This is a one potSkillet Lasagnamade with canned tomatoes, sausage, and broken pieces of lasagna noodles all cooked on the stove top. It tastes like your favorite lasagna with half the work and a 1/4 of the time!

A top down view of lasagna soup in pan next to two bowls and a loaf of french bread.

I love a traditional lasagna but sometimes I’m just not in the mood for all that effort. That’s where skillet lasagna comes in. It is the same great taste but comes together in a flash. It will become a family favorite.

One pot meals have my heart. They are easy to prepare, are done in a jiffy, and clean up is almost non existent. Lasagna in the skillet makes for a great meal when you have lots of things going on and can’t be in the kitchen all day preparing. I love serving this with mywhole wheat buns.

Bowled lasagna soup with a dollop of ricotta on top and parsley.

Why You’ll Love This Recipe

Skillet lasagna is the ultimate cheesy and delicious comfort food.
It comes together much quicker than your typical lasagna. It’s a one pot meal that is ready in under 30 minutes.
Everything cooks in a single skillet, minimizing cleanup and simplifying the cooking process.
Whether your family prefers a smoother sauce or likes it chunky, with or without ricotta, this recipe provides flexibility to accommodate different preferences.

Recipe Ingredients

Ground sausage
Onion
Garlic –Minced
Tomato paste
Chicken broth
Crushed tomatoes– Canned
Petite diced tomatoes– Canned
Lasagna noodles
Cheese –I use mozzarella and parmesan cheese in the sauce and ricotta cheese as a garnish
Seasonings –Italian seasoning, salt, and pepper
Fresh parsley– For garnish, optional

See the recipe card below for full information on ingredients and quantities

How to Make Skillet Lasagna

Step 1.Brown sausage in a skillet, then add onion and cook until soft.

Step 2.Stir in garlic, tomato paste, broth, crushed tomatoes, diced tomatoes, Italian seasoning, and salt.

Step 3.Break lasagna noodles into pieces, add to skillet, and cook until tender.

Step 4.Sprinkle with cheeses, stir, and season with salt and pepper. Serve hot, optionally with ricotta and parsley.

Recipe FAQs

Can you make skillet lasagna vegetarian?

Of course! You can omit the sausage and add extra vegetables if you’d like. It will still taste delicious.

What do I serve with skillet lasagna?

I love to serve garlic bread or some other loaf with lasagna. A simple green salad also compliments lasagna well.

Why is cooking in a cast iron skillet recommended?

I looooove my cast iron skillet. Food cooks faster and more evenly because it retains heat. You do need to be careful when using a skillet because it gets really hot-even the handle. I think it is a kitchen staple to have a good cast iron skillet.

Lasagna soup in white bowls with parsley on top next to a pot of lasagna soup.

Expert Tips

You can use ground breakfast sausage, Italian sausage, spicy sausage, turkey sausage, usewhat you like or have on hand.
If you don’t like little chunks of tomatoin your sauce then replace the petite diced tomatoes with asecond can of crushed tomatoes.
The lasagna noodles don’t break very evenly most of the time,it’s ok to have inconsistent pieces.
My kids prefer this dish without ascoop of ricottain it and I think it’s great with it. I just add it as they like to individual servings. It’s ok to skip it all together too, it’s great with or without it.
You’ll need to add at least a1/2 cup additional chicken brothto this recipe if you are usingwhole wheat pasta.

A top view of pot of lasagna soup with two white bowls full of the soup and a loaf of French bread.

How to Serve and Store Easy Skillet Lasagna

Serve this Skillet Lasagna with a side ofbrioche bread,cracked wheat braided bread, orparmesan focaccia bread. A delicious appetizer could be myzucchini boats with tomatoes and fresh mozzarellaorartichoke dip

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the lasagna cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then reheat in a skillet or microwave until heated through.