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!
Servings: 6
Calories: 584kcal
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
Video
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
