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How to Make a Lasagna with One Skillet and No Oven

Trust the process. The final result is worth it. 

Published Mar. 15, 2023.

Lasagna isn’t exactly difficult to make, but it does take some time and finagling to get just right. And if you’re thinking about dinner and want lasagna tonight? Well, it probably won’t be on the table for a few hours.

But, what if it could be? 

We’ve taken all the best parts of lasagna, the meat sauce, the noodles, the cheese, and even the basil, and deconstructed the whole thing to make a simple pasta dish that cooks up and serves in the same skillet.

You’re welcome in advance.

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In the newest episode of our YouTube series Today’s Special, Ashley Moore shows you how to turn semitraditional lasagna ingredients into a cheesy, savory pasta dish fit for a few or a crowd. 

Skillet lasagna is everything you want with a fraction of the work. Plus, you don’t need an oven or any other special equipment.


Today's Special with Ashley Moore

In this delightful YouTube series, Ashley shares her favorite easy, fun, and family-friendly recipes and shortcuts.
Watch on YouTube

As if this recipe weren’t easy enough, Ashley shows you how to fly through the prep: 

  1. Break up your lasagna noodles. This step helps everything cook up evenly. Don’t use no-boil noodles as they’ll sog out during cooking and don’t worry about the pieces being the same size. 
  2. Use meatloaf mix. This tasty combo of ground beef, veal, and pork makes more than great meatloaf. The variety adds dimension to the meat sauce and the extra fat is perfect to amplify the flavors in those aromatics.
  3. Use a tight-fitting lid. This recipe only calls for a single can of diced tomatoes, 8 ounces of tomato sauce, and a little water. It really isn’t that much liquid. A tight-fitting lid will ensure you preserve as much moisture in the pan as possible for the most supple noodles nestled in the silkiest sauce.

A 20-minute simmer is all it takes to bring everything together. Remember to let it stand for a few minutes for the best texture (it’s still lasagna, after all). Topped with a few handfuls of torn fresh basil and some extra Parmesan, of course, this skillet lasagna will taste like it took as long as a regular one, but with a fraction of the effort. 

Watch Ashley deconstruct the easiest lasagna, right here.

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