Easy Skillet Lasagna

By: Ingrid Gangestad

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



12 ounces bulk mild or hot Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (24-ounce) jar red pasta sauce
3 cups uncooked mafalda pasta, (mini lasagna noodles)
1 3/4 cups water
1/2 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese


  1. In a Farberware Classic Series Nonstick 12-inch skillet, cook sausage, onion and garlic over medium heat 5 to 7 minutes or until sausage is browned; drain. Stir in pasta sauce, pasta and water. Heat to boiling; reduce heat to low. Simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta is tender (add additional water if sauce seems too dry).
  2. Meanwhile, in medium bowl, stir together ricotta cheese, Parmesan cheese and Italian seasoning. Dollop teaspoonfuls of cheese mixture over lasagna mixture; spoon sauce over ricotta mixture. Sprinkle with mozzarella cheese. Cover and heat on low 1 to 2 minutes until mozzarella is melted and ricotta mixture is hot.