Goat Cheese Pesto Skillet Lasagna
This Goat Cheese Pesto Skillet Lasagna is a hearty, no-fuss dinner that comes together in under an hour! With three types of cheeses, pesto, and plenty of garlic, it’s absolutely packed with flavor.
Making lasagna from scratch always feels like a production. You have to boil the noodles, drain them, hope they haven’t broken into an array of short stubby and long skinny pieces, then layer everything in a casserole dish—and that’s not even considering the time you need to make the fillings and bake it!
Skillet lasagna is more my speed for a weeknight meal, and this Goat Cheese Pesto Skillet Lasagna takes only 40 minutes to make from start to finish!
The lasagna noodles bake in the sauce, so there’s no need to boil them separately. Win! And of course, I can’t forget to mention all the flavors here. Goat cheese! Salty Parmesan! Mozzarella because you always need melty mozzarella in lasagna. Pesto adds an herbaceous note, and ground beef makes this a hearty, satisfying dinner.
Feel free to use this recipe as a template for your own skillet lasagna creation. Not a fan of goat cheese? Leave it out or use ricotta instead! Add veggies, layer slices of fresh mozzarella on top—as long as you keep the basic proportions the same, it will be delicious!
(Want a more traditional skillet lasagna recipe? Try my Easy One Skillet Lasagna.)
What You’ll Need
Here’s everything you’ll need to make easy, cheesy skillet lasagna:
- Diced tomatoes – Plain or Italian-seasoned tomatoes will both work.
- Olive oil
- Ground beef
- Curly-edged lasagna noodles – The regular kind, not the no-boil variety.
- Tomato sauce
- Shredded mozzarella
- Grated Parmesan
- Crumbled goat cheese
- Pesto – You can use store-bought or homemade pesto.
Are Goat Cheese and Feta Cheese the Same?
Goat cheese and feta are often confused for each other, but goat cheese is made with goat’s milk, while feta is made with sheep’s milk. They are both white and creamy, but goat cheese is more crumbly and salty. You may find goat cheese labeled as Chèvre at the grocery store.
How to Make Goat Cheese Pesto Skillet Lasagna
If lasagna easy enough for a weeknight meal seems too good to be true, keep reading to see how simple this recipe is!
Prepare. Preheat your oven to 350ºF.
Sauté the onions. Heat the olive oil in a 12-inch nonstick skillet or cast-iron casserole pan set over medium-high heat. Add the chopped onions, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the onions have softened, about 5 minutes, then stir in the minced garlic.
Brown the ground beef. Once the garlic is fragrant (about 30 seconds), add the ground beef to the pan. Use a wooden spoon to break it into smaller pieces and cook it until it’s no longer pink.
Assemble. Scatter the noodle pieces over the ground beef mixture, but don’t stir them in! Pour the diced tomatoes and tomato sauce over the top of the pasta and meat. Bring the sauce to a simmer, then reduce heat to medium-low. Cover the skillet and cook until the pasta is tender, about 20 to 25 minutes.
Finish. During the last five minutes of cooking time, gently stir the pasta into the rest of the dish. Sprinkle half of the goat cheese and pesto on top of the pasta, and stir just to combine. Add the remaining cheese to the top. Remove from heat and rest for 5 minutes before serving.
Tips for Success
This lasagna skillet recipe is pretty straightforward, but here are some hints and tips to help you make it perfect!
- Don’t turn the heat too high. If the sauce is boiling too vigorously, it has the potential to overcook the noodles or the liquid may boil off before the noodles are tender.
- Browning the top. If you love browned, bubbly cheese on top of your lasagna, you can pop the skillet in the oven and broil it for a few minutes before serving. Just make sure you’re using a cast iron skillet or another type of oven-safe skillet!
How to Store and Reheat Leftovers
Transfer any leftover skillet lasagna to an airtight container and refrigerator for 3 to 4 days. Reheat it in the microwave until it’s warmed through, or transfer it to an oven-safe dish and bake it in a 350ºF oven until it’s warm and bubbly.
Can Skillet Lasagna Be Frozen?
Yes, you can freeze this recipe in an airtight container for up to 3 months. Let it thaw in the refrigerator overnight before reheating in the microwave or a 350ºF oven.
Inspired Pasta Recipes To Try
- 50 One-Skillet Dinners
- Easy Chicken Alfredo Lasagna Rolls
- One Pot Lemon Basil Pasta
- Antipasto Pasta Salad
- Lentil Tortellini Salad with Balsamic Vinaigrette
Goat Cheese Pesto Skillet Lasagna
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
This Goat Cheese Pesto Skillet Lasagna is a hearty, no-fuss dinner that comes together in under an hour!
- 1 28-ounce can Diced Tomatoes
- ½ cup Water
- 2 Tbsp Olive Oil
- 1 Onion, chopped
- Salt and Pepper to taste
- 3–4 cloves Garlic, minced
- 1 pound Ground Beef
- 10 Curly Edged Lasagna Noodles, broken into 2-inch pieces (approximately)
- 1 8-ounce can Tomato Sauce
- 1 cup shredded Mozzarella
- ½ cup Grated Parmesan
- ½ cup Crumbled Goat Cheese
- ¼ cup prepared Pesto
In a 12-inch nonstick skillet or cast-iron casserole pan, heat over medium-high heat, and add in olive oil. Add in chopped onions, ½ teaspoon of salt and ¼ teaspoon of pepper (adjust to your taste). Cook until the onions have softened, about 5 minutes. Stir in the minced garlic, and cook until it becomes fragrant about 30 seconds. Add in the ground beef and break into smaller pieces until it is no longer pink.
Scatter the pieces of pasta on top of the ground beef mixture, but DO NOT stir it in.
In a bowl stir together the diced tomato, tomato sauce, and water.
Pour the diced tomato, water, and tomato sauce mixture over the top of the pasta and meat. Bring the sauce to a simmer. Reduce the heat to medium-low, covering the skillet and cooking until the pasta is tender, about 20 to 25 minutes.
During the last five minutes, gently stir the pasta to combine the lasagna. Sprinkle half of the mozzarella, parmesan, and goat cheese and prepared pesto on top of the pasta, and stir in just to combine. Sprinkle remaining goat cheese and mozzarella on top, along with grated parmesan.
Allow to rest for 5 minutes, then serve.
Keywords: skillet lasagna, one pot lasagna, stovetop lasagna
It says to preheat the oven, but I don’t see anything in the instructions about putting the lasagna in there. Is it after adding the cheese? 🤔
Hi Linda, oh my gosh thank you for catching this. I was typing too fast, on too little coffee, and must have been on autopilot! I made the chances. No oven required. 🙂
Ooops, the recipe calls for 1/2c water but your directions don’t mention the water. Also, what about the mozarella cheese….. the directions don’t mention when to add that in.
Oh Thank you for letting me know, Sandy!! You mix the diced tomato, water and tomato sauce together then pour it over the top. I made the changes to the directions! Hope you enjoy!
thank you, like this alternative lasagna for a change, skillet is a nice alternative to the oven too and like pesto and goat cheese in this
Great , easy, one skillet dinner! That is easy to adjust depending on what you have in your fridge. I added some mushrooms and zucchini when i was cooking the meat and it was good. Love this recipe!