Easy Stovetop Gnocchi Lasagna Recipe

I made this stovetop gnocchi lasagna on a busy weeknight, and it was a total win. I didn’t need to turn on the oven, but I still got that same rich, cheesy lasagna flavor I love.

The gnocchi absorbed all the saucy goodness, and the melted mozzarella gave it that perfect comforting finish.

Everything cooked in one pan, which made cleanup super easy. If you’re craving lasagna but don’t have the time, this recipe is a must-try!

Ingredients

Let’s break down what you’ll need and why each one makes a difference.

• ground beef – Go for lean beef to avoid excess grease but keep great flavor.olive oil – Just a small amount helps brown the meat and sauté the aromatics.
• onion – Adds sweetness and depth once sautéed.
• garlic – Fresh garlic boosts flavor better than garlic paste or powder here.
• onion powder – A little extra onion flavor enhances the savory base.
• garlic powder – Layers in more richness to the sauce.
• dried oregano – Classic Italian herb that adds warmth and earthiness.
• dried parsley – Brightens the dish with a subtle freshness.
• salt and pepper – Essential for seasoning throughout each layer.
• marinara sauce – Use a high-quality jarred sauce or homemade if you’ve got it!
• chicken broth – Loosens the sauce so the gnocchi can simmer without sticking.
• mozzarella cheese – Shred fresh mozzarella for the best melt and stretch.
• Parmigiano Reggiano – Adds a sharp, nutty finish. Grate it fresh if possible.
• potato gnocchi – Shelf-stable or refrigerated gnocchi works great—avoid frozen as they may fall apart.
• optional: fresh basil – A bright, peppery touch added at the end makes it pop.

Note: This recipe serves about 4–5 people based on the ingredient amounts above.

Variations

Looking to change things up or make it suit your diet better? Try these easy tweaks:

• Dairy-Free: Use dairy-free cheese alternatives for mozzarella and Parmesan.
• Vegetarian: Swap ground beef with plant-based meat or sautéed mushrooms.
• Add Veggies: Toss in chopped zucchini, spinach, or bell peppers for more nutrients.
• Spicy Style: Add red pepper flakes or chili oil to bring the heat.

Cooking Time

• Prep Time: 10 minutesCooking Time: 30 minutes
• Total Time: 40 minutes

Equipment You’ll Need

• Large sauté pan – For cooking everything in one dish, from meat to gnocchi.
• Cooking spoon – Helps break up beef and stir sauces smoothly.
• Cheese grater – Always better to grate your cheese fresh for texture and melt.
• Knife and cutting board – Essential for prepping onion and garlic.

How to Make Easy Stovetop Gnocchi Lasagna?

This recipe comes together in just a few simple steps—no oven needed. It’s perfect for weeknights when you want something cozy without much fuss.

Brown the Beef

I start by heating a splash of olive oil in a large pan over medium heat. Then I add the ground beef, breaking it up as it browns. You’ll want to cook it until it’s no longer pink and has a bit of a crispy edge for the best flavor. Once that’s done, drain off the excess fat to avoid a greasy sauce later.

Sauté the Aromatics

Next, I toss in chopped onions and garlic right into the beef. The aroma fills the kitchen as everything sizzles together. I add my spices here—onion powder, garlic powder, oregano, parsley, and just a bit of salt and pepper. I let that cook for a few more minutes until the onions are soft and the spices are fragrant.

Simmer the Sauce

This part is where the magic really happens. I pour in my marinara sauce and chicken broth, then reduce the heat and cover the pan. Letting this simmer for about 20 minutes builds layers of flavor, and stirring it occasionally keeps everything smooth and blended. The sauce turns rich and thick—just right for coating the gnocchi.

Cook the Gnocchi

Without removing anything from the pan, I stir in the potato gnocchi. It cooks directly in the sauce, soaking up all that delicious flavor. I cover the pan again and let it simmer for around 10 minutes. The gnocchi get super tender and pillow-like—just the way I like them.

Add the Cheese

Once the gnocchi is cooked through, I sprinkle shredded mozzarella generously over the top. I put the lid back on and let the cheese melt for a few minutes. Then I finish with a handful of grated Parmigiano Reggiano and chopped fresh basil. It’s melty, cheesy, and full of flavor!

Additional Tips for Making This Recipe Better

Here are some tricks I’ve picked up while making this dish that make it even better:

• Don’t skip simmering the sauce—it’s key to deep flavor.
• Always grate cheese fresh; pre-shredded never melts quite the same.
• Give the sauce a taste before adding gnocchi—you can always tweak seasoning.
• Wait until the end to add basil so it stays bright and fresh.
• Use high-quality marinara if you’re short on time—it makes a big difference!

How to Serve Easy Stovetop Gnocchi Lasagna?

I love serving this dish in wide, shallow bowls to catch all the cheesy sauce. I usually add a sprinkle of grated Parmigiano and a little basil leaf on top for that fancy finish. Garlic bread on the side makes it extra comforting, and a crisp salad helps balance things out. A glass of red wine (or lemonade!) also pairs beautifully.

Nutritional Information

Here’s a quick look at the nutrition per serving (rough estimate based on ingredients used):

• Calories: ~461 kcal
• Protein: ~25g
• Carbohydrates: ~38g
• Fat: ~18g

Make Ahead and Storage

Here’s how I manage leftovers or prep this ahead:

• Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in a skillet or microwave with a splash of broth to loosen the sauce.
• Freezing: If I want to freeze it, I let it cool completely and place it in a freezer-safe container. It keeps well for up to 2 months. I thaw it overnight in the fridge before reheating on the stove.
• Make Ahead Tip: I sometimes prep the sauce a day in advance and store it in the fridge. When I’m ready, I just reheat it, add gnocchi, and finish the rest in under 20 minutes.

Why You’ll Love This Recipe?

If you need reasons to try this dish, here’s what makes it such a hit:

• Easy and Fast: Comes together in under 45 minutes with minimal steps.
• No Oven Needed: Everything’s done on the stovetop—perfect for summer or quick meals.
• One-Pan Simplicity: Fewer dishes, less cleanup, more relaxation.
• Customizable: Works with beef, turkey, or meat-free options.
• Comforting and Delicious: It’s cozy, cheesy, and packed with flavor in every bite.

Ash Tyrrell

Easy Stovetop Gnocchi Lasagna Recipe

The first time I tried making these baked meatballs with orzo in roasted pepper sauce, I was just experimenting—but it turned out way better than expected. The meatballs came out incredibly juicy, and that roasted pepper sauce?

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• ground beef – I prefer 80/20 for juicier meatballs but lean works too if you’re watching fat.
• ricotta cheese – this keeps the meatballs soft and moist don’t skip it.
• breadcrumbs – gives structure; panko or regular both work.
• egg – helps bind everything together.
• garlic – fresh is best for bold flavor.
• smoked paprika – adds warmth and slight smokiness.
• dried oregano – brings that classic Italian touch.
• ground cumin – a subtle layer of earthy flavor.
• crushed tomatoes – forms the base of the sauce.
• roasted red peppers – sweet and smoky blend beautifully into the sauce.
• tomato paste – thickens the sauce and deepens the tomato flavor.
• chicken broth – adds richness and loosens the sauce.
• orzo pasta – cooks right in the skillet soaks up the sauce perfectly.
• eggplant – adds texture and helps stretch the meal.
• shallot – milder than onion and blends smoothly into the sauce.
• olive oil – for sautéing and richness.
• mozzarella cheese – for that gooey cheesy topping.
• fresh thyme – adds herby brightness.

Method

 

1. Start by blending the crushed tomatoes, roasted red peppers, chicken broth, and tomato paste until the mixture is smooth. Set this aside for later. Then, dice the eggplant into small cubes, finely chop the shallot, and mince the garlic so everything is ready to go when it’s time to cook.
2. In a bowl, soak the breadcrumbs in a splash of milk for a minute to soften them. Then, add the ground beef, egg, ricotta cheese, garlic, smoked paprika, cumin, and oregano. Gently mix everything with your hands until just combined. Don’t overwork the mixture—this is the secret to tender, juicy meatballs. Shape into small balls, about a tablespoon each.
3. Heat a bit of olive oil in your oven-proof skillet over medium heat. Once hot, add the meatballs in batches and sear them until browned on all sides. Don’t worry about cooking them through—they’ll finish in the oven. Remove and set them aside on a plate.
4. Using the same skillet, sauté the shallot and garlic until fragrant. Toss in the diced eggplant with a drizzle of olive oil and cook until softened. Add the orzo and toast it gently for 2–3 minutes—this brings out a nutty depth of flavor. Now, pour in your blended sauce, sprinkle in thyme and a pinch of chili flakes, and bring it all to a simmer.
5. Carefully return the meatballs to the skillet, nestling them into the sauce. Top everything with shredded mozzarella and transfer the skillet to a preheated oven. Bake at 375°F (190°C) for about 10–12 minutes, or until the cheese is bubbly and golden. Once done, let it cool slightly before serving—it’s worth the wait!

Notes

• Don’t overcrowd the skillet when searing meatballs—work in batches to get a nice crust.
• Use freshly shredded mozzarella instead of pre-shredded; it melts way better.
• Toasting the orzo adds a delicious depth, so don’t skip this step.
• If the sauce thickens too much while baking, stir in a splash of hot broth before serving.
• Taste the sauce before baking—you can always adjust the salt or spices to suit your preferences.