Skillet Lasagna Recipe

Name: Skillet Lasagna Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 pound mild Italian sausage; 1 tablespoon minced garlic; 24 ounces tomato basil garlic pasta sauce ((1 jar)); 2½ cups low-sodium vegetable broth; 8 ounces dry lasagna noodles ((½ package)); ¾ cup ricotta cheese; 8 ounces fresh mozzarella cheese (sliced); Chopped fresh basil (optional, for garnish)

This one pan Skillet Lasagna recipe is a quick and easy way to make everyone’s favorite Italian dish! My family asks for lasagna more times than I can count, and this skillet version has made things so much quicker and easier. Italian sausage, lasagna noodles, ricotta and mozzarella cheese all cook together in one skillet, which means it’s the perfect weeknight dinner.

Lasagna in a skillet with mozzarella cheese on top.

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What’s in This Lasagna Skillet Recipe?

My kids and husband love lasagna, and it’s easier to make than ever with just 7 ingredients in this one-pan recipe! I love making this recipe on busy weeknights, but it’s also delicious enough to serve company.

Sausage: We like mild Italian sausage, but you can use hot if you prefer.
Garlic: Minced fresh garlic adds an earthy flavor and aroma to the dish.
Sauce: We like tomato basil garlic pasta sauce, but use your favorite.
Broth: Low-sodium vegetable broth adds flavor as it cooks the noodles.
Noodles: You’ll need half a package of lasagna noodles.
Cheese: Creamy ricotta cheese and fresh sliced mozzarella create gooey, cheesy layers.

Notes from the Test Kitchen

I make this lasagna from start to finish with just one skillet. There isn’t much prep work for this recipe, so you can get right to cooking when you get home from work. I also love that there is only one dish to clean. My entire family loves this delicious dish filled with noodles, Italian sausage, cheese, and a tasty tomato sauce.

Variations on Cast Iron Skillet Lasagna

There are so many ways to make this easy skillet lasagna your own. Try replacing the sausage with ground beef, turkey, or sauteed mushrooms. We have also made a white lasagna version using Alfredo sauce and chicken.

A spoon is being used to scoop up a serving of skillet lasagna.

How to Store and Reheat

Store leftover skillet lasagna tightly covered with aluminum foil, or in airtight containers, in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F oven for 30-40 minutes, or until warmed through.

How to Freeze

I freeze leftover lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, or freezer-safe containers, for up to 3 months. I reheat directly from frozen, removing the plastic wrap but leaving on the foil, in a 350°F oven for about 1 hour.

Serving Suggestions

This tasty lasagna skillet is a filling meal all by itself for those busy nights. When I have an extra few minutes, I throw some easy garlic bread in the oven to go with it. No muss, no fuss! It’s also delicious paired with a caesar salad.

A plate of lasagna with meat and cheese on a wooden cutting board.

How to Make Skillet Lasagna Step by Step

Brown the Sausage: Heat 1 pound of Italian sausage and 1 tablespoon of minced garlic in a large skillet over medium heat for 5-7 minutes, until browned, breaking the sausage apart and stirring frequently.

Italian sausage and minced garlic in a skillet, next to a bowl of sauce and lasagna noodles.

Add the Sauce: Add the entire jar (24 ounces) of tomato sauce and 2 1/2 cups of vegetable broth to the skillet, stir well, then cover the pan and let the sauce come to a boil.

A pan with sauce and pasta on a marble table.

Add the Noodles: Break each lasagna noodle into 3 equal pieces, and place on top of the sauce. Stir gently to make sure that all the noodles are covered. Cover the pan and reduce the heat to medium-low, then cook at a low boil for 20-25 minutes (or until the noodles are fully cooked). Be sure to stir it occasionally so the noodles don’t stick to the bottom of the pan.

Broken lasagna noodles arranged on top of meat sauce in a skillet.

Add the Cheese: Once the noodles are cooked, stir in 3/4 cup of ricotta, and top the lasagna with 8 ounces of fresh mozzarella.

A heap of ricotta cheese on top of a noodles, meat, and tomato sauce in a pan.

Melt the Cheese: Cover the skillet of lasagna again, turn off the heat, and allow it to rest for 5 minutes so that the cheese can melt/soften and the sauce can thicken. Garnish with fresh basil to serve, if you like.

Lasagna in a pan, topped with slices of mozzarella.

What is the best dish to make lasagna in?

While it’s traditional to make lasagna in a baking dish, I really love making it in a skillet to save on time and pans! You can use a cast iron skillet, or another oven-safe skillet.

How do you keep lasagna from sticking to the bottom of the pan?

Because this is made in a skillet, it shouldn’t stick! But I recommend assembling it in the order described in the recipe, and stirring regularly, to prevent the pasta from sticking to the bottom.

What happens if you forget to cover lasagna?

If you forget to cover your lasagna, the sauce will start to evaporate out, leading to a dry lasagna that may become stuck to the pan.