Frying Pan Lasagna

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • 1 pound ground beef
  • 1 28 ounce can chopped tomatoes
  • 1 tablespoon oregano, plus extra for sprinkling
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 8 ounce piece of fresh mozzarella
  • 2 cups ricotta cheese
  • 1 egg
  • 9 no boil lasagna noodles
  • 6 cups baby spinach leaves


  1. Saute beef in a large, deep, oven-safe frying pan (cast iron if you have it) until browned. Add tomatoes with their juice, oregano, salt and pepper and bring to a simmer. Simmer for 5 minutes.
  2. While the sauce is simmering, slice off about 8 thin slices of mozzarella and set aside. Chop the rest into small pieces and mix with ricotta and egg.
  3. Pour the sauce into a bowl and start assembling the lasagna: ladle about a cup of sauce back into the frying pan and lay 3 noodles on top. Ladle on another cup or so of sauce, then 1/2 cup of cheese mixture, then 2 cups of spinach. Repeat the layers three times, and the amounts are approximate so don’t worry if you have a little more or less of anything for that last layer.
  4. Cover the frying pan and cook for about 20 minutes over medium heat.
  5. Turn on your broiler. Place the sliced mozzarella on top of the lasagna layers and put the frying pan under the broiler until the cheese melts, about 2-3 minutes (watch it carefully!)
  6. Sprinkle the lasagna with a little oregano and fresh pepper and cut into wedges to serve.