One-Pan Skillet Lasagna
, Published Apr 29, 2026
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Enjoy all the comforting flavors of lasagna minus the fuss with this skillet lasagna recipe. This one pan meal delivers cheesy, saucy perfection without the hassle of traditional layering.
Who doesn’t love lasagna, am I right? It’s a meal that combines everything – a rich meaty sauce, comforting pasta and creamy cheesy indulgence all in one. But while I absolutely adore lasagna, I don’t make it all that often because it is SUCH A FUSSY dish.
By the time you have prepped the filling, cheese sauce and assembled it all, you’re sure to have used most of your pots and pans and a LOT of your precious time.
So gather round readers because I am about to let you into my little secret… Skillet Lasagna. All the deliciousness of traditional lasagne in one pan without the labor intensive layering. Less mess, effort and washing up but big, BIG flavor. I think I’m in love!
Here’s What You’ll Need
I decided to use a ragu as the base of my one-pan lasagna for richer and deeper flavor. This takes a while to cook but is well worth the effort! Let’s take a look at the key ingredients in this recipe:
- Diced lamb or beef: Chunks of lamb shoulder or chuck steak will become melt-in-the-mouth tender with long cooking.
- Onion and garlic: For the classic lasagna sauce base.
- Red wine or white wine: Add if you have some wine going spare but don’t fret too much if you don’t – just use broth instead.
- Tomatoes: I used grated fresh tomato and diced cherry tomatoes – a method my mom swears by. You can replace fresh with equal quantity canned tomatoes – but make sure to use a good quality brand for best flavor.
- Tomato paste: For deeper tomato flavor and umami richness.
- Spices and seasoning: Salt, pepper, sweet paprika, red pepper flakes, allspice berries, cloves, cinnamon stick, bay leaves and dried thyme. A pinch of sugar is often needed to balance out the acidity of the tomatoes.
- Dried lasagna noodles: No-boil (oven-ready) noodles, roughly broken up into smaller pieces (this bit is so satisfying!).
- Chicken, beef or lamb stock or broth: You can use canned, bouillon or stock cubes.
- Cheese: Grated parmesan or pecorino, fresh mozzarella and shredded mozzarella add the necessary cheesy, creamy goodness.
How to Make One-Pan Skillet Lasagna
Prep the ragu
- Preheat the oven to 380°F (180°C). Heat olive oil in a large deep skillet and sauté the diced onion, lamb or beef for 5-7 minutes, sprinkling with the salt, pepper, thyme, paprika and red pepper flakes as you do.
- Add the garlic and tomato paste and cook, stirring, for a couple of minutes. Pour in the wine, if using, and bring to a rolling simmer. Cook for a couple of minutes until you can no longer detect the alcohol.
- Stir in the cinnamon, allspice, cloves, bay leaves and grated tomato. Add the stock, bring to a simmer, cover tightly with a lid and transfer to the oven for 90 minutes.
Add the lasagna noodles
- Take your skillet out of the oven and check the sauce – the meat should be fall-apart tender. Pick out and discard the bay leaves and whole spices. Have a quick taste of the sauce and adjust the seasoning if needed – but bear in mind that the cheese will add a lot of flavor and saltiness at the end.
- Heat the sauce until it starts to simmer and add the diced cherry tomatoes and broken up lasagna noodles. Add stock or broth and cook for 10-12 minutes, or until the pasta is al dente.
- Make sure to stir regularly to avoid sticking and ensure the pasta remains submerged in the sauce while simmering to ensure even cooking. Please note you may need to top up the stock as you cook, so keep an eye on your pan.
Top with cheese and broil
- Switch the oven to the broiler (grill) and place the rack on the upper third position. Stir the grated parmesan into the lasagna. Top with torn fresh mozzarella and grated mozzarella and place under the broiler for 3-5 minutes or until the cheese is melted and golden.
- Let the skillet lasagna cool for about 10 minutes before serving so it has a chance to firm up a little. Spoon into large bowls, scatter with fresh basil leaves and prepare to absolutely swoon with the deliciousness!
Recipe Notes and Tips
- Serving Suggestions: Needless to say this a rich comforting dish so a small portion goes a long way! Pair with my garlic dough balls or garlic bread for added indulgence or a green salad / roasted vegetables for a lighter side. A glass of rich red wine completes the meal nicely.
- Prep Ahead: The ragu is the most time consuming part of this recipe but it can be prepared up to two days in advance. You can even cook it in your crockpot if you prefer – check the recipe card for instructions.
- Substitutions: You can use ground beef or Italian sausage instead of diced meat if you prefer. You will need to cook this for 45-50 minutes on the stovetop. The fresh mozzarella can be swapped for dollops of ricotta or cottage cheese. You can use no-alcohol wine if preferred or use stock instead.
- Storage: Cooled leftovers keep well in the fridge for 3-4 days. You can leave the lasagna in the skillet or transfer it to an airtight container. Reheat in the microwave or the oven to bring back the melty cheese.
Frequently Asked Questions
Can I cook lasagna in a cast iron skillet?
Cast iron reacts with the acidity of the tomatoes which in turn can add an unpleasant tang to your sauce. It’s best to use an oven-safe enamel or ceramic coated skillet. I swear by this Caraway sauté pan!
What type of lasagna noodles should I use?
I used Barilla Lasagne Sheets which don’t require boiling prior to use and cook in 10-12 minutes. Fresh lasagne sheets may cook even more quickly – just make sure to top with hot stock or water as you cook depending on how quickly the pasta absorbs liquid.
Can I use different pasta shapes for this recipe?
You can use any pasta you like – although it won’t be lasagna any more, I guess. I love making this dish using orzo, elbow macaroni, farfalle (bow-tie), penne or rotini. The cooking time and liquid will need to be adjusted depending on type of pasta you use.
👉 Please leave a comment and rating if you try this skillet lasagne recipe, it really helps more readers discover it. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
One-Pan Skillet Lasagna
If you love the flavor of a slow-cooked lasagna but don’t have the time for the "fully layered real deal" this Skillet Lasagna is your new best friend. Lots of deep comforting flavor and melty cheese goodness, less washing and effort!
Video
Equipment
- 12 Inch Sauté Pan
Ingredients
For the ragu
- 2 tbsp olive oil or as needed
- 1 large onion finely diced
- 1 ½ lbs (675g) diced lamb or chuck steak (braising beef)
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp sugar (optional – use if cooking with canned tomatoes)
- ¼ tsp red pepper flakes or pul biber
- ¼ tsp black pepper
- 4 cloves garlic sliced or minced
- 3 tbsp tomato paste
- ⅓ cup (80ml) red wine substitute with broth
- 2 bay leaves
- ½ stick cinnamon
- 3 allspice berries
- 3 whole cloves
- 7 oz (200g) fresh grated tomato, about 1 large or equivalent canned see note 1
- 2 cups (500ml) beef stock or low-salt broth
For the lasagna
- 7 oz (200g) cherry tomatoes halved, or equivalent canned
- ¼ cup (40g) parmesan grated
- 12 oven-ready lasagna sheets see note 2
- 1-2 cups (250-500ml) beef stock or hot water
- 7 oz (200g) fresh mozarella
- 1-2 cups (100-200g) shredded low-moisture mozzarella
To serve
- handful flat-leaf parsley or basil to garnish
Instructions
Prep the ragu
- Preheat the oven to 380°F (180°C). Heat the olive oil in a large deep skillet (I used my 12-inch Caraway pan) and sauté the diced onion, lamb or beef for 5-7 minutes, sprinkling with the salt, pepper, thyme, paprika and red pepper flakes as you do.2 tbsp olive oil, 1 large onion, 1 ½ lbs (675g) diced lamb, 1 tsp salt, 1 tsp sweet paprika, 1 tsp sugar, ¼ tsp red pepper flakes, ¼ tsp black pepper
- Add the garlic and tomato paste and cook, stirring, for a couple of minutes. Pour in the wine, if using, and bring to a rolling simmer. Cook for a couple of minutes until you can no longer detect the scent of alcohol.4 cloves garlic, 3 tbsp tomato paste, ⅓ cup (80ml) red wine
- Stir in the cinnamon, allspice, cloves, bay leaves and grated tomato. Add the stock, bring to a simmer, cover tightly with a lid and transfer to the oven for 90 minutes. You may want to give the ragu a good stir halfway through and check the pan is not getting too dry. Add a splash of water if needed.2 bay leaves, ½ stick cinnamon, 3 allspice berries, 3 whole cloves, 7 oz (200g) fresh grated tomato, about 1 large, 2 cups (500ml) beef stock
- Take your skillet out of the oven and check the sauce – the meat should be fall-apart tender and sauce thickened. Pick out and discard the bay leaves and whole spices. Have a quick taste of the sauce and adjust the seasoning if needed – but bear in mind that the cheese will add a lot of flavor and saltiness at the end.
Add the lasagna
- Heat the sauce until it starts to simmer and add the diced cherry tomatoes and broken up lasagna noodles. Add half the stock or broth and cook for 10-12 minutes, or until the pasta is al dente.7 oz (200g) cherry tomatoes, 12 oven-ready lasagna sheets, 1-2 cups (250-500ml) beef stock
- Make sure to stir regularly to avoid sticking and ensure the pasta remains submerged in the sauce while simmering to ensure even cooking. Please note, you may need to add the remaining stock or hot water as you cook, so keep an eye on your pan.
Top with the cheese and finish cooking
- Switch the oven to the broiler (grill) and place the rack on the upper third position. Stir the grated parmesan into the lasagna. Top with torn fresh mozzarella and grated mozzarella and place under the broiler for 3-5 minutes or until the cheese is melted and golden.¼ cup (40g) parmesan, 7 oz (200g) fresh mozarella, 1-2 cups (100-200g) shredded low-moisture mozzarella
Serve and enjoy
- Let the skillet lasagna cool for about 10 minutes before serving so it has a chance to firm up a little. Spoon into large bowls, scatter with fresh basil leaves or chopped parsley and prepare to absolutely swoon with the deliciousness!handful flat-leaf parsley or basil
Notes
- Note 1: Substitute the fresh tomatoes with 14oz (400g) canned crushed tomatoes in their juice.
- Note 2: I used Barilla Lasagne Sheets which don’t require boiling prior to use and cook in 10-12 minutes. Other types of dried lasagna may require longer to cook (20-24 minutes). Fresh lasagne sheets will cook the fastest. Whichever type you use – make sure to top with hot stock or water as you cook depending on how quickly the pasta absorbs liquid.
- The ragu is the most time consuming part of this recipe but it can be prepared up to two days in advance. To cook in a crockpot, sauté the onion and meat, add the garlic and tomato paste then transfer to the slow cooker. Add remaining ingredients and just 1 cup (250ml) stock or broth and cook for 6 hours on HIGH or 8-10 hours on LOW.
- Substitutions: You can use ground beef or Italian sausage instead of diced meat if you prefer. You will need to cook this for 45-50 minutes on the stovetop. The fresh mozzarella can be swapped for dollops of ricotta or cottage cheese.
- Storage: Cooled leftovers keep well in the fridge for 3-4 days. You can leave the lasagna in the skillet or transfer it to an airtight container. Reheat in the microwave or the oven to bring back the melty cheese.
Nutrition
Calories: 584kcal | Carbohydrates: 19g | Protein: 44g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 10548mg | Potassium: 1065mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1156IU | Vitamin C: 16mg | Calcium: 364mg | Iron: 4mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
