This Skillet Lasagna recipe features all the classic lasagna flavors and ingredients, with less work. It's an easy weeknight dinner recipe made in one skillet, so you won't be left with a sink full of dishes!
Ingredients
1poundbulk mild Italian sausage
1small sweet or yellow oniondiced
2large cloves garlicminced
2tablespoonstomato paste
1 ½ - 2½cupswateras needed
115 ounce can crushed tomatoes
115 ounce can tomato sauce
1teaspoondried Italian seasoning
¼teaspoonred pepper flakesoptional (add less or more, to taste)
½teaspoonkosher salt
½teaspoonblack pepper
8ouncestraditional lasagna noodles
1cupwhole milk ricotta cheese
¼cupgrated Parmesan
1 ½cupsshredded whole milk mozzarella
Fresh basilfor garnish
Instructions
Heat a very large (at least 11”) high-sided skillet over medium heat. Add the Italian sausage and cook for a few minutes, breaking it up as it cooks into bite-size pieces. Once it is halfway browned, spoon out any excess grease and discard. Then add the onion and cook for about 5 minutes, or until sausage is browned and onion is softened and translucent.
Add the garlic and tomato paste. Stir until the tomato paste coats the sausage and cook for an additional minute.
Add 1½ cups of the water, crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir together and then bring sauce to a gentle simmer.
Break the noodles into 1" to 2” pieces and add them to the skillet, pressing them into the sauce. Cover and cook for 20-25 minutes, stirring periodically to keep the noodles from sticking together. The sauce will thin as the noodles soak up the water – add an additional ½ cup of water, as needed, until the noodles are al dente.
While the noodles cook, combine the ricotta cheese, Parmesan, and ½ cup shredded mozzarella in a small bowl. Season with a pinch of salt.
When the noodles are tender, remove the skillet from the heat. Stir the sauce one more time and then place big dollops of the ricotta mixture on top (but don’t stir them in). Sprinkle remaining 1 cup of mozzarella over the top and then place lid back on top of the skillet and allow it to sit covered for 5 minutes to melt the cheese. Option: For a browned cheesy top, place the uncovered skillet under the broiler for 3-4 minutes, or until the cheese is blistered to your liking.
Garnish with fresh basil (use whole, sliced, or chopped leaves) - and ENJOY!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.