Easy Skillet Lasagna – One Pan!

I absolutely love lasagna (I mean, who doesn’t?!), but I really do not like making it. 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! This skillet lasagna has been a hit with every single person who has tried it and I know you’re going to love it, too. 

I 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 – easy to make 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

Easy skillet lasagna

Healthier lasagna. This lasagna is made with turkey Italian sausage, which is lower in fat, and it’s loaded with spinach (I just can’t help myself). The recipe calls for regular lasagna noodles 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. 

One pan recipe. 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. If you like that idea, take a look at more of my one pot pasta recipes (more than 20 recipes!).

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

Easy 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. Easy! 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. 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. 

Serving Ideas

Sides: This lasagna works well with classics like a green salad with homemade healthy ranch dressing or Italian dressing. Make a loaf of artisan-style crusty bread with Italian bread dipping oil or serve easy 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.

Storage & Reheating Tips

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.