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Easy Weekday Skillet Lasagna

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.

Serves 4     adjust servings

Preparation 5m Cook Time 40m Total Time


  • 2 teaspoons oil
  • 3 links Italian sausage, casings removed
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1/4 cup red wine (or chicken broth)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • Black pepper
  • 5 ounces oven-ready lasagna noodles
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 cup ricotta cheese
  • Fresh basil


  1. Preheat oven to 350 degrees F.
  2. In a large skillet, heat oil over medium heat. Brown sausage 3-4 minutes, breaking it up as it cooks. Add shallots and garlic and cook 2-4 minutes until softened.
  3. Splash in the wine and deglaze the pan, scraping the brown bits from the bottom and stirring them into the mix. Reduce heat to medium-low and add the diced tomatoes, sauce, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste, then bring it to a simmer for 5 minutes.
  4. Break the lasagna noodles into 3-4 pieces each 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.
  5. Transfer skillet to preheated oven and bake for 25 minutes. Remove skillet from oven and place large dollops of ricotta on top of the melted mozzarella. Sprinkle on the grated Parmesan, then return the skillet to the oven for 3-5 minutes, broiling if desired for a browned top.
  6. Garnish with fresh basil before serving.


Recipe Notes


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