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Skillet Lasagna

Christopher Testani

Servings: 6

Most lasagnas involve a big investment of time and a sink full of pots and pans, but not this one. It has all the pleasures of lasagna—layers of tender noodles, homemade meat sauce, deliciously gooey cheese—but can be whipped up in less than an hour using a single skillet.

This recipe is excerpted from Keepers. Read our review.


  • 2 Tbs. olive oil
  • 1 lb. sweet or hot Italian sausages, casings removed
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • Large pinch of hot red pepper flakes
  • 1 tsp. dried oregano
  • Two 28-oz. cans whole, peeled tomatoes
  • 1 sprig basil, plus a handful of basil leaves
  • Kosher salt
  • Black pepper
  • One 9-oz. package no-boil lasagna noodles
  • 4 oz. mascarpone cheese or cream cheese (1/2 cup)
  • 1/2 lb. fresh mozzarella, thinly sliced and patted dry


  • In a large high-sided sauté pan with a 3-quart capacity and a lid, heat the oil over high heat until it shimmers. Add the sausages and cook, stirring often and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the pan as possible, transfer the sausage to a medium bowl and set aside.
  • Reduce the heat to medium-low, add the onions, garlic, and pepper flakes to the pan, and cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the oregano, the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher, the sprig of basil, and the cooked sausage and any juices. Season with salt and pepper, then gently simmer for 5 minutes, stirring occasionally. Check the seasonings (it should be a little salty) and discard the basil sprig.
  • Break half of the lasagna noodles in half crosswise (it’s fine if smaller pieces break off) and as you do so, push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break the remaining half of the noodles in half and distribute them evenly over the sauce, then push down on them with the back of a spoon to submerge them. Cover the pan and gently simmer (raising the heat a little, if needed) until the noodles are tender and the sauce has thickened slightly, about 12 minutes.
  • Dollop the mascarpone over the lasagna and swirl it into the sauce. Top with the mozzarella and gently simmer, covered, until the cheese is melted, about 2 minutes. Off the heat, top with the basil leaves, tearing any large ones. Let the lasagna rest, uncovered, for about 10 minutes, then serve.


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Reviews (3 reviews)

  • Krispie | 03/19/2019

    This was super easy and very tasty. I upped the garlic by double but otherwise followed the recipe. We are putting this into the taco, spaghetti, nachos, burgers level of weeknight rotations - something to go to that everyone loves and wants regularly.

  • FreddieFlea | 11/15/2014

    Gave it a 4 because it really was easy. I made it exactly like the recipe using my Dutch oven. I'd make it in a larger pan next time. I wouldn't mind using cooked lasagne pasta as I think the no cook version is too sticky, starchy.Flavor is really pretty good, but I always use a little extra garlic and other spices. I think it would work with Trader Joe's canned marinara sauces, too.Easy and quick enough for a week night, I shared with my daughter in law. More like a casserole than lasagna, but good.

  • Alioop21 | 08/13/2014

    Had a hard time finding the no-boil noodles locally, so ended up boiling my noodles anyway. Not a problem - they still work. I think I was disappointed in how it sets up/ kind of a big mush when you are used to layered lasagna. However the flavor was good and it sets up much better the second day. Will definitely be worth another try.

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