Skillet lasagna is such an easy, yet impressive dinner for two! Made in just one skillet with ground sausage or beef, spices, tomato sauce, noodles and two types of cheese, this is a creamy, cheese delicious dinner! It will be your new weeknight one pan meal after one bite! Plus, it's on the table in 25 minutes!
You need the flavors of a slow cooked and lovingly layered lasagna, but you don't have the time for that on a weeknight. I know you, because I am the same way! Between house chores, after school activities, and maintaining a normal social life, dinners absolutely must be fast and easy this time of year.
Can I help you get the comforting flavors of lasagna on your table in a fraction of the time and without leftovers for days? Oh yeah I can! If you remember my White Lasagna in a Skillet, you'll be happy to see the red sauce version here.
Enter, stage right, this beautiful pan of skillet lasagna. Everything is made in the same skillet, and you own't believe that the noodles cook right in the sauce! Side note: if you ever discover a box of broken lasagna noodles in your pantry, I want you to make this recipe! This is the perfect way to use up less-than-perfect noodles, since we're not layering them in a pan for slicing.
How perfect is a recipe that calls for broken lasagna noodles? Since this is a small batch recipe for skillet lasagna, it only requires 6 broken lasagna noodles, which is roughly the exact amount of broken noodles at the bottom of my box every time!
This easy skillet lasagna is made with spicy sausage (or beef, your choice entirely), pantry staple spices (like dried basil and oregano), a can of crushed tomatoes and broken lasagna noodles. Oh, and cheese; two types of glorious creamy cheese!
The prep time for this recipe is 5 minutes, which is the amount of time it should take you to gather ingredients. The actual cooking time is just 20 minutes. I can't think of a better thing than skillet lasagna on my table in less than 30 minutes!
And here's the exact cast iron skillet I used for this recipe! <--What a great price, too!
Ingredients:
Olive Oil.
Ground Sausage. Spicy or mild ground bulk sausage is excellent in this recipe, but you can substitute ground beef too, if you prefer.
Onion Powder.
Garlic Powder.
Dried Oregano.
Dried Basil.
Crushed Red Pepper Flakes. This can be optional, if you don't like spice at all, but the amount of pepper flakes in this skillet lasagna recipe just amps up flavors overall and doesn't make the whole dish spicy.
Tomato Sauce. We need a 15-ounce can of tomato sauce, which is pureed cooked tomatoes in a can. It typically does not contain spices, but does contain salt.
Beef Broth. We need a small can of beef broth, or you can use the beef granules or beef bullion paste and make 2 cups of broth. I prefer low sodium version for broths when cooking, so my final dish isn't overly salty.
Lasagna Noodles. You need 6 whole lasagna noodles, broken into roughly 1 to 2 inch pieces for this recipe. It can be the plain lasagna noodles or the no-boil ones. Please note the no-boil noodles will cook quicker.
Mozzarella Cheese. Two cups of grated mozzarella cheese--fresh is incredible but bagged is fine, too.
Ricotta Cheese. I always buy full-fat ricotta for the creamiest results.
Parmesan Cheese. Optional Parmesan on top for serving, but not necessary.
How to make skillet lasagna:
- Gather all of the ingredients: your meat of choice, spices, sauce, broth, noodles, and cheeses and have ready a cast iron skillet.
- First, add the olive oil to the skillet and preheat over medium-high heat. Add the sausage, and cook while breaking up with a wooden spoon. Cook it until it is no longer pink and has golden brown edges. Then, sprinkle in all of the spices: onion powder, garlic powder, dried oregano, dried basil, red pepper flakes, salt and pepper.
- After letting the spices cook for a minute or so in the hot oil, their aromas will release and the kitchen will smell so good! Now, it's time to add in the tomato sauce and beef broth.
- Bring this mixture to a gentle simmer; you may need to lower the heat slightly. Break up the lasagna noodles into 1 to 2 inch pieces, and nestle them into the pan. Try to make sure the noodles are thoroughly covered in the pan sauce so that they begin to cook.
- Simmer the noodles completely uncovered, but stir frequently. It will take about 8 minutes for them to fully soften and cook all the way through. Taste one to be sure they're al dente. Then, sprinkle the mozzarella into the mixture, and stir to melt.
- Before serving, dollop ricotta on top, and garnish with fresh basil leaves. You can also serve with Parmesan at the table for even more cheese.
This skillet lasagna serves 2-3 very generously, and in our house, that means two adults and both kids get a nice-sized portion. I often serve it with bread and salad on the side.
Can you make skillet lasagna ahead of time?
It's so fast, that I'm not sure if you would want to. You might like my freezer lasagna recipe, though.
How to store leftovers:
If you have leftovers, scoop it into a storage container with a tight-fitting lid and refrigerate for up to 2 days. Reheat gently in the microwave or by scooping back into a skillet, adding a splash of broth and warming over low heat.
For a sweet version, you would love my peanut butter lasagna.
Dinner for Two: Skillet Lasagna
Easy skillet lasagna for two made with broken lasagna noodles!
Ingredients
- 1 tablespoon Olive Oil
- ½ pound Spicy Bulk Sausage, Or ground beef
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- pinch of Crushed Red Pepper Flakes
- 1 15 ounce can Tomato Sauce
- 1 15-ounce can Beef Broth
- 6 Lasagna Noodles, Broken
- 2 cups Shredded Mozzarella Cheese
- ½ cup Ricotta Cheese
- Parmesan Cheese, For garnish, optional
Instructions
- Gather the ingredients, and have a cast iron pan warming on the stove over medium-high heat.
- In a medium-sized skillet, heat the oil over medium-high heat. Add the sausage, and cook while breaking up with a wooden spoon until golden brown. Sprinkle in the salt, pepper, onion powder, garlic powder, oregano, basil and red pepper flakes. Toast the spices in the meat for about 1 minute.
- Next, pour in the tomato sauce and beef broth. Bring the mixture to a gentle simmer.
- Break up the lasagna noodles into about 1” pieces. Stir the noodles into the pan so that they are all mostly covered with the sauce. Simmer the noodles, uncovered, until al dente, about 8 minutes or so.
- Turn then heat to low, and stir in the mozzarella. Dollop the ricotta on top. Carefully move the skillet to the table, and serve with Parmesan cheese for garnish.
Notes
Ground Sausage: Spicy or mild ground bulk sausage is excellent in this recipe, but you can substitute ground beef too, if you prefer.
Crushed Red Pepper Flakes: This can be optional, if you don't like spice at all, but the amount of pepper flakes in this recipe just amps up flavors overall and doesn't make the whole dish spicy.
Tomato Sauce: We need a 15-ounce can of tomato sauce, which is pureed cooked tomatoes in a can. It typically does not contain spices, but does contain salt.
Beef Broth: We need a small can of beef broth, or you can use the beef granules or beef bullion paste and make 2 cups of broth. I prefer low sodium version for broths when cooking, so my final dish isn't overly salty.
Lasagna Noodles: You need 6 whole lasagna noodles, broken into roughly 1 to 2 inch pieces for this recipe. It can be the plain lasagna noodles or the no-boil ones. Please note the no-boil noodles will cook quicker.
Mozzarella Cheese: Two cups of grated mozzarella cheese--fresh is incredible but bagged is fine, too.
Ricotta Cheese: I always buy full-fat ricotta for the creamiest results.
Parmesan Cheese: Optional Parmesan on top for serving, but not necessary.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 848Total Fat: 49gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 131mgSodium: 2730mgCarbohydrates: 53gFiber: 5gSugar: 8gProtein: 48g
Marsha | Marsha's Baking Addiction says
I love lasagna, definitely one of my favourite comfort meals! This looks absolutely delicious!
Medeja says
Looks very inviting!
Beth says
No judgement here for going semi pre-made for thanksgiving! I wanted to skip the expectations all together and make tacos.. haha. Thanks for being real friend!
Flavia says
I always feel guilty for stepping away from blogging during the holiday time with so many other bloggers posting so often, but your post was just what I needed to read. Thank you!
Nicole ~ Cookng for Keeps says
I LOVE the fact that you rented a ginormous house with your entire family, it sounds like SO MUCH FUN. Plus, you don't have to clean up after everyone leaves, hurray! I have a major problem not letting anyone help me as well, my Mom has offered to stay with us, grocery shop, cook for us, etc. and I'm all, no no no! Something tells me I might be regretting that decision three days in?? :)
Christina Lane says
Yes, Nicole. Let her come over!!! Hope you're doing well xo
Katrina says
Setting aside time for family is so important! I definitely need to follow in your example. This past Thanksgiving we were away in Spain and on Christmas I won't be able to connect with family either!! I need to dive right into this lasagna for comfort reasons...and like, it's only for two so I can't go THAT crazy, right?? lol
Amber | BluebonnetBaker says
We've had Thanksgiving dinner at Maggiano's for the last 5 years running. It's spectacular, you get to take home tons of leftovers, and there are NO dishes. It's become our tradition, and I would be so sad if we stopped. P.S. I've been salivating over this lasagna since I loaded it in FF. If only I could get anti-fromage husband to eat it.
Kit says
This looks like my kind of cozy winter Midwest meal! I have to ask, would you, for yourself, being on the healthy side, make this with wholewheat lasagna noodles and use organic grass fed ground beef or chicken breast? It's more along my way of thinking but I also hate to ruin a 'comfort' meal by being a curmudgeon!
Please, do remember your own new advice in the many years to come in your life as a mother and wife, and self appreciating person! I WAS you! For a good many years, about 35. My children most remember their hand delivered bedtime snacks of cookies and milk or herb tea or cocoa, after they rushed to tuck themselves into bed, just toddlers, sitting upright, blankets up over their laps, waiting for bedtime reading!
Not one of the four of them ever remarks how I had the cleanest floors in town, the most organized closets, and opened all of my own shop doors, loaded groceries and hurded 4 young children, refusing any offers of public help. They remember that 45 minutes at the end of the day. If I'd only washed the floors once a week instead of twice and added a weekly picknic in the summer to add to those memories, let things go stopped raising my bar of self-expectations, and enjoyed them more.
You keep your promise to yourself. You will love yourself for accomplishing that, little Camille will benefit from it, and learn from you too, what is truly valuable!
Christina Lane says
Thank you so much for the sweet advice, Kit. :)
You can't tell from the photos, but I used local grass fed ground beef ;) As for whole wheat noodles, though, I'm a little hesitant because they may take longer to cook. Try adding more liquid, though and you should be fine.
Thanks again, friend!
Andrea Janes says
PREACH! I'm hungry, and wishing someone offered to cook me lunch, I'd gladly accept that help today :) ummm, Lasagna!
Hope you had an awesome Thanksgiving with family and the cutest little turkey!
Gerry @ foodness gracious says
Real help is always cool to receive..take da help ;)