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Italian Sausage Skillet Lasagna is your classic lasagna recipe made with Italian sausage instead of traditional ground beef, dolloped with ricotta, topped with mozzarella and parmesan cheese then baked until bubbly and golden in the oven! It’s insanely delicious, simple to make and the perfect comfort food to make any day of the week! Recipe includes step-by-step recipe pictures and videos.
Love a good skillet meal? Check out my Skillet Baked Hoisin Ginger (Mongolian) Meatballs! Or, if you prefer something sweet, try my Sea Salt Chocolate Chip Skillet Cookie!
Table of Contents
- Italian Sausage Skillet Lasagna
- Lover of Pasta Recipes? Check These Out…
- What is Lasagna?
- What is Italian Sausage?
- What is the Difference Between Skillet Lasagna and Classic or Traditional Lasagna?
- More Recipes with Italian Sausage? Check this Out…
- What to Serve with Italian Sausage Skillet Lasagna
- What You Need to Make Italian Sausage Skillet Lasagna
- How to Make Italian Sausage Skillet Lasagna
- Italian Sausage Skillet Lasagna Recipe Tips
- See My Story Below for Step-by-Step Instructions!
- Try These Pasta Recipes Next!
- Italian Sausage Skillet Lasagna Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Italian Sausage Skillet Lasagna
This is one of my favourite ways to enjoy a good classic lasagna during the weekday when I don’t have much time to spend in the kitchen preparing a meal! Traditional lasagna can take some time to make, as well as require much cleanup. However, this easy and simple to make Italian Sausage Skillet Lasagna is not only delicious but is ready in half the time!
Here are some other reasons why I love this Italian Sausage Skillet Lasagna:
- Everything with the exception of the lasagna pasta is made in one skillet
- Easily can swap, omit, and add ingredients to make it the perfect dish for you
- Makes for an even more delicious leftover lunch or dinner recipe the following day
Lover of Pasta Recipes? Check These Out…
Slow Cooked Beef Ragu with Pappardelle
Creamy Sun Dried Tomato & Spinach Seafood Pasta
Bruschetta Pasta with Balsamic Drizzle
One Pot Creamy Cajun Shrimp Pasta with Sausage
What is Lasagna?
Traditional lasagna is made with wide, flat strips of pasta that are ruffled along the edges. It is placed in a rectangular baking with layers of marinara or tomato sauce, meat such as ground beef, a mixture of cheeses and sometimes vegetables such as spinach.
What is Italian Sausage?
Italian Sausage is a type of pork sausage made with fennel which is the main ingredient that sets Italian sausage apart from other varieties. Fennel is a licorice scented herb that gives a unique taste to Italian sausage which adds to the depth of flavour of this skillet lasagna.
What is the Difference Between Skillet Lasagna and Classic or Traditional Lasagna?
For starters, skillet lasagna is less time consuming and tedious, making it perfect for weeknight dinners. It’s ready in about 45 minutes as opposed to an hour (or more_ when making traditional lasagna. It also can be a “healthier” alternative to traditional lasagna as its merely topped with cheese as opposed to layers and layers of cheese.
More Recipes with Italian Sausage? Check this Out…
What to Serve with Italian Sausage Skillet Lasagna
This Italian Sausage Skillet Lasagna pairs well with a simple garden or caesar salad to make it a complete meal.
What You Need to Make Italian Sausage Skillet Lasagna
- Olive Oil
- Onion
- Garlic
- Italian Sausage, hot or mild
- Italian Herb Blend Seasoning, Clubhouse Italiano Seasoning
- Marinara Sauce
- Oregano, fresh
- Basil, fresh
- Thyme, fresh
- Red Pepper Chili Flakes
- Fresh Baby Spinach Leaves
- Lasagna Noodles, not oven ready or no-boil
- Ricotta Cheese
- Mozzarella Cheese
- Parmigiano-Reggiano
TSS Tip 1: if you don’t have fresh herbs, feel free to swap with 1 tsp of dried herbs for each listed
TSS Tip 2: Buy block cheese and shred yourself. Pre-shredded cheese have a starchy coating to prevent each piece from sticking together. The result, your lasagna might be drier and less cheesy.
How to Make Italian Sausage Skillet Lasagna
One: Cook Lasagna Noodles – bring a large pot of salted water to a boil. Cook lasagna pasta according to package instructions or al dente, then drain and set aside with a dash of olive oil to prevent from sticking.
Two: Brown Italian Sausage – Heat the olive oil in a large skillet over medium-high heat. Add the garlic, then onion and cook, stirring occasionally, until tender and fragrant. Then add italian sausage, italian seasoning and cook thoroughly until browned.
Three: Marinara Sauce – add the marinara sauce, fresh chopped herbs – oregano, basil and thyme and red pepper chili flakes. Stir, then reduce the heat to low and simmer until beginning to thicken around 10 minutes.
Four: Add Cheese and Spinach – preheat oven to 400°F (200°C). Then stir in half the mozzarella and half the parmigiano-reggiano cheese into the meat sauce and reserve the remaining. Add in baby spinach leaves and stir gently until wilted.
Five: Add Lasagna Noodles, Top with Cheese & Bake – add cooked lasagna noodles to the meat sauce, and gently nestle the sheets in between the sauce. Lastly top with remaining mozzarella, parmigiano-reggiano cheese and dollops of ricotta. Sprinkle additional italian herb seasoning if desired and place in oven to bake for 15 minutes or until cheese bubbly and toasted.
Six: Garnish & Serve – remove from oven and garnish with fresh parsley if desired and serve.
Italian Sausage Skillet Lasagna Recipe Tips
- Change the Protein – instead of italian sausage try using ground beef, pork (mixture of the two) or chicken. This will also be amazing with leftover shredded chicken, or beef roast!
- Swap the Cheese – you can use regular parmesan instead of parmigiano-reggiano if this is your preference. You can also play with a combination of mozzarella, parmesan, ricotta, romano, and provolone.
- Make More for Leftovers – skillet lasagna leftovers are even better the next day, be sure to make enough for lunch and dinner for the days after!
- No Lasagna Noodles – no problem, substitute for whatever pasta you prefer or have on hand.
See My Story Below for Step-by-Step Instructions!
Try These Pasta Recipes Next!
Creamy Sun Dried Tomato & Spinach Seafood Pasta & Bruschetta Pasta with Balsamic Drizzle
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Italian Sausage Skillet Lasagna
Equipment
- 12-inch Cast Iron Skillet or Oven Safe Skillet
Ingredients
- 1 tbsp Olive Oil
- 1 Onion, small, finely chopped
- 5 Cloves Garlic, minced
- 6-8 Italian Sausage, hot or mild, casings removed and broken into bite size chunks
- 1 tbsp Italian Herb Blend Seasoning, i.e. Clubhouse Italiano Seasoning
- 2 1/2 cups Marinara Sauce
- 1 tbsp Fresh Oregano, finely chopped
- 1 tbsp Fresh Basil, finely chopped
- 1 tbsp Fresh Thyme, finely chopped
- 1 tsp Red Pepper Chili Flakes, more or less to taste
- 2 cups Fresh Baby Spinach Leaves
- 8-10 Cooked Lasagna Noodles, not oven ready or no-boil
- 6 tbsp Ricotta Cheese
- 1 cup Mozzarella Cheese, freshly grated
- 1 cup Parmigiano-Reggiano, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Cook lasagna pasta according to package instructions or al dente, then drain and set aside with a dash of olive oil to prevent from sticking.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic, then onion and cook, stirring occasionally, until tender and fragrant. Then add italian sausage, italian seasoning and cook thoroughly until browned.
- Next, add the marinara sauce, fresh chopped herbs – oregano, basil and thyme and red pepper chili flakes. Stir, then reduce the heat to low and simmer until beginning to thicken around 10 minutes.
- Preheat oven to 400°F (200°C). Then stir in half the mozzarella and half the parmigiano-reggiano cheese into the meat sauce and reserve the remaining. Add in baby spinach leaves and stir gently until wilted.
- Add cooked lasagna noodles to the meat sauce, and gently nestle the sheets in between the sauce. Lastly top with remaining mozzarella, parmigiano-reggiano cheese and dollops of ricotta. Sprinkle additional italian herb seasoning if desired and place in oven to bake for 15 minutes or until cheese bubbly and toasted.
- Remove from oven and garnish with fresh parsley if desired and serve.
Video
Notes
Made it, luv it!
This was REALLY good, and I especially appreciated that my 7 year old, who’s really picky, said it was his favorite food ever and asked for seconds. I questioned the white wine since I’m used to seeing reds with tomato sauce, but it was terrific and I think the leftovers were even better. Definitely making our family’s repeat list.
Tasted ok. But there’s no way you made it in a 12” skillet. No way
Thanks for the comment – I have to update the video on the recipe so the proof will be there!! Haha! Thanks again for the feedback!