A one-skillet lasagna—satisfying, cheesy, and made in a single pan. What’s not to love?
I’ve received so many messages thanking me for easy one-skillet dinners I’ve shared before. Because you asked for more simple, minimal-dish meals, I’m sharing another favorite: this spicy skillet lasagna. It delivers the comforting flavor of traditional lasagna but cooks in one pan and finishes in about 30 minutes.
One-pot meals and I are basically best friends. I avoid extra pans whenever possible—especially when it comes to boiling pasta in a separate pot. In this recipe, the lasagna noodles cook directly in the sauce, so you skip that extra pot and still end up with a layered, rich, and cheesy dish.
There are times when I love a traditional, oven-baked lasagna—it’s worth the work when you have the time. But on busy nights, I want dinner on the table quickly and without a sink full of dishes. This spicy skillet lasagna gives you the best of both worlds: classic lasagna flavor with minimal effort.
For a little heat, I use red pepper flakes. If you prefer a milder dish, reduce the flakes or omit them entirely. The recipe is flexible—adjust the spice level to suit your family.
I often use Italian sausage instead of ground beef in lasagna-style recipes because it adds more seasoning and depth. That said, you can substitute ground beef or another protein if you prefer.
Note about the creamy layer: I typically use cottage cheese in place of ricotta—it’s a personal preference. If you don’t like cottage cheese, feel free to use ricotta instead. The creamy cheese adds a soft, mild layer that melds with the sauce and melted cheeses.
This skillet recipe serves about 4–6 people. Pair it with a simple green salad and garlic bread for a complete, comforting meal.
INGREDIENTS
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 1 pound Italian sausage
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 10 lasagna noodles, broken into thirds
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, finely shredded
- 1 cup cottage cheese or ricotta
- 2 tablespoons fresh basil, chopped, for garnish
DIRECTIONS
- Heat the olive oil in a large 12-inch skillet over medium heat. Add the red pepper flakes and cook for about a minute to release their flavor.
- Add the diced onion and cook until it becomes translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Italian sausage to the skillet. Break it into bite-sized pieces with a wooden spoon and cook until no longer pink. Season with salt, black pepper, and oregano. Drain excess fat if needed.
- Evenly scatter the broken lasagna noodles over the cooked sausage.
- Pour the diced tomatoes, tomato sauce, and water over the noodles. Do not stir; just bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to medium-low and let it cook for 20–25 minutes, stirring once halfway through so the noodles soften evenly.
- When the noodles are tender, lower the heat to low and stir in 1/2 cup mozzarella and 1/2 cup Parmesan until slightly melted.
- Drop spoonfuls of cottage cheese or ricotta over the surface, distributing it fairly evenly.
- Sprinkle the remaining mozzarella and Parmesan over the top.
- Cover the skillet, keep the heat on low, and let it sit for 5–10 minutes until the cheeses are warmed through and melted.
- Garnish with chopped fresh basil and serve hot.
Recipe from
CenterCutCook