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Italian Skillet Lasagna

Yields8 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 mins


 3 14.5 oz of diced tomatoes
 2 tbsp olive oil
 2 cups finely chopped yellow onion.
 3 garlic cloves minced
 ¼ tsp red pepper flakes
 1 lb sweet Italian sausage
 15 oz ricotta
 1 egg yolk
 ¼ tsp dried thyme
 ½ tsp dried oregano
 2 ½ cups mozzarella shredded
  cup grated parmesan cheese
 12 no boil lasagna noodles broken in half
 2 tsp fresh basil chopped

Preheat oven to 400° F.


Grease a 12 inch cast iron skillet over medium heat with olive oil. Add onion and cook until lightly brown for 6-7 minutes. Add garlic, pepper flakes and sausage. Break sausage into smaller pieces with a wooden spoon and cook for 6 minutes.


Add the tomatoes and 3 tablespoons of water. For 8 minutes, cook over medium-low heat. Transfer to a bowl.


In another bowl, combine ricotta, egg yolk, thyme, oregano, salt and pepper.


In a third bowl, mix the shredded mozzarella with the parmesan cheese.


In the empty skillet, spread 1 cup of sauce. Put 7 noodle halves around the edge of the skillet and one in the middle. Add 1/3 of the ricotta mixture over the noodles. Then add the mozzarella cheese mixture over the ricotta. Pour 1/3 of the remaining sauce over the mozzarella. Repeat these steps two more times to build up the layers.


Put the skillet into the oven and bake for 30-35 minutes, until the cheese is golden brown. Top with fresh basil and serve.

Nutrition Facts

Servings 8