This Skillet Lasagna tastes just like the real deal, but is ready in a fraction of the time! If you’ve got 30 minutes and a skillet, you can enjoy this delicious pasta dish!
My one complaint about lasagna is that it takes forever to prepare! Which means I very rarely make it. My daughter visited her grandma for a week, and when she returned, I asked what she ate for her meals while there. She told me that grandma made her special lasagna (the one my hubby raves about his mom making, growing up). I told her that her grandma must love her very much to do something like that. 🙂
I think I’ve made lasagna only a handful of times since getting married and starting a family. I have a favorite lasagna recipe that always blows everyone away. It tastes better than what you could get from a restaurant. But it still requires a big block of time to put together and bake. I’m usually sweating by the time it’s done. 🙂 This Lasagna Soup is a great option when you’re in the mood for lasagna, but need dinner in a flash.
But when you just want “normal lasagna” without all the work, this Skillet Lasagna is as close as it gets! It’s pretty much magical and brilliant and phenomenal all wrapped up in one! Plus, you won’t be laboring doing dishes for all hours of the evening afterward! That’s a huge win in my book!
I’ve been on a huge skillet meal kick lately. Especially with school starting this week, I’m going to be relying on easy meals like this to get me through dinner time without adding stress! I’m going to need all the help I can get since I’ll be doing distance/online learning for my kids. It’s going to require a lot of support and coaching on my part. So I’m scheduling out simple dinner ideas while keeping things homemade and delicious!
Skillet Lasagna
Ingredients
- 1 lb. mild Italian sausage
- 1/2 yellow onion diced
- 3 tsp. minced garlic
- 2 tsp. Italian seasoning
- 1/2 tsp. dried rosemary
- 4 c. chicken broth
- 1 can 15 oz Italian diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 8 regular lasagna noodles uncooked
- Topping:
- 9-10 oz. ricotta or as much as you'd like
- 1 heaping c. shredded mozzarella
Instructions
- In a large skillet over the stove top, add the Italian sausage, diced onion, and minced garlic. Cook over medium-high heat while crumbling the sausage until sausage is no longer pink and is cooked through completely.
- Add Italian seasoning, rosemary, chicken broth, Italian diced tomatoes, tomato sauce, sugar, salt and pepper and stir well.
- Break each lasagna noodle into 6 equal pieces and arrange evenly in the skillet. Push the noodles under the liquid so they're covered completely. Bring the mixture to a full rolling boil, cover the skillet and allow it to continue to boil. Stir it every 5 minutes or so, ensuring that the noodles are covered by the liquid before you cover the skillet again. Allow it to boil just until the noodles are nice and tender when poked with a fork and the liquids have reduced so the mixture is no longer soupy.
- Top with dollops of ricotta distributed all around, then sprinkle with shredded mozzarella. Serve and enjoy!
We all decided that this tastes just like our favorite lasagna, but it’s all made in one pan! This home chef approves! 🙂
Chelsea says