This easy skillet lasagna recipe is baked with fresh lasagna noodles that don’t have to be cooked first.
Lasagna noodles are layered in a zesty meat sauce with creamy ricotta cheese topped with mozzarella and then baked to bubbly perfection.
You’ll Love This One Pot Skillet Lasagna Because…
- It is a comforting and tasty dish prepared in just one pan.
- Using fresh lasagna noodles means easy prep as there is no need to boil the noodles prior to assembly.
- The sausage adds a meaty texture and savory flavor to the dish while the tangy tomato sauce compliments the meat perfectly.
- The ricotta is sweet and cheesy, and melds beautifully with parmesan for a most delicious dish.
Ingredients and Variations
Meat: Traditional lasagna is made with Italian sausage seasoned with fennel and some spicy red pepper flakes. However, you can add these seasonings to ground chicken or turkey for a lower-fat lasagna.
Pasta: Fresh sheets of lasagna noodles are a real timesaver in this recipe but you can also use oven-ready noodles. Check the box label for any added liquid needed or extra cook time.
Sauce: 2 cans of diced tomatoes with juice and some homemade Italian seasonings are all this recipe needs but you can add a dash of red pepper flakes for a zestier sauce if you like.
Cheese: Ricotta has a bright and tangy flavor that complements the zesty meat sauce. Ricotta can be pricy, so try half ricotta and half cottage cheese, or all cottage cheese (full-fat and small-curd cottage cheese works best).
Variations
Add a little parmesan and basil thickened with an egg for an extra cheesy filling.
For an even easier, cheesier skillet lasagna, replace the noodles with cheese-filled ravioli and cook as directed.
Are you a low carb fan? Replace the lasagna noodles with wide strips of zucchini or eggplant. Stir chopped spinach into the cheese filling, and add some sliced mushrooms, then layer and cook as directed.
For vegetarians and as a meatless dinner, omit the meat for tofu, spinach, zucchini, or any combination of leftover veggies and cheese from the fridge.
How to Make Skillet Lasagna
- Cook sausage with garlic, tomatoes, and seasonings (recipe below.)
- Mix cheese-filling ingredients.
- Layer noodles, cheese filling, and meat sauce into a casserole dish.
- Top with remaining sauce and cheese. Bake.
Serving Suggestions
Serve this skillet lasagna for any occasion, or just as a hearty midweek meal. It also makes the perfect take-along dish for any gathering.
Skillet lasagna is delicious served alone but can be accompanied by a simple red leaf or Caesar salad, along with some fresh bread to soak up all that yummy sauce.
Storing Leftover Skillet Lasagna
- Keep leftover skillet lasagna in a covered container in the refrigerator for up to 4 days.
- Reheat portions in the microwave or freeze them in freezer-safe containers for up to one month and thaw in the refrigerator overnight before reheating.
More Quick And Easy Dinner Ideas
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Skillet Lasagna
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ -1 pound Italian sausage 3-4 sausages, casings removed
- 4 cloves garlic minced
- 56 ounces diced tomatoes 2 x 28 ounce cans
- 1 teaspoon Italian seasoning
- 1 ½ cups ricotta cheese
- ½ cup freshly shredded Parmesan cheese divided
- 2 Tablespoons basil leaves fresh chopped
- 1 large egg
- ½ teaspoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 package fresh lasagna noodles about ¾ pound, 5-6 noodles
- 6-8 ounces fresh mozzarella cheese or bocconcini balls, thinly sliced (or any mozzarella cheese)
Instructions
- Preheat oven to 400°F.
- On medium-high heat, heat oil in a dutch oven or large deep skillet. Add sausage and cook until meat is browned, breaking up with meat chopper (or wooden spoon), about 5-7 minutes.
- Add garlic and cook for 1 minute. Add tomatoes and Italian seasoning, and cook until sauce has thickened slightly, about 10 minutes.
- Meanwhile, in a medium bowl, mix together ricotta, half of parmesan cheese, basil, egg, salt, and pepper.
- Leave 1 cup of sauce in the bottom of the pot and put the rest of the sauce in a heat proof measuring cup or bowl. Spread sauce on the bottom of the dutch oven or skillet.
- Cover sauce with a single layer of noodles, cutting to fit with scissors or a knife if needed.
- Spread ⅓ of ricotta mixture, then a thin layer of sauce. Repeat twice.
- On the final layer of noodles, cover with sauce. Cover with sliced mozzarella then sprinkle with remaining parmesan cheese. (See notes for layering details.)
- Cover loosely with aluminum foil and bake 20 minutes. Remove foil and bake until bubbling and browned, about 20-25 minutes more. Rest for 10-15 minutes before serving.
Notes
- 1 cup sauce / noodles / ⅓ ricotta mixture
- sauce / noodles / ⅓ ricotta mixture
- sauce / noodles / ⅓ ricotta mixture
- sauce / noodles / sauce / mozzarella and parmesan cheese
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe very slightly adapted from Canadian Family