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Cheesy Skillet Lasagna is a quick weeknight go-to dinner in less than 30 minutes. It’s all made in one skillet and is a crowd pleaser.
This recipe for Easy Cheesy Skillet Lasagna is one tasty skillet of cheesy goodness. No, it’s not your typical lasagna with layers, but for a dinner in under 30, it hits the mark! This recipe is a great base to add in any veggies that are in season or even switch it up by using ground turkey or chicken in place of sausage. The possibilities are endless, but the result will be delicious.
Skillet Lasagna Recipe Ingredients
- Ground Spicy Sausage – if you’re not a fan of spicy, feel free to substitute regular ground sausage. You could also use ground beef if that’s what you have on hand.
- Spaghetti Sauce – if you have homemade sauce in your freezer, this would be a great use for it, if not, the jar from the store will do just fine. Pick your favorite red sauce for this recipe.
- No-Boil Lasagna Sheets – these are key to this recipe to cook in 30 minutes or less. No-Boil are typically a thinner and flat.
- Part skim vs whole milk ricotta – you can use either in this recipe, but whole milk will have a richer and creamier texture and taste. Here is a great brand I trust.
- Mushrooms – I suggest white button mushrooms for this recipe as they will cook well and enhance the dish with a slight mushroom flavor.
How to make Cheesy Skillet Lasagna
Saute the onions until they are translucent. Add the sausage, bell pepper and mushrooms and cook until the meat is no longer pink.
Add sauce and lasagna noodles, water and rosemary and cook over medium-low for 20 minutes. Stir in ricotta and some mozzarella cheese. Top with remaining cheese and it’s time for dinner.
Easy Cheesy Skillet Lasagna
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 lb ground spicy sausage
- 1 medium red pepper diced
- 2 cups sliced mushrooms
- 1 jar prepared spaghetti sauce
- 1 cup water
- 1- package no-boil lasagna sheets broken into pieces
- ½ tsp dried rosemary
- 8 ounces ricotta
- 8 ounces part-skim mozzarella shredded, divided
- 2 tbsp fresh Italian parsley minced
Instructions
- Heat a large skillet over medium-high heat and add olive oil. Swirl to coat. Add the onion and sauté until translucent, about 5 minutes.
- Add the sausage, red pepper and mushrooms and sauté until meat is cooked through about 5 minutes. Add the jar of sauce, broken lasagna noodles, water, and rosemary. Stir to combine.
- Cover and turn heat down to medium-low. Cook for 20 minutes, stirring occasionally until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese and the parsley and stir to combine. Top with remaining mozzarella and serve immediately.
Heather, this is such a brilliant idea. My traditional lasagna takes 30 min to prepare without cooking time… I am so making this for lunch tomorrow!
Thanks for sharing! x
This looks so good! AND EASY!!!
That looks absolutely delicious! I’m still on my quest for the ‘perfect’ lasagna, so I’m going to give this a try!