Full of hearty flavors, this robust Skillet Lasagna is exactly what you want to make when the craving for comfort food hits.
I’ve made a lot of lasagna over the years, and it will always be one of my favorite comfort foods. There’s just something so warm and inviting about that perfect blend of tender noodles, a rich meaty filling, and a velvety smooth white sauce. When the temperatures start to dip, this is the kind of food I crave and look forward to making. And judging from the happy faces at my table when I bring out this skillet lasagna in all its bubbling glory, my family fully appreciates my efforts!
There’s so much to love about this dish. The filling is made with a mixture of hearty beef and tangy marinara sauce, while the mozzarella and Parmesan melt into long, stretchy ribbons as it bakes. I must say that making the white sauce yourself is a game changer. It’s not hard at all and so much better than anything you can buy in a jar. Yes, it does take a bit of effort to make the dish, but believe me, your efforts will be rewarded.
What are no-boil lasagna noodles?
Oven-ready lasagna sheets are a major time-saver in this recipe. They don’t require any boiling. These pasta sheets have already been parboiled and dehydrated by the manufacturer. They’ll be slightly more flexible than regular dried lasagna noodles, and they will, in fact, soften up in the oven when layered with sauce.
If you prefer to use regular lasagna sheets, you totally can. You’ll just need to boil them first before assembling the skillet lasagna. Make sure you aren’t boiling them all the way to doneness; you want some tooth left to the noodles so they finish softening up while they’re baking.
How do I store leftovers?
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions for up to 2 months in freezer-safe containers. Thaw overnight in the fridge. Reheat in the oven at 350°F for 15 minutes until piping hot.
Serving suggestions
I love to serve this skillet lasagna with some Baked Garlic Rolls and a crisp Arugula Caprese Salad With Lemon-Basil Dressing. A glass of red wine perfectly rounds out the meal. For dessert, I usually lean toward something a bit lighter, like these Strawberries With Custard Cream. It’s an easy no-bake dessert that won’t weigh you down with too many extra carbs.
Skillet Lasagna
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 sticks celery chopped
- 2 carrots peeled and diced
- 1 pound ground beef
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- no-boil lasagna sheets
- 5 ounces mozzarella shredded
- 1/2 cup Parmesan finely grated
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a skillet over medium heat. Add the diced onion, garlic, celery, carrots, and ground beef. Break up the beef and stir everything together until the beef has browned, approximately 5 minutes.
- Pour in the marinara sauce along with the Italian seasoning and a pinch of salt and pepper. Stir it all together and let it simmer over a low heat for 30 minutes or until it is thick and saucy.
- While the meat sauce cooks, make your white sauce by melting the butter in a small saucepan. Add the flour to the melted butter and whisk until a smooth roux forms.
- Cook the roux for 2 minutes while whisking. Slowly pour in the whole milk and whisk continuously until the mixture thickens into a smooth sauce.
- Assemble the lasagna in an oven-safe skillet. Add half the meat sauce to the skillet, followed by a single layer of lasagna sheets. You can break the sheets to fit the size of the skillet. Then, add a layer of the white sauce over top. Repeat this for one more layer.
- Top with the mozzarella and Parmesan. Bake for 25-30 minutes. Allow to stand for 5 minutes before serving.
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