Home > Dinner > Pasta & Pizza > Skillet Lasagna Skillet Lasagna February 17, 2014 | 21 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Skillet Lasagna has it all — tender sheets of pasta, flavorful meat sauce, and a creamy cheese filling. Prepare and cook the lasagna right in one skillet on the stovetop — no oven required! Try some of our other favorite twists on lasagna like this cheesy ground beef Taco Lasagna or this Baked Ravioli Lasagna–made in one skillet. Lazy Skillet Lasagna Okay, don’t get me wrong– if you’re preparing any kind of lasagna, you’re anything but lazy, because let’s get real — lasagna requires some work! But this is an easier one-skillet lasagna recipe that tastes just as great as the real deal with a bit less effort and fewer less dirty dishes. While I wish I could tell you it can all be prepared in one skillet and nothing else, you will also need two bowls. You can quickly throw the bowls in the dishwasher, but still, it’s not entirely a one-dish ordeal. However, Skillet Lasagna will deliver a seriously tasty meal that will quell your cravings. It really is just like a regular lasagna — you can even cut it into squares right out of the skillet if you’d like. There are layers of marinara-smothered Italian sausage, sheets of al dente lasagna pasta, and layers of gooey melty cheese. It’s all there! How To Make Skillet Lasagna Here’s a brief overview of the process: Prepare the meat sauce. This includes onion, Italian sausage, garlic, fire-roasted diced tomatoes, and marinara. Once this is nice and fragrant, move it all to a separate bowl. Prepare the cheese filling. This includes ricotta, mozzarella, Parmesan, some eggs, and fresh basil. Assemble. Once the two mixtures are prepared, we layer everything into the skillet and simmer it on the stovetop. Meat sauce, cheese sauce, uncooked pasta; repeat. Simmer. Pop the lid on the skillet, bring everything to a boil, and then reduce the heat to a gentle simmer until pasta is cooked through. Let the Skillet Lasagna sit a few minutes– and then enjoy! One-Skillet Lasagna Ingredients A few ingredients worth mentioning: For the marinara sauce, we highly recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. A good marinara sauce makes the biggest difference in this recipe. By using Rao’s, we greatly cut down on ingredients required, because it has so many additions included (olive oil, onions, garlic, fresh basil, pepper, oregano, etc.). Whatever marinara you choose, make sure it has plenty of flavor and you love it. Fire-roasted crushed tomatoes. This type of tomato is charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. You get more flavor without any extra work or additional ingredients needed — score! Ground Italian sausage: For more heat (and flavor), use spicy sausage, and if you’re sensitive to spice, use a mild or sweet sausage instead. If some of your guests want more spice and others don’t, serve red pepper flakes on the side! Ingredients, Continued Fresh basil. We want Skillet Lasagna to be simple to make and not require tons of ingredients, so using one fresh herb (basil) helps cut down on ingredients while adding loads of flavor. No-cook/boil lasagna. In order for the pasta to cook through in time, you’ll need to use the right kind of pasta. The package will call out either “oven-ready” or “no boil/cooking required” Freshly grated cheese. This recipe is aimed at being simple, but the one thing we highly recommend is grating your own cheese. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in this skillet lasagna. Skillet Lasagna FAQs1Can you make lasagna in a cast-iron skilletWe tested this recipe in both a cast iron pot and a nonstick pot. Overall the two cook similarly, but the cast iron does cook things quite a bit quicker and the sauce thickens faster than the nonstick pot. 2What goes in the pan first when layering the lasagna?We start the layering with the saucy meat! We don’t want the pasta touching the skillet, or it won’t have a chance to soften. 3Do I need to grease the pan for Skillet Lasagna?If you’re using a nonstick pan, no need to grease. With a cast-iron skillet, we’d recommend a quick spritz with olive oil cooking spray. 4Do you cook Skillet Lasagna covered or uncovered?Covered. This recipe won’t cook properly without a lid on the pot. Cover the pot with foil as a last resort — though the simmer time may be a touch longer. Skillet Lasagna Recipe Tips Because the pasta soaks up liquid so it can cook, we add the hot water right on top of the pasta — it needs to have enough sauce to cook through in time! Simmer at the right temperature. As far as the simmering goes, there should be a gentle bubble along the edges of the pot. If there is no movement, the lasagna won’t cook through (temp is too low) and too much movement (heat too high) it will dry out the dish too much. Avoid checking pasta too often– this lets out all the steam. And remember: as the dish rests, the pasta will get more tender. For a more healthy Skillet Lasagna, replace the Italian sausage with ground turkey and amp up the spices (I’d recommend adding in some paprika, fennel seeds, garlic powder, and more Italian seasoning). You could also make the Skillet Lasagna with spinach to increase the nutrients. Add 3 cups coarsely chopped spinach to the sausage mixture right before simmering the sauce so it has a chance to wilt down. More Saucy Pasta Dishes Creamy Chicken Pasta with Boursin cheese Vegetable Pasta ultra creamy without any milk or cream! Butternut Squash Pasta topped with bacon Zucchini Pasta Sauce with summer squash and zucchini Creamy Sausage Pasta with sun-dried tomatoes and spinach FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Skillet Lasagna 5 from 1 vote - Review this recipe This Skillet Lasagna has it all -- tender sheets of pasta, a flavorful meat sauce, and a creamy cheese filling. Prepare and cook the lasagna right in one skillet on the stovetop -- no oven required! SAVE TO RECIPE BOX Print Recipe Skillet Lasagna 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Skillet Lasagna has it all -- tender sheets of pasta, a flavorful meat sauce, and a creamy cheese filling. Prepare and cook the lasagna right in one skillet on the stovetop -- no oven required! Course Dinner Cuisine American, Italian Keyword skillet lasagna, skillet lasagna recipe Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes Servings 4 -6 servings Calories 1112kcal Cost $12.45 IngredientsMeat Filling1 tablespoon olive oil1 cup diced yellow onion (~1/2 of 1 onion)1 pound ground Italian sausage 1 teaspoon minced garlic (2 cloves) (or 1/2 tsp garlic powder)1 can (14.5 oz; 411g) fire-roasted diced (or crushed) tomatoes1 jar (24 oz; 680g) marinara sauce (we love Raos!)Fine sea salt & pepperCheese Filling2 large eggs1 and 1/4 cups (280g) ricotta cheese1/4 cup fresh basil cut in ribbons (or 1 tsp dried basil)1 teaspoon Italian seasoning1 cup freshly grated mozzarella cheese, divided1/4 cup + 2 tablespoons freshly grated Parmesan cheese, dividedPasta8-9 oven-ready (no cook/boil) lasagna noodles Note 11/4 cup very hot water, divided InstructionsONION: In a large nonstick skillet (10-12 inches), heat oil over medium heat. Once oil is shimmering, add in onion. Sauté until the onion is translucent, about 3-4 minutes. SAUSAGE: Turn the heat to high and add in the sausage and salt/pepper to taste. (I add 1/2 tsp salt and 1/4 tsp pepper.) Cook, breaking/crumbling it up as you cook with a wooden spoon until the sausage is browned and cooked through. If there is a lot of grease, drain it off or dab the meat with a paper towel while still in the skillet. Add in garlic, stir and cook for 30 seconds.FINISH MEAT SAUCE: Add in the undrained diced tomatoes and marinara. Bring the mixture to a rapid simmer and then reduce heat to medium. Let it simmer for about 5 minutes, stirring occasionally, while you prepare the cheese filling. Taste and season to taste if needed (additional salt/pepper). Transfer all but 1 cup (135g) of the meat sauce to a separate bowl.CHEESE FILLING: In a separate bowl, whisk the eggs with a fork. Stir in the ricotta, basil, Italian seasoning, 1/2 cup (50g) mozzarella cheese, and 1/4 cup (15g) Parmesan cheese. Stir to combine and season to taste with salt and pepper. (I add 1/4 tsp pepper and 1/8 tsp salt.)ASSEMBLE: Spread 1 cup (220g) of the cheese mixture over the meat sauce in the skillet. And 1 and 1/2 cups (395g) of the meat sauce on top. Place 3-4 of the UNCOOKED lasagna noodles on top of the meat sauce. Break up the pasta as needed and make sure it is in one even layer (don't overlap -- pasta won't get tender). Pour 2 tablespoons of hot water evenly over the pasta.Add the rest of the cheese mixture on top. Add 1 and 3/4 cup (455g) of the meat sauce in an even layer on top of the cheese. Add the remaining 3-4 uncooked pasta noodles (breaking to fit the pan) on top of the meat sauce. Pour the remaining 2 tablespoons of very hot water evenly over the pasta. Add the last of the meat sauce (about 1-3/4 cups; 370g) on top. COOK: Bring to a boil. Reduce heat to medium low (it should be a gentle simmer at the edges) and then cover skillet with lid (foil in a pinch). Simmer, covered, for 20-25 minutes. Remove from the heat and let stand, still covered, for 10 minutes (don't rush this, this is when the pasta finishes cooking). Remove lid and sprinkle with remaining 1/2 cup (50g) mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Cover and let stand for 2 minutes or until melted. Cut into slices (it's a little messy!), serve, and enjoy! Recipe NotesNote 1: No-cook/boil lasagna: In order for the pasta to cook through in time, you'll need to use the right kind of pasta. The package will call out either "oven ready" or "no boil/cooking required" Note 2: Simmering notes: The pasta soaks up liquid so it can cook, which is is why we add the hot water right on top of the pasta. Don't forget to cover the pot with a fitted lid so it will cook properly. Cover the pot with foil as a last resort, though simmer time may be a little longer. As far as the simmering goes, there should be a gentle bubble along the edges of the pot. If there is no movement, the lasagna won't cook through (temp is too low) and too much movement (heat too high) the dish will dry out the dish too much. Avoid checking pasta too often; this lets out all the steam. And remember: as the dish rests the pasta will get more tender. Nutrition FactsServing: 1serving | Calories: 1112kcal | Carbohydrates: 53g | Protein: 63g | Fat: 73g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 3032mg | Potassium: 1492mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2138IU | Vitamin C: 27mg | Calcium: 1072mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.