This gnocchi lasagna is a real crowd-pleaser! It has pillowy gnocchi smothered in a flavorful tomato beef sauce and topped with creamy homemade bechamel and mozzarella for the coziest weeknight treat!

Sometimes, I get hit with the biggest craving for lasagna. All that cheesy, saucy goodness! But let's be honest - making proper lasagna is a bit of a mission.

That's why I'm obsessed with this Gnocchi Lasagna. It delivers all that classic comfort food satisfaction in a seriously easy way.

Instead of messing around with lasagna sheets, we use pillowy little gnocchi. They cook right in the sauce, soaking up all those incredible flavors. Plus, a creamy béchamel sauce gets layered in and just takes this dish over the top.

Honestly, this is such a winner for busy weeknights. You get maximum flavor with minimal effort. Plus, it's a meal prep superstar - the leftovers are even better the next day!

Why you'll love this gnocchi lasagna

It's crazy easy to make, perfect for when you want a cozy meal without a ton of fuss.
This dish is seriously comforting, especially when it's all cheesy and bubbly straight from the oven.
It's super easy to make your own, so you can throw in extra veggies or switch up the cheeses as you wish.

A close-up photo of a red skillet with gnocchi lasagna bake.

What goes into skillet gnocchi lasagna

Butter - I like to use unsalted butter for the bechamel so I can control the saltiness.

Flour - Plain all-purpose flour is the way to go here.

Milk - I like whole milk for a richer sauce, but you can use whatever you have on hand.

Cheese - A sharp cheddar will give the best flavor punch, but you can experiment with other melting cheeses. I also like to add some Parmesan to the bechamel for extra flavor.

You'll also need mozzarella for that bubbly golden top! You can use grated mozzarella, but fresh mozzarella balls torn into chunks will make this extra special.

Baked gnocchi lasagna in a red skillet with melted mozzarella on top.

Ground beef - I like to make the sauce with 80/20 ground beef, but you can use your favorite. For a richer sauce, try using a mix of ground beef and Italian sausage.

Red wine - A dry red wine like a Cabernet Sauvignon or Merlot is great. If you don't cook with wine, you can leave it out or swap it for extra beef stock.

Tomato paste + crushed tomatoes - The tomato paste adds an intense tomato flavor - don't skip it! I prefer crushed over diced for a smoother sauce, but use what you have on hand.

Gnocchi - Shelf-stable gnocchi are great in this recipe as they hold their shape well during baking, giving your lasagna a nice contrast between the soft gnocchi pillows and the bubbly sauce.

You add the shelf-stable gnocchi directly to your sauce without pre-cooking - they will cook perfectly in the sauce.

How to make gnocchi lasagna

Preheat your oven to 400 degrees F.

Melt the butter in a saucepan, then stir in the flour and cook for a minute over medium-low heat.

Steps for making bechamel sauce for lasagna.

Gradually whisk in the milk until smooth and thickened. Stir in your cheeses, season with salt and pepper, then set aside.

Finishing steps for making bechamel sauce.

Heat the olive oil in an oven-proof skillet, then add the onion and garlic, cooking until softened.

Add the ground beef and cook until browned, breaking it up with your spoon as you go.

Deglaze the pan with red wine, then add the tomato paste, crushed tomatoes, and beef stock. Simmer for 10-15 minutes until the sauce thickens.

Add the gnocchi to the pan and toss well to mix well with the sauce.

Finishing steps for making the sauce for gnocchi lasagna.

Spread the bechamel on top, then sprinkle the shredded mozzarella.

Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes or until bubbly and golden.

Allow your gnocchi lasagna to cool slightly before serving.

Recipe notes and tips

For a super quick version, use a jar of your favorite marinara sauce instead of making the sauce from scratch.
No oven-proof skillet? No problem! Assemble the lasagna in a baking dish instead and cook as directed.
This gnocchi lasagna bake is fantastic with a simple green salad and some crusty garlic bread for dipping.

Leftovers and storage

Storing: Refrigerate leftovers in an airtight container for up to 3-4 days.
Reheating: For best results, reheat individual portions in the microwave or a warm oven until heated through.
Freezing: Freeze the assembled lasagna (unbaked) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and bake as usual.

If you liked this skillet gnocchi lasagna recipe, you might also like some of my other comfort food dinners:

Looking for more cozy comfort food recipes? Follow Mighty Spatula on Instagram, Facebook and Pinterest!