Skillet Lasagna

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


This Skillet Lasagna is the perfect lasagna dinner for the any night of the week. It’s ready in 35 minutes and just as delicious as its layered cousin.


Units Scale
  • 2 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 24oz. jars marinara sauce
  • 1 and 1/2 cups low-sodium chicken broth
  • 8 oz. precooked Italian sausage, diced
  • 1/4 cup grated Parmesan cheese
  • 1 and 1/2 tsp. Italian seasoning
  • 10 lasagna noodles, broken into 23 pieces each
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta
  • 1520 basil leaves


  1. Heat the oil in a 12-inch cast iron or regular skillet over medium-high heat. When the oil starts to shimmer add the onion and cook until it is translucent, about 4-5 minutes.
  2. Add the marinara sauce and chicken broth. Simmer for 6 minutes, stirring occasionally.
  3. Stir the sausage, Parmesan cheese, and Italian seasoning into marinara sauce.
  4. Stir in the lasagna noodles making sure that the noodles are submerged in the sauce.
  5. Reduce the heat to medium-low. Cook until the noodles become tender, stirring every 5 minutes, about 15 – 20 minutes. Add 1/4 cup of water if the noodles have absorbed all of the cooking liquid before they are cooked through.
  6. Top with the mozzarella, and allow to melt, about 3 minutes.*
  7. Remove from heat, dollop ricotta cheese over the top and sprinkle with basil leaves.


*If you prefer a browned top, place the skillet under the broiler for a few minutes and then top with the ricotta cheese and basil.