Skillet Lasagna
This easy Skillet Lasagna has everything you love about classic lasagna—savory sausage, hearty sauce, tender noodles, and creamy ricotta—without the fuss of layering or baking. It all comes together in one pan for a cozy, satisfying weeknight dinner ready in just 30 minutes.
Servings: 6
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound mild Italian sausage (pork, turkey, or chicken); casings removed
- 1 small red onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 green bell pepper, roughly chopped
- 3 medium garlic cloves, minced
- 1 24-ounce jar (3 cups) marinara sauce
- 1 cup water
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken into large pieces
- 1 cup whole-milk ricotta
- 1/4 cup grated Parmesan cheese, or more to your liking
- Kosher salt
- Freshly ground black pepper
- Torn basil leaves (optional)
Instructions
- Cook the sausage and vegetables. In a 12-inch nonstick skillet, heat olive oil over medium–high heat. Once the oil begins to shimmer, add the sausage, red onion, carrot, bell pepper, and garlic. Using a wooden spoon, break up the sausage. Cook, stirring occasionally, until the veggies have softened and the sausage has fully cooked and browned, 7 to 10 minutes. Carefully drain off excess fat (especially if using pork sausage) into a heat-safe container and discard.
- Simmer the sauce. Add the marinara sauce and water to the skillet. Stir in the Italian seasoning and bring the sauce to a boil.
- Cook the pasta. Stir in the lasagna noodles and lower the heat to medium. Cover the pan and cook for about 15 minutes, until the noodles are tender.
- Add cheese, season, and serve. Uncover and nestle spoonfuls of the ricotta between the noodles in the pan, then sprinkle with the Parmesan. Add salt and black pepper to taste. Finish with a few torn basil leaves on top (if you like), and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- Pasta Shapes: When developing this recipe I used whole lasagna noodles broken into pieces so they fit into the pan, but you still get that classic ruffled edge. But you can make this recipe with any short pasta shape you like. Rigatoni, penne, or fusilli all work great.
- How to Store: Allow the lasagna to fully cool before storing in a tightly closed container in your fridge for up to 4 days or in the freezer for up to 1 month.
- Types of Sausage: Feel free to use pork, turkey or chicken sausage for this recipe. The nutrition information was calculated with mild Italian turkey sausage.
Nutrition
Calories: 409.9kcal | Carbohydrates: 38.1g | Protein: 22.8g | Fat: 18.5g | Saturated Fat: 7.4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 7g | Cholesterol: 64.8mg | Sodium: 823.1mg | Potassium: 393.3mg | Fiber: 3.1g | Sugar: 5.3g | Vitamin A: 2113.2IU | Vitamin C: 41.4mg | Calcium: 170.4mg | Iron: 8.4mg
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