Description
This Easy Skillet Lasagna is a quick and delicious one-pan meal combining rich Italian sausage, tender broken lasagna noodles, and a blend of ricotta, parmesan, and mozzarella cheeses. Prepared in an oven-safe skillet, it simplifies traditional lasagna by cooking noodles directly in the sauce, making dinner preparation faster and cleanup easier, while delivering comforting, hearty flavors.
Ingredients
Scale
Meat and Vegetables
- 16 ounces Italian sausage
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
Liquids and Sauce
- 1 (24 ounce) jar marinara sauce
- 2 cups beef or chicken broth
Herbs
- 1/2 teaspoon dried oregano
Pasta
- 8 uncooked lasagna noodles (regular, not oven-ready), broken into small pieces
Cheeses
- 1 cup ricotta cheese
- 1 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F and position the oven rack in the top third to prepare for baking the lasagna after stovetop cooking.
- Cook the Sausage and Onions: In a large, oven-safe 12″ skillet, brown the Italian sausage and chopped onion over medium-high heat for about 10 minutes, breaking up the meat as it cooks until no longer pink and the onions are tender.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, careful not to burn it.
- Add Sauces and Noodles: Pour in the marinara sauce, beef or chicken broth, and sprinkle dried oregano into the skillet, stirring well. Then add the broken lasagna noodles directly into the sauce mixture.
- Simmer the Noodles: Once the mixture bubbles, reduce the heat to maintain a rapid simmer—not a full boil—and cook for about 15–20 minutes, stirring every few minutes. Continue until the noodles are tender but still slightly firm (al dente) and the sauce thickens to a saucy consistency instead of watery. This process prevents noodles from being undercooked by the end.
- Add Cheeses and Bake: Remove the skillet from heat. Spoon dollops of ricotta evenly over the top, then sprinkle parmesan and shredded mozzarella cheeses over everything. Place the skillet in the oven and bake uncovered for 10 minutes. After baking, switch to broil for a few minutes to brown and bubble the cheese—watch carefully to prevent burning.
- Rest and Serve: Let the lasagna rest for 5 minutes out of the oven to allow it to set. Optionally, season with extra salt and pepper and garnish with fresh basil or parsley before serving.
Notes
- Use a large, oven-safe skillet at least 12 inches wide to ensure everything cooks evenly.
- Breaking lasagna noodles into small pieces helps them cook faster and fit well in the skillet.
- Maintain a gentle simmer during noodle cooking to avoid sticking and ensure proper texture.
- Be attentive when broiling the cheese to achieve perfect browning without burning.
- Optional fresh herbs such as basil or parsley add a nice fresh flavor and color on top.
