Sausage skillet lasagna delivers the flavors of baked lasagna in about 50 minutes, with browned Italian sausage, tender noodle pieces, creamy ricotta, and melted fresh mozzarella in one pan.
Dry noodles cook right in the sauce, so there is no boiling water, no layering, and no long bake, just a pan of saucy, cheesy pasta that feeds the whole family.
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Why This Sausage Skillet Lasagna Recipe Works
Mild Italian sausage seasons the sauce from the very first step, adding fennel and garlic notes that make a jarred sauce taste slow cooked.
Broken noodles simmer in a mix of pasta sauce and broth, absorbing flavor as they soften and releasing starch that thickens the sauce naturally.
A spoonful of ricotta stirred in at the end makes the sauce creamy, while the fresh mozzarella on top melts into soft pools as the pan rests off the heat.
Ingredients for Sausage Skillet Lasagna
- 1 pound mild Italian sausage, casings removed
- 1 tablespoon minced garlic
- 24 ounces tomato basil garlic pasta sauce, 1 jar
- 2 1/2 cups low sodium vegetable broth
- 8 ounces dry lasagna noodles, about half of a package
- 3/4 cup ricotta cheese
- 8 ounces fresh mozzarella cheese, sliced
- 2 tablespoons chopped fresh basil, for garnish
Italian sausage. Break the meat into small pieces as it cooks so it browns evenly and spreads through every bite, and cook it to 160 degrees F.
Pasta sauce and broth. Together they create enough liquid to soften the noodles, so measure the broth rather than guessing.
Lasagna noodles. Snap each noodle into 3 equal pieces so they fit in the pan and cook at the same pace.
Ricotta. Stir it in off the heat so it stays creamy and does not curdle, and use whole milk ricotta for the richest texture.
Fresh mozzarella. Slice it about 1/4 inch thick so it melts quickly under a covered pan with no broiler needed.
How to Make Sausage Skillet Lasagna
1. Brown the meat In a large deep skillet, cook the sausage and garlic over medium heat for 5 to 7 minutes, stirring often and breaking the meat apart, until browned and cooked through to 160 degrees F.
2. Add the sauce Pour in the jar of pasta sauce and the broth, stirring well to combine and scrape up any browned bits.
3. Bring to a boil Cover the skillet and let the mixture come to a boil.
4. Add the noodles Break each lasagna noodle into 3 equal pieces and stir them into the boiling sauce so every piece is coated and mostly submerged.
5. Simmer covered Cover again, reduce the heat to medium low, and cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender.
6. Add the cheeses Gently stir in the ricotta, then arrange the mozzarella slices over the top.
7. Rest and serve Cover once more, turn off the heat, and let the pan sit for 5 minutes so the cheese melts. Garnish with basil and serve hot.
How to Serve Sausage Skillet Lasagna
Serve the lasagna hot from the skillet with extra basil. A fresh Italian house salad adds crunch, and cheesy garlic bread is a natural match for the tomato sauce. Add air fryer asparagus for a green side, or set out fluffy dinner rolls to catch every last bit of sauce.
How to Store and Reheat Sausage Skillet Lasagna
Cool the lasagna within 2 hours and refrigerate it in an airtight container for up to 3 days. For longer storage, freeze portions for up to 3 months and thaw them overnight in the refrigerator. Reheat covered with a splash of water or broth until the center reaches 165 degrees F.
Tips and Variations for Sausage Skillet Lasagna
Choose a wide pan. A 12 inch deep skillet with a lid gives the noodle pieces room to cook without stacking.
Stir occasionally. Stir every 5 minutes or so to keep noodles from sticking to the bottom of the pan.
Try turkey sausage. Ground turkey sausage works for a lighter version, though it must reach 165 degrees F.
Add vegetables. Mushrooms, spinach, or diced zucchini can go in with the sauce for extra color.
Keep the lid on. Cooking covered traps steam and softens the noodles evenly, so peek only when stirring.
Use shredded cheese. If fresh mozzarella is hard to find, shredded mozzarella works and melts a bit faster.
Add heat. A pinch of red pepper flakes in the sauce gives a gentle spicy edge.
Store food safely. For general advice on cooling and reheating leftovers, read the Texas AgriLife Extension food safety guide before storing.
Frequently Asked Questions About Sausage Skillet Lasagna
Can I make sausage skillet lasagna with spicy sausage?
Yes. Hot Italian sausage works well and adds a pleasant kick. Choose a mild pasta sauce so the heat stays balanced.
Do I need to cook the noodles first for sausage skillet lasagna?
No. The dry noodle pieces cook directly in the simmering sauce, which saves time and makes the sauce silky.
Can I freeze sausage skillet lasagna?
Yes, freeze cooled portions in airtight containers for up to 3 months. Thaw them overnight in the refrigerator and reheat until they reach 165 degrees F.
What if the noodles are not tender?
Add a splash of broth or water, cover, and simmer for another 5 minutes. Different brands cook at slightly different speeds.
Can I use cottage cheese instead of ricotta?
Yes, a small curd cottage cheese works. Drain any extra liquid first and stir it in off the heat.
Sausage Skillet Lasagna with Ricotta and Fresh Mozzarella
Equipment
- Large deep skillet with a lid
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb mild Italian sausage casings removed
- 1 tbsp minced garlic
- 24 oz tomato basil garlic pasta sauce 1 jar
- 2 ½ cup low sodium vegetable broth
- 8 oz dry lasagna noodles about half of a package
- ¾ cup ricotta cheese
- 8 oz fresh mozzarella cheese sliced
- 2 tbsp chopped fresh basil for garnish
Instructions
Cooking
- Brown the sausage. Cook the sausage and garlic over medium heat for 5 to 7 minutes until browned and 160 degrees F inside.
- Add the liquids. Stir in the pasta sauce and broth, cover, and bring to a boil.
- Cook the noodles. Add the lasagna broken into 3 pieces per noodle, cover, and simmer on medium low for 20 to 25 minutes, stirring now and then.
- Add the cheese. Stir in the ricotta, lay the mozzarella slices on top, cover, and turn off the heat.
- Rest and garnish. Let stand 5 minutes until melted, then sprinkle with basil and serve hot.
