This post may contain affiliate links. Please read our disclosure policy.
This blog post is sponsored by Perco Performance Cookware. There are links that offer a discounted code if you choose to purchase their high quality pan.
Lasagna lovers this is your new go-to Easy Stovetop Lasagna Skillet recipe. Why? It’s easy to pull together, a great dinner in 30 minutes, and all the lasagna yumminess in a creative take.
With all the traditional deliciousness of your in-the-oven lasagna recipe, this one can be made on your stove (gas or electric). Everything comes together in one pan/skillet for less of a mess and cleanup!
Yummy Stovetop One-Pan Lasagna
I made this delicious stovetop meal for my family in record time using The Pan by Perco and I’m so happy I did! The Pan is lightweight even though it’s large in size and can be placed in the oven! This Lasagna skillet was a hit with the entire family!
Yummy Presentation and Easy to Make
If anything, I love this recipe because it’s traditional hearty goodness without the long cooking time. Who doesn’t love a good lasagna? But, when you’re cooking for a hungry crowd or are super busy, you need something that comes together quickly.
Stovetop lasagna is perfect for that because it cuts cook time significantly than when cooked in the oven!
It’s also great because you’re not actually layering the ingredients lol. It’s kinda just throwing everything together and letting the top layer of cheese do it’s thing!
Pin It!
Tips for a Delicious Easy Stovetop Lasagna Skillet
- For the noodles, you can use ribbon extra wide noodles or mafaldine pasta.
- This recipe is also delicious made with ground sausage instead of ground beef.
- You can cook the lasagna in the same pan, The Pan by Perco, in the oven at 350 F for 30 minutes. Remove the lid halfway for best results.
- You should at least blanch the lasagna pasta before cooking so that it doesn’t soak up all the sauce and dry out.
- Don’t overcook the lasagna pasta before putting into the skillet or it will clump up or get too mushy.
- Let the finished lasagna set for 10 to 15 minutes before cutting into it to get the best result.
- For a vegetarian version, just omit the meat and add any veggies you like: spinach, mushrooms, shredded carrots, celery, etc.
Skillet Lasagna was Cooked in “The Pan” by Perco
“The Pan” by Perco
What’s all the craze about this specific pan you ask? Well, for starters, The Pan can be used stovetop or in the oven. Yes, you read that right lol. It can withstand oven temperatures of up to 500F!
The Pan works on electric, gas, ceramic, and induction stoves equally well. It’s made of strong cast aluminum which helps in cooking things like meat and chicken thoroughly in shorter amounts of time. It has a stainless steel handle and non-stick ceramic coating on the inside.
So, no more food sticking to the bottom of your pan!
The lid is made of unbreakable cast aluminum as well. If you purchase the pan off the website, it comes with a spatula that is designed specifically to be used with The Pan. Perco also recommends you only use wooden utensils so as not to scratch it. It comes in two beautiful colors: warm gray or cool willow.
The Pan is dishwasher safe, but Perco recommends you hand wash when possible. For more on The Pan, visit this site and learn more on how to use it to cook, and how to clean and care for it.
Making Cleanup Way Easier Than You’re Used To!
My Take on The Pan
I have been looking for a nice pan for a while. One that looks and cooks great. In my search, I found ‘The Pan’ from Perco. I was so excited to receive it and let me tell you, it did not disappoint.
It’s literally an all-in-one for me. It’s a pan for the stovetop, the lid and outside of the pan are cast aluminum, so it’s also oven-safe. It’s light, even though it’s a nice size! I fell in love instantly!
Another lovely feature is the lid which is unbreakable! The Pan has depth. So, I can make stews, soups, or sauce-based foods. Moreover, it’s still light enough to make normal skillet meals or pan-fry meat or chicken in.
The inside surface is so smooth and nonstick, the lasagna ingredients were literally sliding around! The food just glides inside so mixing or sautéing is amazing. It’s also free of chemicals and toxins!
Because of how light it is, cleanup was super easy! I would definitely recommend this as a gift as well. I’m actually ordering one for a family member that I’ll be visiting soon.
Use code TASTEGREATFOODIE to get $50 off ‘The Pan’ by Perco
Stovetop Lasagna in The Pan by Perco
In Conclusion
Honestly, I’m a person who loves kitchen aesthetic. ‘The Pan’ fits my kitchen aesthetic so much so, that I leave it out on the stove. That’s how beautiful I feel it is. It’s not small, but not too big either. The color is gorgeous and fits into any color scheme.
My daughter loved the skillet lasagna but asked for the traditional lasagna. So, next meal in The Pan is a layered lasagna that will go into the oven! We’re all pretty excited about that lol.
Use code TASTEGREATFOODIE to get $50 off ‘The Pan’ by Perco
Perfect for Rushed Dinners
Frequently Asked Questions
Yes! As long as the pasta is precooked and you can cover your skillet with a lid, it will cook just fine on low heat.
The most ideal time is nearly 30 minutes, but that’s a little too long for some. A minimum of 10 minutes works just fine to ensure the lasagna holds its shape when you cut into it.
It’s best to cover lasagna, not just for cooking thoroughly, but because it locks in moisture which in turn will keep it from getting crusty or drying out.
The number one reason a lasagna dries out is because the pasta is uncooked or undercooked. The pasta will then soak up the sauce causing it to dry out.
The Perfect Stovetop Lasagna
Ingredients for Easy Stovetop Lasagna Skillet
- lasagna pasta
- ground meat
- olive oil
- onion; cubed
- garlic; minced
- mushrooms; drained
- pasta sauce
- seven spices
- Italian seasoning
- dried oregano
- garlic powder
- ricotta cheese
- mozzarella cheese; shredded
- parmesan cheese for garnish
- salt
- black pepper
- basil leaves for garnish
A Little Cheese Pull on Lasagna Never Hurt Anyone!
Steps to Make Lasagna Skillet
Cook lasagna pasta on medium high for 5 minutes, only. Please see notes below for other pasta options.
Drain and cool the pasta, then cut using kitchen knife or paring knife, into bite size pieces. Lightly spray cooking oil spray so that the pasta doesn’t stick together after you have drained it.
Heat a large skillet then lower to medium heat. Add olive oil, sauté the cubed onions for a few minutes, then add in minced garlic and sauté for a minute more.
Add in the ground meat and cook for about 5-6 minutes. Season with garlic powder, salt, black pepper, oregano, Italian seasoning, and seven spices. Then pour in the pasta sauce, add in the ricotta cheese in spoonfuls, and mix.
Drop in the pasta, mix, then cover for 5-8 minutes so the pasta can cook more. Open the lid then garnish with shredded mozzarella cheese all over.
Garnish with parmesan cheese and fresh basil. Enjoy warm.
One Piece of Cookware for All Your Cooking Needs
Use code TASTEGREATFOODIE to get $50 off ‘The Pan’ by Perco
Other Great Recipes/Posts to Check Out:
- Easy Taco Queso Dip-Viral TikTok Dip
- Miso Ramen Tofu Soup
- Beef and Broccoli Sweet Potatoes
- Perfectly Seasoned Baked Potato Balls Recipe
- Smoked Cauliflower Steaks Recipe
- KFC Copycat Baked Potato Wedges
- Tender Slow Cooked Roast Beef
- Instant Pot vs. Rice Cooker ?
- Almond Milk Strawberry Pancakes (Dairy Free)
- Easy 15 Minute Sheet Pan Fajitas
Easy Stovetop Lasagna Skillet
Equipment
- The Pan by Perco Receive $50 off with code: TASTEGREATFOODIE
Ingredients
- ½ box lasagna pasta , (about 8oz)
- 1 pound ground beef
- 3 tablespoons olive oil
- 1 onion, cubed
- 3 cloves garlic, minced
- 1 4 ounce can mushrooms, drained
- 1 32 ounce jar pasta sauce, optional (you can use basil, garlic flavor)
- ¼ teaspoon seven spices
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ tablespoon garlic powder
- ⅓ cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ⅓ cup parmesan cheese, for garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- basil leaves, for garnish
- 1 cup pasta water, optional
Instructions
- Cook lasagna pasta on medium high for 5 minutes, only. Please see notes below for other pasta options.
- Drain and cool the pasta (Lightly spray cooking oil spray so that the pasta doesn’t stick together after you have drained it) then cut using kitchen knife or paring knife, into bite size pieces.
- Heat a large skillet then lower to medium heat. Add olive oil, sauté the cubed onions for a few minutes, then add in minced garlic and sauté for a minute more.
- Add in the ground meat and cook for about 5-6 minutes. Season with garlic powder, salt, black pepper, oregano, Italian seasoning, and seven spices. Then pour in the pasta sauce, 1 cup of pasta water then add in the ricotta cheese in spoonfuls, and mix.
- Drop in the pasta, mix, then cover for 5-8 minutes so the pasta can cook more. Open the lid then garnish with shredded mozzarella cheese all over.
- Garnish with parmesan cheese and fresh basil. Enjoy warm.
Video
Notes
Get $50 off “The Pan”– use code TASTEGREATFOODIE
- For the noodles, you can also use ribbon extra wide noodles or mafaldine pasta
- This recipe is also delicious made with ground sausage instead of ground beef. Super flavorful!
- You should at least blanch the lasagna pasta before cooking so that it doesn’t soak up all the sauce and dry out.
- You can cook the lasagna in the same pan, The Pan by Perco, in the oven at 350F for 30 minutes. Remove the lid halfway for best results.
- Don’t overcook the lasagna pasta before putting into the skillet or it will clump up or get too mushy. I spray the noodles lightly with cooking oil spray so that they don’t stick together after I drain them
Really easy, tasty, and fast! Also the ingredients are simple and the steps are very clear. Thank you for sharing this amazing recipe with us!
My new favorite dish! It’s so juicy and incredibly delicious! 5 stars
This recipe is a win win! Will def be on rotation. It’s easy and doesn’t take much time and effort
Looks great…but…what are your seven spices???
Hi Jill! It is linked in the directions, but here is the recipe 🙂 you can also use ALL SPICE if you have that on hand. https://tastegreatfoodie.com/seven-spices-recipe/