|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 4g||14%|
|Total Sugars 8g|
|Vitamin C 14mg||71%|
|*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.|
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
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
Gather the ingredients.
Break up the lasagna noodles into large, bite-sized pieces.
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.
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.
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.
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.
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.
Top with chopped parsley and more cheese if you wish. Serve and enjoy.
- 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.