Easy Skillet Lasagna
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Easy Skillet Lasagna
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This Skillet Lasagna is an astonishingly easy, cheesy, ONE POT dinner on your table in less than 45 minute without any layering! It’s made with tender lasagna noodles, ground Italian sausage and aromatic, basil infused store-bought marinara sauce simmered together in a skillet on the stove top, then covered in buttery mozzarella, nutty Parmesan and creamy ricotta. Best of all, this easy lasagna recipe is perfect to make ahead and also reheats and freezes well. Serve this Skillet Lasagna with Caesar Salad and garlic bread or garlic breadsticks for a hassle free weeknight dinner win!
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Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casings removed
- 1/2 medium yellow onion, chopped (may sub 1 tsp onion powder)
- 1/4 teaspoon red pepper flakes
- 4-6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 oz. jar marinara sauce (I like Rao's Brand)
- 2 cups reduced sodium chicken broth
- 3 TBS EACH fresh minced basil, fresh minced parsley (may sub 1 tsp EACH dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp EACH salt, pepper
- uncooked lasagna noodles (NOT no boil), (7.5 oz.) broken into 1 1/2-inch pieces
ADD LAST
- 2 cups (4 oz. packed) freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese, divided
- 3/4 cup ricotta cheese
- 2 tablespoons sour cream (optional)
- pinch salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon olive oil in a large Dutch oven or braiser over medium-high heat. Add onions and sauté for 5 minutes. Add the sausage and cook until sausage is cooked through and onions are softened. Add garlic and red pepper flakes and cook for 1 minute. Add the tomato paste and cook for 1 additional minute.
- Stir in marinara, broth, all herbs and seasonings.
- Bring to a boil, then add the broken lasagna noodles. Press down to submerge them in the liquid. Cover, and reduce to medium. Simmer until pasta is al dente, about 15 minutes (bendy and nearly tender but not fully cooked), stirring occasionally and replacing the lid so the noodles don’t stick and burn. Test for doneness early and cook on as needed.
- Meanwhile, whisk the ricotta with sour cream, salt and pepper in a small bowl; set aside.
- Reduce heat to low and stir in 1 cup mozzarella and 1/4 cup Parmesan until melted.
- Remove from heat and sprinkle with remaining Parmesan. Dollop with ricotta mixture, then sprinkle with remaining mozzarella.
- Bake, uncovered, at 400 degrees F, for about 8-10 minutes, until cheeses are melted. Let stand for 5 minutes before serving. Garnish with fresh basil and/or parsley if desired.
Notes
- 1 minute, then at 15 second intervals until warmed through or bake at 350 degrees F for 10-15 minutes, or until warmed through.
- Meal Prep: Prepare the entire recipe up to topping with cheeses, refrigerate, then bake to reheat. Or, prepare elements of the recipe in advance (such as chopping aromatics, grating cheeses, breaking noodles, etc.) so the dish comes together quickly at dinnertime.
- To store: Cover and store in the refrigerator for up to 5 days.
- To freeze: After you simmer the noodles (take care to cook them just to al dente), and stir in the cheeses, transfer the lasagna to a freezer safe container (like a foil dish). Top with remaining cheeses, cool to room temperature, cover, and freeze for up to three months. Thaw overnight in the fridge before reheating per instructions.
- To reheat: Microwave individual servings for 1 minute, then at 15 second intervals until warmed through or bake at 350 degrees F for 10-15 minutes, or until warmed through.
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