Skillet lasagna is a the perfect comfy-cozy and cheesy weeknight meal, no layering required! My skillet lasagna recipe has ribbons of lasagna noodles combined with a rich tomato sauce prepared with ground beef, roasted red peppers, mushrooms, spinach, garlic, parmesan cheese and herbs, plus a savory Italian four cheese blend for that gooey topping!
Rich, Delicious Lasagna, No Layering Required
Making slightly more streamlined versions of my favorite dishes is such a comfort to me during the week.
It means that we can enjoy all the flavor and texture we love in a given dish, but prepared in a simplified way using some short cuts to save a bit of time, yet not skimping on everything that we love!
My skillet lasagna recipe is a terrific example of a dish like this, made with all the savory, saucy and cheesy goodness we expect in a hot, bubbly pan of lasagna, with no layering required.
This skillet lasagna makes use of shorter “ribbons” of lasagna noodles which are combined with a simple yet rich sauce brimming with lean ground beef, lots of garlic, a splash of red wine, dried and fresh herbs, mushrooms and spinach—so flavorful!
Then, of course, no lasagna (skillet or otherwise) would be be complete without lots of cheese, and for that I add in a handful of grated parmesan cheese, along with a hefty sprinkle of Italian four cheese blend over top to create that mouthwatering, cheesy lid we all love.
Finished with a bit of fresh parsley or basil, this skillet lasagna recipe is just the dish to serve up when bellies are craving some hot, ultra cozy, traditional comfort food, prepared in a snap!
My Recipe For Skillet Lasagna
Using “ribbons” of lasagna instead of whole, long lasagna noodles is what makes this skillet lasagna much quicker to prepare, with no layering into a baking dish required.
I just simply take uncooked lasagna noodles and break each into four smaller pieces (that are roughly 3 to 3 ½ inches long), then cook those just until tender.
These lasagna ribbons are then gently folded into my rich, beefy tomato sauce brimming with lots of aromatic and flavorful bells and whistles, just until coated and slick with the savory sauce.
I love the savory-pungent flavor of real, grated parmigiano reggiano cheese, so I like to add a small amount into the sauce for added depth, then top everything with a generous sprinkle of Italian four cheese blend (a combination of mozzarella, provolone, asiago and parmesan) for ultimate flavor and gooey cheesiness.
Here's a glance at my Skillet Lasagna recipe: (or just jump to the full recipe...)
- To get started, I prepare my meat sauce in a large, deep heavy bottom skillet (about 10 inches with a 2 ½ inch depth), and allow it to simmer for 15 to 20 minutes.
- While the sauce simmers, I cook my lasagna “ribbons” until tender, then drain and keep warm.
- Once the sauce has simmered, I add my lasagna ribbons into the sauce, and gently fold them in to combine with the sauce.
- I then top my skillet lasagna with my Italian four cheese blend, then place the skillet under the broiler for about 5 to 10 minutes, just until the cheese is completely melted and lightly browned/caramelized on top.
- I finish with herbs and serve straight out of the skillet.
by Ingrid Beer
This comforting skillet lasagna with rich meat sauce, mushrooms, spinach and four cheese blend takes the layering out of lasagna making!
Yield: Serves 6
Nutrition Info: 553 calories per serving
Prep Time: 40 minutes
Cook time: 35 minutes
Total time: 1 hour, 15 minutes
- Olive oil
- 6 ounces mushrooms (I like shiitake), sliced
- Black pepper
- 1 small onion, finely diced
- 8 cloves of garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 pound lean ground beef, preferably organic, grass-fed (93/7 lean to fat ratio)
- ¼ cup thinly sliced roasted red peppers (from jar)
- 2 tablespoons tomato paste
- ¼ cup red wine
- 1 (28 ounce) can crushed San Marzano tomatoes
- 8 to 9 ounces uncooked lasagna noodles (about 10 lasagna noodles), broken into 3 to 3/12 inch pieces
- 1 cup baby spinach
- ¼ cup grated parmigiano reggiano cheese
- 1 ¾ cup shredded Italian four cheese blend, or whole milk mozzarella cheese (or combo)
- Chopped parsley or fresh basil leaves, for garnish
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the sauce, place a large, fairly deep, heavy bottom skillet (mine is 10 inches with a 2 ½ inch depth) over medium-high heat, and drizzle in about 2 tablespoons of the olive oil. Add in the sliced mushrooms, along with a pinch or two of salt and pepper, and saute for 5 to 7 minutes, just until tender and browned. Remove mushrooms from skillet and set aside for a moment.
- Next, add in a touch more oil, and then add in the diced onions, along with a pinch of salt and pepper, and saute until tender for about 2 to 3 minutes. Add in the garlic, along with the Italian seasoning and the dried basil, and stir until aromatic.
- Next, crumble the ground beef into the skillet, along with another pinch of salt and pepper, and using a spatula or wooden spoon, cook the beef, breaking it up into a fine crumble, until mostly cooked through.
- Add in the sliced roasted red pepper, and stir those in, followed by the tomato paste, stirring that in until combined. Pour in the red wine and allow it to bubble up for a moment, about 30 seconds to 1 minute.
- Then, add in the crushed San Marzano tomatoes, along with a couple of generous pinches of salt and pepper, and stir that in to combine. Allow the sauce to simmer, uncovered, for 15 to 20 minutes.
- While the sauce simmers, cook you lasagna ribbons until tender. Drain and keep them warm.
- Preheat your broiler on high.
- Once the sauce has simmered, and with the heat off, add in the spinach and the grated parmigiano reggiano cheese, and stir to incorporate. Add your cooked lasagna ribbons in increments, folding them gently into the sauce until all are combined.
- Top the skillet lasagna with the Italian four cheese blend, place under the broiler for 5 to 7 minutes, or just until the cheese is melted and lightly golden-brown.
- Finish the skillet lasagna with the chopped parsley or fresh basil leaves, and enjoy directly out of the skillet.
Tips & Tidbits for my Skillet Lasagna recipe:
- Break your lasagna noodles into ribbons to create smaller ribbons: To keep things quicker to cook and simple, I like to break up my uncooked lasagna noodles into four smaller pieces (roughly 3 to 3 ½ inches long) to create smaller, ribbon-like pieces, then cook them just until tender. (They really don't need to be perfect!) You can also cook lasagna noodles and then snip them into smaller pieces after cooking as well.
- Rich, meaty sauce for flavor: I’m opting for organic, grass-fed, lean ground beef here, along with some mushrooms and spinach for texture. Other great options for the protein are ground turkey or sweet or spicy sausage, as well as chopped artichoke hearts, olives, capers, anchovies, or whatever your favorite bells and whistles are!
- Prepare your skillet lasagna ahead: If you wanted to do some prep ahead of time for this dish, you could cook your lasagna ribbons, toss with some oil, and keep them in a covered container. You could also prepare your meat sauce ahead as well (creates even more flavor!), then simply reheat the sauce when ready to prepare, and combine the lasagna ribbons with the sauce in a large skillet, and top with the Italian four cheese blend before baking.
Craving more hot, cozy and delicious pasta recipes? Check out this Pasta Puttanesca, this Vegetable Pasta with Mozzarella, this Mushroom Pasta, this Asparagus Pasta with Prosciutto, this Spinach Lasagna, this Butternut Squash Lasagna, or these Lasagna Roll Ups!