March 24, 2015
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A quick and easy skillet lasagna that comes together in 30 minutes or less! No oven or messy assembly required.
This kid-approved recipe has the meaty, tomato sauce and cheesy goodness of traditional lasagna, but takes a lot less time to make. A win for everyone when it comes to putting dinner on the table or packing the leftovers for a hot thermos lunch.
Check out how this meal comes together fast in the video below:
What is Skillet Lasagna?
This stove-top lasagna is made with all the classic ingredients like meat and tomato sauce, noodles, and cheese but all in one skillet! No ovens, no layering, and no mess.
It’s definitely a favorite family dinner idea and I love that I can get my lasagna fix without the hassle or clean up.
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Skillet Lasagna Ingredients
The ingredients look a lot like what you’d see in traditional lasagna, except for the pasta. Instead of lasagna noodles, we are using Farfalle or bowtie pasta. Other than spaghetti or angel hair pasta, you can use whatever shaped pasta you have on hand even gluten-free!
Here’s everything you’ll need to make this skillet lasagna:
- Olive oil
- Italian sausage or ground beef
- Tomato sauce
- Dried oregano
- Dried basil
- Red pepper flakes
- Farfalle pasta
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Ricotta cheese
In case you have the long noodles but no time for the traditional recipe, try this No-Bake Lasagna. It’s the 10-minute solution for lasagna and everyone can assemble their own plate. A definite winner with the kids.
How to Make Skillet Lasagna
Grab your largest skillet and let’s make this easy stove-top lasagna! The process is simple and goes by quick, so keep up.
- Brown the Meat
In a large skillet, heat the oil and brown the sausage over medium-high heat. Add the minced garlic and cook for an additional minute.
- Make the Sauce
Stir in tomato sauce and seasonings.
- Add the Pasta
Add 2 cups of water and pasta to the skillet and bring to a boil. Reduce the heat and simmer. Cook until pasta is tender.
- Add the Cheese
Remove from heat and stir in the Mozzarella cheese. Top the mixture with small mounds of ricotta cheese and Parmesan cheese. Cover with the lid for 2 minutes or until the ricotta cheese melts.
- And More Cheese
Top with additional Parmesan cheese and serve.
Quick Stovetop Lasagna
Who doesn’t love quick and easy dinner ideas that you can make in a pinch and is so good you know everyone will ask for seconds? This skillet lasagna recipe takes the intensive labor out of traditional baked lasagna and turns into an easy mid-week meal that can be cooked effortlessly.
And if you have leftovers, why not reheat them the morning after and pack them for a hot thermos lunch? That’s two meals out of the way, with one recipe.
Quick & Easy Skillet Lasagna
- 1 tablespoon olive or coconut oil*
- 1 pound Italian sausage removed from casings
- 1 clove garlic minced
- 24 ounces tomato sauce omit seasonings below if sauce is seasoned
- 1 ½ teaspoons oregano
- 1 ½ teaspoons basil
- ½ teaspoon red pepper flakes
- 8 ounces farfalle pasta or bowtie pasta
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese more for serving
- 1 cup ricotta cheese
- In a large skillet, heat the oil over medium-high heat. Add the Italian sausage and cook until the sausage is nearly browned. Add the minced garlic and cook for an additional 3 minutes or until the sausage is cooked through.
- Stir in tomato sauce and seasonings into the cooked sausage. Add 2 cups of water and pasta. Stir and bring the mixture to a boil before reducing the heat and covering with the lid. Simmer for 12 minutes or until the pasta is tender.
- Remove from heat and stir in the Mozzarella cheese. Top the mixture with small mounds of ricotta cheese and Parmesan. Cover and wait a couple of minutes for ricotta to melt into the pasta and sauce.
- Serve immediately with additional Parmesan cheese, if desired.
- I use coconut oil but you can use your favorite cooking oil.
- Use bowtie pasta or whatever variety you have in your pantry, excluding spaghetti or angel hair pasta.
- You can use gluten-free pasta as well, cooking times will vary so please check your box.
Hi, may I know how many servings this recipe makes please (with 8 ounces of pasta)? Thanks!
MOMables - Laura
Hey Jacqueline, this recipe yields 4 servings.
Hi, is it ok to freeze leftovers?
MOMables - Laura
Absolutely! You can pack single-serve portions in freezer-safe containers or zip bags and freeze for up to 2 months. To reheat, allow it to defrost in the fridge overnight before warming in the oven or microwave. Adding a little water to the dish might be necessary to keep it from drying out as it reheats.
I made this tonight. I used all sausage. I also used Barilla tomato basil pasta sauce instead of tomato sauce. I did not care for the sausage. Next time I will use beef. But oh my gosh, I amso thankful for this recipe. I am now not afraid to cook pasta IN the sauce. SO easy! One pan! Thank you!
I’m SO glad you loved it, April!
Thank you Laura – nice and easy! Have a great week.
My GO TO RECIPE! I followed it to a T for the first time, now it has evolved… I add in spinach and sauteed mushrooms toward the end and it really makes it super hearty.
Everyone that tries it wants the recipe. Love that I can add ricotta as I assemble for daily lunches.
Tonight I’m adding in short times with Redwine.
Great recipe! We just finished eating and the two kids and hubs are very happy. Me too. :) They all liked it better than real lasagna and it’s so much easier to make. Win win!
so glad you liked it Julie!