Quick and Easy Skillet Lasagna
An easy and delicious recipe for lasagna that is made in one skillet and in just about 30 minutes.
Servings: 6 servings
Ingredients
- 2 Tablespoon olive oil
- ¼ large onion {chopped}
- 1 pound Italian sausage {mild or hot}
- 24 ounces marinara sauce
- 2 ½ cups water
- ½ pound farfalle pasta
- 15 ounces ricotta cheese
- ½ cup mozzarella cheese {shredded}
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
Garnishes: Parmesan cheese and fresh basil
Instructions
- Add olive oil to the large skillet over medium heat and cook onions until translucent. Add Italian sausage to onions and cook until no longer pink. Drain any grease.
- Add the jar of marinara sauce, water and pasta to sausage and onions. Stir and bring to a boil. Once boiling turn heat down to a simmer and continue cooking for 15-20 minutes or until pasta is al dente.
- While pasta is cooking, combine ricotta cheese, mozzarella cheese, Italian seasoning and salt. Spoon mixture over cooked pasta and marinara mixture, cover and continue to cook until the cheese mixture is heated through {5-7 minutes}. Allow the dish to set for 5 minutes before serving. Then garnish with Parmesan cheese and fresh basil.
Notes
Adjust the heat of your lasagna by Italian sausage with a different spice level. You can easily find mild or hot sausage at the grocery store. You can also add red pepper flakes if you prefer.
Leftover skillet lasagna can be stored in an airtight container in the refrigerator for 3-4 days.
To freeze, allow it to cool completely, then transfer it to an aluminum foil pan or freezer-safe bag. Squeeze out any excess air and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 625kcal | Carbohydrates: 38g | Protein: 27g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 101mg | Sodium: 1313mg | Potassium: 705mg | Fiber: 3g | Sugar: 6g | Vitamin A: 872IU | Vitamin C: 10mg | Calcium: 238mg | Iron: 3mg