Recipes › Pasta › Skillet Lasagna Recipe

Skillet Lasagna Recipe

Recipe by Pedro M. A. Neves

This rustic skillet lasagna brings all the comforting layers of a traditional Italian baked lasagna to a single cast-iron pan, creating a crispy, caramelized bottom while keeping the interior creamy and rich. Built entirely on the stovetop, this one-pan dish reduces cleanup and cooking time without sacrificing authentic flavor. Layers of tender pasta, seasoned ragù, and melted cheese create a golden, bubbling dish ready in under an hour.

Ingredients

• 400g (14 oz) ground beef
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes
• 60ml (¼ cup) tomato paste
• 250ml (1 cup) beef broth
• 250g (9 oz) lasagna noodles, broken into irregular pieces
• 200g (7 oz) ricotta cheese
• 100g (3.5 oz) mozzarella cheese, shredded
• 50g (1.75 oz) Parmigiano-Reggiano cheese, grated
• 1 egg
• 30ml (2 tablespoons) extra virgin olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a 30cm (12-inch) cast-iron skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it apart with a wooden spoon, and cook for 5-6 minutes until browned throughout.

3. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add crushed tomatoes, beef broth, oregano, salt, black pepper, and red pepper flakes. Simmer for 8 minutes to develop flavors.

4. In a small bowl, whisk together ricotta, egg, half the mozzarella, and half the Parmigiano-Reggiano until smooth and combined.

5. Break lasagna noodles into 3-5 cm (1-2 inch) irregular pieces. Scatter half the broken noodles over the sauce, pressing gently to submerge them. Dollop half the ricotta mixture over the noodles and spread gently.

6. Layer the remaining broken noodles over the ricotta, then top with the remaining ricotta mixture. Sprinkle the remaining mozzarella and Parmigiano-Reggiano evenly over the top.

7. Reduce heat to medium and cover the skillet with a lid or foil. Cook for 15-18 minutes until the noodles are tender when pierced with a fork and the top is just beginning to brown.

8. Remove the lid and increase heat to medium-high. Cook uncovered for 2-3 minutes until the cheese on top turns golden and the edges begin to crisp and brown.

9. Remove from heat and let rest for 3-4 minutes. Garnish with fresh basil leaves and serve directly from the skillet.

Substitutions

• Use ground turkey or plant-based ground meat as a leaner alternative to beef
• Substitute ricotta with an equal amount of mascarpone or crème fraîche for a tangier texture
• Use gluten-free lasagna noodles broken into pieces for a gluten-free version
• Replace dairy cheeses with cashew ricotta and nutritional yeast for a vegan adaptation

Tips

• Break noodles into irregular pieces rather than leaving them whole—this allows better sauce absorption and creates a more rustic, cohesive texture
• Do not skip the final 2-3 minutes uncovered at higher heat; this creates the signature crispy, caramelized bottom and golden top
• A cast-iron skillet is ideal for this recipe as it distributes heat evenly and develops a desirable crust, but any large oven-safe skillet works

While traditional lasagna al forno is a baked specialty from Bologna, this skillet adaptation honors the Italian principle of resourcefulness and adapting cooking methods to available equipment. Skillet-cooked pasta dishes reflect the practical home cooking traditions across Italy, where stovetop methods often sufficed before modern ovens became standard.

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