This skillet lasagna is my shortcut for gaining all the flavors of classic lasagna in half the time. No layering and no oven needed. Just one pan and dinner is done in under an hour.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
This skillet lasagna is my go-to when I want classic comfort food without the extra steps. My family loves lasagna, but the time-consuming layers keep me from making as often as I’d like. That’s where this super easy shortcut version comes in:
- One-Pan Wonder: Everything cooks in the same skillet, from browning the sausage to simmering the noodles, making cleanup quick and easy, just like this 30-Minute Tuscan Tortellini with Sausage and Spinach.
- Rich, Savory Flavor: Italian sausage, fennel, and oregano create a deep, homemade taste while the sauce thickens and coats every noodle.
- Perfectly Tender Noodles: The noodles cook right in the sauce, soaking up flavor and turning tender without any layering or separate boiling.
- Cheesy and Comforting: Ricotta, mozzarella, and parmesan melt into a creamy, satisfying topping that feels just like classic lasagna, similar to this Cheesy Baked Tortellini.
Key Recipe Ingredients
- Italian Diced Tomatoes – Use a 28-ounce can with juices included for a rich tomato base that helps cook the noodles right in the skillet.
- Fennel Seeds – A small amount adds that classic Italian sausage flavor. Skip it if your sausage is already seasoned.
- Italian Sausage – Ground sausage adds richness and hearty texture. Use mild or spicy depending on your preference, or swap for ground beef or turkey.
- Lasagna Noodles – Break regular curly noodles into large pieces so they cook evenly in the sauce. Avoid no-boil noodles for best texture.
- Marinara Sauce – A jar of good-quality marinara or homemade tomato sauce deepens the flavor and keeps things simple.
- Ricotta Cheese – Adds creamy pockets throughout the lasagna. Cottage cheese can be used as a lighter substitute.
- Mozzarella – Shredded mozzarella melts beautifully for that classic stretchy, cheesy finish.
- Parmesan Cheese – Grated parmesan adds a salty, nutty layer of flavor that finishes the dish perfectly.
- Fresh Basil – Chopped basil gives a bright, fresh touch right before serving. Parsley works well if that’s what you have on hand.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I like using Italian sausage for its rich flavor, but ground beef, turkey, or chicken all work great. You can even mix sausage and beef for extra depth.
- Pasta Choices: If you want to change it up, try mafalda, bowtie, or broken fettuccine. Just make sure to use regular (not no-boil) pasta so it cooks evenly in the sauce.
- Cheese Swaps: I stick with ricotta, mozzarella, and parmesan, but cottage cheese or provolone melt in nicely too. A sprinkle of fontina or asiago adds a extra flavor.
Step-By-Step Recipe Instructions
- Combine tomatoes and water to 4 cups.
- Sauté onions and garlic with salt and pepper.
- Brown sausage; stir in seasonings.
- Add broken noodles.
- Pour tomato mixture and marinara; press to submerge.
- Cover, boil, then simmer 25 minutes.
- Stir in Parmesan; adjust seasoning.
- Top with ricotta and mozzarella; rest and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Sauce Early: You can cook the sausage, onions, garlic, and seasonings up to two days in advance. Store the mixture in an airtight container in the fridge, then reheat it before adding the noodles and sauce.
- Make Entirely Ahead: If you want to make the full dish ahead, cook it completely, let it cool, and refrigerate it tightly covered. When ready to serve, warm it gently on the stovetop over low heat or in the oven at 350°F until heated through.
Video: Watch Us Make This Recipe
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. Perfect weeknight dinner.
Servings 6 servings
Calories 697kcal
Ingredients
- 28 ounces Italian diced tomatoes with juices
- 2 tablespoons olive oil
- 1 medium onion minced
- salt to taste
- black pepper to taste
- 4 cloves garlic minced
- ½ teaspoon fennel seeds
- 1 teaspoon oregano
- 1 tablespoon white sugar
- 1 pound Italian sausage ground
- 10 sheets lasagna noodles curly, broken into large pieces (not the no-boil kind)
- 28 ounces marinara sauce or tomato based pasta sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ¼ cup fresh basil chopped
Instructions
-
In one 4-cup large measuring cup (or a couple of smaller measuring cups), add the diced tomatoes and their juices. Add water to the tomatoes, bringing the liquid to 4 cups total. Set aside.
-
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.
-
Sprinkle noodle pieces evenly over the meat. Pour tomato mixture and the marinara sauce over the noodles. Press down any noodle pieces needed in order to fully submerge all noodles in liquid.
-
Cover and bring to a boil, watching carefully. Immediately reduce to a simmer and cook covered for 25 minutes. Quickly stir a couple times during cooking, to ensure noodles are getting tender. If it looks dry after 15 minutes of cooking, add a bit more water or broth of your choice.
-
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.
-
Garnish with parmesan and basil; serve while hot.
Video
Notes
- Try to break noodles into similar sized pieces, so they cook at the same rate and stay tender throughout.
- Use regular lasagna noodles. Do not use the no-boil kind, as they can turn gummy when simmered directly in sauce.
- Don’t skip the fennel seeds. They add that signature Italian sausage flavor that makes the sauce taste authentic.
- Adjust the liquid as needed. If the sauce looks too thick halfway through, add a splash of water or broth to keep things saucy.
- Use a large skillet. A wide, deep pan gives the noodles room to cook evenly and prevents overflow.
- This recipe is part of our Pastas and Pizzas Recipes Collection.
- We love serving this skillet lasagna recipe with Garlic Cheese Bread or French Bread Recipe.
hearing from you!
Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Calories: 697kcal | Carbohydrates: 52g | Protein: 30g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1357mg | Potassium: 858mg | Fiber: 4g | Sugar: 10g | Vitamin A: 883IU | Vitamin C: 21mg | Calcium: 344mg | Iron: 4mg
What To Serve with Skillet Lasagna
Salads
- A fresh salad balances the richness of the lasagna beautifully. We often serve it with Caprese Pasta Salad or the Easiest Summer Italian Pasta Salad for a bright, refreshing contrast.
- It also pairs beautifully with Kale Brussels Sprouts Salad with Honey Mustard Dressing or Air Fryer Broccoli for a simple, veggie-filled meal.
Breads
- We love serving this Skillet Lasagna with crusty Rosemary Garlic Bread or Olive Garden Breadsticks for soaking up the extra sauce.
- For something extra indulgent, try it with Garlic Cheese Bread or French Bread Recipe.
Frequently Asked Questions
Do I have to use lasagna noodles?
No. If you don’t have lasagna noodles, you can use mafalda, bowtie, or broken fettuccine. Just make sure to use regular pasta, not the no-boil kind, so it cooks properly in the sauce.
Can I use store-bought marinara sauce?
Yes. A good-quality jarred marinara works perfectly and saves time. If you prefer, you can use homemade tomato sauce or a tomato basil blend for a slightly different flavor.
How can I make it a bit spicier?
Use hot Italian sausage or add a pinch of crushed red pepper flakes when cooking the meat. It gives the dish a nice kick without overpowering the other flavors.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze it for up to 2 months and thaw overnight before reheating.
More to Cook and Eat
- Baked Rigatoni – I make this baked rigatoni when I want a delicious all-in-one pasta dish without boiling noodles. It’s packed with protein, bubbly cheese, and a flavorful sauce. No one believes it’s this easy.
- Amazing One Pot Pasta (Tomato Basil) – This One Pot Pasta is brimming with tender pasta, sweet tomatoes, and fresh basil. Add meat or keep it vegetarian. Easy weeknight dinner they’ll love!
- Easy Spaghetti Alla Carbonara – Creamy, rich, and smoky, this 30-Minute Spaghetti Carbonara is one of our favorite Italian dishes. It’s restaurant-quality pasta at home!
- Baked Ravioli Casserole – This cheesy baked ravioli casserole is an entire meal-in-one. Start with frozen ravioli for an easy, delicious meal that can be made in advance.
Posts
0 Comments