Skillet Lasagna

Name: Skillet Lasagna
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 lb ground sausage; 1 medium onion (diced); 2 teaspoons minced garlic; 1 teaspoon Italian seasoning; 24 oz marinara sauce; 1 1/4 cups chicken broth; 10 uncooked lasagna noodles (broken into 2-inch pieces); 2 cups cottage cheese (divided, I blend mine until it's smooth like ricotta); 1 1/2 cups shredded mozzarella cheese (divided); 1/4 cup grated parmesan cheese (plus more for serving)

By: Ellen Rate this post! Leave a comment

Posted: Jul 13, 2026

JUMP TO RECIPE

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Skillet Lasagna has everything you love about the classic version with a fraction of the work. Tender noodles are cooked in the rich and meaty marinara sauce, so every bite soaks up the sauce. Then it all gets finished with a creamy, melty cheese topping browned under the broiler. No layering, no boiling noodles, and only one pan to wash!

A close-up of a skillet lasagna topped with melted cheese and sprinkled with herbs, with a serving spoon partially inside the dish.

A woman in a white tank top smiles while holding a cocktail in a restaurant. The background features ornate wall designs and people sitting at tables.

Ellen’s Notes

Y’all know how much I love a shortcut that doesn’t taste like one. My husband loves lasagna, and he cleaned his plate and went back for seconds. When the lasagna lover in your house approves, you know it is a keeper!

This skillet lasagna simmers broken noodles right in the sauce, and they come out perfectly tender with so much more flavor. My favorite trick is blending the cottage cheese smooth so it turns silky like ricotta but keeps all that extra protein. The broiler step only takes a minute or two, but it gives you that browned, bubbly top just like a classic baked lasagna.

Easy, hearty, and only one pan to scrub. Make it once and I promise it will go straight into your regular dinner rotation.

Lasagna ingredients for skillet lasagna recipe arranged on a marble board: uncooked noodles, ground sausage, chicken broth, diced onion, parmesan, marinara sauce, garlic, Italian seasoning, mozzarella, and cottage cheese. Each item is labeled.

Key Ingredient Notes

Ground Sausage: Sausage brings big flavor with almost no work since it’s already seasoned. Mild, hot, or sweet Italian all work here. You can swap in ground beef or ground turkey, just drain the grease if needed and add an extra pinch of Italian seasoning.
Marinara Sauce: Use a 24 ounce jar of a brand you love (or make your own marinara sauce if you have the time) since it flavors the whole dish.
Lasagna Noodles: Use regular uncooked lasagna noodles, not the no boil kind, and break them into pieces about 2 inches wide. No boil noodles are thinner and can turn mushy, so if that’s all you have, stir more often and start checking them early.
Cottage Cheese: If you don’t like the curds, blend it smooth with an immersion blender first and it turns out just like ricotta. You can also swap in ricotta cup for cup.

How To Make Skillet Lasagna

See the recipe card for full ingredient list and directions below.

Step 1: Brown the Sausage

Cook the sausage and onion in a large skillet over medium heat, crumbling the meat as it cooks. Drain off any extra grease.

A pot filled with cooked ground sausage and chopped onions, stirred with a wooden spoon. Uncooked lasagna noodles, a jar of tomato sauce, and a small bowl of grated cheese are nearby.

Step 2: Build the Sauce

Stir in the garlic, marinara, and broth, then bring it to a soft boil.

A pot of hearty meat sauce with ground meat, onion, garlic, and marinara sauce is being stirred with a wooden spoon.

Step 3: Cook the Noodles

Add the broken noodles and push them down into the sauce. Cover loosely and simmer, stirring often, until they are al dente. This takes about 15 minutes.

A pot of lasagna noodles cooking with ground meat and marinara sauce is being stirred with a wooden spoon.

Step 4: Add the Cheese

Off the heat, stir in half the cottage cheese and most of the mozzarella so every bite is creamy. Spoon the remaining cottage cheese over the top, then add the rest of the mozzarella and the parmesan.

A round skillet of lasagna with wavy pasta, tomato sauce, shredded cheese, and six dollops of cottage cheese, sitting on a white surface next to a bowl of grated cheese and a cloth napkin.

Step 5: Broil the Top

Broil for 1 to 2 minutes until golden and bubbly. Remove from the oven and give it 5 minutes to rest before serving so the sauce thickens up.

A baked lasagna skillet with layers of red tomato sauce, melted cheese, and sprinkled parsley on top, placed next to a patterned kitchen towel.

📌 Ellen’s Recipe Tips

Break the noodles small. Pieces about 2 inches wide cook evenly and are easy to serve. Bigger pieces tend to stick together in the pan.
Keep the noodles covered in sauce. Press every piece down into the liquid before you cover the skillet. Any noodle poking out will stay crunchy.
Stir often while the noodles simmer. Give the skillet a stir every few minutes and separate any noodles that stick together. This keeps them from clumping or catching on the bottom.
Watch the broiler closely. The cheese only needs 1 to 2 minutes to brown, and it can burn fast. Set the rack two levels down and do not walk away.

A close-up of baked skillet lasagna, topped with melted cheese and parsley, with a serving spoon lifting a portion.

FAQ – Recipe Help

What kind of skillet should I use?

A large, deep 12 inch skillet works best, and it needs to be oven safe if you want to broil the top. Cast iron and stainless steel are both great choices.

Can I make this without a broiler?

Absolutely. Add the cheese topping, cover the skillet with the lid, and let the cheese melt over low heat for 3 to 5 minutes.

Why is my skillet lasagna watery?

It probably needed a few more minutes to rest or simmer. Let it sit uncovered for 5 minutes and the sauce will thicken right up.

What should I serve with skillet lasagna?

Garlic bread and a crisp green salad are my favorites. The bread is perfect for soaking up every last bit of sauce!

Storing, Freezing, and Making Ahead

Skillet lasagna makes wonderful leftovers, and it reheats like a dream! Let it cool, then move it to an airtight container and refrigerate for 3 to 4 days.

To reheat, warm single servings in the microwave in 60 second bursts, stirring in between, with a splash of water or broth if the sauce has thickened. You can also warm it gently in a skillet over medium low heat with the lid on.

To freeze, cool it completely, then freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The noodles soften a bit more after freezing, but the flavor is still fantastic.

For make ahead prep, brown the sausage with the onion and garlic up to 2 days in advance and keep it in the fridge. When it’s time for dinner, add the sauce, broth, and noodles and pick up right where you left off. I don’t recommend cooking the noodles ahead of time, since they keep soaking up sauce as they sit.