Chef Sean's Signature Recipes

Skillet Lasagna

One pan lasagna with tomato sauce, fresh herbs, and loads of Mozzarella.


  • 1 lb ground beef
  • 2 Tbsp canola oil
  • 2 cups sliced cremini mushrooms
  • 1 small onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh thyme, chopped
  • 3 oz uncooked lasagna noodles
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 cups tomato pasta sauce
  • 1/2 cup shredded mozzarella, plus more to top
  • Salt and Pepper to taste


  1. Heat a large skillet and add in ground beef. Season with salt and pepper. Break the beef up using a wooden spoon. Once fully cooked, remove from pan and drain any excess fat.
  2. Heat 1 Tbsp of oil in the pan. Add the mushrooms and season with salt and pepper. Cook over medium high heat until significantly reduced in size. Remove mushrooms from pan.
  3. Heat 1 Tbsp of oil in the pan. Add the onion and green pepper, season with salt and pepper and cook until both are tender. Add in garlic and thyme, cook until fragrant.
  4. Break up the lasagna noodles into 1” strips. Add the noodles as well as the oregano, basil and sauce to the pan.
  5. Add the ground beef and mushrooms back to the pan and stir to combine. Bring the pan to a boil, then reduce heat to low.
  6. Simmer uncovered for 10-12 minutes or until the pasta is tender. Taste for seasoning before stirring in 1/2 cup of mozzarella.
  7. Top the lasagna with another sprinkling of cheese, and place under your broiler until the cheese on top is golden and bubbling.
  8. Enjoy hot!