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.
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.
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.
Gradually whisk in the milk until smooth and thickened. Stir in your cheeses, season with salt and pepper, then set aside.
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.
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:
- Ground Beef Alfredo
- Hot Dog Soup
- Marry Me Chicken Tortellini
- Cheeseburger Macaroni Soup
- Grandma’s Ground Beef Casserole
Looking for more cozy comfort food recipes? Follow Mighty Spatula on Instagram, Facebook and Pinterest!
Gnocchi Lasagna
Ingredients
For the bechamel
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups milk
- ½ cup cheddar cheese grated
- ⅓ cup Parmesan cheese grated
- Salt and freshly ground black pepper to taste
For the sauce
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2-3 garlic cloves finely chopped
- 1 pound ground beef
- ⅓ cup red wine
- 1 tablespoon tomato paste
- 1 14 oz. can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 cup beef stock
- 1 pound gnocchi
- 1 cup fresh mozzarella shredded
- Fresh parsley to garnish optional
Instructions
- 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. Gradually whisk in the milk until smooth and thickened. Stir in your cheeses, season with salt and pepper, then set aside.4 tablespoons butter4 tablespoons all purpose flour2 cups milk½ cup cheddar cheese⅓ cup Parmesan cheese
- Heat the olive oil in an oven-proof skillet, then add the onion and garlic, cooking until softened.1 tablespoon olive oil1 medium onion2-3 garlic cloves
- Add the ground beef and cook until browned, breaking it up with your spoon as you go.1 pound ground beef
- Deglaze the pan with red wine, then add the tomato paste, crushed tomatoes, Italian seasoning, and beef stock. Simmer for 10-15 minutes until the sauce thickens.⅓ cup red wine1 tablespoon tomato paste1 14 oz. can crushed tomatoes1 cup beef stock1 teaspoon Italian seasoning
- Add the gnocchi to the pan and toss well to mix well with the sauce. Spread the bechamel on top, then sprinkle the shredded mozzarella.1 pound gnocchi1 cup fresh 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.
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