• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Ingredient » Pasta » Stovetop Skillet Lasagna

Stovetop Skillet Lasagna

By: Rosemary Published: February 4, 2021 Updated on: July 3, 2021

Share

Share
Pin
Email
Jump to Recipe

This Stove Top Skillet Lasagna is a Traditional Italian recipe but made on the stove top. No need to heat the oven. Perfect for week nights or anytime you have a craving for Lasagna. So good you might make it this way all the time!

lasagna in the skillet with a small bowl of parmesan cheese and a spoon

I think if there’s one pasta dish I can never get tired of it’s Lasagna. Who can resist this decadent plate of noodles, sauce and cheese, and believe me adding a little white sauce makes so much more. Making this Stovetop Skillet Lasagna will have you making it a little more often.

Table of Contents

  • How to make it
    • Make the Sauce
    • Putting it together
      • Never Miss a Recipe!
  • Lasagna or Lasagne?
  • What is Authentic Lasagna?
  • Tips for making the best Skillet Lasagna
  • How to make a White Sauce
  • How to store it
  • More Delicious Lasagna Recipes
  • Stovetop Skillet Lasagna
    • Ingredients  1x2x3x
      • FOR THE SAUCE
      • FOR THE WHITE SAUCE
      • FOR THE LASAGNA
      • *My Lasagna strips measured 8 x 6 inches (21 x 15 cm).
    • Instructions 
      • FOR THE SAUCE
      • FOR THE WHITE SAUCE
      • PUTTING IT TOGETHER
    • Nutrition

How to make it

Make the Sauce

Chop the veggies into small cubes. In a large pot add olive oil, minced garlic, chopped carrots, celery and onion.

the cut up vegetables on a wooden board and in a pot with oil

Cook over medium heat until the onion is translucent. Then add the ground beef and cook until almost browned.

the onion cooked until translucent and the ground beef in the pan almost browned

Add the tomato puree, spices and water. Cook on medium heat until thickened.

the tomato puree and spices added, before and after cooked

Putting it together

In a large saucepan or skillet place 2-3 tablespoons of sauce on the bottom, then add a layer of noodles, top with some of the sauce, some shredded mozzarella, drizzle with a little white sauce, and a sprinkle of parmesan cheese continue for 3 layers.

making the lasagna in the skillet

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Cover the pan and cook on low heat for 30 minutes.

    lasagna in the skillet ready for cooking

    Shake the pan occasionally so that nothing sticks and everything is cooking properly. In the last 5 minutes, raise the heat to medium, uncover the pan and cook to remove any extra liquid. Remove from heat and let sit for 5-10 minutes before serving. 

    Lasagna or Lasagne?

    Both are considered correct, but it is the plural form “lasagne” that is most common when speaking the Italian Language. It is used to mean a plate of lasagna, lasagna with sauce, baked lasagna, lasagna alla bolognese or a pan of lasagna.

    What is Authentic Lasagna?

    You could probably say there are many, since every region in Italy has developed their variations. For example in the mountain regions in the north they often replace the ragu with mushrooms. In Liguria they would replace it with pesto.

    In Umbria and Marche they have a particular version called the vincigrassi, where chicken or pork giblets are added to the ragu. And in the Apennine regions,  they replace it with porcini mushrooms, truffles and pecorino. In Sicily they make a lasagna with grated eggplant (auberines). And don’t forget the Sardinian Lasagna made with carasau bread (a thin crunchy flat bread).

    Tips for making the best Skillet Lasagna

    • I used oven ready lasagna noodles, but you can also use fresh lasagna noodles or even dry noodles, although dry noodles will need to be pre-boiled first. Whatever you prefer will work just fine. If you have never tried the oven ready noodles you really should, they work beautifully in this recipe and cook up nice and soft.
    • I used a firmer mozzarella, since I didn’t want it to become too liquidy. Be sure to shred your own, packaged shredded cheese always has a waxy coating to keep it from sticking, besides being more expensive.
    • Adding a white sauce to the lasagna isn’t 100% necessary although it does bring the dish over the top and it does make it Traditional Italian. You can make your own or use a good quality store-bought.
    • This can be made the night before and refrigerated to cook the next day. Or you could make your sauce the nice before and refrigerate it then put it together the day after.
    • Try to make your lasagne at least 3 layers.

    lasagna in the skillet with a small bowl of parmesan cheese and a spoon

    How to make a White Sauce

    In a medium large pot melt 1 tablespoon of butter over low heat, then blend in 1 tablespoons of flour and 1 pinch of salt, gradually stir in 1 cup (240 grams) of milk , cook and stir constantly over medium heat until mixture begins to bubble and thicken, remove from heat to cool, While it’s cooling it will thicken, if you find it too thick add just a little bit of milk and stir to combine.

    How to store it

    The baked lasagna should be stored in the refrigerator, covered with plastic wrap or stored in an airtight container for 2-3 days. It can also be prepared the day before, be sure to cover with plastic wrap and refrigerate, remove from the fridge, let sit for about 30 minutes then bake. You can also freeze baked lasagna, just be sure to cool it completely and cover with foil. Let it thaw in the fridge and reheat in the microwave or oven. It will keep for up to 2 months in the freezer.

    More Delicious Lasagna Recipes

    • Homemade Creamy White Sauce Lasagna
    • Grilled Zucchini Lasagna
    • Rustic Lasagna Cups
    • Creamy Mushroom Lasagna

    So if you are looking for a hearty and one of the best comfort dishes but you don’t feel like turning on the oven, why not give this Stovetop Skillet Lasagna a try and let me know what you think. Buon Appetito!

    a slice of lasagna on a spatula

    a slice of lasagna on a spatula

    Stovetop Skillet Lasagna

    Rosemary Molloy
    This Stove Top Skillet Lasagna is a Traditional Italian recipe but made on the stove top. No need to heat the oven. Perfect for week nights or anytime.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 665 kcal

    Ingredients
      

    FOR THE SAUCE

    • 2 tablespoons olive oil
    • 1 clove garlic minced
    • ½ medium carrot chopped (1/4 cup)
    • ½ stalk celery chopped
    • ½ onion chopped (small or medium)
    • 7 ounces ground beef (70-77% lean) (200 grams)
    • 2 cups + 2 tablespoons tomato puree (passata) (500 grams)
    • 5 leaves fresh basil or 1/2 teaspoon ground
    • 1 bay leaf
    • ¼ teaspoon salt (or to taste)
    • 1-2 dashes black pepper or hot pepper flakes if desired
    • 1 cup water (240 grams)

    FOR THE WHITE SAUCE

    • 1 tablespoon butter
    • 1 tablespoon all purpose flour
    • 1 cup milk (240 grams)
    • 1 pinch salt

    FOR THE LASAGNA

    • 5 strips oven ready lasagna noodles*
    • 1 ½ cups mozzarella shredded (340 grams)
    • ½ cup freshly grated parmesan cheese (50 grams)

    *My Lasagna strips measured 8 x 6 inches (21 x 15 cm).

      Instructions
       

      FOR THE SAUCE

      • In a large pot add the oil, garlic, carrot, celery and onion. Cook over medium heat until the onion is translucent about 3 minutes. Add the ground beef and cook until almost browned, stirring often. Add the tomato puree, basil, bay leaf, salt, pepper (or hot pepper flakes) and the water. Cook on medium/low heat until thickened. Stirring often. Make sure the sauce is thick enough or you will have a soupy lasagna. Taste for salt.

      FOR THE WHITE SAUCE

      • In a medium pot melt the butter over low heat, then blend in the flour and salt, gradually stir in the milk , cook and stir constantly over medium heat until mixture begins to bubble and thicken, remove from heat to cool, While it's cooling it will thicken, if you find it too thick add just a little bit of milk and stir to combine. 

      PUTTING IT TOGETHER

      • In a heavy large saucepan or skillet 9 ½ - 10 inch (24cm), place 2-3 tablespoons of sauce on the bottom, then add a layer of noodles (slice the noodles to cover), top with ⅓ of the sauce, ⅓ of the shredded mozzarella, drizzle with some white sauce, ⅓ of the parmesan cheese continue for 3 layers. Cover the pan and cook on low heat for 30 minutes, shake the pan occasionally so that nothing sticks and everything is cooking properly. In the last 5 minutes, raise the heat to medium, uncover the pan and cook to remove any extra liquid. Remove from heat and let sit for 5-10 minutes before serving. Enjoy!

      Nutrition

      Calories: 665kcalCarbohydrates: 21gProtein: 40gFat: 48gSaturated Fat: 23gTrans Fat: 1gCholesterol: 137mgSodium: 1095mgPotassium: 945mgFiber: 3gSugar: 12gVitamin A: 2956IUVitamin C: 16mgCalcium: 748mgIron: 4mg
      Keyword lasagna made in the skillet, skillet lasagna, stovetop lasagna
      Tried this recipe?Let us know how it was!

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Beef, Main Dish, Pasta

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Bonnie says

          February 7, 2023 at 2:35 am

          5 stars
          I was surprised that the white sauce made such a difference! I usually find lasagne too heavy, but I think this really was the most enjoyable version I have ever made. I did add a diced sweet pepper in with the veggies, I had a box of oven ready lasagna noodles in my pantry, and they were a bit smaller than yours. I soaked them briefly in hot water just before layering so that I could trim to fit my baking dish. I had to bake as my gas cook top burns anything that cannot be constantly stirred (sigh) but it turned out just fine. Thank you for another great dinner!

          Reply
          • Rosemary says

            February 7, 2023 at 8:17 pm

            Hi Bonnie, thanks so much, so glad you enjoyed it. And yes it does make a difference, I loved it the first time I tried it here. Take care!

            Reply
        2. JoAnn Ricci says

          February 4, 2023 at 4:32 pm

          Do you cook the noodles before adding them to the pan?

          Reply
          • Rosemary says

            February 4, 2023 at 9:16 pm

            Hi JoAnn, depends on the noodles, I usually use oven ready lasagna noodles, but you can also use fresh lasagna noodles or even dry noodles, although dry noodles will need to be pre-boiled first. Hope that helps. Let me know.

            Reply
        3. Laura Courson says

          February 18, 2021 at 2:18 am

          At first I thought it would be a good recipe to try, but then I see it has no Ricotta cheese in it. I have never heard of Lasagna made without Ricotta cheese. Please advise. What would have been wrong with adding some Ricotta cheese too?
          Hope to hear back from you.

          Reply
          • Rosemary says

            February 18, 2021 at 10:42 am

            Hi Laura, Italians in Italy don’t add ricotta cheese to their lasagna, so I make authentic Italian recipes that I have learned in Italy from Italians. My Mom also added ricotta to her lasagna, but that’s really not the way they do it here. Hope that helps.:)

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs