Lazy Skillet Lasagna is just as good as the classic but it takes a lot less time to make in a skillet. Instead of spending all that time delicately layering your lasagna, just throw it all in the skillet and watch it bubble into a delicious meal.
Sometimes I like taking my time to make a meal like lasagna. It’s sometimes very satisfying. But then there are times when I just want to get a tasty meal on the table quickly without all the hassle. We love lasagna in our house, so this is a great compromise.
Why You’ll Love It
- Quick and Convenient: With a short cooking and preparation time of 15 minutes, this Lazy Lasagna is a quick fix for comfort food cravings, providing a warm and filling meal in no time.
- Complete Comfort Meal: Whether paired with a side of crusty bread or a simple green salad, this Lazy Lasagna Soup is a complete and comforting meal that brings the classic flavors of lasagna to your table without the hassle.
- Freezer-Friendly: Prepare a large batch and freeze individual portions for future easy and convenient meals, making it a time-saving option for busy weeks when cooking is the last thing on your mind.
» You might also like this Delicious Taco Lasagna Recipe.
Ingredients You’ll Need
- Ground Beef – Substitute with lean ground turkey or chicken for a lighter option.
- Onion – I use either yellow or sweet onions – whatever you have on hand.
- Garlic – Make sure your garlic is fresh for the best flavor and aroma.
- Low-sodium beef broth – I always use low-sodium so the dish doesn’t turn out too salty. You can also use bouillon, if you want.
- Diced Tomatoes – I use canned diced tomatoes. Crushed or chopped tomatoes will work too.
- Tomato Paste – The tomato paste binds the sauce so it’s less watery. Use tomato puree in a pinch.
- Lasagna Sheets – The ones we use are not quick-cook noodles or fresh. If you use either of those, the cook time will be cut down dramatically.
- Italian Seasoning – You can buy this, or create a custom blend with dried oregano, basil, and thyme.
- Salt & Ground Black Pepper
- Shredded Mozzarella – Shredding your own mozzarella from a fresh ball of cheese is the best. You can use shredded low-moisture mozzarella, but it’s not as stringy and moist.
Equipment Needed
- Frying pan – This recipe is so easy because it is made right on the stove top. Use a large frying pan for this recipe. If you don’t have one a sauce pot will work just as well.
Tips for Making Lazy Lasagna Soup
- Prepare a larger batch and freeze individual portions for quick and convenient future meals. This is especially handy for busy weekdays.
- Incorporate a tablespoon of balsamic vinegar for a subtle tangy flavor and depth.
- For a vegetarian twist, swap the ground beef for plant-based alternatives like lentils, chickpeas, or meatless crumbles.
- For a creamy variation, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
How to Make Lazy Skillet Lasagna
Step 1: Brown the Beef and Onions
Heat a pan over medium high heat. When hot, add the ground beef and onion. As it cooks, crumble the beef. Once browned, remove from heat.
Drain any grease from the pan and add the garlic. Let sit for 30 seconds to become fragrant.
Add the Italian seasoning, salt, and pepper.
Step 2: Add Liquid Ingredients and Noodles
Pour in the beef broth, whisk or scrape the bottom of the pan to remove any browned bits.
Add the canned tomatoes, tomato paste, and lasagna noodles. Return the pan to medium heat and simmer for 20 minutes, stirring occasionally. If you are using fresh or no-boil lasagna noodles, you will not have to cook it this long. Test the pasta after 10 minutes and continue cooking until it’s done to your liking.
Add half the mozzarella cheese on top and let sit to thicken for 3-5 minutes. Serve with additional cheese sprinkled on top.
The soup will thicken as it sits and will become more lasagna-like (less like soup). Eat it right away if you want it to be more soupy.
How to Store & Reheat
Storage
Allow the Lazy Lasagna Soup to cool to room temperature before transferring it to an airtight container. Refrigerate within two hours of cooking. Properly stored, it can last in the refrigerator for up to 3-4 days.
To freeze for longer storage, divide the cooled soup into individual portions in freezer-safe containers. Label with the date for easy reference. Frozen Lazy Lasagna Soup can stay fresh for up to 2-3 months.
Reheating
Stovetop: For best results, reheat the soup on the stovetop over medium heat. Add a splash of additional broth if needed to reach the desired consistency. Stir occasionally until heated through.
Microwave: Transfer a single serving to a microwave-safe bowl, cover with a microwave-safe plate, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
Frequently Asked Questions
Can I use no-boil lasagna sheets?
Yes, no-boil lasagna sheets can be used. They will cook perfectly during the simmering process in the soup.
Is it necessary to break the lasagna sheets?
Breaking the sheets ensures they are evenly distributed throughout the soup.
Can I add more vegetables to the soup?
Spinach, kale, zucchini, or bell peppers can be great additions. Add them during the last few minutes of cooking.
Can I make it in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic before transferring everything to the slow cooker. Cook on low for 4-6 hours or until the pasta is tender.
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Lazy Skillet Lasagna Recipe
Ingredients
- 6 ounces (170 g) ground beef
- 1/4 cup (40 g) onion chopped
- 1 clove garlic minced
- 2 cups (473 ml) low-sodium beef broth
- 14.5 ounce (411 g) can diced tomatoes
- 2 tablespoons (32 g) tomato paste
- 4 lasagna sheets broken into pieces
- 1 teaspoon (2 g) Italian seasoning
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 cup (56 g) shredded mozzarella
Instructions
- Heat a pan over medium high heat. When hot, add the ground beef and onion. As it cooks, crumble the beef. Once browned, remove from heat.
- Drain any grease from the pan and add the garlic. Let sit for 30 seconds to become fragrant.
- Add the Italian seasoning, salt, and pepper.
- Pour in the beef broth, whisk or scrape the bottom of the pan to remove any browned bits.
- Add the canned tomatoes, tomato paste, and lasagna noodles.
- Return the pan to medium heat and simmer for 20 minutes, stirring occasionally, until the lasagna noodles are cooked.
- Add half the mozzarella cheese on top and let sit to thicken for 3-5 minutes. Serve with additional cheese sprinkled on top.
Equipment Needed
- Frying pan
Notes
- Prepare a larger batch and freeze individual portions for quick and convenient future meals. This is especially handy for busy weekdays.
- Incorporate a tablespoon of balsamic vinegar for a subtle tangy flavor and depth.
- For a vegetarian twist, swap the ground beef for plant-based alternatives like lentils, chickpeas, or meatless crumbles.
- For a creamy variation, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.