A traditional favorite made simpler, this Skillet Lasagna has all your favorite flavors but in about half the time!
I love pasta, I love lasagna but sometimes I don’t like all the work that goes into making a traditional lasagna.
This Skillet Lasagna has all your favorite flavors of the regular, but deconstructed, made in a skillet and so much quicker.
This has quickly become one of my family’s favorite recipes, and we keep in on our menu rotation at least once a month.
With a mixture of both italian sausage and ground beef, you really cannot go wrong with those flavors.
Add some spices, cheeses and sauce and you have yourself a perfect dinnertime meal that you can make in around 45 minutes.
If you are a fan of lasagna but do not want to do all the work that it takes to make, then you need to make my Skillet Lasagna!
Some of my other favorite pasta recipes that we have on our site include: Tortellini Carbonara, Pizza Casserole and Easy Goulash.
WHY THIS RECIPE WORKS:
- Easy to throw together and feeds a family!
- You can double this recipe to serve more people.
- Done in around 45 minutes, this is a great easy weeknight meal.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Italian sausage
Ground beef
Onion
Garlic
Pasta sauce
Water
Red pepper flakes
Basil
Italian seasoning
Lasagna noodles
Ricotta cheese
Parmesan cheese
Salt
Pepper
Mozzarella cheese
HOW TO MAKE SKILLET LASAGNA, STEP BY STEP:
- In a large and deep skillet over medium heat add the Italian sausage, ground, beef, and onion and cook till the meat is browned and cooked through. Drain any grease from the pan, add the garlic and cook one additional minute.
- Add the pasta sauce, water, red pepper flakes, basil, and Italian seasoning, and stir to combine.
- Add the broken lasagna noodle pieces and stir. Increase the heat to medium high. Once it comes to a boil, cover with a lid and reduce the heat to low to keep it at a gentle simmer.
- Stir occasionally until the noodles are tender. If any noodles start to stick together during this time, separate them so they don’t continue to cook together. The noodles should be done in about 10-15 minutes. If you need to, add a bit more water if your sauce becomes too dry before the noodles are cooked.
- While your noodles cook, mix the ricotta cheese, parmesan cheese, salt, and pepper.
- Once your noodles are cooked to al dente, dollop the cheese mixture over the top and sprinkle the mozzarella cheese on top. Cover with a lid and cook for a few more minutes till the cheese is melty or alternatively if you are using an oven-safe skillet you can broil, uncovered till the cheese is melty and starts to brown.
- Sprinkle with parsley or basil if desired.
- Serve while still hot.
DO I HAVE TO USE BOTH BEEF AND ITALIAN SAUSAGE?
Absolutely not, you can use one or the other. We like the mixture of the two because that is what we like in our regular lasagna.
You can even use ground turkey, pork or chicken for this recipe if you desire.
HOW DO I MAKE THE NOODLES NOT STICK TOGETHER?
You can add the noodles in batches and stir between each new addition to help make sure the noodles don’t stick together.
Just make sure to do this process quickly so the noodles cook at the same time.
Also if the noodles start getting stuck to the bottom of the pan then reduce the heat and add a little bit more water.
WHY IS MY SKILLET LASAGNA SAUCE THIN/RUNNY?
You will notice that it may not be as thick as you like especially when adding the cheese.
Do not worry, this will thicken up as it cools, we need enough liquid in the dish to make sure that the noodles cook properly.
CAN I USE ANOTHER TYPE OF PASTA IN MY SKILLET LASAGNA?
If you want smaller pasta pieces you can go without the lasagna noodles and substitute them.
Some other pastas what will work is bowtie, rotini, cavatappi, etc. You just want to make sure that you are using the same amount as called for in the recipe.
HOW TO STORE:
This can be stored in the refrigerator in an airtight container where it will keep for up to 5 days.
You can also freeze this recipe, place in a freezer safe container and it will keep in the freezer for up to 2-3 months.
To defrost, remove to the refrigerator overnight or until thawed. To reheat, place in the microwave until heated through.
TIPS AND TRICKS:
- Use another type of pasta if you do not want to break lasagna noodles, see above on that.
- You can make your own homemade pasta or marinara sauce for this recipe.
- Add in veggies like green peppers, onions etc.
- This will thicken the longer it sits.
- Easily double this recipe in a larger pan.
- This can be frozen, see above on how to do that.
- You don’t have to use a mixture of italian sausage and beef, you can do one or the other or you can use ground turkey, pork or chicken.
- Top with some fresh basil or parsley if desired.
- This is great served with a nice crusty garlic bread or breadsticks.
Want lasagna but don’t want to go through all the work of making it? Then this Skillet Lasagna is your saving grace!
If you like this recipe then you might also like:
If you’ve tried this SKILLET LASAGNA or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Skillet Lasagna
Ingredients
- ½ pound Italian sausage
- ½ pound lean ground beef
- ¼ cup onion diced
- 2 cloves garlic minced
- 24 ounces jarred pasta sauce
- 1 ¼ cup water
- 1/8 teaspoon red pepper flakes
- 2 Tablespoons fresh chopped basil or ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- 8 ounces curly-edge lasagna noodles 1/2 box, about 9 noodles broken into about 2-inch pieces
- ¾ cup ricotta cheese
- ¼ cup parmesan cheese shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup mozzarella cheese shredded
- Fresh chopped parsley or basil for garnish if desired
Instructions
- In a large and deep skillet over medium heat add the Italian sausage, ground, beef, and onion and cook till the meat is browned and cooked through. Drain any grease from the pan, add the garlic and cook one additional minute.
- Add the pasta sauce, water, red pepper flakes, basil, and Italian seasoning, and stir to combine.
- Add the broken lasagna noodle pieces and stir. Increase the heat to medium high. Once it comes to a boil, cover with a lid and reduce the heat to low to keep it at a gentle simmer.
- Stir occasionally until the noodles are tender. If any noodles start to stick together during this time, separate them so they don’t continue to cook together. The noodles should be done in about 10-15 minutes. If you need to, add a bit more water if your sauce becomes too dry before the noodles are cooked.
- While your noodles cook, mix the ricotta cheese, parmesan cheese, salt, and pepper.
- Once your noodles are cooked to al dente, dollop the cheese mixture over the top and sprinkle the mozzarella cheese on top. Cover with a lid and cook for a few more minutes till the cheese is melty or alternatively if you are using an oven-safe skillet you can broil, uncovered till the cheese is melty and starts to brown.
- Sprinkle with parsley or basil if desired.
- Serve while still hot.
Notes
- Use another type of pasta if you do not want to break lasagna noodles, see above on that.
- You can make your own homemade pasta or marinara sauce for this recipe.
- Add in veggies like green peppers, onions etc.
- This will thicken the longer it sits.
- Easily double this recipe in a larger pan.
- This can be frozen, see above on how to do that.
- You don’t have to use a mixture of italian sausage and beef, you can do one or the other or you can use ground turkey, pork or chicken.
- Top with some fresh basil or parsley if desired.
- This is great served with a nice crusty garlic bread or breadsticks.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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