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Quick and Easy Skillet Lasagna

This Quick and Easy Skillet Lasagna has everything you love about classic lasagna - but without all the fuss - and it's done in a fraction of the time!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 623kcal
Author: Michelle / Now Cook This!


  • 1 tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 8 ounces dry mafalda pasta
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • salt and pepper, to taste
  • 1 cup ricotta cheese
  • thinly sliced fresh basil, optional


  • In a large, deep skillet (I use an 11-inch skillet with 3-inch high sides), lightly brown the sausage in the olive oil over medium-high heat, breaking it up into pieces as it cooks. Drain off any excess grease if needed.
  • Reduce the heat to medium and add the onion and garlic; cook, stirring frequently, just until the onions begin to soften, about 2 to 3 minutes. Watch the heat and turn it down if needed; you don't want the garlic to burn.
  • Add the crushed tomatoes, chicken broth, sugar, Italian seasoning, and pasta; stir until well-combined. Press the pasta down into the sauce so it is covered as much as possible.
  • Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the pasta is cooked through, about 10 to 15 minutes. After you stir, be sure to press down the pasta again so that it is covered as much as possible in the sauce. This will prevent having bits of pasta that don't get soft.
  • While the pasta is cooking, preheat the broiler.
  • When the pasta is cooked, add 1 cup of the mozzarella cheese and ¼ cup of the grated Parmesan cheese; stir to combine. Taste and add salt and pepper if needed.
  • Dollop the ricotta cheese over the top of the pasta mixture, and then top with the remaining mozzarella and Parmesan cheeses.
  • Broil until the cheese is melted, bubbly, and lightly golden brown.
  • Remove from oven and sprinkle with thinly sliced fresh basil if desired.

Recipe Notes

  • This dish it at its best when served immediately. Leftovers are very good, but the pasta will soak up some of the sauce, so it may not be quite as saucy. 
  • If you can't find bulk sausage, get links and remove the meat from the casings before cooking.
  • Use hot Italian sausage if you like things spicy.
  • You can use ground beef in place of the sausage.
  • If you don't have Italian seasoning, use ½ teaspoon of dried basil and ½ teaspoon of dried oregano instead.