Skillet Lasagna


  • 1 jar (24-26 oz.) marinara sauce
  • 1 cup whole milk ricotta cheese
  • 3 cups water
  • 1/2 cup shredded mozzarella cheese
  • 8 oz. lasagna noodles
  • 2 garlic cloves, pressed
  • 1/4 tsp. coarsely ground black pepper
  • 1 lb. bulk Italian sausage links with casings removed
  • 2 oz. Parmesan cheese
  • 2 TB. fresh parsley, divided


  1. Combine sauce and water in 12″ skillet. Cover and bring to a boil.
  2. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover, reduce heat, and simmer 16 – 18 minutes or until noodles are tender, stirring occasionally.
  3. As noodles cook, crumble sausage into a separate 10″ skillet; cook and stir over medium high heat 6 – 8 minutes or until sausage is no longer pink. Add pressed garlic and cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
  4. Meanwhile, grate Parmesan cheese. Chop parsley and set aside 1 TB for garnish. Combine cheeses and black pepper in classic batter bowl. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3 – 5 minutes or until cheese is melted and ricotta mixture is heated through.
  5. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese.

*recipe from Pampered Chef

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