Skillet Lasagna

Skillet Lasagna is one of those comforting dishes that feels like a warm hug. Imagine layers of delicious Italian sausage mingling with hearty marinara sauce, tender pasta, and a melty blanket of cheese—a delightful combination that excites the senses. This one-pan wonder not only saves on cleanup but also ensures that dinner is on the table in less than an hour. It’s a homey meal perfect for busy weeknights or a casual gathering with friends.

I first discovered the joy of Skillet Lasagna while searching for a way to enjoy my favorite pasta without the fuss of traditional baking. The layers of flavors come together effortlessly, and every bite brings a delightful mix of textures and tastes that will quickly turn this recipe into a favorite in your household. If you’re on the lookout for an easy, budget-friendly meal that pleases a crowd, this Skillet Lasagna is just the ticket. It’s time to create delicious memories around the dinner table!

How to Make Skillet Lasagna

1. Cook onion and meat: In a large cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of uncooked Italian sausage, 2 teaspoons of minced garlic, and ½ diced onion. Sauté for about 5 minutes, until the sausage is cooked through and the onion is translucent. Drain any excess grease and return to the pan.

2. Add liquids and noodles: Pour in a 24-ounce jar of marinara sauce and 2 ½ cups of chicken broth, bringing it to a light boil. Stir in 3 cups of mini farfalle noodles, ensuring they are covered with the liquid as much as possible.

3. Cook: Reduce the heat to medium and cover the skillet. Cook for 25 minutes, stirring every 5 minutes. If you notice the noodles absorbing too much liquid, add ¼ cup of water as needed.

4. Add cheeses: In a small bowl, mix 1 cup of room temperature ricotta cheese with ½ teaspoon of Italian seasoning. Remove the skillet from heat and dollop the ricotta mixture over the lasagna without stirring. Sprinkle 1 cup of shredded mozzarella and ¼ cup of grated parmesan over the top.

5. Rest: Cover the skillet with a lid and let it sit for 5 minutes, allowing the cheese to melt. Alternatively, you can place it under the broiler for a few minutes until the cheese is bubbling and slightly browned.

6. Serve: Add a finishing touch by sprinkling with chopped basil or parsley before serving.

Storing & Reheating

To store any leftovers, let the Skillet Lasagna cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can stay at room temperature for a couple of hours, but refrigeration is best, where it will last for up to 4 days. For longer storage, freeze your lasagna for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 20 minutes, or until hot all the way through. Keep in mind that the texture may change slightly upon reheating, so feel free to stir in a splash of chicken broth or a bit of olive oil to refresh it.

This dish captures the essence of Italian comfort food with a simple twist that you’ll absolutely love. It’s budget-friendly, packed with flavor, and requires minimal clean-up—a true win-win in the kitchen! As you savor each bite, know that experimenting with ingredients is always encouraged. Feel free to make this recipe your own!

Recipe FAQs

Skillet Lasagna

Recipe Author: Margaret

This Skillet Lasagna offers an irresistible flavor and simple preparation. With layers of Italian sausage, rich marinara, and creamy cheese, it’s a quick, satisfying meal perfect for any night.

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• Prep Time 10 minutes
• Cook Time 50 minutes
• Yield 6 servings 1x

Ingredients

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• 1 tablespoon olive oil
• 1 pound uncooked italian sausage
• ½ medium yellow onion , diced
• 2 teaspoons minced garlic
• 1 24 ounce jar marinara sauce
• 2 ½ cups chicken broth
• 3 cups mini farfalle noodles
• 1 cup ricotta cheese , at room temperature, or cottage cheese
• ½ teaspoon italian seasoning
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese

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Instructions

1. In a large cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the uncooked Italian sausage, diced onion, and minced garlic. Sauté for about 5 minutes until the sausage is fully cooked.
3. Drain the grease and return the skillet to the heat.
4. Pour in the marinara sauce and chicken broth, bringing the mixture to a light boil.
5. Stir in the mini farfalle noodles, ensuring they’re mostly covered by the liquid.
6. Reduce the heat to medium, cover, and cook for 25 minutes, stirring every 5 minutes. Add water if necessary to prevent sticking.
7. In a small bowl, mix the ricotta cheese with Italian seasoning. Remove the skillet from heat.
8. Dollop the ricotta mixture over the lasagna without stirring. Top with shredded mozzarella and grated parmesan cheese.
9. Cover the skillet and let it sit for 5 minutes to allow the cheeses to melt, or broil briefly until golden and bubbly.
10. Garnish with fresh basil or parsley before serving.

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Notes

Feel free to substitute chicken broth with vegetable broth for a lighter option.
For added flavor, consider mixing in some chopped spinach or mushrooms with the sauce.
This dish can be made ahead of time and reheated in the oven.

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Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 520
• Sugar: 6g
• Sodium: 890mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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