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
Amy @ Thoroughly Nourished Life says
Oh I hear you Christina! I don't have a baby (yet, one day) but I am majorly bad at asking for help and giving myself a day off to rest. Last weekend I pushed it all a little too hard and then ended up unable to do anything on Monday and having to call in sick because I actually couldn't move. So, I'm heeding your words. I'm letting it go. I'm forgiving myself, and I'm resting a little and just enjoying the fruits of all my previous labours.
Oh, and I'm going to the couch with a pan of this lasagne, some Netflix, and my fiance.
Liz @ Floating Kitchen says
Why is asking for help so freaking hard? I'm absolutely the worst at it. Stubbornness and pride always get in my way. It's definitely something I need to be better at. Your Thanksgiving all under one roof sounds wonderful. Glad your boss gave you a vacation! :-)
Stefanie - Sarcastic Cooking says
You are totally speaking my language. I am the same way. With baby boy number two coming in the next week, I am going to have to do the same and just admit I can't do everything and let people help when they want to. I think something in me considers myself a failure of I can't keep the house clean, cook dinner, and keep my kid happy and content all on my own every single day. It's weird. I'm sure I am in for a rude awakening after this guy arrives so I better start letting go soon! I have been having such a hankering for lasagna this week! I gotta make this happen ASAP!
Barbara says
In fact, allowing others to help you brings them joy. Consider it a gift you give them when accepting offers of help.
Christina Lane says
You're so right <3
Stephanie @ Girl Versus Dough says
Amen, sister. Letting others help is still a constant learning experience for me. I think the accumulated lack of sleep has tricked me into accepting it more and more. Guess that works out for the best. ;)
Drooling over this lasagna situation, btw.
Kayle (The Cooking Actress) says
YESSS--accept help! There's no shame in it, everyone is human!!! Also, your Thanksgiving sounds so amazing (sans lil Camille deciding to hang out in the middle of the night lol)-such a fun idea to rent a house in wine country together!!
and skillet lasagna is also an amazing idea, those globs of ricotta are singing my naaaame
Ccco says
What kind of tomato sauce did you use? Thanks!
Christina Lane says
I used tomato sauce in a can. I think it was Hunt's brand. Check for it in the canned tomato section of your market.
B. says
I made this tonight, I loved it and so did my picky, chicken nugget loving five year old daughter. Thanks for the recipe!!
Amy says
I assume the lasagna noodles should be cooked before using?
Christina Lane says
Nope. Add 'em raw.
Georgia Birutas says
It was great and too easy. It will be one of our favorites