Skillet lasagna recipe


Each bite in this quick-to-prepare mixed-up skillet version of lasagna provides the flavors of the original.

  • Yield: 5 Servings


  • 14 ounces flat pasta, such as farfalle
  • ¾ pound Italian sausage (sweet or hot), casings removed
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 medium-sized zucchini, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) unseasoned tomato sauce
  • 4 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 2 ounces mozzarella, grated (½ cup)
  • ¼ cup freshly grated Parmesan
  • ¼ cup chopped fresh parsley
  • 1 egg, lightly beaten
  • ¼ teaspoon black pepper
How to Make It
  1. Bring a pot of salted water to a boil. Cook the pasta in the water until just barely done; do not overcook. The pasta should still be firm. Drain and set aside.
  2. Brown the sausage in a large skillet over medium high heat, about 3 minutes. Add the onion and bell pepper and sauté for 3 minutes. Add the zucchini and garlic and sauté for another minute. Drain off any excess fat.
  3. Stir in the tomato sauce, oregano, basil, and thyme. Season to taste with salt and pepper. Simmer for 10 minutes. Stir again and adjust the seasonings.
  4. Meanwhile, mix together the ricotta, mozzarella, Parmesan, parsley, egg, and ¼ teaspoon black pepper in a medium bowl.
  5. Stir the pasta and ricotta mixture into the skillet. Cover and simmer for 15 minutes, stirring occasionally. Let stand for 5 minutes before serving.

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