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.
Why you’ll love it: All 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
I absolutely love lasagna (I mean, who doesn’t?!), but I really 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!
I have a challenge for you: Think outside of the box and re-imagine traditional lasagna. Here’s some ideas to get you started:
- lasagna soup or vegetarian lasagna soup
- pepperoni pizza lasagna rolls – kids love these!
- lasagna zucchini boats – easy to make and low carb (zucchini instead of noodles)
- Mexican lasagna with Swiss chard – with corn tortillas replacing the noodles and lots of good-for-you veggies.
About this skillet lasagna
As usual, I make the recipe a little healthier for you and your loved ones. I use turkey Italian sausage and of course I add spinach (I just can’t help myself). I stick with regular lasagna noodles for this recipe because I want 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.
Look for the printable recipe card at the end of this post. You’ll find a complete ingredient list, full directions, and nutrition information.
According to Nutritionix, one serving of lasagna is about one and a half cups, and has 602 calories. A serving of this skillet lasagna is 272 calories!
Most lasagnas have at least three layers. Most recipes I’ve seen have six: sauce, noodles, ricotta repeated twice. Kind of a hassle which is why I love this recipe.
Many lasagna recipes have loads of fatty ground beef, two to three kinds of cheese, and white pasta. That all adds up to a rather unhealthy main dish. That’s why I substitute turkey sausage for beef and use way less cheese than traditional lasagna. If you use whole wheat noodles, you’ve added another layer of nutrition. I also throw in a big pile of spinach. Win-win!
Make It Your Own
Oh so many ways! Here are a few ideas:
- You could substitute a different type of meat. Ground beef, ground turkey, pork Italian sausage, or even ground chicken are good alternatives.
- Want to make it vegetarian? Easy! Leave out the meat. Add 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 Lasagna
This lasagna works well with some classics, like a green salad with homemade healthy ranch dressing, or a loaf of crusty bread with Italian bread dipping oil. Try roasted broccoli for extra vegetables!
Like a glass of wine with dinner? Pair this lasagna with a juicy red wine, such as Lambrusco, Sangiovese, Pinot Noir, or Zinfandel.
Storage & Reheating Tips
Leftover skillet lasagna can be refrigerated for up to three days in a tightly covered container. Store the ricotta separately.
To reheat, warm 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.
More dinners made in one skillet
- Gnocchi with Kale & Sun-Dried Tomatoes
- Skillet Chicken Pot Pie
- Sausage and Bean Skillet (30 minute meal)
- Skillet Gnocchi with Chicken and Tomato Sauce
- One Pot Vegetarian Orzo with Sundried Tomatoes
- One Pan Sausage Dinner with Fall Vegetables
- Orange Chicken Thighs with Bok Choy
- One Pan Sausage and Rice with Sweet Peppers
Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan #7. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 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 (see note), 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.
- If desired, substitute other types of pasta, such as radiatore or campanelle. Most any kind of pasta would work, including whole wheat.
- Italian sausage made from pork can be substituted for turkey Italian sausage.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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