Made completely in one skillet and packed with layers of hearty Italian sausage and three kinds of cheese, this skillet Italian sausage lasagna is sure to become a weeknight staple!
Lasagna is no longer an hours-long special occasion-only affair! Welcome to your new weeknight savior courtesy of one trusty skillet.
This skillet lasagna has all the luxurious cheesy layers you love from the OG version only we’re simplifying it today and assembling the whole deal in one pan.
And to sweeten the deal, you can assemble the whole thing in advance! The dinner wins just keep piling up…
Using all Italian sausage adds a welcome change from your usual ground beef lasagna and gives this lasagna so much incredible flavor!
Paired with the hearty marinara sauce and all those layers of cheesy goodness and it’s clear to see we have a comfort food winner in the house.
This Lasagna features…
- Flavorful Italian sausage in a hearty marinara sauce
- Three layers of tender lasagna noodles, ricotta filling, and savory meat sauce
- Gooey mozzarella and Parmesan cheese
- Made entirely in one skillet with many make-ahead options
Making the Lasagna
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Italian sausage
- Shallot
- Garlic
- Tomato paste
- Dried herbs
- Marinara sauce
- Ricotta cheese
- Egg
- Lasagna noodles
- Mozzarella cheese
- Parmesan cheese
- Fresh basil
Choosing Your Skillet
I recommend using a 9-inch cast iron skillet to bake this lasagna in. You can also use a 9-inch square or circle baking dish if you don’t have a cast iron skillet on hand.
Tips for Perfect Lasagna
- Use no-boil lasagna noodles – make sure you purchase no-boil noodles as these will cook up perfectly tender.
- Break lasagna noodles – break noodles into 3-4 inch pieces so they fit in an even layer in skillet.
- Layer lasagna in 3 layers – start with a layer of meat sauce and follow with layers of lasagna noodles, ricotta mixture, and cheeses.
- Cover noodles completely in ricotta and sauce – make sure the noodles are completely covered so they cook up tender.
- Bake lasagna covered for 20 minutes – cover the lasagna for 20 minutes then uncover and continue baking 30-35 minutes until lasagna is tender in the middle and cheese is browned.
- Top lasagna with basil after baking – fresh basil adds a pop of fresh herby flavor.
- Allow lasagna to set before cutting – giving the lasagna 10 minutes to set before cutting will make for clean slices.
Recipe Variations
Try these ideas for a different twist on this lasagna.
- Use a different meat – try ground beef, turkey, or chicken in place of the Italian sausage.
- Make it meat-free – skip the Italian sausage and use sautéed mushrooms or sweet peppers in its place.
- Add vegetables – add sautéed spinach or kale between the layers.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the meat sauce – the meat sauce stores well in refrigerator up to 6 days.
- Mix the ricotta filling – mix the ricotta, egg, and parsley and store in refrigerator up to 6 days.
- Assemble the lasagna – assemble the lasagna through step 4, cover pan tightly with tin foil, and store in refrigerator up to 4 days before baking. Add 5-10 minutes to bake time if baking from cold.
- Reheating leftovers – once the lasagna is baked, leftovers store well in refrigerator up to 6 days. Reheat individual servings in microwave 2-3 minutes.
Trust me, it won’t be long before this lasagna gets promoted to the weekly dinner rotation!
It feels like you’re having a fancy Italian dinner night with all those luxurious meaty + cheesy pasta layers, but it’ll be our little secret it was only one skillet that did all the dirty work.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this lasagna made step-by-step on Google web stories.
More skillet dinners to make next!
Skillet Italian Sausage Lasagna
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Ingredients
- 1 tablespoon olive oil
- 1 lb mild ground Italian sausage
- 1 small shallot, minced
- 3 medium cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) carton part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 oz no-boil lasagna noodles, broken into 3 to 4 inch pieces
- 2 cups low-moisture mozzarella cheese
- 3/4 cup grated Parmesan cheese
- Minced fresh basil for garnishing
Instructions
- Preheat oven to 375F. Heat olive oil in a 9-inch oven-safe skillet over medium-high heat until shimmery. Add Italian sausage and shallot to skillet and break up with a wooden spoon until no longer pink.
- Add garlic, tomato paste, oregano, and basil to sausage and cook 1 additional minute until fragrant. Transfer sausage mixture to a bowl and stir in marinara sauce. Season with salt and pepper to taste.
- In a separate medium bowl, whisk together ricotta cheese, egg, and parsley until smooth. Season with salt and pepper to taste.
- Wipe skillet clean and grease well. Pour 1/3 of meat sauce in bottom of skillet and layer with 1/3 of lasagna noodle pieces, ricotta mixture, and cheeses. Repeat layers 2 more times ending with mozzarella and Parmesan cheese.
- Cover pan with tin foil and bake at 375F 20 minutes. Remove foil and continue baking an additional 30-35 minutes until cheese is browned and lasagna is tender. Allow lasagna to set 10 minutes before cutting into wedges and serving warm with fresh basil on top. Enjoy!
Jacque Cooper says
I made this recipe last night and followed the directions to the t. It came out, absolutely delicious and my husband even went back for Seconds. Would not change a thing. I topped it with fresh chopped basil from my garden, and it was a thing of beauty!!
Sarah says
Love to hear that Jacque! Thanks so much for reporting back. 🙂