Skillet Lasagna

Get this one on the table tonight!  Easy and oh, so crowd pleasing!  Made right in the skillet, this delicious lasagna is hard to beat.  Note, I used an 14” skillet for mine.  If you want to make for a smaller family or have a smaller skillet, simply half the recipe and use smaller sized cans for the tomatoes and paste.  

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Skillet Lasagna

Course: Main Course
Keyword: Weeknight Meals
Servings: 6 servings
Author: Denise


  • 3 Tbsp olive oil
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 1/2 lbs ground turkey
  • 1 1/2 lbs ground sausage
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp fennel seed
  • 1 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes undrained
  • 12 oz can tomato paste
  • 1 box flat oven ready, lasagna noodles
  • 16 oz ricotta cheese
  • 2 cups shredded mozzarella

To Serve:

  • Fresh basil


  • Heat oven to 350 degrees.
  • Heat a large cast iron or regular, oven safe skillet, roughly 12” or large in diameter, over medium high heat.  Add olive oil and shallot.  Cook 3-4 minutes or until starting to soften.
  • Add garlic, turkey, sausage, salt, pepper, fennel seed, dried basil and red pepper flakes.  Cook 5-7 minutes, mixing regularly to incorporate flavors.  Note that meat won’t all be fully cooked before moving on to next step.
  • Add tomatoes and tomato paste.  Mix well to incorporate.  Turn heat down to medium.  Cook 5-7 more minutes.
  • Use a small bowl and remove 2/3 of mixture.  Set aside momentarily.  Use a spatula to spread remaining 1/3 of mixture into a thin layer on bottom of pan.  Top with a thin layer of lasagna noodles.  Be careful not to overlap too much but cover as much of pan as possible.  Top with 1/2 of meat and tomato mixture that was set aside.  Top with dollops of ricotta, using half of the ricotta on this layer.  Top with 1 cup of shredded mozzarella.  Repeat one more set of layers (noodles, meat sauce mixture, ricotta and mozzarella).
  • Gently tent pan with foil.  Cook for 25 minutes in oven.  Remove foil and cook 5 more minutes or until cheese is fully melted.
  • Let sit 5 minutes.  Garnish with fresh basil and serve.


Serves 6-8
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