Skillet Lasagna

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 09/27/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
skillet lasagna in a large pan

 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 servings
Yield: 1 pan
Nutrition Facts (per serving)
492 Calories
27g Fat
34g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 492
% Daily Value*
Total Fat 27g 34%
Saturated Fat 12g 61%
Cholesterol 70mg 23%
Sodium 2122mg 92%
Total Carbohydrate 34g 13%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 29g
Vitamin C 14mg 71%
Calcium 360mg 28%
Iron 4mg 22%
Potassium 858mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Skillet lasagna is a super easy and cozy pasta dinner that is a lot less work than making an actual lasagna. No pre-boiling noodles, meticulous layering, and close to an hour of baking—just all of the flavor, texture, and goodness of your favorite lasagna, without any of the fuss.

We made it super easy and threw this all together with pre-made sauce, but you can use homemade sauce to make it extra special. You'll need over three cups of marinara to make this recipe. You may need to add more sauce as it is cooking depending on how much liquid the noodles absorb. 

This is the perfect weeknight dish. Serve with a Caesar salad and some garlic bread for a filling, complete meal.

"This was a great way to enjoy lasagna, and one skillet made cleanup easier. It was a quick and delicious meal. It took my regular noodles about 30 minutes, and I did have to add a little extra water and another 8 ounces of tomato sauce. Oven-ready/no-boil noodles would cook faster." —Diana Rattray

skillet lasagna with sausage and cheese
A Note From Our Recipe Tester

Ingredients

  • 1/2 pound lasagna noodles

  • 1/2 pound bulk Italian sausage

  • 1 (15-ounce) jar (3 cups) tomato or marinara sauce, more if needed

  • 1 teaspoon dried basil

  • Kosher salt, to taste

  • 1 cup water, more if needed

  • 1 cup ricotta cheese, plus more for garnish

  • 1/2 cup mozzarella cheese, plus more for garnish

  • 1/3 cup grated Parmesan cheese, plus more for garnish

  • 1 tablespoon chopped fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    ingredients for skillet lasagna on a marble board
     The Spruce Eats / Leah Maroney 

  2. Break up the lasagna noodles into large, bite-sized pieces. 

    broken up lasagna noodles
      The Spruce Eats / Leah Maroney

  3. Add the ground sausage to a large pan (that has a lid) and break into chunks. Heat the sausage on medium-high heat without stirring until nice caramelization forms. This takes about 3 minutes. Use a wooden spoon to break the sausage into smaller crumbles and continue cooking until completely cooked through.

    browned sausage in a white pan
      The Spruce Eats / Leah Maroney

  4. Add the tomato sauce, dried basil, and a big pinch of salt to the sausage in the pan. Add the water. Stir and heat on medium-low heat until just warmed through.

    sausage and tomato sauce in a white pan
      The Spruce Eats / Leah Maroney

  5. Add the lasagna noodles and press them into the sauce as best as you can. Try to submerge as many of the noodles as possible.

    lasagna noodles in a sauce filled pan
     The Spruce Eats / Leah Maroney 

  6. Place the lid onto the pan and cook for 20 to 30 minutes or until the noodles are soft and have absorbed most of the sauce. Stir every few minutes to ensure even cooking of all of the noodles, adding a little more sauce and/or water if the mixture gets too dry.

    cooked lasagna noodles in a skillet
      The Spruce Eats / Leah Maroney

  7. Once the noodles have cooked, stir in the ricotta cheese, mozzarella cheese, and parmesan cheese until evenly distributed. Allow the cheeses to melt. Taste and add more salt if needed.

    cheese mixed with lasagna noodles and sauce in a skillet
     The Spruce Eats / Leah Maroney 

  8. Top with chopped parsley and more cheese if you wish. Serve and enjoy.

    skillet lasagna garnished with parsley
      The Spruce Eats / Leah Maroney

Recipe Variations

  • If you don't have lasagna noodles, swap them for other pasta shapes like penne.
  • If you’re looking to add even more flavor, you can season the ricotta cheese before using it to top the lasagna. Fold in salt, pepper, dried basil, and parmesan cheese to the ricotta before dolloping it onto the skillet. 
  • You can use ground beef or ground turkey instead of Italian sausage for a milder dish. 
  • Try fresh mozzarella instead of shredded.
  • Double the sausage for meat-lovers.
  • Add a handful of fresh chopped spinach for extra color, nutrients, and flavor.
  • If you like a bubbly browned cheese topping, use an oven-safe skillet, top with the extra mozzarella, and stick it under the broiler for a minute or two.

How to Store and Freeze

  • Refrigerate leftover skillet lasagna in a shallow, airtight container within 2 hours and eat it within 4 days.
  • To freeze leftover skillet lasagna, transfer it to airtight covered containers or zip-close freezer bags and freeze for up to 3 months.