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One Pan Skillet Lasagna
5 from 2 votes

One Pan Skillet Lasagna

When you crave lasagna but can’t be bothered with the time-consuming layering, opt for this One-Skillet Lasagna. It’s easy, quick, and mouthwatering. Marvelous weeknight dinner.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 697 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 1 Italian diced tomatoes 28 oz can, with juices
  • 2 TB olive oil
  • 1 onion minced
  • salt
  • black pepper
  • 4 cloves garlic minced
  • ½ tsp fennel seeds
  • 1 tsp oregano
  • 1 TB white sugar
  • 1 lb Italian sausage no casings
  • 10 heets lasagna noodles broken into large pieces (not no-boil, curly
  • 1 jar pasta sauce 14 ounce, plus more if needed
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan Cheese grated
  • ¼ cup basil chopped, fresh

Instructions

    Cup of Yum
  1. In a 4-cup measuring cup, add the diced tomatoes and their juices. Add water to the tomatoes, bringing the liquid to 4 cups total. Set aside.
  2. Heat oil in a very large nonstick skillet over medium heat and stir onions, 1/2 tsp salt, and 1/2 tsp pepper, and garlic. Cook about 3 minutes. In the same skillet, add the sausage and cook, breaking up meat and stirring until cooked through. Add fennel, oregano, and sugar, stirring to combine well.
  3. Sprinkle noodle pieces evenly over the meat. Pour tomato/water mixture and the pasta sauce over the noodles. Press down any noodle pieces needed in order to submerge all noodles in liquid. If needed, add in more pasta sauce or water so that there is enough liquid to cover all noodles.
  4. Cover and bring to a boil. Reduce to a simmer and cook covered about 20 minutes. You can open to stir a couple times during cooking, to ensure noodles are getting tender. If it looks dry after 15 minutes of cooking, add more sauce/water to increase liquid.
  5. Remove skillet from heat. Stir in 1/2 cup parmesan cheese. Season with additional salt and pepper to taste. Spoon ricotta cheese over the hot pasta, followed with an even sprinkling of mozzarella. Cover and let stand for 5 minutes.
  6. Garnish with basil and serve while hot.

Nutrition Information

Calories 697kcal (35%) Carbohydrates 52g (17%) Protein 30g (60%) Fat 41g (63%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 18g (90%) Cholesterol 101mg (34%) Sodium 1357mg (57%) Potassium 858mg (18%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 883IU (18%) Vitamin C 21mg (23%) Calcium 344mg (34%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 697

% Daily Value*

Calories 697kcal 35%
Carbohydrates 52g 17%
Protein 30g 60%
Fat 41g 63%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Cholesterol 101mg 34%
Sodium 1357mg 57%
Potassium 858mg 18%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 883IU 18%
Vitamin C 21mg 23%
Calcium 344mg 34%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.