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!
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.
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.
Cook over medium heat until the onion is translucent. Then add the ground beef and cook until almost browned.
Add the tomato puree, spices and water. Cook on medium heat until thickened.
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.
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.
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.
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
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!
Stovetop Skillet Lasagna
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).
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!