Great for meal prep and freezer-friendly
- Budget-friendly and uses pantry staples
Top Tip
Using fresh lasagna sheets speeds things up and adds that authentic texture!
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📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, pressed or finely chopped
- 1 pound ground beef, or half beef/half pork
- 1 carrot, grated
- 1 stick celery, finely chopped
- 1 beef stock cube
- 2 ¼ cup sieved tomatoes, passata
- 1 teaspoon Italian herbs
- ½ teaspoon dried oregano
- ½ pound fresh lasagna sheets, or fresh papardelle / tagliatelle
- 1 cup buffalo mozzarella, torn in pieces
- ½ cup Parmesan cheese, grated
- 5 leaves fresh basil, chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put a large frying pan or deep skillet on medium heat. Add a bit of olive oil.1 tablespoon olive oil
- Add the chopped onion and garlic. Cook for 2 minutes until soft.1 onion, 2 cloves garlic
- Add the ground beef. Stir and cook for 3 minutes until brown and crumbly.1 pound ground beef
- Add the grated carrot, chopped celery, and crumbled stock cube. Stir and cook for 2 more minutes.1 carrot, 1 stick celery, 1 beef stock cube
- Pour in the sieved tomatoes. Add Italian herbs and oregano. If the sauce is too thick, add a little water and stir.2 ¼ cup sieved tomatoes, 1 teaspoon Italian herbs, ½ teaspoon dried oregano
- Tear the fresh lasagna sheets into pieces. Place them on top of the sauce. Push them gently into the sauce with a spoon, so they are covered.👉 Using dry pasta? Cook it in another pot first, then mix it into the sauce.½ pound fresh lasagna sheets
- Cover the pan with a lid or foil. Let it cook on low heat for 8–10 minutes. Stir gently once or twice, so the pasta doesn’t stick to the pan.
- Turn off the heat. Add torn mozzarella and grated Parmesan on top. Sprinkle with fresh basil.1 cup buffalo mozzarella, ½ cup Parmesan cheese, 5 leaves fresh basil
Notes
- Want it vegetarian? Skip the meat and double up on carrot, zucchini, or lentils.
- No lasagna sheets? Use tagliatelle, fusilli or broken spaghetti.
- Cheese swap: Try cheddar, ricotta, or goat cheese for a twist.
- Can I use gluten-free pasta? Absolutely. Just cook the gluten-free pasta separately and mix it in with the sauce before topping with cheese.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat on low heat with a splash of water.
- Reheat: Microwave or stove top works great. Add a little extra cheese on top for that fresh, melty finish.
Nutrition
Recipe and photography: by Andréa Janssen – https://www.byandreajanssen.com
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