Skillet Lasagna (One-Pot)

Ingredients

• 1 tablespoon Olive Oil (extra virgin, for sautéing)
• 1 pound Italian Sausage (mild or spicy, casings removed)
• 0.5 large Onion (chopped)
• 2 cloves Garlic (crushed)
• 1 teaspoon Red Pepper Flakes (optional, for heat)
• 28 ounce can Crushed San Marzano Tomatoes (no added salt)
• 8 ounce can Tomato Sauce (plain)
• 0.5 cup Hot Water (from tap)
• 10 sheets Lasagna Noodles (broken into bite‑sized pieces)
• 2.5 ounce Parmesan Cheese (freshly grated)
• 8 ounce Mozzarella Cheese (full‑fat, low‑moisture, cubed)
• 4 ounce Ricotta Cheese (dolloped on top)
• 2 tablespoons Fresh Basil (finely chopped or julienned, for garnish)

Instructions

1. Heat Oil

   Add 1 tbsp olive oil to the skillet and heat over medium‑high until it shimmers.

   Time: PT2M

   Temperature: medium‑high

2. Brown Sausage

   Add the 1 lb Italian sausage, breaking it up with the spoon. Cook, stirring occasionally, until browned and the interior is just pink.

   Time: PT5M

3. Drain Sausage

   Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.

   Time: PT2M

4. Sauté Onion

   Add the chopped half onion to the same skillet. Cook 3–5 minutes, stirring, until softened and translucent.

   Time: PT4M

5. Add Garlic & Pepper Flakes

   Stir in the crushed garlic and 1 tsp red pepper flakes (if using). Toast for about 30 seconds until fragrant.

   Time: PT30S

6. Add Tomatoes & Sausage

   Pour in the 28‑oz can of crushed San Marzano tomatoes, the drained sausage, and ½ cup hot water. Stir and bring to a gentle simmer.

   Time: PT2M

7. Add Broken Lasagna Noodles

   Fold the broken lasagna sheets into the simmering sauce, ensuring each piece is coated.

   Time: PT1M

8. Add Tomato Sauce

   Stir in the 8‑oz can of tomato sauce until evenly mixed.

   Time: PT1M

9. Simmer Noodles

   Cover the skillet, reduce heat to medium‑low, and simmer for about 20 minutes, stirring every 5 minutes to prevent sticking.

   Time: PT20M

10. Add Cheeses

    When the noodles are al dente, stir in 2.5 oz grated Parmesan and the 8 oz cubed mozzarella until melted and distributed.

    Time: PT3M

11. Finish with Ricotta

    Dot the surface with the 4 oz ricotta, replace the lid, and let the residual heat melt the cheese for 3 minutes.

    Time: PT3M

12. Garnish & Serve

    Sprinkle the chopped basil over the top, remove the lid, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

25 g

Fiber

4 g