Easy Skillet Lasagna – One Pan!
Love lasagna but hate fussing with layering everything up? This easy skillet lasagna is going to make your life way easier. It’s just as delicious, but with a fraction of the work.
I absolutely love lasagna (I mean, who doesn’t?!), but I realllllly do not like making it. Really, whose idea was it to try spreading a ricotta cheese mixture onto a messy sauce mixture? It just doesn’t work, and the type-A in me 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!
PS: If you love the flavors of lasagna, make sure to check out my recipes for lasagna soup and vegetarian lasagna soup. If you’re looking for a super fun take on lasagna that kids love, try these pepperoni pizza lasagna rolls.
About this skillet lasagna:
As usual, I tried to make the recipe a little healthier for you and your loved ones. I chose to use turkey Italian sausage and of course I added some spinach (I just can’t help myself). I stuck with regular white pasta for this recipe because I wanted it to taste just like “real” lasagna, but you could easily use whole wheat pasta or a non-foamy gluten-free pasta.
This is a classic one pan pasta that cooks all in…ONE PAN. I’m really 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.
I finish this recipe by stirring in mozzarella. The cheese helps thicken the sauce and makes it ultra-creamy. Plus, what’s lasagna without mozzarella? The ricotta is spooned on the top and the finished product is sprinkled with fresh basil.
It’s been a hit with every single person who has tried it! I know you’re going to love it, too.
How to make this recipe your own:
Oh so many ways! Here are a few ideas:
- You could substitute a different type of meat. Try ground beef, ground turkey, pork Italian sausage, or even ground chicken!
- Want to make it vegetarian? Easy! Leave out the meat. Try adding some sautéed mushrooms to make it extra hearty.
- Love cottage cheese in your lasagna? Try stirring 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. I 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.
- Make and freeze: This will taste great as a baked casserole, so try making this and then transferring it into a sprayed baking dish (9×13 will be perfect). 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 30-45 minutes or until heated through.
What to serve with this skillet lasagna:
This lasagna works well with some classics! A green salad with homemade healthy ranch dressing, or a loaf of crusty bread with Italian bread dipping oil. Try some roasted broccoli for extra vegetables!
- 1 package (19.5 oz) Italian turkey sausage links, removed from casings
- 1 medium yellow onion, chopped (about 1 cup)
- 1 large clove garlic, minced (about 1 teaspoon)
- 2 jars (25 oz each) pasta sauce
- 1 can (14.5 oz) petite diced tomatoes
- ¾ teaspoon dried basil
- ¾ pound lasagna noodles, broken into pieces
- 4 cups (loosely packed) baby spinach leaves
- 1 cup mozzarella cheese
- 1 cup ricotta cheese
- Fresh basil, for garnish, if desired
- In a large skillet (that has a cover available) over medium high heat, cook turkey sausage and chopped onions, breaking up sausage, for 5-10 minutes or until sausage is browned and onions are translucent. Add garlic, and continue to cook for 1 minute or until fragrant.
- Add pasta sauce, diced tomatoes, basil, and lasagna noodle pieces.Bring to simmer. Keep simmering, partially covered, stirring frequently, for 15-20 minutes, until pasta is tender. Mixture will thicken as pasta absorbs the liquid.
- Add spinach, stir well, and cook for 5 more minutes, until spinach is wilted.
- Stir in mozzarella, until melted and creamy.
- Serve with dollops of ricotta cheese, and fresh basil, if desired.
- Make sure you 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.
- You could also make this one pan pasta with other types of pasta, such as radiatore or campanelle. Most any kind of pasta would work, including whole wheat.
- I make this with Italian turkey sausage. You could also use pork sausage.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 416mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 15g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben loves this recipe, so does my dad…it’s definitely a hearty one that the guys love!
Changes I would make: None at all, but take a look at some of the ideas I mentioned!