Skillet lasagna

Skillet lasagna is a quick and practical version of the classic Italian lasagna. It comes from the idea of layering pasta, sauce, and cheese — but without baking. The flavor is rich and comforting: fresh tomatoes and herbs, succulent meat, and plenty of melted cheese that adds creaminess. The best part is that it’s ready in under twenty minutes in a single skillet, perfect for busy days or when you want a tasty dish without the effort — ideal for those looking for tips on making the most of ingredients you already have in your pantry and putting together quick meals.
In this recipe, lasagna sheets meet ground beef sautéed with onion and garlic, seasoned with oregano and pepper, all coated in a deep red tomato sauce that brings acidity and sweetness. A little water helps soften the pasta while creamy requeijão (Brazilian cream cheese) makes everything velvety. Mozzarella slices stretch as they melt and grated parmesan adds a salty, toasted touch. Fresh basil leaves finish the dish with a bright, green aroma, and a drizzle of olive oil ties everything together in a balanced and very appetizing flavor. If you enjoy oven-free ground beef recipes, also check out a single-pot escondidinho de carne moída.

Ingredients

400 g of ground beef

1 medium onion, chopped

2 garlic cloves, chopped

2 tablespoons of olive oil (1 for sautéing, 1 for finishing)

1 teaspoon of dried oregano

Salt and black pepper to taste

400 g of tomato sauce (or 3 large tomatoes, chopped)

250 ml of water (1 cup)

6 lasagna sheets (fresh or pre-cooked)

200 g of requeijão cremoso (Brazilian cream cheese)

200 g of mozzarella, sliced

50 g of grated parmesan

About 10 fresh basil leaves

To check the nutritional values of the ingredients used, see the TACO Food Composition Table.
For guidance on food choices and moderating fat intake, consult the Brazilian Dietary Guidelines.

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Sauté the onion until soft (2–3 minutes). Add the garlic and sauté for 30 seconds.

Add the ground beef and cook until browned. Season with salt, pepper, and oregano.

Pour in the tomato sauce and water. Stir and let it simmer gently for 2 minutes.

Break the lasagna sheets to fit the skillet and place a layer on top of the sauce.

Spoon requeijão over the pasta and add a few mozzarella slices. Sprinkle with a little parmesan.

Repeat the layers (pasta → requeijão → mozzarella → parmesan) until the ingredients are used up, finishing with mozzarella and parmesan on top.

Cover the skillet and cook over low heat for 6–8 minutes, until the pasta softens and the cheese melts. If the pasta seems dry, add another 1/4 cup of water and cook for a few more minutes.

Turn off the heat. Place the basil leaves on top and drizzle with the remaining tablespoon of olive oil. Serve hot.

When preparing meats and dairy, always follow the Good Food Handling and Safety Practices recommended to avoid contamination and health risks.
Some qualities and benefits of the ingredients
Tomato contains vitamin C and lycopene, which benefit the body. Ground beef provides protein and iron for energy. Basil and oregano bring flavor and antioxidants. Cheeses offer calcium and protein, but are high in fat, so eating them in moderation is recommended. Olive oil, with its monounsaturated fats, is often recommended in heart-healthy recipes.
Yield and ideal occasions
Yields about 3 to 4 servings. Great for quick weeknight dinners, family lunches, or whenever you want a tasty meal without turning on the oven — perfect for rounding out a practical weekly menu for the family.

Conclusion

If you enjoyed this skillet lasagna, follow us for more easy and quick recipes like quick recipes for dinners in 20 minutes and one-pan options like the ultra creamy chicken stroganoff.
To balance quick meals with healthy habits, check out the WHO guidelines for healthy eating.
To accompany this lasagna, try other dishes that pair well and make your meal complete. Here are some suggestions for you to try: