Skillet Lasagna: the recipe for a quick and stringy first course

Skillet lasagna is a rich and tasty main course which is way quicker to make than the classic oven-baked lasagna. It is an irresistible comfort food packed with Italian flavors. Skillet lasagna can be made in less than an hour and it is very easy to assemble layer by layer. In this recipe there will be no need to boil the pasta sheets. Simply use them raw in order to reduce preparation times.

In our version, we started by adding a creamy tomato and basil sauce on the bottom of a skillet. It is important to use a liquid first layer when you start to assemble the lasagna so the pasta on the bottom will also cook to perfection. Next, we alternated the sheets of pasta with layers of the sauce, ham and cheese. Finally, we topped the skillet lasagna with extra tomato sauce and a lot of diced cheese which, when cooked within 30 minutes, will melt and create an irresistible stringy texture.

This a quick and easy recipe that will be loved by children and adults alike. For the best result, it is important that the tomato sauce is not too thick and reduced as it will have to contribute to the cooking of the lasagna, keeping it soft and well hydrated.

So let’s find out how to make a perfect skillet lasagna by following our step-by-step recipes and tips.

Tips for the Best One-Skillet Lasagna

If you want to get a vegetarian and healthier dish, just don’t use the ham and add grilled zucchini, sautéed artichokes or basil pesto instead.

For a vegan skillet lasagna, replace the cheese with a vegan-friendly option too.

In this skillet lasagna there is no ricotta cheese. For the best results choose a stringy or even cottage cheese.

You can also top the skillet lasagna with béchamel sauce.

If you like, you can stuff lasagna with your favorite ingredients such as cheese, vegetables, cured meats, ragu meat sauce.

If you don't have lasagna noodles on the hand, use another pasta of your choice like bowtie pasta.

How to store Skillet Lasagna

You can make the skillet lasagna in advance, keeping it well covered in the refrigerator for at least a day. Once cooked, you can always store the skillet lasagna in the refrigerator for a maximum of 1-2 days. You can also freeze it for up to 2 months.

Reheat it in a pan or in the oven at 200°C (392°F) for about 10 minutes when you want to eat it.

How to make Skillet Lasagna

In a skillet pour the extra virgin olive oil.

Add peeled garlic cloves and sauté lightly.

Add the tomato puree. If the pulp is too thick, pour a glass of water.

Flavor with washed and dried basil leaves, keeping a couple aside for the last layer of the lasagna. Season with salt and cook for about 20 minutes, making sure it does not dry out too much.

Cut the scamorza cheese into cubes.

When the tomato sauce is ready, you can start composing the skillet lasagna. Pour in enough tomato sauce to cover the bottom of the pan.

Place the sheets of fresh pasta.

Cover the first layer of pasta with the tomato sauce.

Add the thinly sliced baked ham.

Add the diced scamorza cheese.

Sprinkle plenty of grated parmesan cheese.

Proceed with the second layer of fresh pasta.

Cover with plenty of tomato sauce.

Add the baked ham.

Add the diced scamorza cheese.

Finish with the grated parmesan cheese.

Cover with the sheets of fresh pasta.

Now pour in the tomato sauce.

Arrange the slices of baked ham on top.

Add the diced scamorza cheese.

Sprinkle with grated parmesan cheese.

Close with the pasta sheets. You can continue to compose the layers until all the ingredients are used up; the more layers are formed, the higher and rich in seasoning the lasagna will be.

When you reach the last layer, pour the tomato sauce.

Add the scamorza cheese and sprinkle with grated parmesan cheese. Put a sprig of fresh basil in the center which will release all its scent during cooking.

The skillet lasagna is ready to be cooked.

Cover with a slightly concave lid, so as not to crush the last layer. Cook over low heat for about 30 minutes, making sure that the bottom is always slightly moist. If necessary, add some hot water along the edges, vegetable broth or leftover tomato sauce, as long as it is not too thick. The last few minutes of cooking you can remove the lid.

Serve the hot and stringy lasagna immediately.