This Skillet Lasagna recipe is an easy, one pot wonder with all of the hearty, cheesy, cozy comfort of traditional lasagna without all of the layering!
This Skillet Lasagna is an astonishingly easy, cheesy, ONE POT dinner on your table in less than 45 minute without any layering! It’s made with tender lasagna noodles, ground Italian sausage and aromatic, basil infused store-bought marinara sauce simmered together in a skillet on the stove top, then covered in buttery mozzarella, nutty Parmesan and creamy ricotta. Best of all, this easy lasagna recipe is perfect to make ahead and also reheats and freezes well. Serve this Skillet Lasagna with Caesar salad and garlic bread or garlic breadsticks for a hassle free weeknight dinner win!
How to Make Easy Skillet Lasagna Video
Skillet Lasagna REcipe Ingredients
The ingredient list for this Skillet Lasagna recipe is minimal, and you can keep most everything stocked in the pantry at all times. Let’s go over what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):
FOR THE Skillet:
For the cheeses:
HOW TO MAKE EAsy SKillet Lasagna Recipe
It doesn’t get much easier than this Skillet Lasagna recipe! It’s the perfect throw-together dinner for busy weeknights without all the fuss of traditional lasagna. Let’s walk through how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Skillet Lasagna FAQS
Skillet lasagna is a one-pan version of classic lasagna that is made on the stovetop instead of in the oven. It typically includes lasagna noodles, tomato sauce, cheese, and meat or vegetables stirred together to create layers, then finished off with mozzarella, Parmesan and ricotta.
To make skillet lasagna, cook the onions in a large saucepan or Dutch oven until softened, then add the meat to brown. Stir in the tomato sauce, broth and seasonings and bring to a boil, then stir in the broken lasagna noodles. Cover and simmer until the lasagna noodles are al dente, stirring occasionally and replacing the lid. Stir in some mozzarella and Parmesan, then top with dollops of ricotta, additional mozzarella and Parmesan. Transfer to the oven for the cheeses to melt to gooey perfection.
Yes, you can make skillet lasagna without meat by using vegetables, such as mushrooms or zucchini, instead. You can also use meat substitutes, like crumbled tofu or tempeh, if you prefer a protein source.
The best type of cheese for skillet lasagna is a blend of shredded mozzarella and parmesan cheese along with ricotta. This combination provides a gooey and salty taste that complements the tomato sauce and lasagna noodles, reminiscent of classic lasagna.
No, please don’t use no-boil lasagna noodles in this skillet lasagna recipe because the noodles are supposed to be simmered with the sauce to soak up the flavor until al dente. No-boil lasagna noodles will fall apart and won’t have the same pleasing chewy texture.
Some variations of skillet lasagna include vegetarian versions made with vegetables, spicy versions with added red pepper flakes, versions using ground beef or turkey instead of Italian sausage, versions using homemade from-scratch marinara made with carrots, celery and crushed tomatoes, and versions with added vegetables like spinach or eggplant.
Skillet lasagna takes about 45-60 minutes to make, including the simmering time, depending on the skill level of the cook.
Skillet lasagna can be a healthy meal option when made with lean protein sources, plenty of vegetables, and reduced-fat cheese. However, it can also be high in calories and sodium if made with fatty meats and high-fat cheese, so it’s important to make mindful ingredient choices.
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Easy Skillet Lasagna
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- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casings removed
- 1/2 medium yellow onion, chopped (may sub 1 tsp onion powder)
- 1/4 teaspoon red pepper flakes
- 4-6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 24 oz. jar marinara sauce (I like Rao's Brand)
- 2 cups reduced sodium chicken broth
- 3 TBS EACH fresh minced basil, fresh minced parsley (may sub 1 tsp EACH dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp EACH salt, pepper
- 9 uncooked lasagna noodles (NOT no boil), (7.5 oz.) broken into 1 1/2-inch pieces
- 2 cups (4 oz. packed) freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese, divided
- 3/4 cup ricotta cheese
- 2 tablespoons sour cream (optional)
- pinch salt and pepper
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon olive oil in a large Dutch oven or braiser over medium-high heat. Add onions and sauté for 5 minutes. Add the sausage and cook until sausage is cooked through and onions are softened. Add garlic and red pepper flakes and cook for 1 minute. Add the tomato paste and cook for 1 additional minute.
- Stir in marinara, broth, all herbs and seasonings.
- Bring to a boil, then add the broken lasagna noodles. Press down to submerge them in the liquid. Cover, and reduce to medium. Simmer until pasta is al dente, about 15 minutes (bendy and nearly tender but not fully cooked), stirring occasionally and replacing the lid so the noodles don’t stick and burn. Test for doneness early and cook on as needed.
- Meanwhile, whisk the ricotta with sour cream, salt and pepper in a small bowl; set aside.
- Reduce heat to low and stir in 1 cup mozzarella and ¼ cup Parmesan until melted.
- Remove from heat and sprinkle with remaining Parmesan. Dollop with ricotta mixture, then sprinkle with remaining mozzarella.
- Bake, uncovered, at 400 degrees F, for about 8-10 minutes, until cheeses are melted. Let stand for 5 minutes before serving. Garnish with fresh basil and/or parsley if desired.
- Meal Prep: Prepare the entire recipe up to topping with cheeses, refrigerate, then bake to reheat. Or, prepare elements of the recipe in advance (such as chopping aromatics, grating cheeses, breaking noodles, etc.) so the dish comes together quickly at dinnertime.
- To store: Cover and store in the refrigerator for up to 5 days.
- To freeze: After you simmer the noodles (take care to cook them just to al dente), and stir in the cheeses, transfer the lasagna to a freezer safe container (like a foil dish). Top with remaining cheeses, cool to room temperature, cover, and freeze for up to three months. Thaw overnight in the fridge before reheating per instructions.
- To reheat: Microwave individual servings for 1 minute, then at 15 second intervals until warmed through or bake at 350 degrees F for 10-15 minutes, or until warmed through.
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