Skillet Lasagna


I wanted some Lasagna, but I did not want to heat up the house with the oven. So, let’s make it in a skillet!

Skillet Lasagna


  • 2 cans petite diced tomatoes

  • 1 Tbsp olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, diced

  • 1 Tbsp garlic, minced

  • 1/4 teaspoon red pepper flakes

  • 1 pound Italian sausage removed from its casing

  • 10 lasagna noodles, broken into 2-inch lengths

  • 1 (8-ounce) can tomato sauce

  • 1/2 cup grated Parmesan cheese plus 2 additional tablespoons

  • 1 cup ricotta cheese

  • 3 tablespoons chopped fresh basil

  • Salt and freshly ground black pepper


  1. Heat oil in large nonstick skillet over medium heat until shimmering.

  2. Add onion, bell pepper, and 1/2 teaspoon salt and cook until onion begins to brown.

  3. Stir in garlic and pepper flakes and cook until fragrant.

  4. Add sausage and cook, breaking apart meat, until no longer pink.

  5. Scatter pasta over sausage but do not stir.

  6. Pour diced tomatoes with juices and tomato sauce over pasta.

  7. Cover and bring to simmer.

  8. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender.

  9. Remove skillet from heat and stir in 1/2 cup Parmesan.

  10. Season with salt and pepper.

  11. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes.

  12. Sprinkle with basil and remaining 2 tablespoons Parmesan.

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