Cozy casserole energy meets weeknight speed in this Stroganoff Skillet Lasagna: a creamy, mushroomy beef stroganoff-style sauce folded with lasagna noodles, then finished with a bubbly cheese top. It delivers the rich tang of sour cream, the savory depth of Worcestershire and mustard, and the comfort of a lasagna-style bake all without the fussy layering. The best part is that it’s flexible: you can make it truly one-pan (skillet + lid) or go casserole-style for that browned, melty finish.
This recipe is built for real life: a busy day, a hungry family, and the need for something warm that feels like a hug. You’ll brown the beef, build a quick roux to thicken the sauce, simmer noodles right in the skillet, then top with cheese and bake briefly until gooey and golden. It’s the kind of dinner that makes your kitchen smell like you’ve been cooking all day, even if you started 40 minutes ago.
Why You’ll Love This Recipe ?
- Comfort-food flavor with minimal effort: creamy stroganoff vibes plus lasagna satisfaction in one dish.
- One-pan friendly: the noodles cook right in the sauce, so cleanup stays simple (and your sauce gets extra flavor).
- Crowd-pleasing and customizable: swap beef for turkey, use different mushrooms, add spinach, or make it spicy.
- Make-ahead and freezer-friendly: prep the skillet mixture, chill, then bake when you’re ready for peak cozy.
- Perfect texture: tender noodle pieces, thick creamy sauce, and a stretchy cheese pull on top.
What do you need to prepare Cozy Stroganoff Skillet Lasagna ?
Below is a practical ingredient list designed for big flavor, stable creaminess, and easy substitutions.
Protein
- Ground beef (1 lb / 450 g), preferably 80/20 for flavor; drain excess fat if needed.
- Optional upgrade: use chopped sirloin instead of ground beef for a steakhouse feel (sear and simmer until tender, then proceed).
Mushrooms + aromatics
- Mushrooms (10–12 oz / 280–340 g), sliced; cremini/baby bella are ideal for deeper flavor.
- Yellow onion (1 medium), finely chopped.
- Garlic (3–4 cloves), minced.
Fat + thickener
- Butter (3 tbsp), for richness and to start the thickened base.
- All-purpose flour (3 tbsp), to make a quick roux that keeps the sauce creamy and cohesive.
- Optional: 1 tsp neutral oil if your beef is very lean and the pan looks dry.
Liquids + flavor builders
- Beef broth (2 1/2 cups), low sodium recommended so you can control salt.
- Worcestershire sauce (1 tbsp), for savory depth (a stroganoff classic in many modern versions).
- Dijon mustard (1 tsp), for gentle tang and balance.
- Paprika (1–2 tsp), sweet paprika gives classic warmth; smoked paprika adds a subtle barbecue note.
- Salt (1 tsp to start) + black pepper (1/2 tsp to start), adjust at the end.
Creamy finish
- Sour cream (3/4 cup), room temperature if possible to prevent curdling; this is key to stroganoff-style creaminess.
- Optional: cream cheese (2 oz), for extra stability and a thicker, ultra-creamy sauce (helps if you plan to reheat leftovers).
Pasta “lasagna” part
- Lasagna noodles (8 oz), broken into 2-inch pieces so they cook evenly in a skillet and feel casserole-like.
- If you prefer, use mafalda (mini lasagna ribbons) or bowties; the sauce concept stays the same.
Cheese topping
- Mozzarella (2 cups), shredded; melty top layer.
- Parmesan (1/2 cup), for salty, nutty punch.
- Optional: Swiss or Gruyère (1/2 cup) for a stroganoff-adjacent, slightly nutty finish.
Optional add-ins
- Frozen peas (1/2 cup), classic stroganoff-style addition.
- Baby spinach (2 big handfuls), stirred in at the end to wilt.
- Fresh parsley (2 tbsp), to brighten the heavy, creamy sauce.
How to make Easy Cozy Stroganoff Skillet Lasagna Step-by-Step ?
You can finish this two ways: (A) skillet-only with a lid, or (B) casserole-style with a short bake for the best bubbly top.
Step 1: Prep your ingredients for fast cooking
Chop the onion, slice the mushrooms, mince the garlic, and shred your cheeses. Break the lasagna noodles into 2-inch pieces and keep them near the stove so you can add them as soon as the sauce is ready.
Step 2: Brown the beef and build flavor
Heat a large, deep oven-safe skillet (12-inch works best) over medium-high heat. Add ground beef and cook until browned, breaking it up into small crumbles. Add the chopped onion and cook 2–3 minutes until it softens, then add mushrooms and cook 4–6 minutes until they release moisture and start to brown.
Step 3: Add garlic and seasonings
Add minced garlic and cook 30–60 seconds until fragrant (don’t let it burn). Sprinkle in paprika, salt, and pepper, and stir well so the spices coat the beef and mushrooms.
Step 4: Make the quick roux (the sauce thickener)
Reduce heat to medium. Add butter and let it melt into the mixture. Sprinkle flour evenly over everything and stir for 1–2 minutes so the flour cooks slightly (this helps avoid a raw flour taste). This is the step that makes the sauce cling to noodles like a casserole instead of turning soupy.
Step 5: Add broth and simmer into a creamy base
Pour in beef broth gradually, stirring constantly as you add it so the roux dissolves smoothly and the sauce thickens without lumps. Stir in Worcestershire sauce and Dijon mustard for that savory, tangy stroganoff-style backbone. Bring to a gentle simmer.
Step 6: Cook the broken lasagna noodles right in the sauce
Add the broken lasagna noodles and press them down so they’re mostly submerged. Cover and simmer on medium-low, stirring every 2–3 minutes to prevent sticking and to ensure even cooking. Cook until noodles are tender, typically 8–12 minutes depending on brand and thickness (taste a piece).
Step 7: Turn off the heat, then add sour cream (no curdling)
Turn the heat off. Let the skillet sit for 1 minute so it’s not boiling hot, then stir in sour cream (and cream cheese if using) until the sauce is silky and creamy. If adding peas or spinach, stir them in now; the residual heat will warm peas and wilt spinach perfectly.
Step 8: Add cheese inside (optional but delicious)
For extra “lasagna” vibes, stir in 1/2 cup mozzarella and 2 tbsp parmesan so the inside gets lightly cheesy too. This makes leftovers even better.
Step 9: Top with cheese
Sprinkle the remaining mozzarella evenly over the top, then add parmesan (and Swiss/Gruyère if using). At this point you can finish in the skillet or bake briefly for a browned top.
Step 10A: Skillet-only finish (fastest)
Cover the skillet for 3–5 minutes until the cheese melts. For a little color, uncover and let it sit 2 minutes so steam escapes and the top sets slightly.
Step 10B: Casserole-style finish (best bubbly top)
If your skillet is oven-safe, transfer it to a 375°F (190°C) oven and bake about 10–15 minutes until bubbly; for extra browning, broil 1–2 minutes at the end (watch closely). A common casserole-style approach is baking around 375°F after topping with cheese, covered briefly and then uncovered to finish melting and browning.
If your skillet is not oven-safe, transfer everything to a greased baking dish, top with cheese, and bake similarly.
Step 11: Rest, garnish, and serve
Let it rest 5–10 minutes so the sauce thickens and slices scoop cleanly. Sprinkle parsley and a little black pepper on top, then serve hot.
Variations
- Steakhouse Stroganoff Lasagna: Swap ground beef for thin-sliced sirloin. Sear strips quickly, remove, then sauté onions and mushrooms in the drippings. Return beef later so it stays tender, and finish with sour cream for classic stroganoff richness. This version feels fancy but still weeknight-friendly if you slice meat thin.
- Chicken Stroganoff Skillet Lasagna: Use ground chicken or chopped cooked chicken thighs. Replace beef broth with chicken broth, keep Dijon + Worcestershire, and add extra paprika. The flavor becomes lighter while staying creamy and cozy.
- Vegetarian Mushroom Stroganoff Lasagna: Double the mushrooms and add chopped walnuts or lentils for texture. Use vegetable broth, and add a splash of soy sauce for savory depth. Finish with sour cream or a plant-based alternative.
- Spicy Cozy Version: Add 1/2 tsp chili flakes or 1 tbsp chopped pickled jalapeños. A little heat makes the creamy sauce taste even richer.
- Extra “Lasagna” Feel: Stir in ricotta (1/2 cup) at the end, or dollop on top before adding mozzarella. It makes the casserole thicker and more layered-tasting without the effort of traditional lasagna.
Cooking Note
The key to this recipe is controlling heat when you add dairy. Sour cream gives the signature stroganoff tang and creamy mouthfeel, but it can separate if boiled hard; that’s why you turn the heat off and stir it in gently at the end. If you want even more insurance (especially for reheating), the small amount of cream cheese helps stabilize the sauce so it stays smooth after refrigeration.
Also, noodles behave differently depending on brand and thickness. Broken lasagna noodles cook more evenly in a skillet because they can be submerged and stirred, and the pieces create that “casserole scoop” texture. Stir often while the noodles simmer, because flour-thickened sauces can settle and stick. If the pan looks dry before noodles are tender, add broth 1/4 cup at a time; if the sauce is too loose at the end, let it rest uncovered for 5–10 minutes to thicken naturally.
If you bake it, remember the sauce tightens as it cools, so it’s better to stop baking when it’s just bubbly rather than letting it dry out. Resting is not optional here it’s how you get that cozy, thick, lasagna-like scoop.
Serving Suggestions
- Classic comfort plate: Serve with a crisp green salad (lemon vinaigrette cuts through the creamy sauce).
- Bread lover’s option: Garlic bread or toasted baguette for scooping the sauce; warm and crunchy is the perfect contrast. A common pairing for baked stroganoff-lasagna hybrids is garlic bread because it matches the rich, cheesy profile.
- Veg-forward side: Roasted broccoli, green beans, or asparagus adds color and keeps the meal from feeling too heavy.
- Pickle-bright contrast: A few sliced cornichons or dill pickles on the side give a sharp tang that wakes up creamy dishes.
- For entertaining: Sprinkle extra parmesan and parsley on top right before serving, then set the skillet on a trivet at the table for a rustic, cozy presentation.
Helpful Tips
- Use a deep skillet: You need enough volume for sauce + noodles + stirring without sloshing. A Dutch oven works too.
- Season in layers: Salt the beef early, then adjust at the end after sour cream and cheese go in (both add saltiness).
- Brown the mushrooms: Don’t rush this browned mushrooms create a meaty flavor that makes the sauce taste slow-cooked.
- Keep sour cream happy: Let it sit at room temp 10 minutes, then add it off heat so it blends smoothly and stays creamy.
- Prevent sticking: Stir every few minutes while noodles simmer. Scrape the bottom gently where the roux thickens.
- Make it ahead: Cook through Step 9, cool, cover, refrigerate up to 2 days. Bake at 375°F until hot and bubbly (usually 20–25 minutes if chilled).
- Freeze smart: Freeze the cooked, cooled mixture in a freezer-safe pan. Thaw overnight, then top with a little fresh cheese before baking to refresh the melt.
- Reheat gently: Microwave on 60–70% power with a splash of broth, or warm in a covered skillet over low heat so the sauce stays creamy.
Tips for the Best Cozy Stroganoff Skillet Lasagna
Choose the right texture path: if you want “true casserole vibes,” bake it briefly so the top gets bubbly and the edges slightly chewy; if you want fastest comfort, melt the cheese under a lid and serve straight from the skillet. Build thickness before noodles go in by cooking the flour in butter and adding broth gradually; that’s what keeps the finished dish scoopable instead of soupy.
Use broken lasagna noodles so every bite gets sauce and you don’t fight long sheets in a skillet. Finally, don’t skip the savory boosters: Worcestershire and Dijon add that deep, balanced stroganoff flavor that makes the creamy sauce taste more complex. Let it rest before serving five minutes turns “creamy pasta” into “cozy casserole.
Timing Overview
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- (Approximate per serving, assuming 6 servings.)
- Calories: 560
- Protein: 33g
- Sodium: 780mg
FAQs
Q1: Can I make this without an oven?
Yes. Finish by covering the skillet until the cheese melts, then let it rest a few minutes so it thickens into a casserole-like scoop.
Q2: Why did my sour cream sauce look grainy?
Most often it was too hot when the sour cream went in. Turn heat off, wait a minute, then stir in sour cream gently; this helps prevent separation.
Q3: Can I use egg noodles instead of lasagna noodles?
Yes. It won’t taste like lasagna, but it will still be a great stroganoff skillet. Reduce simmer time because egg noodles cook fast.
Q4: What mushrooms work best?
Cremini/baby bella are my go-to for deeper flavor, but white mushrooms are fine. For a premium feel, use a mix with shiitake.
Q5: Can I use cream of mushroom soup?
You can, but the flour + broth method gives better control over thickness and salt. If you do use soup, reduce added salt and broth.
Q6: How do I keep the noodles from sticking?
Stir every few minutes while they simmer, and make sure there’s enough liquid so noodles stay mostly submerged.
Q7: Is this freezer-friendly?
Yes. Cool completely, wrap well, freeze up to 2 months. Thaw overnight and reheat gently; add a splash of broth if needed.
Q8: How do I make it lighter?
Use lean ground turkey, light sour cream, and part-skim mozzarella. Add extra mushrooms and spinach for more volume.
Q9: Can I turn this into a true layered bake?
Yes. Spoon some sauce into a baking dish, add noodles, repeat, then top with mozzarella; a layered stroganoff-lasagna style assembly is a known approach for this mashup.
Conclusion
If you want maximum cozy with minimum effort, this Cozy Stroganoff Skillet Lasagna hits the sweet spot: creamy, beefy, mushroom-rich, and finished with that irresistible cheese top. Make it skillet-only for speed or bake it briefly for casserole energy, then enjoy the leftovers this dish reheats like a dream when warmed gently.
