Quick and Easy Skillet Lasagna

Introduction

This skillet lasagna delivers all the comforting layers of classic baked lasagna in a fraction of the time. You’ll love how everything cooks in a single pan, making both the cooking and cleanup quick and easy. It’s a perfect, satisfying weeknight solution when you’re craving Italian comfort food.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 2 Tablespoon olive oil
• ¼ large onion ({chopped})
• 1 pound Italian sausage ({mild or hot})
• 24 ounces marinara sauce
• 2 ½ cups water
• ½ pound farfalle pasta
• 15 ounces ricotta cheese
• ½ cup mozzarella cheese ({shredded})
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt

Instructions

1. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and Italian sausage, breaking the sausage into crumbles with a spoon. Cook until the sausage is browned and the onion is softened, about 5-7 minutes.
2. Add the marinara sauce, water, and uncooked farfalle pasta to the skillet. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cover the skillet and cook, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed, about 15-18 minutes.
4. While the pasta cooks, mix the ricotta cheese, Italian seasoning, and salt in a small bowl.
5. Once the pasta is cooked, remove the skillet from the heat. Drop large dollops of the seasoned ricotta mixture over the top of the pasta and sauce.
6. Sprinkle the shredded mozzarella cheese evenly over the ricotta.
7. Cover the skillet again and let it sit for 5 minutes, allowing the residual heat to melt the mozzarella and warm the ricotta. Serve immediately.

Variations

• For a crispier top, place the cheese-covered skillet under a preheated broiler for 2-3 minutes instead of letting it melt with the residual heat.
• Make it “layered” by transferring half of the cooked pasta mixture to a bowl, topping with half the ricotta, adding the remaining pasta, and then finishing with the rest of the ricotta and all the mozzarella.
• Serve with a side of garlic breadsticks or a simple green salad for a more complete meal.
• Garnish each serving with fresh chopped basil or a sprinkle of red pepper flakes for a pop of color and flavor.

Tips for Success

• Use a skillet that’s at least 12 inches in diameter with deep sides to ensure there’s enough room for all the ingredients.
• Be sure to stir the pasta occasionally while it simmers to prevent it from sticking to the bottom of the pan.
• Letting the dish rest, covered, for the final 5 minutes is key—it helps the sauces settle and the cheese melt perfectly without overcooking the pasta.
• For a richer flavor, you can use hot Italian sausage, or for a milder dish, choose mild sausage.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a small splash of water if needed to loosen the sauce, or in the microwave in 60-second intervals until heated through.

FAQ

Can I use a different type of pasta?

Yes, you can substitute other short pasta shapes like penne, rotini, or mini lasagna noodles (malfada), but cooking times may vary slightly.

Do I need to cook the pasta separately first?

No, the recipe is designed to cook the pasta directly in the sauce. This method saves time and allows the pasta to absorb maximum flavor.

What can I use instead of Italian sausage?

You can use an equal amount of ground beef, ground turkey, or a plant-based meat alternative. If using plain ground meat, consider adding a minced garlic clove and a pinch more Italian seasoning to the browning step.

Is the ricotta layer supposed to be hot and melted?

The ricotta will warm through but will not become runny or fully melt like the mozzarella. It’s meant to provide creamy, distinct dollops of flavor, similar to a traditional baked lasagna.

My sauce seems too thick before the pasta is done. What should I do?

If the liquid absorbs too quickly, simply add an extra ¼ cup of water, stir, and continue cooking until the pasta is al dente.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the sausage and onion mixture ahead. When ready to cook, proceed from step 2, adding the sauce, water, and pasta to the pre-cooked meat.