Name: One Pot Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 lb Italian sausage (bulk or casings removed); 0.5 cup Yellow onion, diced; 3 cloves Garlic, minced; 10 sheets Lasagna noodles, broken into pieces; 24 oz Marinara sauce; 1 cup Water or chicken broth; 1 cup Ricotta cheese; 1.5 cups Mozzarella cheese, shredded; 0.25 cup Parmesan cheese, grated; 0.25 cup Fresh basil, chopped

"Indulge in all the layers of a classic Italian lasagna without the hassle of boiling noodles or using multiple pans. This skillet version features savory Italian sausage, tender pasta ribbons, and decadent dollops of ricotta, all simmered together in a rich marinara sauce for a perfect weeknight meal."

Ingredients

Qty	Item
1 tbsp 15 ml	Olive oil
1 lb 454 g	Italian sausage (bulk or casings removed)
0.5 cup 75 g	Yellow onion, diced
3 cloves 15 g	Garlic, minced
10 sheets 250 g	Lasagna noodles, broken into pieces
24 oz 710 ml	Marinara sauce
1 cup 240 ml	Water or chicken broth
1 cup 250 g	Ricotta cheese
1.5 cups 170 g	Mozzarella cheese, shredded
0.25 cup 25 g	Parmesan cheese, grated
0.25 cup 10 g	Fresh basil, chopped

How to Make One Pot Skillet Lasagna

Heat olive oil in a large 12-inch oven-proof skillet over medium-high heat. Add the Italian sausage and diced onion, cooking until the sausage is browned and the onion is translucent, breaking the meat into small crumbles as it cooks.

Stir in the minced garlic and cook for 1 minute until fragrant.

Place the broken lasagna noodles into the skillet. Pour in the marinara sauce and water, stirring gently to ensure the noodles are evenly distributed and mostly submerged.

Bring the liquid to a simmer, then reduce heat to medium-low. Cover the skillet and cook for 15-20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the noodles are tender.

Once the noodles are cooked, dollop the ricotta cheese over the top and sprinkle evenly with mozzarella and parmesan cheeses.

Cover the skillet for 2-3 minutes until the cheese is melted and bubbly. For a crispy top, you can place the skillet under the oven broiler for 1-2 minutes until the cheese is golden brown.

Garnish with fresh chopped basil and serve directly from the skillet.

·
Use high-quality marinara for the best flavor profile as it forms the base of the sauce.
·
Don't skip the extra cup of water; dry noodles absorb a lot of liquid as they cook directly in the skillet.
·
Breaking the noodles into 1-2 inch pieces makes the dish easier to stir and eat.
·
If you prefer a spicier kick, add a half teaspoon of red pepper flakes when sautéing the garlic.

Frequently Asked Questions

Can I use ground beef instead of sausage?

Absolutely! You can substitute ground beef, ground turkey, or even a plant-based meat alternative. If using ground beef, add 1 teaspoon of Italian seasoning and a pinch of salt to match the sausage flavor.

Do I need to pre-boil the noodles?

No, that is the benefit of this recipe! The noodles cook directly in the skillet sauce, which also helps thicken the sauce with the pasta's starch.

What type of skillet is best for this?

A 12-inch deep skillet with a lid is best. Cast iron works great for heat retention, but a high-quality stainless steel or non-stick pan also works well.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a small splash of water to loosen the sauce.

Video Tutorials

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Step-by-Step Visual Guide

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