Goat Cheese Pesto Skillet Lasagna

Overhead view of goat cheese pesto skillet lasagna

5 from 2 reviews

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
  • 34 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