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    Home » Vegetarian Pasta Recipes

    Skillet Lasagna

    Lindsay Moe

    682 shares

    This Skillet Lasagna disappears fast every time!

    overhead photo of a white plate with a serving of skillet lasagna and more in the pan
    Jump to Recipe

    This skillet lasagna might be one of the reasons I started a food blog. Everyone needs to know about it. It holds a coveted spot in my husband’s “Top 5,” the mysterious list he keeps in his head regarding his favorite meals that I make. There’s also a “Bottom 5” but let’s not go there today. Today is about feeling good and eating the most flavorful pasta possible.

    skillet lasagna in the pan

    You may be asking yourself, if this skillet lasagna is so great why haven’t you heard of it until now? Well the answer is – its just too great.

    It gets eaten before I can take a picture. The vultures in my house see the pasta box come out and start jumping around and hugging my legs and screaming with joy and anticipation until I shove a steaming plate in front of their face.

    skillet lasagna on a white plate

    That being said, I made this during naptime. There was sweet silence as I cracked the pasta over the skillet and I was even able to take some pictures.

    Adding another baby to the mix has definitely taken the mommy workload to another level, making it difficult to take pictures of food, much less make anything. I truly love doing it through and connecting with all of you through the food that I love, so I will press on, dreaming of the day that I can have a leisurely photo shoot.

    If you were around the other day you’ll know that we’re avoiding meat now. This was my first time making it with Tofurkey sausage rather than ground Italian sausage. The only difference I found was that I needed a little more oil to brown the sausage. No one could tell they weren’t eating regular sausage and they happily ate it up.

    Skillet Lasagna on a white plate

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    skillet lasagna in a pan

    Skillet Lasagna

    This creamy lasagna is so much easier than layering in a pan.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 588kcal
    Author: Lindsay Moe

    Ingredients

    • 28 ounces diced tomatoes
    • 1 tablespoon olive oil
    • 1 onion, minced
    • 1 red bell pepper, stemmed, seeded, and chopped
    • salt
    • 3 garlic cloves, minced
    • ⅛ teaspoon red pepper flakes
    • 1 pound mild Italian sausage or sausage substitute, such as Tofurkey
    • 10-12 curly edged lasagna noodles, broken into 2 inch pieces
    • 1 8 ounce can tomato sauce
    • ½ cup Parmesan cheese, plus more for serving
    • Pepper
    • 8 ounces part-skim ricotta cheese
    • ¼ cup minced fresh basil

    Instructions

    • Pour the tomatoes and their juice into a 4 cup measuring cup. Add enough water to the tomatoes to measure 4 cups.
    • In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, bell pepper, and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes.
    • Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. If using ground sausage add it to the skillet and cook, breaking up into small pieces, until no longer pink. If using Tofurkey shaped like sausage, slice into ½ inch ovals before adding to the pan and browning. You may need a little more oil if using a meat substitute as it won’t release any fat.
    • Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes. If the sauce looks dry after 15 minutes add up to ¼ cup additional water to loosen it up.
    • Remove the skillet from the heat and stir in the ½ cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let it stand off the heat for 5 minutes.
    • Sprinkle with the basil and serve, topping with more Parmesan as desired.

    Notes

    Adapted from The America’s Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition
     

    Nutrition

    Calories: 588kcal | Carbohydrates: 48g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1150mg | Potassium: 814mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1235IU | Vitamin C: 44.1mg | Calcium: 280mg | Iron: 3.6mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Mary Kaye Fischer says

      January 04, 2013 at 9:55 am

      You are my Foodie Hero !!

      Reply
    2. Amanda says

      January 04, 2013 at 10:23 am

      Looks yummy! I may have to try it! We don’t eat pork or soy foods though and just use hamburger in regular lasagna. I bet it would be just as good in this too! Thanks for sharing!

      Reply
      • Susan says

        March 23, 2013 at 5:39 pm

        You should try Jenni-O Turkey Italian Sausage. It’s great and comes in sweet or hot. That’s what I’m going to use, can’t wait to try this recipe!

        Reply
        • Lindsay Moe says

          March 24, 2013 at 2:56 pm

          Thanks for the tip! I’ll have to give that a try.

          Reply
    3. Sian says

      January 05, 2013 at 1:40 pm

      Looks delish, and a very good idea

      Reply
    4. Lynne @ CookandBeMerry says

      January 06, 2013 at 7:13 pm

      I saw your photo on FoodGawker and had to come and see. This is a wonderful recipe that I plan to try. Definitely. Happy New Year!

      Reply
    5. Cillian says

      January 12, 2013 at 10:39 am

      How many does this serve?

      Reply
      • Lindsay says

        January 12, 2013 at 3:17 pm

        I would say it serves 4-6.

        Reply
    6. paolo says

      March 18, 2013 at 9:14 am

      they look good indeed, but why do you call them “lasagna”?

      Reply
      • Lindsay Moe says

        March 18, 2013 at 3:08 pm

        It uses lasagna noodles.

        Reply
    7. meatballs & milkshakes says

      March 18, 2013 at 10:59 am

      Looks delicious!

      Reply
    8. Nirafa says

      March 24, 2013 at 10:21 am

      If I were to add zucchini to this, should I add it just prior to adding the noodles?

      Reply
      • Lindsay Moe says

        March 24, 2013 at 3:00 pm

        Yes, I would let it cook the last 3-5 minutes of browning the sausage.

        Reply
        • Nirafa says

          March 24, 2013 at 3:45 pm

          Thank you!

          Reply
    9. Katie says

      April 05, 2013 at 10:49 am

      Made this last night and it was delicious! Thanks! 🙂

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    682 shares