Skillet Lasagna

This one skillet lasagna combines Italian sausage, onion, garlic, and lasagna noodles all cooked up in marinara sauce and topped with ricotta cheese and mozzarella cheese. It is a super quick and easy dish that the whole family can enjoy. For a complete meal serve with a simple garden salad or cheese garlic bread.

How to make Skillet Lasagna

First brown the Italian sausage over medium heat in a large oven proof skillet. When the sausage is about halfway browned add the onion and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease and reduce the heat to low. Add the garlic, 1 teaspoon Italian seasoning, salt, and black pepper. Cook for 1 minute stirring constantly.

Now add the marinara sauce, 3/4 cup of water, and lasagna noodles. Push the lasagna noodles under the liquid and cover the skillet with a lid or aluminum foil. Simmer the noodles for about 20 minutes or until tender. Add 1/4 cup additional water at a time if needed to keep the pasta submerged as it cooks.

Mix the ricotta cheese, 1 teaspoon Italian seasoning, and roasted garlic if using. Drop the ricotta cheese mixture on to the noodles. Then top with the mozzarella and Parmesan cheese. Place the skillet in the oven and bake uncovered until the cheese is melted. Sprinkle with chopped fresh Italian parsley and if desired a little red pepper flakes.

Recipe notes and helpful tips

• You don’t have to use an ovenproof skillet but it does speed things up when it comes to melting the cheese. You can do it on the stovetop as well. Simply add the cheese, cover with foil, and turn the heat to really low so you don’t burn the pasta at the bottom of the pan.
• Use regular lasagna noodles. Not the no-boil ones.
• Add 1/4 cup additional water when necessary to thin the dish as the noodles simmer. The noodles should stay submerged. Marinara can range in thickness so it may be necessary to add more water.
• Roasted garlic is very easy to prepare and it adds great flavor to any pasta dish especially ones with ricotta cheese.
• Use freshly grated Parmesan cheese. It melts so much better and it is well worth every dime.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power to ensure that it heats all the way through.
• Freeze leftovers in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.

How to roast garlic

Pull away any excess layers of paper like skin from the garlic bulbs and discard them. Using a sharp knife cut off the tips on the non-root end of the bulb. Arrange your cut bulbs in a muffin tin cut side up and drizzle with olive oil. You can also wrap in an individual bulb in an aluminum foil tent. Roast garlic at 400 degrees for 35-40 minutes or until golden brown and soft.

More pasta recipes to try!

Skillet Lasagna

Enjoy this easy Skillet Lasagna with Italian sausage, onions, garlic, ricotta cheese, mozzarella cheese, and Parmesan cheese all cooked in one skillet.

5 from 9 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 671kcal

Author: Beth Pierce

Ingredients

• 1 pound ground Italian sausage
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning divided
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 24 ounces marinara sauce
• ¾ -1 ¼ cups water
• 10 lasagna noodles broken
• ¾ cup ricotta cheese
• Roasted garlic optional
• 2 cups mozzarella cheese shredded
• ½ cup grated fresh Parmesan cheese
• Chopped fresh Italian parsley or basil
• Red pepper flakes optional

Instructions

• Brown the Italian sausage over medium heat in a large oven proof skillet. When the sausage is about halfway browned add the onions and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease.
• Reduce the heat to low. Add the garlic, 1 teaspoon Italian seasoning, salt, and black pepper. Cook for 1 minute stirring constantly.
• Add the marinara sauce, 3/4 cup of water, and lasagna noodles. Push the lasagna noodles under the liquid and cover the skillet with a lid or aluminum foil. Simmer the noodles for about 18-20 minutes or until tender. Add 1/4 cup additional water at a time if needed.
• Mix the ricotta cheese, 1 teaspoon Italian seasoning, and if using roasted garlic. Drop the ricotta cheese mixture by rounded spoonfuls on to the noodles. Top with the mozzarella and Parmesan cheese.
• Place the skillet in the oven and bake at 400 degrees uncovered for 8-10 minutes or until the cheese is melted. Sprinkle with chopped fresh Italian parsley and if desired a little red pepper flakes.

Notes

• You don't have to use an ovenproof skillet but it does speed things up when it comes to melting the cheese. You can do it on the stovetop as well. Simply add the cheese, cover with foil, and turn the heat to really low so you don't burn the pasta at the bottom of the pan.
• Use regular lasagna noodles. Not the no-boil ones.
• Add 1/4 cup additional water when necessary to thin the dish as the noodles simmer. The noodles should stay submerged. Marinara can range in thickness so it may be necessary to add more water.
• Roasted garlic is very easy to prepare and it adds great flavor to any pasta dish especially ones with ricotta cheese.
• Use freshly grated Parmesan cheese. It melts so much better and it is well worth every dime.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power to ensure that it heats all the way through.
• Freeze leftovers in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave. 

Nutrition

Calories: 671kcal | Carbohydrates: 46g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 108mg | Sodium: 1587mg | Potassium: 741mg | Fiber: 4g | Sugar: 7g | Vitamin A: 959IU | Vitamin C: 11mg | Calcium: 409mg | Iron: 3mg

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