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Italian Sausage Skillet Lasagna

Italian Sausage Skillet Lasagna

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.
5 from 6 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Noodles & Pasta
Cuisine Italian
Servings 5 servings


  • 12-inch Cast Iron Skillet or Oven Safe Skillet


  • 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


  • 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.


Golden Cheesy Top – when skillet lasagna almost ready, turn the broiler setting on high and allow to toast cheese until golden and browned in spots throughout. Be careful to have a watchful eye as it can easily burn.
Italian Herb Blend Seasoning - I recommend using the Clubhouse Italiano Seasoning. 
See detailed notes above for additional tips.
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