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Skillet Lasagna Recipe

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4.3 from 3 reviews

Skillet Lasagna is a quick and flavorful twist on traditional lasagna, cooked entirely in one pan. Ground Italian sausage is browned and combined with a savory marinara and fire-roasted tomato sauce, layered with broken lasagna noodles, and topped with a blend of ricotta, mozzarella, and Parmesan cheeses. This comforting dish simmers on the stovetop for 45 minutes, delivering a cheesy, hearty meal perfect for weeknight dinners.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage
  • 1 small yellow onion, finely diced
  • 4 large cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon dried oregano
  • 1 (24-ounce) jar good-quality marinara sauce
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 cup water or chicken broth
  • 1/2 cup chopped fresh basil (plus extra for garnish)
  • 8 lasagna noodles, broken into large pieces
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded whole milk mozzarella
  • 1/2 cup grated Parmesan
  • fine sea salt and freshly-ground black pepper

Instructions

  1. Brown the sausage: Heat olive oil in a large deep skillet or stockpot over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a wooden spoon until browned and cooked through, about 5–6 minutes. Drain excess grease if necessary.
  2. Sauté the aromatics: Add the finely diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic, red pepper flakes (if using), and dried oregano; cook for another minute until fragrant.
  3. Build the sauce: Stir in the marinara sauce, fire-roasted diced tomatoes with their juices, and 1 cup of water or chicken broth. Bring the mixture to a simmer. Season lightly with fine sea salt and freshly ground black pepper to taste.
  4. Add noodles: Nestle the broken lasagna noodles into the sauce, pressing them so they are mostly submerged. Cover the skillet, reduce the heat to medium-low, and let simmer for 20–25 minutes. Stir occasionally, adding a splash more water if needed, until the noodles are just tender.
  5. Make it cheesy: Stir fresh basil into the sauce. Dollop ricotta cheese evenly over the top. Sprinkle shredded mozzarella and grated Parmesan on top. Cover again and cook for 3–5 minutes until the cheese is melted and bubbling. For a more golden, bubbly top, you may optionally place the skillet under the broiler for 1-2 minutes, watching carefully to avoid burning.
  6. Serve: Garnish with extra fresh basil and a few twists of freshly ground black pepper if desired. Serve the skillet lasagna warm and enjoy!

Notes

  • If you prefer a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
  • You can substitute ground beef or turkey for Italian sausage if preferred.
  • Using chicken broth instead of water adds more flavor to the sauce and noodles.
  • Keep an eye on the liquid level while simmering the noodles; add water as needed to prevent sticking or drying out.
  • The broiler step is optional; if your skillet is not oven-safe, omit this step and simply cover to melt the cheese.
  • Fresh basil adds brightness, but you can substitute with dried basil if fresh is unavailable, using about 1 teaspoon.

Find it online: https://dishcooks.com/skillet-lasagna-recipe/