Easy Skillet Lasagna

Lasagna is probably the ULTIMATE comfort food and it doesn't get any easier than this Skillet Lasagna. Layers of rich meat sauce, pasta and cheese all done in a pan on the hob in under 30 minutes. It freezes really well, so make a big batch for delicious leftovers.

We love lasagna. I mean, who doesn't? But it's a fairly labour intensive meal and then you have the wait when it goes in the oven. Not with this recipe! It's all done in one pan, with minimal layering and still all the comforting flavours you know and love from a lasagna. Comfort food just got easy!

Why should you try it?

How To Make This Skillet Lasagna - step by step:

One: Heat the oil in a pan and add the shallots, mushrooms and garlic. Gently cook for 3 minutes until softened.

Two: Add the mince and cook for 3 minutes until browned.

Three: Add half the tomato sauce (marinara), stir and gently simmer for 2 minutes.

Four: Put the lasagna noodles on top and add water.

Five: Add the rest of the marinara.

Six: Top with cheese.

Seven: Cover and cook on a low heat for 15 minutes until the cheese has melted.

What Sauce To Use

The sauce is such an important part of a lasagna, so you need to get it right. Which is why we think homemade is best and we use a double batch of our Easy Tomato Pasta Sauce. It's so simple and uses ingredients you probably already have in your cupboard now.

If you don't fancy making your own sauce, then you can just use a jar of your favourite pasta sauce.

Can You Make This Vegetarian?

A skillet lasagna is really easy to make vegetarian. You can use your favourite meat free alternative and follow this recipe in the same way, or you could skip the meat/veggie alternative and use just all vegetables. Bulk it out with mushrooms, aubergines, courgettes and peppers.

What To Serve With This Lasagna

This meal pretty much has it all, but we are definitely a fan of double carbs. So, that means a few slices of homemade garlic bread on the side. Slice up a french stick and then spread it with a mix of butter and crushed garlic. You can then sprinkle it with a little cheese and some dried herbs before putting it in the oven for around 7 minutes.

We love trying to get greens in to any meal, even if they are on the side. So a big green salad is a delicious addition to this. You could also serve it with our Roasted Garlic and Herb Mushrooms, or Spanish Olives.

What Vegetables Can You Add To This Skillet Lasagna?

This lasagna is a great opportunity to get some extra vegetables in your meal. We kept it fairly traditional with shallots and mushrooms, however you could add some finely chopped carrots and celery or some aubergine (eggplant) and courgette (zucchini).

Once you have added the beef mince, you could wilt some spinach in for a green boost too.

How To Store

Lasagna is always a great batch cook meal for freezing, as it reheats well. After it has fully cooled, portion it out (do some mini portions for kids too, as this is a kid favourite) in to freeze-able containers and it will store in the fridge for up to 3 months. Once it is defrosted you can reheat it the microwave for a couple of minutes or in the oven until it has heated through.

You can also store this lasagna in the fridge for up to 3 days. We always make extra just because the leftovers are SO good.

Extra Tips:

• Make this vegetarian by using a meat alternative, or just bulking it out with more veggies.
• If you don't want to make your own sauce, you can use your favourite pasta sauce instead.
• You can use cheddar, Parmesan or mozzarella on this recipe, or even a mixture of the three.
• This is a great batch cook meal, so make extra and then freeze it for easy week night meals.
• Give this recipe a green boost by wilting some spinach in at the same time as the beef.
• If you want to make the cheesy top nice and crispy, then pop it until the grill for a couple of minutes before serving. A good quality pan is recommended for this - we use the Circulon Ultimum Frying Pan^(aff).

Skillet Lasagna

Lasagna is probably the ULTIMATE comfort food and it doesn't get any easier than this Skillet Lasagna. Layers of rich meat sauce, pasta and cheese all done in a pan on the hob in under 30 minutes.

4.93 from 13 votes

Pin Recipe Print Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 portions

Calories: 344kcal

Ingredients

UK measures - US measures

• 3 shallots peeled and diced
• 3 garlic cloves crushed
• 6 mushroom diced
• 500 g beef mince
• 500 ml tomato pasta sauce
• 5 fresh lasagna noodles
• 150 ml water
• 60 g grated cheese

Instructions

• Heat the oil in a pan and add the shallots, mushrooms and garlic. Gently cook for 3 minutes until softened.
• Add the mince and cook for 3 minutes until browned.
• Add half the tomato sauce, stir and gently simmer for 2 minutes.
• Put the lasagna noodles on top and add water.
• Add the rest of the marinara.
• Top with cheese.
• Cover and cook on a low heat for 15 minutes until the cheese has melted.

Notes

• Make this vegetarian by using a meat alternative, or just bulking it out with more veggies.
• If you don't want to make your own sauce, you can use your favourite pasta sauce instead.
• You can use cheddar, Parmesan or mozzarella on this recipe, or even a mixture of the three.
• This is a great batch cook meal, so make extra and then freeze it for easy week night meals.
• Give this recipe a green boost by wilting some spinach in at the same time as the beef.
• If you want to make the cheesy top nice and crispy, then pop it until the grill for a couple of minutes before serving. A good quality pan is recommended for this - we use the Circulon Ultimum Frying Pan^(aff).

Nutritional Information

Serving: 1portion | Calories: 344kcal | Carbohydrates: 25g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 560mg | Potassium: 674mg | Fiber: 3g | Sugar: 6g | Vitamin A: 461IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 3mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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