This SkilletLasagna 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!
ONION: 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 ½ tsp salt and ¼ 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.
CHEESEFILLING: In a separate bowl, whisk the eggs with a fork. Stir in the ricotta, basil, Italian seasoning, ½ cup (50g) mozzarella cheese, and ¼ cup (15g) Parmesan cheese. Stir to combine and season to taste with salt and pepper. (I add ¼ tsp pepper and ⅛ 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 ¾ 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 1¾ 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!
Notes
Note 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 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.