Quick Skillet Lasagna – Ready in 20 Minutes
A delicious skillet lasagna ready in just 20 minutes. One pan, full flavor, and no oven required. Perfect for busy weeknights!
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
Ingredients you need per step are listed below the step in Italic
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
1. Variations & Tips
- 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
Calories: 673kcal | Carbohydrates: 47g | Protein: 38g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 992mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3853IU | Vitamin C: 15mg | Iron: 7mg
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