Cheesy Skillet Lasagna

Easy Cheesy Skillet Lasagna for this rainy Monday! Lasagna is a family favorite but sometimes it can feel like a project, which is why I am so excited to share with you this smaller, faster, just as delicious option to have quick lasagna on a weeknight. Plus I love a one-pan skillet meal for easy cleanup.

Making this recipe on repeat, because right now we need a little simplicity, ease, and coziness.

Super cheesy, super delicious. The whole family absolutely loved this one-skillet meal. Feel free to use canned tomato or marinara sauce in place of the whole canned tomatoes. And don’t be shy about the cheese, because this is Cheesy Skillet Lasagna!

Cheesy Skillet Lasagna
Serves 6 

INGREDIENTS:
1 pound Italian ground sausage 
1/2 yellow onion, diced 
3 garlic cloves, peeled and minced 
1 can whole peeled San Marzano tomatoes 
Pinch of dried oregano 
Kosher salt + freshly ground pepper 
10 sheets oven ready lasagna noodles 
8 ounces fresh ricotta 
1 1/2 ounces parmesan, finely grated 
8 ounces fresh mozzarella, sliced 
Fresh basil for serving 

STEPS:
In a large cast iron skillet over medium heat, add the sausage, stirring occasionally to help break up the meat. Once it is almost all of the way cooked through, add the onions. Continue cooking until the onions are translucent. Stir in the garlic and cook for another 30 seconds. 

Add the canned tomatoes, pinch of oregano and salt and pepper. Stir, breaking up the tomatoes. Keep cooking until the tomatoes are broken into smaller pieces and the sauce has thickened. Taste and adjust seasonings. 

Remove the sausage tomato sauce from the pan, leaving a thin layer on the bottom, set the sauce aside for layering. Add 4-5 lasagna sheets to the pan, breaking up a few to fit the circular edges. Top with a small layer of sauce, dollop about half of the ricotta, and then a little more sauce. Add the next layer of lasagna sheets to the pan and repeat. More sauce, the remaining dollops of ricotta, finished by the remainder of the sauce. Add the parmesan cheese and mozzarella slices over top. 

Cover the pan and simmer for about 15 minutes-20 minutes. I occasionally like to uncover the pan, and press the top noodles into the sauce a bit throughout this process. It will look at first like they are not in the sauce, enough, but I promise as they begin to cook and soften, all will be good. 

Once the pasta has softened and the cheese has melted uncover the pan and increase the heat to allow the sauce to thicken for about 5 minutes. 

Remove the pan from the heat, allow to sit for a few minutes and then serve with fresh basil.