Skillet Lasagna


I used to have such a fear of eating heavy carbs. For years the diet industry told us that pasta was enemy No. 1 and should rarely be consumed and enjoyed. In the same season of my life where I was listening to the diet industry and working hard to lose weight, I was also a big fan of Smart Ones microwave meals and consumed way too many cardboard meals that were labeled as “Baked Ziti”. After that season of my life, I took a break from pasta or anything that resembled it.


Fast forward to today and I have a much healthier relationship with all food, including pasta. I don’t eat a ton of pasta, mainly because my stomach isn’t a fan of some forms of it, but if I’m in the mood I don’t restrict myself. Thankfully, lasagna is on the happy foods list.


I’ve always loved lasagna. Any pasta that allows me to have several forms of cheese is always a winner in my world. The downside of lasagna? It can take forever to make, which never puts it in my work week dinner rotation. This version is all made in one skillet and can be done in about 30 minutes or so. Call me Rachel Ray because I just shared a delicious Thirty Minute Meal with you.


Skillet Lasagna


6 portions

Prep Time

15 minute

Cook Time

15 minutes


  • 1 lb Italian sausage

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 14.5 oz. diced tomatoes

  • 14.5 oz. tomato sauce

  • 1 Tbs. oregano

  • salt and pepper to taste

  • 8 lasagna noodles, broken into large chunks

  • 1 c. shredded mozzarella cheese

  • 1 c. part skim ricotta

  • 1/4 c. shredded parmesan

  • fresh parsley for garnish


  1. In a large skillet over medium-high heat, brown your sausage. Drain any excess fat.

  2. Add your onion and garlic to the skillet, sautéing for an additional 2 minutes.

  3. Add in your diced tomatoes, tomato sauce, oregano, and salt and pepper.

  4. Stir in your lasagna noodles, making sure they’re submerged in sauce.

  5. Cover the skillet and allow your sauce to simmer while the noodles cook.

  6. Stir in the mozzarella cheese and place dollops of ricotta throughout the dish, keeping on low heat for about 5 more minutes.

  7. Remove from heat and allow to sit for 2 minutes. Sprinkle with parmesan and fresh parsley before serving.