Classic lasagna is delicious but it's also a two-hour commitment, a sink full of dishes, and the kind of project you talk yourself out of on a Monday night. Enter: skillet lasagna. Same saucy, cheesy, meaty goodness, done in one pan, start to finish. You need to try this one.
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I made this version for my family on a weeknight when I didn't want to deal with the oven drama. I tested it a few times to get the noodle-to-sauce ratio just right, and the white wine plus Better Than Bouillon combo is what takes this from "easy weeknight pasta" to something that actually tastes like it simmered all day. Don't skip either of those.
I have made so many lasagnas over the years, but this will be my favourite way ever. This Cherry Tomato Pasta is also a one-pot meal. Caramelized Onion Pasta is also a great win!
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How to make skillet lasagna (VIDEO)
How to make (PICTURES)
- Step 1: Add the carrots, celery, and onion to a small food processor. Pulse until finely chopped. Set aside.
- Step 2: Add the ground beef, pressing it flat to get a good sear. Do not stir too early. You want colour on that beef for flavour.
- Step 3: Add the processed vegetables and garlic. Stir and cook for 3 to 4 minutes until softened. Mix in the Italian seasoning, salt, pepper, and Better Than Bouillon. Stir everything together.
- Step 4: Pour in the white wine and let it cook for 3 minutes, scraping up any browned bits from the bottom of the pan. Add the marinara sauce and water. Stir to combine and bring to a simmer. Pour in the half and half. Stir gently to combine.
- Step 5: Break the lasagna noodles into roughly 2-inch pieces and add them to the pan. Stir to submerge them as much as possible in the sauce. Cover the pan and cook on medium heat for 10 minutes, stirring halfway through, until the noodles are tender and the sauce has thickened. Add a splash more water if the sauce is getting too thick before the noodles are done.
- Step 6: Remove the lid. Scatter the mozzarella and parmesan over the top. Place the pan under the broiler for 4 to 5 minutes until the cheese is bubbly and golden in spots.
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One Pot Lasagna in Skillet
Classic lasagna is delicious, but it's also a two-hour commitment, a sink full of dishes, and the kind of project you talk yourself out of on a Monday night. Enter: skillet lasagna. Same saucy, cheesy, meaty goodness, done in one pan, start to finish. You need to try this one.
Ingredients
Equipment
Method
- Add the carrots, celery, and onion to a small food processor. Pulse until finely chopped. Set aside.2 medium carrots, 2 celery stalks, 1 medium onion
- Heat a large, deep oven-safe skillet or wide pot over medium-high heat. Add the ground beef, pressing it flat to get a good sear. Do not stir too early. You want colour on that beef for flavour.1 pound ground beef
- Add the processed vegetables and garlic. Stir and cook for 3 to 4 minutes until softened.3 cloves garlic
- Mix in the Italian seasoning, salt, pepper, and Better Than Bouillon. Stir everything together.1 tablespoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon Better Than Bouillon beef base
- Pour in the white wine and let it cook for 3 minutes, scraping up any browned bits from the bottom of the pan.½ cup white wine
- Add the marinara sauce and water. Stir to combine and bring to a simmer.1 jar, 1 cup of water
- Pour in the half and half. Stir gently to combine.¼ cup half and half
- Break the lasagna noodles so it fits in the pan. Submerge them as much as possible in the sauce.10 lasagna noodles
- Cover the pan and cook on medium heat for 10 minutes, stirring halfway through, until the noodles are tender and the sauce has thickened. Add a splash more water if the sauce is getting too thick before the noodles are done.
- Turn your oven broiler to high.
- Remove the lid. Scatter the mozzarella and parmesan over the top.1 cup shredded mozzarella, ¼ cup grated parmesan
- Place the pan under the broiler for 4 to 5 minutes until the cheese is bubbly and golden in spots.
- Remove from the broiler, top with chopped fresh parsley, and serve hot straight from the pan.Fresh parsley for garnish
Notes
- Sear the beef in batches. Crowding the pan steams the meat instead of browning it. Get that caramelized crust going. That's where the flavour lives.
- Process the vegetables finely. The food processor saves time and creates a soffritto-style base that melts into the sauce. Nobody sees the veg, everybody benefits from the flavor.
- Do not skip the wine. It deglazes the pan and lifts all the browned bits stuck to the bottom. That's concentrated flavor you don't want to leave behind.
- The half and half is the secret. I tested this without it, and something was missing. That small amount of cream rounds out the acidity of the marinara and makes the sauce feel silky instead of sharp. It makes a real difference.
- Make sure your skillet is oven-safe before broiling. Cast iron, stainless steel, and most Dutch ovens are fine. Non-stick pans with plastic handles are not. If you're not sure, just transfer to a baking dish for the broil step.
- Watch the noodles closely toward the end. Every stove runs differently. Check at 8 minutes and add water if needed. You want the sauce saucy, not dry.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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