Skillet Lasagna

A handful of pantry items--no boil lasagna noodles, our favorite jarred sauce, Soprano's Deliza--all come together to make this lasagna completely approachable on a weeknight.

The shape of the cast iron skillet makes for more end pieces--for those that love those crispy edges (like us).


No boil Lasagna Noodles (about 1/2 of a package)

Fresina's Levigato Pasta Sauce

1 Tbl Garlic Extra Virgin Olive Oil

1 lb Italian Sausage (hot or mild), casings removed

1 small onion, diced

2 cloved garlic, minced

1 tsp dried oregano

1 tsp crushed red pepper flakes, if desired

3/4 cup Ricotta Cheese

1 egg

1 Tbl Soprano's Deliza

1 lb Shredded Mozzarella

Sliced fresh Mozzarella, if desired


Preheat oven to 375 degrees. Heat a cast iron skillet over medium high heat. Add Garlic Extra Virgin Olive Oil. Add Italian sausage and sauté until cooked through and browned. Remove to a plate. Add onions and sauté in the rendered fat from the Italian sausage. When wilted, add garlic and sauté until just fragrant. Add dried oregano and crushed red pepper flakes (if using), then return sausage to the skillet. Add about 1/2 jar Pasta Sauce. Heat through and reduce a bit.

While this is reducing, in a bowl, beat the egg and add the Ricotta cheese. Stir to combine. Add in the Soprano's Deliza and mix well.

Remove the meat mixture from the skillet leaving about 1/4 cup in the bottom. Place one layer lasagna noodles, breaking them to fit them in the skillet. Spread 1/3 of the Ricotta mixture on top of the noodles. Spoon 1/3 of the meat mixture over the noodles. Top with shredded mozzarella. Repeat two more times. Pour remaining sauce over the lasagna, using enough to cover the noodles. Top with shredded mozzarella or sliced fresh mozzarella. 

Brush olive oil on a sheet of foil. Cover the lasagna with the oiled foil to keep the cheese from sticking to the foil. Bake for 40 minutes then remove the foil. Bake until the cheese is golden and bubbly and the edges are browned and crispy.


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