Lasagna on a weeknight? Yes please! The secret is using no-boil lasagna noodles from the grocery store. Sometimes called “oven-ready noodles” they are a gift for lasagna fans and the noodles really do soften in the oven and taste wonderful. 

This recipe, adapted from America’s Test Kitchen, is a skillet creation. And unlike the standard 9×13” pan recipes, this version serves just 4-6 people.

I have partnered with New Seasons Market to make this delicious and cozy lasagna. New Seasons carries all of the ingredients that you will need for this recipe: flavorful bulk sausages, cheeses, produce, canned goods, and the no-boil noodles.

New Seasons Market, the ultimate neighborhood grocery store. Tualatin, Oregon.

 

The key ingredient: no-boil lasagna noodles.

Weeknight Skillet Lasagna

Serves 4-6 people

Total Prep Time: about 1 hour 30 minutes

Equipment needed: 12” skillet

 

1 tbsp olive oil

1 pound bulk spicy or mild Italian pork sausage

1 small white onion, finely chopped

2 cloves garlic, crushed

1 bunch fresh parsley, chopped

1 tsp sugar

1 28-oz can crushed tomatoes

1 15-oz can tomato sauce

1 16-oz container full fat ricotta cheese

1/2 cup Parmesan cheese, grated

1 tsp dried oregano

½ tsp salt

Black pepper, freshly ground

1 8-oz box oven-ready or no-boil lasagna noodles, noodles broken in half

8 ounces fresh mozzarella cheese

Adjust oven rack to middle position and heat oven to 375 degrees. 

Heat olive oil in an oven safe or cast iron skillet over medium heat. Add bulk sausage to skillet and cook until no pink color remains, breaking sausage up with a wooden spoon. 

Add onion, garlic, 1 tbsp fresh parsley, and white sugar, stirring often, and cook until onion softens, about 5-7 minutes.

Stir in crushed tomatoes and tomato sauce. Turn heat to medium-low and cook until sauce thickens slightly, about five minutes. Taste and add more salt and/or pepper if needed. With oven mitts, carefully pour contents into large bowl and set aside.

In another medium bowl, stir and combine ricotta cheese, Parmesan, dried oregano, ½ tsp salt, one tablespoon of fresh, chopped parsley, and a few twists of freshly ground pepper.

Using the same skillet again, pour about ⅓ of the tomato sauce on the bottom of the skillet. 

For the next layer, lay six half lasagna noodles on top of the tomato sauce. 

Drop ⅓ of the ricotta mixture on top of lasagna noodles. Drop about ⅓ of the mozzarella around the ricotta.

Repeat these layers two more times: tomato sauce, lasagna noodles, ricotta mixture, mozzarella. 

After all ingredients are in the skillet, use a wooden spoon to carefully push down the noodles so that the noodles are covered with sauce or cheese. The layers need not be perfect as the dish will cook together in the oven.

Place skillet on top of cookie sheet to catch any boil-overs and place lasagna in oven. Bake for 35 to 40 minutes, or until bubbling and brown on top. Remove skillet from oven and allow to sit for 15 minutes before cutting and serving. 

Garnish with fresh herbs, if desired, and serve.

Weeknight Skillet Lasagna

Serves 4-6 people

Total Prep Time: about 1 hour 30 minutes
Total Time1 hr 30 mins
Course: Main Course

Ingredients

  • 1 tbsp olive oil
  • 1 pound bulk spicy or mild Italian pork sausage
  • 1 small white onion finely chopped
  • 2 cloves garlic crushed
  • 1 bunch fresh parsley chopped
  • 1 tsp sugar
  • 1 28- oz can crushed tomatoes
  • 1 15- oz can tomato sauce
  • 1 16- oz container full fat ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 tsp dried oregano
  • ½ tsp salt
  • Black pepper freshly ground
  • 1 8- oz box oven-ready or no-boil lasagna noodles noodles broken in half
  • 8 ounces fresh mozzarella cheese

Instructions

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Heat olive oil in an oven safe or cast iron skillet over medium heat. Add bulk sausage to skillet and cook until no pink color remains, breaking sausage up with a wooden spoon.
  • Add onion, garlic, 1 tbsp fresh parsley, and white sugar, stirring often, and cook until onion softens, about 5-7 minutes. Stir in crushed tomatoes and tomato sauce. Turn heat to medium-low and cook until sauce thickens slightly, about five minutes. Taste and add more salt and/or pepper if needed. With oven mitts, carefully pour contents into large bowl and set aside.
  • In another medium bowl, stir and combine ricotta cheese, Parmesan, dried oregano, ½ tsp salt, one tablespoons of fresh, chopped parsley, and a few twists of freshly ground pepper.
  • Using the same skillet again, pour about ⅓ of the tomato sauce on the bottom of the skillet.
  • For the next layer, lay six half lasagna noodles on top of the tomato sauce.
  • Drop ⅓ of the ricotta mixture on top of lasagna noodles. Drop about ⅓ of the mozzarella around the ricotta.
  • Repeat these layers two more times: tomato sauce, lasagna noodles, ricotta mixture, mozzarella.
  • After all ingredients are in the skillet, use a wooden spoon to carefully push down the noodles so that they are covered with sauce or cheese. The layers need not be perfect as the dish will cook together in the oven.
  • Place skillet on top of cookie sheet to catch any boil-overs and place lasagna in oven. Bake for 35 to 40 minutes, or until bubbling and brown on top. Remove skillet from oven and allow to sit for 15 minutes before cutting and serving.
  • Garnish with more fresh parsley, if desired.