Skillet Meat and Three Cheese Lasagna

Lisa Kotler
by Lisa Kotler
8 servings
1 hr 15 min

Lasagna is one of hubby’s favourite meals and I decided to give him a treat. He’s a good boy. This was made with lean ground beef and layered with three cheeses, lots of fresh herbs, tomato sauce and oven ready lasagna noodles. I made it in a skillet and it was oven to table ready. In fact, the meat sauce was made in the same skillet to minimize my clean up. For the last 5 minutes of cooking, I removed the foil covering and had the skillet under the broiler to brown the cheese and crisp the edges. I served with a side of garlic green beans, or you could serve with a salad or other green veggie. I left the leftovers in the skillet, covered it with foil and put it right into the fridge. This way, it made reheating the next day so easy.

Skillet Meat and Three Cheese Lasagna
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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  • 1 TBSP olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced, divided
  • 1 pound lean ground beef
  • 1 14 ounce can diced tomatoes, drained
  • 2 TBSP tomato paste
  • Salt & Pepper to taste
  • 1 container Ricotta, extra smooth
  • 3/4 cup shredded parmesan cheese, save 1/4 cup
  • 3/4 cup shredded mozzarella cheese, save 1/4 cup
  • 1 cup chopped fresh basil
  • 2 TBSP dried oregano
  • 2 TBSP fresh parsley
  • 12 oven ready lasagna noodles

Pre-heat oven to 375 degrees
Add oil to a 12” skillet and sauté onions until softened.
Add beef and cook until no longer pink. Add 2 cloves of minced garlic and stir for a couple of minutes to blend.
Stir in diced tomatoes, tomato paste, salt, pepper and mix to combine flavours. Pour mixture into a bowl and set aside
In a separate bowl add ricotta and mix with the parmesan and mozzarella. Add in 2 cloves of minced garlic, basil, oregano, parsley, and more salt and pepper to taste.
Layer a bit of sauce along the bottom of the skillet, add 4 noodles, spoon on cheese mixture and spread out, then a layer of sauce, noodles and cheese mixture. Continue layering until ingredients are gone.
Top it off with 1/4 cup of reserved shredded mozzarella and parmesan and baked it covered in a 375 degree oven for about 45 minutes.
For the last 5 minutes, I removed the foil covering and had the skillet under the broiler to brown the cheese and crisp the edges. I served with a side of garlic green beans.
Lisa Kotler
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  • Anne NP Anne NP on Nov 11, 2020

    What size container of ricotta?

    • Lisa Kotler Lisa Kotler on Nov 12, 2020

      Hi Anne,

      I used a container that was 475g. I hope that helps. Let me know if you have any further questions.


  • KB KB on Nov 17, 2020

    I made a smaller version of this recipe because my husband and I live alone. I don't usually bother to leave comments but, when my husband started singing while he was eating, I just had too! Love the recipe!

    • Lisa Kotler Lisa Kotler on Nov 20, 2020

      You don't know how this warms my heart!! You've made my day. xoxo