This easy skillet lasagna recipe cooks everything in one pan, making it a great weeknight shortcut when you're craving homemade lasagna. Italian sausage and uncooked noodles simmer together in tomato sauce, then it's all topped with creamy ricotta and melty mozzarella. We even add a little zucchini without changing the flavor you love.
Recipe at a glance
- Main ingredients: Italian sausage, lasagna noodles, jarred pasta sauce, zucchini, ricotta, and mozzarella
- Time: 1 hour 5 minutes (15 minutes prep, 50 minutes cook)
- Method: Stovetop, one pan
- Best for: Weeknight dinners
- Servings: 6
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What's great about this recipe
- One-pan dinner: Everything cooks in a single skillet, from the browned sausage to the uncooked noodles, so there's no separate pot of pasta and less to clean up.
- Budget friendly: About $3.00 to $3.25 per serving for a hearty, filling dinner.
- Ready in about an hour: Homemade lasagna flavor in 1 hour 5 minutes, without layering or baking.
Budget Check
- The full recipe is about $18 to $20
- Per serving (6 servings): about $3.00 to $3.25
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
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- Oil/fat: Olive oil helps brown the sausage and gets everything started. Use your favorite oil as long as it's suitable for sautéing.
- Sausage: Italian sausage adds lots of flavor to this dish. Use mild, hot, or sweet.
- Produce: Onion and garlic build the base, and zucchini adds extra veggies without changing the flavor.
- Seasoning: Italian seasoning and black pepper keep it simple. Salt may be needed for the sauce.
- Pantry: Jarred pasta sauce and canned diced tomatoes make the sauce quick and easy. Beef broth loosens the sauce to cook the noodles (have a little extra on hand in case it's needed). Regular lasagna noodles (not no-boil) cook right in the skillet.
- Cheese: Mozzarella and ricotta get added at the end for that classic lasagna feel.
- Optional garnish: Fresh parsley or basil, red pepper flakes, and grated Parmesan for serving (not pictured).
📖 See the recipe card for quantities and preparation.
How to make skillet lasagna
- Heat olive oil in a large deep skillet, sauté pan, or shallow Dutch oven over medium heat. Add sausage and cook 3-5 minutes, stirring and breaking it up, until browned.
- Add onion and cook for 2 minutes, stirring often.
- Add garlic, Italian seasoning, and black pepper. Cook for 1 minute while stirring.
- Stir in pasta sauce, undrained diced tomatoes, and beef broth. Bring to a gentle simmer, then lower heat to medium-low, cover, and simmer 5-7 minutes, stirring occasionally.
- Add the broken lasagna noodles. Stir to coat, then press the noodles down so they're mostly submerged.
- Return to a gentle simmer. Cover and cook 18-23 minutes over medium-low, stirring often so noodles cook evenly and do not stick. Check the noodles around 15 minutes to see how much time they need. Add a splash more broth as needed if the sauce tightens up too early.
- Stir in zucchini. Cover and cook 5-10 minutes, or until zucchini is as tender as you like. If the sauce is too thin, uncover and simmer for a few minutes to thicken. Taste and add salt if needed.
- Dot with ricotta and sprinkle with mozzarella. Cover, reduce heat to low, and let sit 3-6 minutes, or until melted. Garnish with herbs and serve with Parmesan and red pepper flakes, if desired.
Recipe tips and notes
- Keep it at a gentle simmer. Stir often once the noodles go in. If you feel resistance when stirring, the sauce is too tight, so stir in a little more broth. It's ok if the sauce is thicker at the end when the noodles are done, but not in the middle of cooking.
- Choose the right pan. Use a large deep skillet, sauté pan, or shallow Dutch oven with a tight-fitting lid so the noodles stay submerged and you have room to stir. We used an 11-inch sauté pan.
- Use regular lasagna noodles. No-boil noodles tend to cook too quickly and can turn gummy in this method.
What to serve with skillet lasagna
Skillet lasagna is hearty, so I like to pair it with something cool and fresh. Try our artichoke salad or marinated tomatoes for a bright side, or toss a green salad with our homemade Caesar dressing. And don't forget the homemade garlic bread for scooping up every last bite.
Storing and reheating instructions
Refrigerator: Cool leftovers, then store in an airtight container for 3 to 4 days.
Freezer: Cool completely, then portion into airtight, freezer-safe containers, leaving a little room for expansion. Freeze for 2 to 3 months.
Reheating: Thaw frozen leftovers overnight in the refrigerator first. Then add a splash of broth or water to loosen the sauce and reheat:
- Microwave: Cover loosely and heat in 1-minute intervals, stirring between, until hot.
- Skillet: Warm over medium-low heat, covered, stirring occasionally, until heated through.
- Oven: Cover with foil and bake at 350°F for 20 to 25 minutes.
Food safety: Don't leave perishable food out for more than 2 hours (1 hour above 90°F). Reheat leftovers to an internal temperature of at least 165°F.
More easy lasagna and pasta dinners
If you enjoyed this skillet lasagna, try our easy lasagna casserole for a baked version with no noodle layering. You might also like a classic Italian sausage baked ziti or our pizza pasta bake for something a little different (and fun). And on a cold night, try our lasagna soup for all the lasagna flavor in a bowl.
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📖 Recipe
Easy Skillet Lasagna
Ingredients
- 1 tablespoon olive oil or use your favorite as long as it's suitable for sautéing
- 1 pound Italian sausage casings removed and torn into small pieces, or use bulk sausage
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 (24 ounce) jar meatless pasta sauce (use your favorite brand and variety)
- 1 (14.5 ounce) can diced tomatoes undrained
- 2 cups beef broth plus more if needed during cooking
- 8 ounces lasagna noodles broken into 1-2 inch pieces
- 1 zucchini quartered lengthwise and cut into bite-sized pieces (about 1-2 cups)
- Salt to taste
- 1 cup shredded mozzarella cheese
- ½-1 cup ricotta cheese for dotting on top
- Optional garnish: fresh parsley or basil, red pepper flakes, grated Parmesan
Instructions
- Heat the olive oil in a large deep skillet, sauté pan, or shallow Dutch oven over medium heat. When the oil is hot but not smoking, add the sausage. Cook for 3-5 minutes, stirring often and breaking up any large pieces, until browned.
- Add the diced onion to the sausage. Cook for 2 minutes, stirring frequently.
- Add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently, until fragrant.
- Stir in the pasta sauce, undrained diced tomatoes, and 2 cups beef broth. Bring to a gentle simmer. Lower the heat to medium-low, cover, and cook for 5-7 minutes to let the flavors come together. Keep it at a simmer (adjust heat as needed) and stir occasionally.
- Add the broken lasagna noodles. Stir well to coat, then press them down so they're as submerged in the sauce as possible.
- Bring back to a gentle simmer, then lower the heat to medium-low, cover, and cook for 18-23 minutes (depending on how tender you like your noodles). Stir often (every few minutes is not excessive here) to prevent sticking, especially around the edges and bottom. Check the noodles around 15 minutes to see how much time they need. They will cook a bit more once the zucchini is added. Add a splash more broth as needed if the sauce tightens up too early.
- Check the noodles around 15 minutes to gauge remaining time (they will cook a bit more once the zucchini is added). As the sauce thickens and the noodles absorb liquid, stir more frequently to keep anything from sticking.
- Stir in the zucchini, cover, and cook for 5-10 minutes, or until the zucchini reaches your desired doneness. Keep the mixture at a simmer and stir as needed. (Cook uncovered if you need to thicken the sauce further.)
- Taste and add salt if needed. Keep in mind that the mozzarella cheese and ricotta both contain salt. As a reference, we added a pinch to ours.
- Dot the top with ricotta (spoonfuls scattered across the surface) and sprinkle the mozzarella over everything. Cover, reduce heat to low, and let it sit for 3-6 minutes, or until the cheese is melted.
- Garnish with fresh herbs and serve with grated Parmesan and a little red pepper flakes on the side, if desired.
Notes
- Lasagna noodles: Use regular lasagna noodles, not no-boil. No-boil noodles tend to cook too quickly and can turn gummy in this skillet method.
- Skillet size: Use a large deep skillet or shallow Dutch oven with a tight-fitting lid. If your pan is too small, the noodles may not stay submerged, and you'll also need room for stirring. We used an 11-inch sauté pan.
- Adjust consistency: Add a splash more broth if it gets too thick or dry too early. If it's too thin toward the end, uncover and simmer a few minutes longer, stirring frequently.
- Use reduced sodium ingredients (like broth, canned tomatoes, and pasta sauce) if you are sensitive to salt.
- Use ½ cup ricotta for a lighter touch, or 1 cup if you like a bite of ricotta in every forkful.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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