45 Minute Skillet Lasagna
This cozy and flavorful 45 minute Skillet Lasagna has rave reviews! It’s a quick & easy recipe, perfect for those busy weeknights.
Italian is a go to in our home, and I love that this classic dish mixes things up and makes it so easy to bring to the table. A robust mix of flavors in a hearty bite…in half the time! For other Italian gems try Italian Chicken Noodle Soup, Best Ever Bake Ziti, and Easy Baked Ravioli.
A Classic in the Skillet
I’m going to be honest with you guys. Lasagna has never been my thing. It always takes way too much time to make and ends up overly saucy or watery.
I’ve been avoiding it for years now, until I discovered this quick & easy method. It’s made in one skillet, requires minimal effort, dirties only a few dishes, and is done in just 45 minutes!! YESSSS! Did I mention that it tastes amazing too?!
I’m always on the hunt for delicious desserts and simple meals. While this one may not be the healthiest I’ve ever made, but with a few swaps you can definitely make it leaner and even low-carb.
That said, I did “sneak” in a big handful of spinach along with some mushrooms to bulk it up a bit. But, my kids actually get excited for mushrooms and stuff like kale, spinach and basil.
How to Make Skillet Lasagna
Yes, there are layers – but they’re simple!
- Sauté mushrooms in olive oil on medium high heat until brown (4 minutes). Use an oven-safe skillet
- Add onion and sauté until translucent (3 minutes).
- Add garlic and cook until fragrant (1 minute).
- Push veggies to side and brown beef at high heat.
- Toss in spinach, cook until wilted (2 minutes).
- Stir in 1/2 diced tomatoes and 1/2 tomato sauce.
- Add tomato paste, chicken broth, Italian seasoning, salt and pepper. Bring to simmer. Simmer 5 minutes on medium low. Remove skillet from stove
- Slide one lasagna sheet under filling into center of skillet.
- Break another sheet into four pieces, slide under filling around edges. This will create the bottom layer.
- Spread filling into an even layer over top.
- Add remaining sheets of lasagna over top using the same method.
- Spread sauce over top.
- Sprinkle on cheese.
Cover with lid and bake 20 minutes at 375 degrees. Remove lid and bake 5 minutes uncovered. Remove and rest 5 minutes.
Garnish with basil and Parmesan (if desired)
- Substitute ground turkey for a leaner meal
- For a low-carb option, use thin slices (lengthwise) of zucchini instead of noodles.
- You’ll need about 3-4 zucchini. I’d suggest removing half of the filling (placing it aside in a bowl), and then adding your first layer of “noodles.” Cover the zucchini with the filling you set aside, then add the remaining zucchini. Continue with the recipe as follows.
- Simplify by using a store-bought marinara sauce instead of making your own.
- You could do a combo of ground beef and Italian sausage
- Or make it completely vegan and use black beans instead of ground beef
- Try using different noodles like bowties or penne.
Type of Lasagna Noodles. You can either use traditional lasagna noodles or no-boil lasagna noodles. If using the latter you don’t have to bake the dish as long.
Do you cut this as a pie or like a normal lasagna? While you can cut it either way, most people think its easiest to just cut it like a pie since it’s in a round pan. If you lay the noodles in a square arrangement you can cut along those lines.
You can STORE leftovers in the fridge in an air-tight container for up to a week. Make sure to always rewarm a plate of lasagna with a paper towel over it so that it doesn’t splatter in the microwave.
You can use the typical catering methods to keep lasagna warm, but whatever you choose to do make sure that it doesn’t stay at room temperature for longer than 2 hours.
You can make this ahead of time and keep it covered in the fridge for up to 3 days. Once you’re ready to bake it let it come to room temperature before baking.
If you would like this to be a FREEZER MEAL make sure to tightly cover it and keep in the freezer up to 2 months.
Grab a cutting board and a nice big oven-safe skillet and get cooking! This skillet lasagna has quickly become a family favorite. My husband who never really praises my lasagna gave this one a big two thumbs up!!?? Enjoy!
For more recipes, check out:
- Insanely Good Chicken Lasagna
- Lasagna Soup
- Skillet Mac and Cheese
- Chicken Sausage and Rice Skillet
- 30 Minute Skillet Chicken Caprese
45 Minute Skillet Lasagna Recipe
For the Filling
- 1 1/2 tbsp olive oil
- 6 oz cremini mushrooms - sliced
- 2 cloves garlic - minced
- 1 small onion - diced
- 1 lb lean ground beef - I used 93%*
- 1 cup fresh spinach - chopped
- 1 (14.5 oz) can diced tomatoes - divided
- 1 (14.5 oz) can tomato sauce - divided
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
For the Sauce
- 1 tsp Italian Seasoning
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 4-5 sheets dried lasagna noodles - depending on the size of your skillet**
- 1 1/2 cup part-skim mozzarellla cheese - grated
- 2 tbsp fresh basil - julienned (optional)
- Preheat oven to 375 degrees.
- In a large, deep skillet set over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and sauté until brown, about 4 minutes. Add the onion and sauté until translucent, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Turn the heat to high and make push the vegetables to the edges of the pan. Add the beef and cook until browned, breaking it up as it cooks. Add the spinach and cook until wilted, about 2 minutes.
- Add half of the diced tomatoes, half of the tomato sauce, along with the tomato paste, chicken broth, Italian seasoning, salt and pepper. Bring to a simmer, then reduce heat to medium-low and let simmer for 5 minutes.
- In a small bowl, whisk together the remaining diced tomatoes and tomato sauce along with the Italian seasoning, dried parsley, garlic powder, salt, and pepper.
- Remove the skillet from the stove. Slide one lasagna sheet under the filling into the center of the skillet, then break another sheet into four pieces. Slide those under the filling and around the edges.
- This will create the bottom layer. Spread the filling into an even layer over top. Add the remaining sheets of lasagna over top (same method: full sheet in the center of the pan, remaining sheet broken into pieces to cover the remaining area or edges). Spread the sauce over top, then sprinkle on the cheese. Cover with lid and bake for 20 minutes, then remove lid and bake for 5 minutes uncovered.
- Remove from the oven and allow to set for 5 minutes. Garnish with basil, if desired.
**For a low-carb option, use thin slices (lengthwise) of zucchini instead of noodles. You'll need about 3-4 zucchini. I'd suggest removing half of the filling (placing it aside in a bowl), and then adding your first layer of "noodles." Cover the zucchini with the filling you set aside, then add the remaining zucchini. Continue with the recipe as follows.