Skillet Lasagna

When you have a craving for lasagna but don’t want the long assembly and bake time, turn to this recipe for an easy weeknight version!

Skillet Lasagna

A different ground meat or noodle is a perfectly acceptable substitute if you don't want Italian sausage or lasagna noodles.
Course Main Course
Cuisine Italian
Servings 8


  • 1 lb bulk Italian sausage
  • 28 oz crushed tomatoes
  • 2 tbps Bell Pepper Rub or Italian Seasoning
  • 1 tsp salt
  • 4 cups vegetable broth
  • 1 lb lasagna noodles
  • 1.5 cups part-skim ricotta cheese
  • 1 large eggs
  • 8 oz part-skim mozzarella, coarsely grated


  • Cook the sausage in a 12" skillet over medium-high heat, breaking into crumbles, until lightly browned, about 4-6 minutes. Drain and return to heat.
  • Stir in the crushed tomatoes and your choice of rub and salt. Simmer for 4-5 minutes.
  • Add broth and lasagna noodles, broken into quarter. Gently press to fully submerge the noodles. Reduce the heat to medium, and cook, covered, for 10 minutes.
  • Combine the ricotta and egg in a small bowl. Uncover the lasagna noodles and add dollops of the ricotta mixtures. Cover and cook until the noodles are tender, about another 8-10 minutes. Sprinkle with mozzarella. Remove from heat and let stand, covered, for 5 minutes.

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