Healthy One-Pot Skillet Lasagna Recipe | Light Comfort Food

I love how this skillet lasagna comes together so quickly—it’s my go-to when I want comfort without spending all evening in the kitchen. After making it a few times, I realized it delivers a hearty flavor without too much fuss.

I made a few tweaks to keep it lighter and still indulgent. Every bite hits that cheesy, saucy, pasta comfort—but healthier.

If you’re looking for a one-pan dish that impresses, this recipe’s going to be your new favorite, and you can also enjoy a similar twist with this easy stovetop gnocchi lasagna when you crave a change.

Ingredients Section

Here’s what you need and a few “why this works best” and pro-tips:

1 lb mafalda pasta — the ridged, curly shape holds sauce well; you could also use pappardelle or oven-ready lasagna noodles if you adjust cooking time.
1 lb extra-lean ground beef — using lean meat reduces fat and makes the dish lighter; ground turkey works great too.
1 yellow onion, diced — adds sweetness and flavor base; white onion or shallots can substitute if that’s what you’ve got.
1 cup sliced mushrooms — they release juices and add umami; fresh mushrooms are best, avoid soggy frozen ones.
1 bell pepper (any color), diced — adds color, fiber, and freshness; swap red, orange, or green depending on desired sweetness.
4 cloves minced garlic — fresh garlic gives more punch; jarred minced garlic works, though the flavor is more muted.
½ tsp salt & ½ tsp pepper — adjust to taste; seasoning early helps build depth.
1 (650 mL) jar pasta sauce — pick a good-quality marinara with herbs; using homemade or low-sugar sauce makes a difference.
½ cup ricotta cheese — adds creaminess; full-flavored ricotta is richer, or use cottage cheese for lighter texture.
1 cup shredded mozzarella cheese — melty, stretchy cheese that browns nicely; provolone or white cheddar are good swaps.
Chopped fresh basil, optional garnish — for fresh herbal aroma and color; or use fresh parsley/parmesan if basil isn’t available.

Note: yields 6 servings.

Variations

Here are alternative options to customize the recipe:

Dairy-free option: Swap mozzarella for a plant-based shredded cheese, and use dairy-free ricotta (or mashed silken tofu) instead.
Lower fat / lighter version: Use ground turkey instead of beef, use cottage cheese instead of ricotta, and reduce cheese amount slightly.
Vegetarian: Omit the meat and add extra vegetables like zucchini, carrots, spinach or diced tomatoes. You might want to use lentils for protein.
Flavor enhancements: Add red pepper flakes for heat, smoked paprika for smoky kick, or fresh mushrooms like cremini or portobello for more depth. Use fresh herbs (thyme, oregano) to boost aroma.

Cooking Time

Here are how long everything takes:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Here are the key tools and what you’ll use them for:

A large pot — to boil the pasta until it’s al dente.
A heat-safe large skillet (oven-proof if possible) — to brown meat, veggies and finish the lasagna.
A sharp knife & cutting board — for chopping onion, bell pepper, garlic etc.
Measuring cups and spoons — for accurate pasta, sauce and seasoning.
Oven or broiler — to melt and brown the cheese at the end.

How to Make a Healthy One-Pot Skillet Lasagna Recipe?

Here’s the step-by-step I follow:

Step 1: Cook the noodles

Bring a large pot of water to a rolling boil. Add the mafalda pasta and cook it for about 9-11 minutes or until it’s al dente (still slightly firm). Drain well and set aside so it’s ready when the rest is cooked.

Step 2: Brown the meat and build flavor

While the pasta is cooking, heat your skillet over medium-high. Add the extra-lean ground beef, breaking it apart and cooking until it’s no longer pink. Then toss in diced onions and mushrooms; sauté until mushrooms release their water and onions soften.

Step 3: Add veggies and seasonings

Into that skillet, stir in the diced bell pepper and minced garlic. Let them cook just a minute until fragrant. Then season with salt & pepper and pour in the pasta sauce. Stir in the cooked pasta so everything is coated and warmed through.

Step 4: Finish with cheese and broil

Preheat your oven’s broiler on high. Dollop ricotta over the top of the lasagna mixture, and sprinkle shredded mozzarella evenly.

Transfer the skillet to the oven and broil for about 1-2 minutes, watching carefully so the cheese melts and gets golden but doesn’t burn. Pull it out, garnish with fresh basil, and serve hot.

Additional Tips for Making this Recipe Better

I’ve made this several times, and here are tips that help me every time:

Use fresh garlic and onion — I find they give much more flavor than dried or jarred substitutes.
Don’t overcook the pasta — al dente-cooked pasta holds its shape and texture even after mixing and broiling.
Broil with attention — the cheese can go from perfect to burnt in seconds; I watch it closely.
Let it rest a few minutes before serving — this helps the sauce settle so you get cleaner slices or scoops.
Try layering flavors — a splash of red wine in the sauce or a pinch of Italian seasoning makes a big difference.

How to Serve Healthy One-Pot Skillet Lasagna Recipe?

Here are ways I plate and serve to make it extra inviting:

Serve directly from the skillet — it’s rustic, cozy, and cleanup is easier.
Garnish with fresh basil leaves, a sprinkle of grated parmesan, or chopped parsley for a splash of color.
Pair with a crisp side salad (arugula with lemon vinaigrette works well) and some crusty bread or garlic toast.
Use shallow bowls so sauce, pasta, and cheese are well balanced in each serving.

If you love hearty pastas, you might also like exploring more dinner recipes for inspiration.

Nutritional Information

Here’s roughly what you get per serving (based on 6 servings total):

Calories: 519 kcal
Protein: 35 g
Carbohydrates: 67 g
Fat: 12 g

Make Ahead and Storage

Storage (Refrigerate)

After cooking, let the lasagna cool to room temperature. Store leftovers in an airtight container in the fridge. It stays good for up to 5 days. To reheat, sprinkle a little water over top and warm in the microwave for 1-2 minutes, or reheat gently in a skillet.

Freezing

This recipe freezes well. Let it cool completely, then portion into freezer-safe containers or bags. It will keep frozen for up to 3 months.

Reheating from Frozen

Defrost overnight in the fridge. Then reheat as usual—microwave or in a skillet. You can also reheat straight from frozen in the microwave for about 5-6 minutes, stirring halfway to ensure even heating.

Why You’ll Love This Recipe?

Here are some reasons I think this skillet lasagna will make it into your regular rotation:

It’s fast—ready in about 30 minutes. Perfect for busy weeknights when you don’t want a long clean-up.
One-pan cooking—fewer dishes, fewer messes, more time to eat.
Versatile—meat, vegetables, cheeses can all be swapped to suit your diet or what’s in your fridge.
Balanced flavors—meaty, cheesy, saucy, with fresh herbs to brighten it up.
Family-friendly—kids seem to love this version; it’s comforting without being overly heavy.

And for a classic take, you might love this ground beef lasagna recipe that brings traditional layers to the table.

Ash Tyrrell