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Golden one pot lasagna in a cast-iron skillet topped with melted mozzarella and fresh basil on a light wooden surface

Super Easy One Pot Lasagna

This easy one pot lasagna combines all the comforting flavors of traditional lasagna into a quick oven-baked skillet meal. Loaded with bacon, ground beef, and gooey mozzarella, and featuring no-boil lasagna noodles for ultimate convenience, it’s a creamy skillet lasagna perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 shallots minced
  • 3 carrots minced
  • 1 pound ground beef seasoned simply with salt and pepper
  • 1 25-oz jar DeLallo Pomodoro Fresco Tomato Basil Sauce
  • 4 ounces cream cheese
  • 6–8 ounces fresh mozzarella layered through and on top
  • DeLallo No-Boil Lasagna Noodles broken into 3-4 pieces each
  • fresh basil and Parmesan cheese for topping

Equipment

  • Large ovenproof skillet
  • Slotted spoon
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Prepping ahead means this lasagna will be ready to bake once assembled.
  2. Add the minced shallots and carrots to the skillet. Sauté for about 5 minutes, stirring occasionally, until they’re soft and fragrant.
  3. Brown the ground beef in the same skillet. Season with salt and pepper, cooking until no longer pink while breaking it up. Drain off excess grease.
  4. Stir in the jar of tomato basil sauce and red wine (or substitute). Let the mixture simmer on medium-low heat for 10 minutes to meld the flavors.
  5. Mix in the cream cheese until it fully melts and the sauce becomes smooth and creamy.
  6. Break the lasagna noodles into 3–4 pieces and gently stir them into the sauce, making sure they’re fully coated and laying flat in the skillet.
  7. Tuck a few slices of fresh mozzarella under and between the noodles, then spread the remaining mozzarella slices across the top.
  8. Transfer the skillet to the oven and bake for 25 minutes. For bubbly, golden-brown cheese, increase the temperature to 425°F for a final 10 minutes.
  9. Allow the lasagna to rest for 5–10 minutes. Sprinkle generously with fresh basil and Parmesan before slicing and serving.

Notes

For best results, use fresh mozzarella for a gooey, melty texture. If you don’t have an ovenproof skillet, prepare the sauce in a regular pan and transfer to an oven-safe baking dish before baking. Assemble the lasagna ahead and refrigerate up to 24 hours, then bake when needed. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.