Description
This one-pan skillet lasagna delivers all the cozy, cheesy comfort of classic lasagna with a fraction of the effort.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 small yellow onion, finely diced
- 4 large cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon dried oregano
- 1 (24-ounce) jar good-quality marinara sauce
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 cup water or chicken broth
- 1/2 cup chopped fresh basil (plus extra for garnish)
- 8 lasagna noodles, broken into large pieces
- 1 1/2 cups ricotta cheese
- 1 cup shredded whole milk mozzarella
- 1/2 cup grated Parmesan
- fine sea salt and freshly-ground black pepper
Instructions
- Brown the sausage. Heat olive oil in a large deep skillet (12-inch) or stockpot over medium-high heat. Add Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, 5–6 minutes. Drain excess grease if needed.
- Sauté the aromatics. Add onion and cook 3–4 minutes until softened. Stir in garlic, red pepper flakes, and oregano; cook 1 minute until fragrant.
- Build the sauce. Stir in marinara sauce, fire-roasted tomatoes with their juices, and 1 cup water or broth. Bring to a simmer. Season lightly with salt and pepper.
- Add noodles. Nestle broken lasagna noodles into the sauce, pressing so they’re mostly submerged. Cover the skillet, reduce heat to medium-low, and simmer for 20–25 minutes, stirring occasionally and adding a splash more water if needed, until noodles are just tender.
- Make it cheesy. Stir in fresh basil. Dollop ricotta over the top. Sprinkle with mozzarella and Parmesan. Cover again and cook for 3–5 minutes until the cheese is melted and bubbling. If you’d like the cheese a bit more golden, you can turn on the broiler for an additional 1-2 minutes, keeping a close eye on the cheese so that it doesn’t burn.
- Serve. Top with extra fresh basil and a few twists of black pepper, if you’d like. Serve warm and enjoy!