Enjoy all the comfort of a classic lasagne without the fuss of layering or baking with this One Pan Lasagna Meatball Skillet. Tender homemade lean beef meatballs simmer in a rich tomato sauce, soaking up every bit of flavour before mingling with broken lasagne noodles that cook right in the pan. It's hearty, satisfying, and ideal for those evenings when you crave something comforting but don't want to spend hours in the kitchen.
To finish, a lighter creamy béchamel-style sauce (made with light cream cheese, milk and parmesan) is spooned over the top, giving each bite that indulgent lasagne taste without the extra effort. It's the perfect balance of rich, saucy, and creamy, all in one easy skillet dish that's destined to become a weeknight favourite.
Calories in One Pan Lasagna Meatball Skillet
This recipe serves 4 and is 590 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Extra lean ground beef (mince): Keeps the meatballs light yet full of flavour, offering plenty of protein without unnecessary fat.
- Seasonings (onion, garlic powder, Italian seasoning, parsley): A simple but effective mix that adds savoury depth and that familiar Italian-style warmth throughout the dish.
- Day-old bread (for homemade breadcrumbs): Helps bind the meatballs while keeping them tender and soft instead of dense or dry.
- Egg: The glue that holds the meatballs together, giving them structure as they cook.
- Onion, carrot, and garlic: A classic base that builds layers of flavour and natural sweetness in the sauce as it simmers.
- Canned chopped tomatoes: Provide body and texture for the sauce, giving it that rustic homemade feel. Use a good-quality brand that comes in a rich, thick tomato sauce rather than a watery one. In the UK, brands like Cirio, Mutti, or Napolina are great choices. In Canada, look for Mutti, Italissima, or Rodolfi, and in the US, Mutti, Cento, or Hunt's San Marzano Style work beautifully.
- Passata: Smooth and rich, it blends perfectly with the chopped tomatoes for a balanced, velvety tomato base. This comes in cartons and tall jars.
- Stock: I prefer using chicken Better Than Bouillon stock paste, as beef can be a bit too strong for the sauce. Vegetable stock works well too if you'd like a lighter option. It adds savoury depth and keeps the sauce rich and full of flavour as the pasta cooks. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- Dried lasagne sheets: Broken into pieces for that authentic lasagne taste without the layering, soaking up the sauce beautifully. I use 10 sheets for this recipe which is approx 200g dried weight. (lasagne sheets vary in size)
- Tomato paste (puree): Concentrated richness that intensifies the tomato flavour and gives the sauce a lovely colour.
- Sugar (or granulated sweetener): Balances the acidity of the tomatoes for a rounder, smoother flavour.
- Light cream cheese: Creates that creamy béchamel-style finish without the need for butter or flour. Avoid using extra light or fat-free versions as they can split or turn watery when heated.
- 2% milk: Lightens the creamy sauce while keeping it silky and satisfying. Skimmed or fat-free milk won't give the same texture or flavour, so stick with 2% for best results.
- Parmesan: Adds nutty, salty richness that ties the tomato and creamy elements together.
- Mozzarella: Melts into gooey perfection, giving the dish that irresistible stretchy cheese finish. I use reduced fat to keep the calories a bit lower.
- Olive oil spray: Keeps things lighter while still adding a touch of richness for browning the meatballs and vegetables.
- Fresh parsley: Adds a pop of colour and freshness to lift the finished dish.
- Salt and pepper: These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
There are plenty of easy ways to adapt this One Pan Lasagna Meatball Skillet to suit your tastes, what you've got in the fridge, or to boost the flavour.
- Protein: You can use turkey or chicken mince (ground) instead of beef, but stick to at least 5% fat to keep the meatballs tender and flavourful.
- Passata substitute (US): If you can't find passata, use canned tomato purée instead. This is not the same as tomato paste or the thicker purée sold in tubes - it's a smooth, pourable tomato sauce that works perfectly in place of passata.
- Vegetables: Add extra veg to bulk out the dish and boost the nutrition. Good options include chopped courgette (zucchini), spinach, mushrooms, or diced peppers. They blend well into the sauce without overpowering it.
- Cheese topping: For more flavour, try a mix of mozzarella and cheddar.
Tips for Cooking One Pan Lasagna Meatball Skillet
few simple tricks can make this one-pan lasagne meal turn out perfectly every time.
- Brown the meatballs first: Sear your homemade beef meatballs quickly in the pan before making the sauce. This adds flavour and helps them hold together while cooking.
- Choose the right pan: A wide, deep skillet or sauté pan works best. It spreads heat evenly and gives you plenty of room for the meatballs, sauce, and broken lasagne sheets without overcrowding.
- Get organised: Chop, measure, and have all your ingredients ready before you start. This includes vegetables, garlic, herbs, stock, and cheeses. Having everything prepared makes cooking smoother, faster, and far less stressful.
- Build flavour with vegetables: Sauté onions, carrot, and garlic in the pan before adding the tomatoes and stock. This brings out their natural sweetness and adds depth to the sauce.
- Watch the heat: Bring the sauce to a gentle boil rather than a low simmer. You want it bubbling so the broken lasagne sheets cook evenly while preventing the sauce from sticking or burning.
- Stir gently: Once the pasta is added, stir occasionally to prevent sticking, but carefully to avoid breaking up the meatballs.
- Check the liquid: Keep an eye on the sauce as the lasagne sheets cook. Add a little extra stock if the pan looks dry before the pasta is tender.
- Add the creamy sauce at the right time: When the pasta is almost cooked and most of the liquid is absorbed, follow the steps for thickening the creamy sauce topping.
- Finish with cheese: Sprinkle the mozzarella and cheddar over the top. For a golden, bubbly finish, place the pan under a broiler or grill for a few minutes. Alternatively, simply cover with a lid and let the residual heat gently melt the cheese for a softer, gooey topping.
Follow these tips, and you'll get a creamy, saucy, and perfectly balanced one-pan lasagne with tender meatballs every time.
Sides for Lasagna Meatball Skillet
For sides, I love keeping it fresh with a simple mixed salad or a combination of lettuce, cucumber, shredded carrot, tomato, and red onion, dressed lightly with a vinaigrette. It adds a crisp, refreshing contrast to the rich, saucy skillet. If you'd like something warm, cooked greens such as sautéed spinach, tenderstem broccoli, or green beans work beautifully alongside and add a boost of colour and nutrients to the meal.
Freezing and Reheating
This One Pan Lasagna Meatball Skillet freezes really well, making it a great option for meal prep or leftovers. Allow the dish to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2-3 months.
For the best results, you can thaw the skillet in the fridge overnight or cook straight from frozen. If using the oven, cover the dish with foil and bake at 160°C fan, 180°C, 350°F or gas mark 4 for 30-40 minutes until heated through. For a quicker option, reheat individual portions in the microwave until piping hot.
FAQ for One Pan Lasagna Meatball Skillet
Can I use quark, fat-free, or extra-light cream cheese for the sauce?
I don't recommend it. These versions tend to split or turn watery when heated, which can ruin the creamy béchamel style sauce. Stick with light cream cheese for the best consistency - it melts smoothly and gives that lovely, velvety sauce.
Can I use skimmed or fat-free milk?
It's best not to. Skimmed or fat-free milk lacks the small amount of fat needed to create a creamy, stable sauce and can result in a thin or grainy texture. Go with 2% (semi-skimmed) milk for the right balance of lightness and richness.
Why do I still have a lot of liquid in my pan?
This usually means the heat is too low or the pan is too small. The sauce needs to bubble steadily to cook the lasagne sheets properly and allow excess liquid to reduce. Use a wide, deep skillet or sauté pan to give the ingredients room to cook evenly and the sauce space to thicken. If there's still too much liquid near the end, let it bubble on high uncovered for a few extra minutes.
Can I use frozen meatballs?
Yes, you can. I recommend browning them first from frozen before adding to the sauce. This helps lock in flavour and prevents them from falling apart. Plan for about 4-5 meatballs per person, depending on size.
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Recipe Card
One Pan Lasagna Meatball Skillet
This One Pan Lasagna Meatball Skillet combines tender homemade meatballs, broken lasagne sheets, and a rich tomato sauce with a lighter creamy béchamel for a comforting, fuss free family friendly dinner.
Ingredients
For the meatballs
- 1lb (455g) of extra lean ground beef (mince)
- 2 slices of low calorie bread bread (day old) - approx 40g
- 1 large egg
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 teaspoons of dried parsley
- salt and black pepper
For the skillet lasagna:
- 1 onion, very finely chopped
- 1 small carrot, very finely chopped
- 4 cloves of garlic, crushed
- 14oz (400g) chopped tomatoes in rich tomato sauce, canned (use a good quality brand)
- 14oz (400g) of passata
- 1 tablespoon of tomato paste
- 1 teaspoon of Italian seasoning
- 2 teaspoons of sugar (or granulated sweetener)
- 2.3 cups (550ml) of chicken stock (I use better than bouillon)
- 10 uncooked lasagne sheets (200g), roughly broken up
- 3.5oz (100g) of light cream cheese
- ½ cup (120ml) of 2% milk
- 0.7oz (20g) of parmesan, finely grated
- pinch of nutmeg
- (3.5oz) 100g of reduced fat mozzarella, grated
- handful of fresh parsley, finely chopped (optional)
Instructions
- Make the breadcrumbs: Add the day-old bread to a food processor (a mini one works fine) and blitz until you have fine breadcrumbs. If the bread is very soft, lightly toast it first.
- Make the meatballs: In a large bowl, combine the breadcrumbs, ground beef, egg, onion powder, garlic powder, parsley, and a pinch of salt and black pepper. Mix until just combined, then shape into about 30 mini meatballs.
- Cook the meatballs: Spray a large, deep skillet (or frying pan) with olive oil spray. Add the meatballs and cook over medium heat until lightly golden all over. Remove from the pan and set aside.
- Make the sauce: In the same pan, add the onion and carrot. Fry for about 5 minutes until softened, adding more olive oil spray if needed. Add the garlic and cook for a further 30 seconds. Stir in the canned chopped tomatoes, passata, tomato paste, Italian seasoning, stock, and sugar. Bring to a gentle boil
- Make the lasagna skillet: Add in the broken uncooked lasagne sheets and the cooked meatballs. Cook for approximately 12 minutes, stirring occasionally, until the liquid has reduced to a thick sauce and the pasta is tender.
- Make the creamy sauce: While the pasta cooks, whisk the cream cheese in a jug until smooth. Gradually add the milk (it doesn’t need to be perfectly combined when you add in the milk), then whisk in the Parmesan. Microwave in 20-second intervals, whisking after each, until the sauce is smooth and thickened. Stir in a pinch of ground nutmeg.
- Combine and season: Taste the tomato sauce and adjust seasoning with salt and pepper as needed. Pour the cream cheese béchamel-style sauce over the pasta, meatballs, and tomato sauce. Sprinkle the grated mozzarella evenly over the top.
- Finish with cheese: Place the skillet under the grill (broiler) until the cheese is melted and golden. Alternatively, cover with a lid for a few minutes until the cheese melts, though it won’t brown.
- Garnish and serve: Sprinkle with fresh parsley if desired, then serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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- ❄️ Suitable for Freezing
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 590Total Fat 15gSaturated Fat 7gCholesterol 135mgSodium 599mgCarbohydrates 66gFiber 6gSugar 17gProtein 47g
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