Skillet Lasagna with Sausage and Spinach

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A hearty, delicious, one pan dinner is a gift from on high.  OK, maybe this skillet lasagna wasn't sent directly from the heavens, but on a busy weeknight, it kind of feels like it was.  Sorry.  I've just heard "Mom...where are my (fill in the blank) and don't forget to get (fill in the blank again)" one too many times already this week.  You have lots of food groups and a ton of flavor in an easily prepared delivery system.  And, yeah, everybody is gonna like it--even if there is spinach in it.

Serve it with a simple salad dressed with a low-fat balsamic vinaigrette and if you have time a loaf of garlic bread.  But wait... speaking of time and the heavens, if you plan your weeknight meals ahead, a batch of homemade ricotta in this dish will really make the angels sing☺.

Printable Recipe

Skillet Lasagna with Sausage and Spinach
serves 6

1 (28-ounce) can petite diced tomatoes
1 Tablespoon olive oil
1 medium yellow onion, minced
1/2 teaspoon kosher salt
3 garlic cloves
1 pound Italian sausage (mild or hot), casing removed
6 ounces frozen spinach, thawed and squeeze dried (see method here)
10 curly-edges lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 Tablespoons freshly grated Parmesan cheese
3/4 cup ricotta cheese
4 ounces mozzarella cheese, grated
1 Tablespoon minced fresh flat-leaf parsley
3 Tablespoons chopped fresh basil
Crushed red pepper flakes

Pour the diced tomatoes with juice into a 1-quart liquid measuring cup.  Add water until mixture measures 1-quart; set aside

In a 12-inch non-stick skillet, heat the oil over medium heat.  Add the onion and salt and sauté until onions are translucent, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Add the sausage and cook, breaking apart with a wooden spoon, until no longer pink, about 4 minutes.  Add the spinach and sauté until combined with the sausage and onion mixture.

Scatter the pasta shards over the meat, but do not stir.  Pour diced tomatoes mixture and tomato sauce over pasta.  Cover with a tight fitting lid and bring to a simmer.   Reduce the heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Meanwhile, stir the ricotta, mozzarella, and parsley together in a medium bowl.

Remove the skillet from the heat and stir in the 1/2 cup of Parmesan.  Season with salt and freshly ground black pepper.  Dot with heaping tablespoons of the ricotta mixture, cover and let stand off the heat for 5-7 minutes, or until the cheese has melted.  Sprinkle with basil and the remaining Parmesan.  Serve with crushed red pepper flakes.  Enjoy!

Source: Adapted from Cook's Country: Skillet Suppers, July 2011


  1. Um, how good does that look?! I'm reading over the recipe to see if I could make it happen tonight. The only things I don't have are lasagna noodles and sausage, but I'm thinkin' I could make it vegetarian with some leftover eggplant dip and layer in farfalle instead. This will be mine, one way or the other. :o)

  2. Yum - what a great idea... no preheating an oven! Thank you for sharing!

  3. This was fabulous. I made it for a big family dinner and everyone loved it, from the 2 year old "noodles" to a grandma that normally hates lasagna. Every single person loved it.

    1. I am so pleased you and your family enjoyed it!


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