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. 

Recipe Overview

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
Servings: 8

Image of skillet lasagna in a black cast iron pan. Ricotta is spooned on top.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 are some ideas to get you started:

Close up photo of skillet lasagna

About this 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. 

No skimping on the cheese! 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? Creamy ricotta is spooned on the top. The crowning touch is a sprinkle of fresh basil leaves. 

This skillet lasagna has been a hit with every single person who has tried it! I know you’re going to love it, too. 

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. 


How many layers is best for lasagna?

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.

Make It Your Own

There are oh so many ways! Here are a few ideas:

  • A different type of meat. Ground beef, ground turkey, pork Italian sausage, or even ground chicken are good alternatives.
  • 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. 
one pan lasagna photo

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.

Make Ahead Idea

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

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.

Lasagna in a skillet

More dinners made in one skillet

Four recipe images, text reads "meal plan #7."

Free Meal Plan

Interested in a weekly meal plan (it’s free!) that includes this easy 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. We add a new meal plan weekly.


Easy Skillet Lasagna Recipe

4.80 from 5 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings
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. 
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 1 pkg. (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 shredded 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 to 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 to 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.


  • 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.



Calories: 403kcal, Carbohydrates: 45g, Protein: 25g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 63mg, Sodium: 1195mg, Potassium: 742mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2183IU, Vitamin C: 37mg, Calcium: 207mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!


4.80 from 5 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 1 MB. You can upload: image. Drop files here


  1. Kimberly P. says:

    I made this. We don’t like cooked spinach so I put in mushrooms. Also used whole wheat penne. Every one liked it. Will be added to the family menu.

    1. Rachel Gurk says:

      So glad it was a hit! Thanks for taking the time to leave a review!

  2. Kimberly P. says:

    Made this for dinner. Everyone said don’t lose that recipe, lol. Not a fan of cooked spinach, so added fresh mushrooms and some fresh broccoli.

    1. Rachel Gurk says:

      Love that you got raving reviews with this one! Thanks for taking the time to let me know, it means a lot to me!

  3. Elmo says:

    I use Farfalle pasta (butterfly pasta). It’s an excellent substitute for the lasagna noodles.

    1. Rachel Gurk says:

      That’s perfect!

  4. Stephanie W says:

    Do you need to drain the diced tomatoes or throw it in juices and all? I am making this on Tuesday. I am so excited about finding this super easy lasagna #ihatemakinglasagnatoo

    1. Rachel Gurk says:

      Put the juices in! All goes in. I hope you love it!

    2. Stephanie W says:

      So delicious and easy! My kids were skeptical since it wasn’t their usual spaghetti but my 14 year old daughter loved it so much she complimented me twice while her mouth was full (I did remind her of manners) and my son actually told me “this is great!” Made it exactly as given except I folded in the ricotta with the cheese. Portion sizes were filling and we have leftovers for yummy lunches this week . This will be in regular rotation at our house. Bonus…easy clean up!

      1. Rachel Gurk says:

        I’m so happy to hear that! Easy clean up is always a HUGE bonus in my mind! Thanks for taking the time to leave a comment and review!

  5. Christine W says:

    I made it tonight with just a few changes…so yummy!

    1. Rachel Gurk says:

      So happy to hear you liked it, Christine! Thanks for taking the time to come back and leave a comment!

  6. denise says:

    oh, yum!

    1. Rachel Gurk says:

      Thanks Denise!

  7. Cali47 Mom says:

    This looks easy and yummy, I’m going to try it for my family! Do you have any recommendations on best jarred pasta sauces?

    1. Rachel Gurk says:

      I always check the label and look for brands that are low in sodium and don’t have added sugar. I love Raos, Thrive Market’s, and Victoria. I hope you love the recipe!