Filed Under: bake, italian, main-dish, Pork, Under 20 Mins

Skillet-Baked Sausage Lasagna with Garlicky Tomato Sauce

We recommend using a stainless steel skillet for this recipe, as you will be cutting and serving straight from the pan. Non-stick surface skillets can also be used but use caution when cutting to prevent scraping and damaging the cooking surface.

April 8th, 2012

Recipe and Styling by Paula Bowman
Originally published in the March 2013 issue

Prep Time
25 minutes
Cook Time
45 minutes
  • 1 tablespoon olive oil
  • 1/2 pound sweet or hot italian sausage, casings removed
  • 4 cloves garlic, minced
  • 2 cans diced plum tomatoes (796ml cans)
  • 1 bay leaf
  • 1 1/2 Cups ricotta cheese
  • 1/2 Cups grated parmesan cheese, divided
  • 2 tablespoons fresh chopped basil leaves
  • 1 large egg
  • 1/2 teaspoons kosher salt
  • 11/4 teaspoons freshly ground black pepper
  • 1 package fresh lasagna noodles
  • 3 balls bocconcini cheese, about 6 oz, thinly sliced
  1. Preheat oven to 400°F.

  2. Heat oil in a large deep skillet and add sausage. Cook sausage, breaking into small pieces with the back of a wooden spoon until cooked through. Add garlic and continue to cook for 1 minute. Add tomatoes and bay leaf and cook until sauce has thickened slightly, about 10 minutes. Remove bay leaf and discard.

  3. Combine ricotta, half of Parmesan cheese, basil and egg in a bowl and mix. Season with salt and pepper and set aside.

  4. Transfer all but 1 cup of sauce to a heat-proof bowl and spread remaining sauce evenly on bottom of skillet. Arrange noodles in a single layer on the bottom of the pan, cutting to fit with scissors or a knife, as necessary. Spread 1/3 of ricotta mixture evenly over top of noodles. Add a thin layer of sauce followed by more noodles, ricotta and sauce and repeat again. Finish with a final layer of noodles, cover with sauce and arrange sliced bocconcini on top. Sprinkle with remaining Parmesan cheese, cover loosely with aluminum foil and bake until heated through, about 20 minutes. Remove foil and continue to bake until golden brown and bubbling, about 20 minutes more. Let stand 10 minutes before serving.

Skillet-Baked Sausage Lasagna with Garlicky Tomato Sauce
Photography by Carlo Mendoza

7 responses to “Skillet-Baked Sausage Lasagna with Garlicky Tomato Sauce”

  1. Shalini says:

    Hi there, this looks great! Do you need 1/2 a pound of sausage, or 1.5 pounds? Thanks!

  2. Hi Shalini—Apologies for the confusion with the recipe! It should be 1/2 a pound of sausage. We’ve updated the recipe to make it more clear. Thanks so much for the catch! ~Alicia

  3. Shalini says:

    Thank you!

  4. Annie says:

    and… only 1/4 tsp black pepper I’m assuming ;)

  5. Jenna says:

    I make this quite often but I always end up putting it in a casserole dish because my frying pans aren’t big enough. DELICIOUS.

  6. AnnieVee says:

    I’ve made this numerous times… and always, I end up putting everything into a 9×13 pan just to use up the whole package of noodles and ricotta. It always turns out so delicious. In fact, I am making it to take to a cottage for a vacay with my 4 children and their spouses and children…. of course, I am doubling the recipe. What an easy way to have a delicious dinner…just add a salad and fresh italian bread. yum

  7. AnnieVee says:

    Just a thought… could I prepare the dish completely but instead of baking it, freeze it for later? Or should I save the bocconcini step and add it just as I put it in the oven. I think it may taste a bit fresher this way?

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