Go Back
–+ servings
Overhead view of skillet lasagna in a black cast iron skillet with a wooden spoon on the side.

Skillet Lasagna

Author: Marsha McDougal
This One Pan Skillet Lasagna has all of the delicious flavors of traditional lasagna, but can easily be made on the stovetop instead of the oven!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6

Equipment

Ingredients
  

  • 1 tablespoon cooking oil
  • 1 lb. Italian sausage
  • ½ yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • 24 oz. jar marinara sauce
  • 14 oz. can diced tomatoes
  • 1 cup chicken broth
  • 7-8 uncooked lasagna noodles

Cheese Topping

  • 1 cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella cheese

Instructions
 

  • Heat a large, deep skillet over medium-high heat. Add the cooking oil and the Italian sausage. Crumble the sausage in the skillet and cook until fully brown.
  • Add in the diced onion, garlic, Italian seasoning, salt, black pepper, garlic powder, and crushed red pepper. Continue to cook for 2-3 more minutes until the onion is translucent.
  • Now add in the jar of marinara sauce, diced tomatoes with the juices, and the broth. Carefully stir everything together.
  • Bring the skillet up to a gentle boil. While the sauce is simmering, break the lasagna into large, roughly 2-inch pieces. Now add the broken pasta to the skillet. Press the pasta into the sauce until it is mostly submerged.
  • Lower the heat to medium-low, cover the skillet with a lid, and continue to simmer the sauce for 25 minutes. Move the pasta around every 5-10 minutes to make sure it’s not sticking in the pan. Remember to push the lasagna back in the sauce after each stir.
  • While the pasta is cooking, go ahead and make the cheese topping. In a small bowl mix together the ricotta cheese, grated parmesan, salt, and black pepper.
  • After 25 minutes the pasta should be ready. Remove the lid and add spoonfuls of the cheese topping on top. Now sprinkle the mozzarella cheese on top. Place the lid back on the skillet so the cheese can melt or if you are using an oven-safe skillet, place the skillet in the oven, without the lid, on a low broil for about 3-4 minutes.
  • Once the cheese has melted, garnish with fresh chopped parsley and serve with garlic bread or your favorite sides. Enjoy!

Notes

  1. If you’re not a fan of ricotta cheese, you can leave it out and just top the lasagna with shredded mozzarella and parmesan cheese.

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 38gProtein: 25gFat: 36gCholesterol: 90mgSodium: 1791mgFiber: 4gSugar: 7g
Course Dinner
Cuisine American, Italian
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!