Skillet Lasagna {an Easy Lasagna Recipe!}

This cast iron skillet lasagna with Italian sausage, pesto, and three different types of cheese, is a shortcut version of the classic comfort food dish. Noodles cook right in the pan with the meat and sauce, and there's no need to layer the ingredients (so darn easy!!!). Pair the hearty, satisfying casserole with a Caesar salad and garlic bread for the ultimate weeknight dinner!

Easy Skillet Lasagna

This skillet lasagna will soon become your favorite easy lasagna recipe! It has all of the flavorful components that you know and love from the classic Italian-American casserole...and it's much less work! From sausage (or ground beef) to ricotta, Parmesan, mozzarella, pesto, and marinara sauce, it's packed with delicious ingredients. Plus, you just can't beat the ease of a lasagna that simmers in one pan -- without any layering or extra dishes!

Ingredients for Cast Iron Skillet Lasagna

This is just a quick overview of the ingredients that you'll need for our favorite easy lasagna recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Italian sausage: mild, sweet, or spicy -- you choose! I buy bulk ground sausage, but you can also just remove the casings from sausage links if necessary. Feel free to substitute with ground beef or even ground turkey.
• Onion and garlic cloves: add savory flavor. A yellow onion, white onion, or sweet onion will work fine.
• Dry red wine: such as Cabernet Sauvignon, Pinot Noir, Burgundy, or Cotes du Rhone.
• Tomato paste: thickens the sauce slightly and adds highly concentrated, rich tomato flavor.
• Marinara sauce: a jar of store-bought marinara (such as Rao's brand) works well, or you can make your own using this recipe.
• Beef broth: to thin the sauce slightly and give the noodles some liquid to absorb as they cook.
• Lasagna noodles: I use regular lasagna noodles for this recipe (not the "oven ready" or "no-boil" variety). If you choose to sub with the parboiled "oven ready" noodles, you'll likely need to reduce the simmering time and use a bit less broth.
• Ricotta cheese, Parmesan cheese, and pesto: stir these together and dollop the mixture into the pan. This gives the dish that classic creamy taste and texture of a traditional lasagna recipe.
• Mozzarella cheese: sprinkle the shredded mozzarella on top for even more cheesy goodness!
• Kosher salt and ground black pepper: season the dish to taste. These enhance the other flavors in the skillet lasagna.

How to Make Skillet Lasagna

This entire dinner cooks in one pan for an easy weeknight option!

1. Cook the sausage, onion, and garlic in a large cast iron skillet or Dutch oven over medium-high heat until the meat is no longer pink.
2. Add the red wine, bring to a boil, and then simmer until the liquid reduces by about half. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (these add so much flavor to the sauce).
3. Stir in the tomato paste, marinara sauce, and beef broth. Taste and season with salt and pepper, if necessary.
4. Bring to a boil, and then stir in the lasagna noodles.
5. Simmer until the noodles are al dente, about 10-12 minutes.
6. While the noodles cook, stir together the ricotta, Parmesan, and pesto in a medium bowl.
7. Drop dollops of the ricotta mixture into the skillet.
8. Sprinkle mozzarella over top.
9. Bake, uncovered, in a 425°F oven until the cheese melts and browns on top, about 8-10 minutes.
10. Garnish with fresh herbs and grated Parmesan, if desired. Serve immediately!

What to Serve with this Easy Lasagna Recipe

Skillet lasagna is delicious when paired with a Caesar salad, a Shaved Fennel Salad, or a simple green salad dressed in red wine vinaigrette. You might also like to offer a side of garlic bread, breadsticks, homemade focaccia bread, or crusty baguette to complete the meal.

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.

How to Reheat

Reheat the skillet lasagna in a 350°F oven until warmed through, or over low heat on the stovetop. You can also reheat individual servings in the microwave for 1-2 minutes.

Easy Lasagna Recipe Variations

• Swap out the Italian sausage for ground beef or ground turkey. You can also use Italian chicken sausage.
• Add more fresh herbs if you have them. Fresh basil, parsley, oregano, or thyme would all provide a nice hit of Italian seasoning.
• For an alcohol-free dish, replace the red wine with additional beef broth.
• Use chicken broth instead of beef broth.
• Stir in some crushed red pepper flakes (or serve them as a garnish at the end). These add spicy kick!

Tips for the Best Skillet Lasagna Recipe

• Use a very large, deep cast iron skillet or braiser (at least 12 inches in diameter), or a Dutch oven, so that your pan doesn't overflow.
• This recipe calls for regular lasagna noodles (not the no-boil or "oven ready" variety). Substituting with the parboiled oven-ready variety will change the total cooking time and the amount of broth required.
• Simmer the noodles on the stovetop just until they're al dente (tender, but with a firm bite). The pasta will continue to cook in the oven, and you don't want the noodles to be mushy or over-cooked at the end.
• For a really browned, crispy top, place the skillet under the broiler for about 1-2 minutes. Keep a very close eye on it, though! The topping will burn easily.
• Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
• Let the dish rest for a few minutes before serving if you'd like the sauce to thicken up a bit.
• Garnish with plenty of fresh parsley or basil for a bright addition to the baked casserole.

More Lasagna Recipes to Try

• Homemade Lasagna (the classic casserole!)
• Ravioli Lasagna with Ricotta and Spinach (a dump-and-bake dinner!)
• Vegetable Lasagna (a lighter, healthier option)
• Chicken Lasagna (a creamy white lasagna with cottage cheese)
• Turkey and Pesto Slow Cooker Lasagna (yes, you can even make lasagna in the Crock Pot!)
• Lasagna Soup (so much quicker than layering a casserole!)

Print Pin

Skillet Lasagna

This cast iron skillet lasagna with Italian sausage, pesto, and three different types of cheese, is a shortcut version of the classic comfort food dinner!

Course Dinner

Cuisine American, Italian

Keyword cast iron skillet lasagna, easy lasagna recipe, Skillet Lasagna

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 people

Calories 509kcal

Author Blair Lonergan

Ingredients

• ½ lb. Italian sausage, casings removed (or sub with ground beef)
• 1 small onion, diced
• 3 large cloves garlic, minced or pressed
• ½ cup dry red wine
• 2 tablespoons tomato paste
• 1 (24 ounce) jar marinara sauce
• 2 cups beef broth
• 10 lasagna noodles, broken into bite-size pieces (I use regular lasagna noodles, NOT the oven-ready or "no boil" variety)
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 teaspoons pesto
• 1 ½ cups (about 6 ounces) shredded mozzarella cheese
• Kosher salt and ground black pepper, to taste
• Optional garnish: chopped fresh herbs (such as parsley or basil); additional grated Parmesan

Instructions

• Preheat oven to 425°F.
• Cook the sausage and onion in a large oven-proof skillet (such as a cast iron skillet) or in a Dutch oven over medium high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and onion is starting to soften, about 5-7 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Season with a pinch of salt.
• Add the red wine; bring to a boil. Once the liquid boils, reduce the heat and simmer until the liquid reduces by about half. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Stir in the tomato paste, marinara sauce, and beef broth. Taste and season with salt and pepper, if necessary.
• Bring to a boil, then stir in the lasagna noodles. Reduce the heat so that the sauce is simmering. Cook until the noodles are al dente, about 10-12 minutes. Stir the pan occasionally to prevent the noodles from sticking together.
• While the noodles cook, stir together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
• Once the noodles are al dente, give everything a good stir. Drop tablespoonfuls of the ricotta mixture into the noodles. Sprinkle the mozzarella over top.
• Transfer the skillet to the oven. Bake, uncovered, until the cheese melts and starts to brown on top, about 8 minutes.
• Garnish with fresh herbs and grated Parmesan, if desired. Serve immediately.

Notes

• Use a very large, deep cast iron skillet or braiser (at least 12-inches in diameter), or a Dutch oven, so that your pan doesn't overflow.
• This recipe calls for regular lasagna noodles (not the no-boil or "oven ready" variety). Substituting with the parboiled oven-ready variety will change the total cooking time and the amount of broth required.
• Simmer the noodles on the stovetop just until they're al dente (tender, but with a firm bite). The pasta will continue to cook in the oven, and you don't want them to be mushy or over-cooked at the end.
• For a really browned, crispy top, place the skillet under the broiler for about 1-2 minutes. Keep a very close eye on it, though! The topping will burn easily.
• Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
• Let the dish rest for a few minutes before serving if you'd like the sauce to thicken up a bit.
• Garnish with plenty of fresh parsley or basil for a bright addition to the baked casserole.
• Recipe adapted from Didn't I Just Feed You?

Nutrition

Serving: 1/6 of the recipe | Calories: 509kcal | Carbohydrates: 46g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 1486mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 275mg | Iron: 3mg