Layers need not apply in this easy weekday Skillet Lasagna! This deconstructed lasagna serves up all the flavor of your favorite Italian dinner in less time and with much less work.

Who’s ready for a lazy dinner!?

I, for one, am always down for a set-it-and-forget-it slow cooker or Instant Pot meal, but there’s definitely something equally alluring about skillet dinners.

For a little bit more effort than tossing everything in a pot, you’re rewarded with a homestyle meal that you can feel stick to your ribs. In a totally good way.

As a totally unforgiving carboholic, I can promise you that you’re gonna love this one pot lasagna recipe.

I will never say no to pasta.

Considering that I have like 1.23% Italian in me, this adoration for noodles that I have should be a little tamer.

There’s no denying, though, when a plate of penne or pappardelle is around, I’m instantly salivating.

Red sauce, white sauce, pesto, no matter. I’ll eat it all.

My waistline has never appreciated this diet preference.

I don’t know about you, but lasagna has always been one of those dishes I adored but never made simply because of the work involved.

Layers? Parboiling? Nah. Baked ziti gratifies much quicker.

Deconstructed lasagna, on the other hand, is absolutely the best way to enjoy lasagna for mostly lazy cooks like moi.

And you, obviously, since you clicked on this recipe.

As always, no judgment from me. I run a food blog and am admitting to being a lazy chef.

I’m all about the cheese in my lasagna recipes, and this one isn’t hurting for it. Mozzarella, generous dollops of fresh ricotta cheese, and freshly grated Parm will satisfy the dairy lover in you, but a little bit of protein doesn’t hurt, either.

I made this batch with some leftover spicy Italian sausage I wanted to use up, but ground lean ground beef, chicken, or pork would be yummy in here, too. If you’re feeling particularly adventurous, venison sausage would be pretty amazing. I’d love to hear what other meats you put in your lasagna!

Of if you like more of a meat lovers lasagna, feel free to add multiple types of meat to this dish. This is definitely not a vegetarian recipe.

This easy lasagna recipe is definitely going to be added to our “what do we want for dinner” menu. Not to mention the perfect al dental noodles! It’s a bit larger than the dinners I’ve been making, at about 4 servings, but having leftover pasta in the house is never a bad idea.

As it turns out, second-day skillet lasagna is just as good as second-day spaghetti. Well duh.

This simple recipe is great for any night of the week, especially those busy weeknights when you don’t want to put a lot of effort into cooking. It’s the perfect comfort food, especially in the Winter!

Also can we talk about clean up? Since this is a one pan lasagna, clean up is super minimal!

So this might be a stretch but it’s kinda like a healthy dinner right? It has half of the lasagna noodles as a normal lasagna recipe. It’s sure to become a family favorite!

Ingredients for this delicious skillet lasagna

oil (olive oil, avocado oil, or other desired oil)
ground Italian sausage
shallots
fresh garlic
red wine
canned diced tomatoes
tomato sauce
Italian seasoning
red pepper flakes
kosher salt
black pepper
oven-ready lasagna noodles
mozzarella cheese
parmesan cheese
ricotta cheese
fresh basil

How to make easy skillet lasagna recipe

First you need to pre-heat the oven to 350 degrees F. In a large skillet or cast iron skillet, heat oil over medium heat. Brown the ground sausage for 3-4 minutes, breaking it up as it cooks with a wooden spoon.

Next add the shallots and minced garlic. Cook for an additional 2-4 minutes until softened. After that add in the wine and deglaze the pan, scarping the brown bits from the bottom and stirring them into the mix.

Reduce the heat to medium-low and add the diced tomatoes, sauce, Italian seasoning, and red pepper flakes. Season with salt and upper to taste, then bring it to a simmer for 5 minutes.

Break the uncooked lasagna noodles into 3-4 pieces and scatter them in the skillet, stirring gently to cover them with the sauce. Make sure the noodles are flat in the skillet, then top with mozzarella cheese.

Transfer the skillet to the pre-heated oven and bake for 25 minutes. Remove the skillet from the oven and place large dollops of ricotta on top of the melted mozzarella.

Next sprinkle the parmesan cheese and return the skillet to the oven for an additional 3-5, broiling if desired for a browned top.

Finally garnish with fresh basil leaves before serving.

Recipe tips:

Store leftovers in an airtight container
Reheat leftover lasagna in the microwave. Cover with a damp paper towel so that sauce doesn’t pop everywhere and so that the noodles don’t dry out. Microwave on high for 2 minutes or until warm throughout.
Don’t be afraid to top your lasagna with extra cheese, I love the way it looks when cheese melts across the noodles.
If you have extra meat sauce left over, simple boil up some pasta or serve over zoodles or cooked spaghetti squash.
To add some extra nutrients to this dish you can add diced bell peppers or chopped mushrooms

Recipe Substitutions

If you don’t have or like ricotta cheese, you can substitute full fat cottage cheese instead.
You can substitute marinara sauce instead of canned tomato sauce
Can substitute crushed tomatoes instead of tomato sauce
If you don’t want to use wine, you can substitute beef broth or chicken broth instead

LOOKING FOR MORE EASY DINNER RECIPES?

And if you’re looking for a traditional lasagna, check out this lasagna for 2.

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