Skillet Lasagna – One Pan!

At a glance

What stands out: Love lasagna but hate fussing with all the layers? This straightforward skillet lasagna recipe is going to make your life simpler. Enjoy the fun and flavor of lasagna in one pan, making cleanup a cinch.

How long it takes: 45 minutes
Equipment you’ll need: large skillet with cover, stove, sharp knife
Servings: 8

Lasagna, Deconstructed

We absolutely love lasagna (we mean, who doesn’t?!), but we do not like making it. The type A in us gets so frustrated when the layers start to mix together.

The good thing about this skillet lasagna is that it’s meant to be mixed together. No layers here, but all the flavor of lasagna that you love! This skillet lasagna has been a hit with every single person who has tried it and we know you’re going to love it, too.

We have a challenge for you. Think outside of the box and re-imagine traditional lasagna. Here are some ideas to get you started:

• Lasagna soup or vegetarian lasagna soup
• Pepperoni pizza lasagna rolls – kids love these!
• Lasagna zucchini boats – straightforward to mix and low carb (zucchini instead of noodles)
• Stuffed shells with meat – all the flavors of lasagna using a different pasta
• Manicotti – cheesy stuffed pasta tubes
• Mexican lasagna – a Tex-Mex lasagna with corn tortillas replacing the noodles

Straightforward skillet lasagna

One pan recipe. This is a classic one pan pasta that cooks all in ONE PAN. We're beginning to believe that there is no other way to prepare pasta. Why would you! The pasta cooks right in the sauce, making it thick and hearty, and adding so much flavor to the pasta. If you like that idea, take a look at more of our one pot pasta recipes (more than 20 recipes!).

Healthier lasagna. This lasagna is made with turkey Italian sausage, which is lower in fat, and we load the lasagna with spinach (we just can’t help myself). The recipe calls for regular lasagna noodles because we want it to taste just like “real” lasagna, but you could easily use whole wheat pasta or a non-foamy gluten-free pasta.

No skimping on the cheese! What’s lasagna without mozzarella? We like to stir shredded mozzarella right into the sauce. The melted cheese helps thicken the sauce and makes it ultra-creamy. And we didn’t forget that tasty layer of ricotta cheese! Creamy ricotta is spooned on the top of each serving. The crowning touch is a sprinkle of fresh basil leaves.

Stephanie W. Said:

“So rich and straightforward! Our kids were skeptical since it wasn’t their usual spaghetti but our daughter loved it so much she complimented us twice… and our son actually told us, this is great! This will be in regular rotation at our house.”

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Straightforward Recipe Variations

• Try a different type of meat. Ground beef, ground turkey, pork Italian sausage, or even ground chicken are good alternatives.
• Make it vegetarian. Straightforward! Leave out the meat. Add sautéed mushrooms to make it extra hearty.
• Add cottage cheese. If lasagna isn’t lasagna to you without cottage cheese, stir it in at the end for added creaminess and protein.
• Try it with a different pasta shape. Eliminate the step of having to crack the lasagna noodles by trying this recipe with penne pasta, rotini, or even elbow macaroni. We like to use ruffled varieties like campanelle or radiatore to imitate the ruffled edges of the lasagna noodles. Use the cooking directions on the box of pasta as a guide, but keep in mind that one pan pastas often take longer to cook than indicated on the box.

Serving Ideas

Sides: This lasagna works well with classics like a green salad with from-scratch lighter ranch dressing or Italian dressing. Make a loaf of artisan-style crusty bread with Italian bread dipping oil or serve straightforward garlic bread. Try roasted broccoli for extra vegetables.

Wine choices: Pair this lasagna with a juicy red wine, such as Lambrusco, Sangiovese, Pinot Noir, or Zinfandel.

Make Ahead Idea

Make a baked lasagna. Skillet lasagna tastes great as a baked casserole, too. Make this recipe (not the topping) and then transfer it into a sprayed baking dish (9 x 13 inch). Cover with plastic wrap and foil and freeze. Thaw in the fridge overnight, remove foil and plastic, and put cold pan in cold oven (this will prevent it from shattering), heat oven to 350ºF, and bake for 30 to 45 minutes or until heated through. Add the topping when you serve the lasagna.

Keeping leftovers

Refrigerate: Leftover skillet lasagna can be refrigerated for up to three days in a tightly covered container. Store the ricotta separately.

Reheat: Warm leftover lasagna gently in a skillet or in the microwave. If the lasagna seems a little too thick, add a bit of water. The noodles tend to absorb moisture even after they’ve finished cooking.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #7 or Meal Plan #52. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.

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One Pan Recipes

• Yield: 8
• Prep: 10 minutes
• Cook: 35 minutes
• Total: 45 minutes

Ingredients

• 1 pkg. (19.5 ounces) Italian turkey sausage links, removed from casings (or Italian sausage made with pork, if you prefer)
• 1 medium yellow onion, chopped (about 1 cup)
• 1 large clove garlic, minced (about 1 teaspoon)
• 2 jars (25 ounces each) pasta sauce
• 1 can (14.5 ounces) petite diced tomatoes (undrained)
• ¾ teaspoon dried basil
• 12 ounces lasagna noodles, broken into pieces
• 4 cups loosely packed baby spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese
• fresh basil, for garnish, if desired

Method

1. In a large skillet (that has a cover available) or Dutch oven, over medium high heat, cook turkey sausage and chopped onions, breaking up sausage, for 5 to 10 minutes or until sausage is browned and onions are translucent.
2. Add garlic, and continue to cook for 1 minute or until fragrant.
3. Add pasta sauce, diced tomatoes, basil, and lasagna noodle pieces. Bring to simmer. Keep simmering, partially covered, stirring frequently (see note), for 15 to 20 minutes, until pasta is tender. Mixture will thicken as pasta absorbs the liquid.
4. Add spinach, stir well, and cook for 5 more minutes, until spinach is wilted.
5. Stir in mozzarella until melted and creamy.
6. Serve with dollops of ricotta cheese, and fresh basil, if desired.

Notes

Cooking tip: Stir the pasta frequently as it cooks, making sure to separate the lasagna noodles. They have a tendency to stick to each other or to the bottom of the pan.

Pasta variations: If desired, substitute other types of pasta, such as radiatore or campanelle. Most any kind of pasta would work, including whole wheat.

Spinach: If you’re not a fan of spinach, you can omit it. Another option is to sauté an 8 ounce package of sliced white mushrooms with the sausage and onions.