Skillet Lasagna Recipe

Name: Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Italian Sausage; 1 Tablespoon Olive Oil (to Coat Pan); 1 whole White Onion, Chopped; 1 Tablespoon Minced Garlic; 1 can (29 Oz. Can) Crushed Tomato, Divided; 1/4 cups Dry Red Wine; 2 Tablespoons Fresh Oregano, Divided; 1 box (9 Oz. Box) Barilla No Boiling Required Lasagna Sheets; 1 whole Zucchini, Chopped Into Thin Rounds; 12 ounces, weight Ricotta Cheese; 2 Tablespoons Fresh Basil; 1/2 cups Fresh Parmesan, Divided; Fresh Mozzarella, Sliced, Enough To Cover The Top; 1 teaspoon Salt And Pepper

Servings: persons

1 pound Italian Sausage
1 Tablespoon Olive Oil (to Coat Pan)
1 whole White Onion, Chopped
1 Tablespoon Minced Garlic
1 can (29 Oz. Can) Crushed Tomato, Divided
1/4 cups Dry Red Wine
2 Tablespoons Fresh Oregano, Divided
1 box (9 Oz. Box) Barilla No Boiling Required Lasagna Sheets
1 whole Zucchini, Chopped Into Thin Rounds
12 ounces, weight Ricotta Cheese
2 Tablespoons Fresh Basil
1/2 cups Fresh Parmesan, Divided
Fresh Mozzarella, Sliced, Enough To Cover The Top
1 teaspoon Salt And Pepper

1
1.
2
In a medium cast iron skillet, heat the stove to medium heat.
3
Cook the Italian sausage in a coating of olive oil with the lid on.
4
Turn the sausage every few minutes and take off when browned, 10 to 15 minutes.
5
Chop the sausage into small pieces.
6
2.
7
In the same pan, add the chopped white onion and minced garlic.
8
Saute for about 5 minutes and add back the sausage pieces.
9
Season with salt and pepper and continue to do so for each layer.
10
Pour half of the crushed tomatoes, the red wine, half the fresh oregano, and season with salt and pepper over the veggie/meat mixture.
11
3.
12
Layer lasagna sheets over sauce, meat, and onions.
13
Break sheets to fit in the pan and only put down one layer.
14
4.
15
Lay sliced zucchini rounds over the lasagna sheets.
16
Take the ricotta mixed with chopped basil and half of the parmesan and spread over the zucchini.
17
5.
18
Put one more layer of lasagna sheets on top.
19
Pour the rest of the crushed tomatoes and the remaining oregano.
20
6.
21
Spread fresh mozzarella on top and the remaining fresh grated parmesan.
22
Put the lid on and lower to medium low heat.
23
Cook for about 25 minutes.
24
If sauce starts to bubble over, spoon some of it out of the pan.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Italian Sausage, 1 Tablespoon Olive Oil (to Coat Pan), 1 whole White Onion, Chopped, 1 Tablespoon Minced Garlic, and more.

Yes, Skillet Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions