This Skillet Lasagna is simply put, a weeknight wonder. You get all the flavors of a classic lasagna in a fraction of the time using simple ingredients you can find anywhere.
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Growing up lasagna was always one of my favorite meals. It still is to this day. The pasta, the sauce, the cheese, it’s just comfort all in one dish.
But let’s be honest, we don’t all have the time to make a from scratch lasagna on the regular. So in comes this Skillet Lasagna.
It has all the flavors of the traditional dish but is done in a fraction of the time. It’s our new favorite weeknight comfort dinner.
The Perfect Weeknight Dish
I’m all about quick dinners on weeknights and this one definitely fits the bill. It clocks in at about 35 minutes and much of that time is inactive cooking time.
Not only is it quick-ish, it’s all done in one pot. From the browning of the meat, to the boiling of the pasta. Minimal dishes is a big weeknight win.
And just because it’s done in a snap does not mean it’s short of flavor and richness. The pasta cooks in the tomato sauce so it soaks it up and imparts major flavor.
Lots of garlic and Italian seasoning is involved as well to bring that classic lasagna taste.
Ingredients for Skillet Lasagna
How to Make Skillet Lasagna
Start by heating a large pot or dutch oven over medium heat. I absolutely adore my Lodge cast iron dutch oven and I also have an Amazon Basics dutch oven that is incredible as well (and about $25 cheaper). I always reach for one of these when I’m making one pot meals.
Once your pot is hot, add the sausage and garlic and cook until browned and crispy. Drain the grease from the pot.
Add the water to the pot and scrape the bottom with a wooden spoon to get all the crispy, browned bits off the bottom. Those are pure flavor.
Add tomato sauce and Italian seasoning and bring the mixture to a heavy simmer. Add pasta and cook 1 minute less than the package directions. Stir every minute or two to keep the pasta from sticking to the bottom of the pot.
While the pasta is cooking, stir together the ricotta, shredded mozzarella cheese, egg and fresh parsley. Set aside.
When the pasta is done cooking, turn of the heat. Dollop the ricotta mixture over the top of the pasta then cover the pot with a lid. Let it sit for 10 minutes to melt the cheese and cook the egg in the ricotta mixture. Then it’s time to dig in.
I didn’t want to just top it with cheese and call it good. I wanted dollops of creamy, cheesy ricotta throughout to really make that lasagna flavor shine.
The al dente cooked pasta with the creamy bites of ricotta and the rich tomato sauce is kind of perfection.
More Weeknight Wonders:
- 1 lb. Italian sausage
- 3 cloves garlic, minced
- 2 cups water
- 1 15 oz. can tomato sauce
- 1 1/2 Tbsp. Italian seasoning
- 2 cups short cut pasta
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1 Tbsp. chopped fresh parsley
- Heat a large pot over medium heat. Add sausage and garlic and break up with a wooden spoon. Cook until slightly crispy. Drain grease from pot.
- Add water to pot and scrape up the browned bits on the bottom (this is all flavor!). Add tomato sauce and Italian seasoning and bring to a heavy simmer. Add pasta and cook 10 to 12 minutes, until pasta is al dente. Stir every few minutes to keep the pasta from sticking.
- Meanwhile, mix together ricotta, mozzarella cheese and egg. Once pasta is done, turn off the heat but leave the pot on the hot burner. Dollop the ricotta mixture over the pasta. Cover with a lid and allow to sit for 10 minutes. Serve.