Quick and Easy Skillet Lasagna

Introduction

This skillet lasagna transforms a classic comfort food into a quick, one-pan weeknight wonder. You get all the rich, cheesy layers of traditional lasagna without the lengthy assembly and oven time. It’s a hearty, satisfying meal ready in just about 30 minutes.

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, heat the 2 tablespoons of olive oil over medium-high heat.
2. Add the ¼ large chopped onion and cook for 2-3 minutes until softened.
3. Add the 1 pound of Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink.
4. Pour in the 24 ounces of marinara sauce, the 2 ½ cups of water, and the ½ pound of farfalle pasta. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
6. While the pasta cooks, in a small bowl, combine the 15 ounces of ricotta cheese, the ½ teaspoon of Italian seasoning, and the ¼ teaspoon of salt.
7. Once the pasta is cooked, uncover the skillet. Drop spoonfuls of the seasoned ricotta mixture over the surface.
8. Sprinkle the ½ cup of shredded mozzarella cheese over the top.
9. Cover the skillet again, remove it from the heat, and let it sit for 3-5 minutes, or until the cheese is melted. Serve immediately.

Variations

• Make it Creamier: Stir a dollop of the ricotta directly into the pasta mixture before topping for an extra creamy sauce.
• Crispy Top: For a browned, crispy cheese top, place the uncovered skillet under a preheated broiler for 2-3 minutes after adding the mozzarella.
• Single Serve: Prepare and cook the recipe in individual small skillets or oven-safe bowls for a fun presentation.
• Spice It Up: Add a pinch of red pepper flakes to the simmering sauce if you used mild sausage but want more heat.

Tips for Success

• Use a skillet that is at least 12 inches in diameter and has deep sides to comfortably hold all the ingredients.
• Break the Italian sausage into small, bite-sized pieces for even distribution throughout the dish.
• Stir the pasta occasionally while it simmers to ensure even cooking and to prevent it from sticking to the bottom of the pan.
• Let the dish rest, covered, for a full 5 minutes after adding the cheeses. This allows the flavors to meld and the ricotta to warm through perfectly.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or in the microwave in 30-second intervals, stirring in between.

FAQ

Can I use a different type of pasta?

Yes, you can substitute the farfalle with any short pasta shape like penne, rotini, or mezze rigatoni. Just be aware that cooking times may vary slightly.

Can I make this without meat?

Absolutely. Simply omit the Italian sausage and use a flavorful marinara sauce. You might want to add a pinch more Italian seasoning for depth.

Is the water measurement exact?

It is important, as the pasta cooks directly in the sauce. Using the exact amount ensures the sauce reaches the right consistency. If your skillet is very wide and the liquid evaporates too quickly, you can add a bit more water.

Can I use fresh mozzarella?

Fresh mozzarella (the kind packed in water) will work but may make the top slightly wetter. Shredded low-moisture mozzarella melts more evenly for this application.

Why does the ricotta go on at the end?

Adding it at the end preserves its distinct, creamy texture. If stirred in earlier, it would fully incorporate and dissolve into the sauce.

My pasta is still hard, what happened?

Your heat may have been too high, causing the liquid to evaporate before the pasta could cook. Next time, ensure it’s at a gentle simmer, not a rolling boil, and keep the lid on. You can always add a few more tablespoons of water and continue cooking.