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One Pot Lasagna

Enjoy all of the flavors of a traditional lasagna, made in a fraction of the time, with this One Pot Lasagna recipe! It's filled with layers of pasta, ricotta and mozzarella cheese, and meat sauce. The best part is, skillet lasagna is easy to make in only 30 minutes for a quick comfort food meal any night of the week.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 1019 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • ½ cup onion diced
  • 10 ounces baby bella mushrooms diced
  • 4 cloves garlic minced
  • 1 pound loose Italian Sausage mild or hot
  • 2 tablespoons Italian seasoning
  • 1 cup red wine cabernet or zinfandel, recommended
  • 10 lasagna noodles broken into thirds
  • 24 ounces marinara sauce
  • 1 ½ cups chicken broth or beef broth
  • 1 cup ricotta cheese
  • ½ cup fresh mozzarella cheese sliced
  • ¼ cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Add the olive oil to a large skillet on the stove over medium high heat.
  2. Add the diced onions and mushrooms, cook 3-4 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Add the Italian sausage and Italian seasoning, cook and crumble the sausage for 5-7 minutes.
  5. Pour the red wine into the skillet and simmer for 2 minutes.
  6. Add the marinara sauce to the skillet.
  7. Layer the broken lasagna noodles on top.
  8. Pour the chicken broth over the lasagna noodles. Stir to combine, making sure that all of the noodles are covered in liquid.
  9. Place a lid on the skillet, reduce the heat to medium-low and cook for 15 minutes.
  10. Remove the lid from the skillet and add the ricotta cheese, mozzarella cheese and parmesan cheese on top of the lasagna.
  11. Place the lid back on the skillet and allow the cheese to melt for 3-4 minutes.
  12. Serve immediately.

Notes

  • To make this recipe gluten free, replace the lasagna noodles with gluten-free lasagna noodles. Always make sure the marinara sauce and broth used are gluten free.
  • To make this recipe alcohol-free, replace the red wine with an additional cup of chicken or beef broth.
  • To make this recipe vegetarian, replace the Italian sausage with additional mushrooms, diced zucchini and bell peppers, or use Italian-style meatless crumbles, instead of Italian sausage.
  • Store leftover lasagna in the refrigerator for up to 6 days. Reheat the lasagna in the microwave for 2-3 minutes.
  • If you want the lasagna to be less saucy, reduce the red wine to half a cup, and omit half a cup of the chicken or beef broth.

Nutrition Information

Serving 4serving Calories 1019kcal (51%) Carbohydrates 74g (25%) Protein 43g (86%) Fat 57g (88%) Saturated Fat 22g (110%) Polyunsaturated Fat 6g Monounsaturated Fat 25g Cholesterol 135mg (45%) Sodium 2215mg (92%) Potassium 1512mg (43%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 1200mg (24%) Vitamin C 17mg (19%) Calcium 402mg (40%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1019

% Daily Value*

Serving 4serving
Calories 1019kcal 51%
Carbohydrates 74g 25%
Protein 43g 86%
Fat 57g 88%
Saturated Fat 22g 110%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 25g 125%
Cholesterol 135mg 45%
Sodium 2215mg 92%
Potassium 1512mg 32%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 1200mg 24%
Vitamin C 17mg 19%
Calcium 402mg 40%
Iron 6mg 33%

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