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Easy Skillet Lasagna Recipe. This family dinner dish only takes 30 MINUTES and ONE POT to make! This ultimate comforting and cheesy meal is so much easier than making a conventional lasagna.
This Skillet Lasagna gives all the comforts of enjoying lasagna without all of the hard prep work!
- No precooking of noodles needed.
- No layering.
- Everything comes together in ONE POT.
How to make Skillet Lasagna:
- Cook Italian Sausage. Depending on your preference you can use a mild or hot sausage. Or switch the sausage out and use a ground beef.
- Make the sauce. In the same skillet once the sausage is almost cooked all the way add in the onion to cook, the garlic. Then add the tomato sauce and seasonings. This is a similar sauce that I use for my Spaghetti & Meatballs recipe. It’s SO quick and easy, but tastes like you’ve been working all day on it!
- Add the noodles. Break apart the lasagna noodles and add into the sauce. Press the noodles into the sauce as much as possible and cook with the lid on to help soften the noodles.
- Stir in cheese. Let the cheese melt throughout the pasta before serving.
- Add a scoop of ricotta when you serve it up. A sprinkling of some fresh parsley. And extra cheese. Of course.
Pro Tips:
- Stir the noodles frequently to help keep them from sticking together while the pasta cooks.
- Keep the heat medium low, the sauce at a low simmer, and the lid on. This helps the noodles to soften completely in the amount of sauce. There should be no additional liquid needed.
More Easy Dinner Recipes:
Easy Skillet Lasagna Recipe (30 Minutes & One Pot!)
Easy Skillet Lasagna Recipe. This family dinner dish only takes 30 MINUTES and ONE POT to make! This ultimate comforting and cheesy meal is so much easier than making a conventional lasagna. After you try this version you will never need another lasagna recipe!
Ingredients
- 1 pound ground Italian sausage
- 2 (14 ounce) can tomato sauce
- 1 (14 ounce) can diced tomato
- ½ cup chicken or beef broth
- ½ yellow onion diced
- 3 garlic cloves minced
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp ground black pepper
- ¾ pound lasagna noodles broken
- 1 cup mozzarella cheese shredded
Toppings
- Mozzarella cheese
- Ricotta cheese
- fresh parsley
Instructions
- Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
- When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
- Add the tomato sauce, diced tomato, and broth, to the skillet. Stir to combine. Add seasonings and stir. Bring this to a light boil/simmer.
- Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring frequently. If the noodles seems to be becoming too dry during the cooking add another 1/2 cup of water or broth and continue cooking.
- Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
- Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.
Video
Equipment
Notes
- Stir the noodles frequently to help keep them from sticking together while the pasta cooks.
- Keep the heat medium low, the sauce at a low simmer, and the lid on. This helps the noodles to soften completely in the amount of sauce.
Nutrition
Calories: 534kcal | Carbohydrates: 45g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 870mg | Potassium: 351mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published October 11, 2016. Updated May 17, 2020 with new images and video.
This is a good easy recipe! I’ve made it several times and is good every time! I used a mix of mozzarella, provolone, and parmesan on top and added dollops of whipped ricotta and basil on top for serving. I use farfalle pasta. I do sometimes have to add 1/2 c of water. For everyone saying that the pasta doesn’t cook in the sauce, the sauce does need to be at a good simmer in order for the pasta to cook. Just like you wouldn’t put pasta in warm water to cook it because it needs to be boiling. Stir frequently to make sure it doesn’t stick or burn.
Serene Herrera, may you be blessed forever for sharing the easiest and best, most foolproof recipe for lasagna I have ever tried! So good it didn’t even need the mozzarella! After spending hours of my life making it the layered way, I am so grateful. Stay well and have fun! Now I can too with the time you saved me!
I was so glad to read the comments first! I par cooked the Barilla noodles first and then stirred them into the sauce. I also added one can of tomato paste with water to sauce it up a little more. This is great weeknight meal option! Thanks for publishing. 🙂
This was a fantastic recipe that I will definitely keep on the fridge for reference! As a person who doesn’t eat meat, I used 1 can of tomato sauce, about 1/2 cup of white wine, a tsp of dried oregano, substituted LightLife meat crumbles instead of sausage, and added some feta for cheese diversity and extra saltiness. I didn’t have too much trouble with sticking noodles but did add a bit of water as needed since it did soak up quite a bit of sauce and added a bit of fresh basil instead of parsley. This is a keeper for sure!