30 Minute Lasagna Skillet
Skip the prep work and layering and try this 30 Minute Lasagna Skillet! Everything you love about the tasty layers, but with less work, and certainly done in much less time.
This could easily be a vegetarian lasagna if you omit the sausage, and toss in extra veggies like mushroom, peppers, etc. You could certainly even add extra veggies with your sausage too! I like to use Italian turkey sausage in this. It really adds a little something extra rather than just using plain ground beef. You can generally find it in a spicy or mild version.
This 30 Minute Lasagna Skillet uses a handful of pantry staples (at least in my house) like jarred marinara, onions and garlic, Italian seasoning, and shredded cheese that I generally keep on hand in the freezer. The only thing that is really not a staple for me is the ricotta cheese. I normally have a partial box of lasagna noodles in the pantry as well. It uses 6 noodles just broken up, so is a great way to use up an opened box.
If your family loves lasagna, spaghetti, or pasta in general this will surely be hit at your table! A tasty dish to have an Italian night at home. Serve with a side salad and some garlic bread and you’re set! Hope you enjoy!
Pasta lover like me? Here are some of my favorites:
Spinach and Artichoke Pasta Skillet
Roasted Garlic & Butternut Squash Lasagna Roll-ups
30 Minute Lasagna Skillet
Ingredients
- 1 lb ground Italian sausage turkey or pork
- 1/2 small onion diced
- 3 cloves garlic minced
- 8 lasagna noodles broken into 1 inch pieces
- 24 oz jar marinara sauce
- 1 1/2 cups water
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- fresh parsley and/or basil for garnish
Instructions
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Add the sausage, onion, and garlic to a large skillet over med-high heat. Brown the sausage and break up with a wooden spoon while it cooks, about 5-10 minutes until no longer pink. Drain any excess fat.
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Stir in marinara, water, Italian seasoning, red pepper flakes (optional), and broken lasagna noodles. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes.
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Stir in ricotta, and half of the parm and mozz cheeses. Warm the cheeses through uncovered for about 5 minutes until melted and combined. Sprinkle with remainder of cheese and allow to melt, and garnish with parsley/basil. Serve immediately.
Recipe Notes
I like to use hot Italian turkey sausage, it has great flavor with a little kick. If you can’t find spicy, just add the red pepper flakes to your mild sausage.
2 Comments
Nancy Stall
I am Jordan and Andy’s Aunt! Can’t wait to make this recipe. Lasagne bake! Love your IG!!
Laura Doerr
Awesome, thank you so much! I just made it last night!