This easy one-pan skillet lasagna comes together on the stovetop in under an hour, with the same bubbly, saucy, cheesy comfort of the classic baked version.
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Weeknight Skillet Lasagna
This skillet lasagna gives you all the comfort of homemade lasagna with none of the layering, extra pans, or hour-long bake time! It’s a one-pot meal that is a shortcut similar to lasagna casserole, but it’s all done on the stovetop.
It’s the kind of dinner that tastes like you put in more effort than you actually did, and what’s great is you can also enjoy lasagna in the summertime without turning on the oven!
Why I Love This One Pan Recipe
- This recipe ready in under an hour. No turning on the oven!
- The farfalle noodles cook right in the sauce, making it so easy.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Uncooked Italian sausage: I prefer the flavor of Italian sausage, but you could always use ground beef or ground chicken for different options.
- Marinara sauce: I love my homemade marinara sauce for exactly this kind of recipe but you can also use your favorite store-bought brand to make it even easier.
- Mini farfalle noodles and chicken broth: The broth is needed as a cooking liquid for the pasta to cook right in the skillet.
- Cheeses: Ricotta cheese, shredded mozzarella, and Parmesan. Grate your own from a block whenever you can, it’s worth it.
- Aromatics, seasoning, and garnish: Diced yellow onion, minced garlic, Italian Seasoning. Chopped basil or parsley for serving.
How to Make Skillet Lasagna
Heat oil in a large cast iron skillet over medium-high heat. Cook the Italian sausage, garlic, and onion for about 5 minutes until the sausage is no longer pink. Drain the grease and return the pan to the heat.
Pour in the marinara sauce and chicken broth and bring to a light boil. Stir in the mini farfalle, covering the noodles with liquid as much as possible.
Reduce the heat to medium, cover with the lid, and cook for 25 minutes. Stir every 5 minutes, adding a splash of water if the noodles absorb too much liquid before they’re done.
Mix the ricotta with Italian seasoning in a small bowl, then dollop it over the top. Do not stir! Sprinkle the mozzarella and Parmesan over everything, cover the pan, and let it sit for 5 minutes until the cheese is melted.
For a browned, bubbly top, broil for a few minutes instead. Garnish with fresh basil or parsley before serving. Enjoy!
Recipe Tips
- Don’t skip stirring. This is so that the farfalle doesn’t stay clumped together as it absorbs the broth.
- Add liquid as needed. As it cooks, the liquid reduces, so keep an eye on it and add a splash more if needed.
- The broiler is worth it! Slide the skillet under the broiler at the end to get that golden, melty cheese on top!
- Serve with garlic bread and a crisp Caesar salad.
Variations
Instead of mini farfalle, you could substitute regular-sized pasta. Or go for something like penne or fusilli instead.
Swap the mozzarella for provolone, toss in some veggies like mushrooms, bell peppers, spinach, or zucchini, and for heat, sprinkle red pepper flakes into the sauce.
More easy pasta recipes include one pot chicken Parmesan pasta, my baked ziti recipe and this easy goulash recipe.
More Lasagna Recipes
Skillet Lasagna
Video
Ingredients
- 1 Tablespoon olive oil
- 1 pound uncooked Italian sausage
- ½ medium yellow onion , diced
- 2 teaspoons minced garlic
- 1 24 ounce jar marinara sauce
- 2 ½ cups chicken broth
- 3 cups mini farfalle noodles
- 1 cup ricotta cheese , at room temperature, or cottage cheese
- ½ teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Chopped basil or parsley for topping
Instructions
- Cook onion and meat: In a large cast iron skillet, heat 1 Tablespoon of oil over medium-high heat. Add the Italian sausage, minced garlic and chopped onion and sauté for 5 minutes, or until the sausage is cooked through. Drain grease and return to pan.
- Add liquids and noodles: Add the jar of marinara sauce and 2 1/2 cups chicken broth to the pan and bring to a light boil. Add the mini farfalle noodles and stir. Cover the noodles with liquid as much as possible.
- Cook: Turn down the heat to medium and cook (covered) for 25 minutes, stirring every 5 minutes. If the noodles absorb too much water, add 1/4 cup water, as needed.
- Add cheeses: In a small bowl, mix 1 cup ricotta cheese with 1/2 teaspoon Italian seasoning. Remove pan from heat. Dollop over the lasagna, but do not stir. Sprinkle 1 cup mozzarella and 1/4 cup parmesan cheese over the top.
- Rest. Cover the pan with a lid and let sit for 5 minutes, until the cheeses are melted. Alternatively, you may place under the broiler for a few minutes, until the cheese is browned and bubbly.
- Serve. Sprinkle with chopped basil or parsley before serving.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Alisha
Absolutely delicious! I love lasagna, but hate the time & multiple steps that it takes to make a traditional lasagna. This was the easiest, one pan meal that tastes like a traditional lasagna. – Alisha, recipe tester
Sarah @IHeartNaptime
So glad you loved this skillet lasagna!