Skillet Lasagna
When you crave lasagna but can’t be bothered with the time-consuming layering, opt for this One-Skillet Lasagna. It’s easy, quick, and mouthwatering. Perfect weeknight dinner.
Servings: 6 servings
Ingredients
- 28 ounces Italian diced tomatoes, with juices
- 2 tablespoons olive oil
- 1 medium onion, minced
- salt, to taste
- black pepper, to taste
- 4 cloves garlic, minced
- ½ teaspoon fennel seeds
- 1 teaspoon oregano
- 1 tablespoon white sugar
- 1 pound Italian sausage, ground
- 10 sheets lasagna noodles, curly, broken into large pieces (not the no-boil kind)
- 28 ounces marinara sauce, or tomato based pasta sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped
Instructions
- In one 4-cup large measuring cup (or a couple of smaller measuring cups), add the diced tomatoes and their juices. Add water to the tomatoes, bringing the liquid to 4 cups total. Set aside.
- Heat oil in a very large nonstick skillet over medium heat and stir onions, 1/2 tsp salt, and 1/2 tsp pepper, and garlic. Cook about 3 minutes.
- In the same skillet, add the sausage and cook, breaking up meat and stirring until cooked through. Add fennel, oregano, and sugar, stirring to combine well.
- Sprinkle noodle pieces evenly over the meat. Pour tomato mixture and the marinara sauce over the noodles. Press down any noodle pieces needed in order to fully submerge all noodles in liquid.
- Cover and bring to a boil, watching carefully. Immediately reduce to a simmer and cook covered for 25 minutes. Quickly stir a couple times during cooking, to ensure noodles are getting tender. If it looks dry after 15 minutes of cooking, add a bit more water or broth of your choice.
- Remove skillet from heat. Stir in 1/2 cup parmesan cheese. Season with additional salt and pepper to taste.
- Spoon ricotta cheese over the hot pasta, followed with an even sprinkling of mozzarella. Cover and let stand for 5 minutes.
- Garnish with parmesan and basil; serve while hot.
Notes
- Try to break noodles into similar sized pieces, so they cook at the same rate and stay tender throughout.
- Use regular lasagna noodles. Do not use the no-boil kind, as they can turn gummy when simmered directly in sauce.
- Don’t skip the fennel seeds. They add that signature Italian sausage flavor that makes the sauce taste authentic.
- Adjust the liquid as needed. If the sauce looks too thick halfway through, add a splash of water or broth to keep things saucy.
- Use a large skillet. A wide, deep pan gives the noodles room to cook evenly and prevents overflow.
- This recipe is part of our Pastas and Pizzas Recipes Collection.
- We love serving this skillet lasagna recipe with Garlic Cheese Bread or French Bread Recipe.
Nutrition (per serving)
Calories: 697kcal | Carbohydrates: 52g | Protein: 30g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1357mg | Potassium: 858mg | Fiber: 4g | Sugar: 10g | Vitamin A: 883IU | Vitamin C: 21mg | Calcium: 344mg | Iron: 4mg