An easy lasagna that is made with fresh pasta sheets so no boiling is required. With an easy homemade meat sauce and ricotta cheese layer, too.
This lasagna makes use of refrigerated, fresh lasagna noodles, which are now readily available at most grocery stores. Fresh lasagna noodles cook up beautifully in a regular meat sauce without the need to pre-boil them. They also produce a lovely crepe-like texture to your finished lasagna.
My lasagna also uses a quick and easy sauce, that benefits from starting with crushed tomatoes, so you don’t need a long simmer to cook it down. It also has the added flavour of Italian sausage, together with ground beef or pork, garlic and herbs, so great flavour is guaranteed, without the long simmering time.
Ingredients and substitutions
Fresh Lasagna Pasta Noodles – these are the lasagna noodle sheets that you’ll find in the refrigerated pasta section of your grocery store. You’ll need about 6 sheets. If you need to use the dried no-boil noodles, see the Cook’s Notes below for adjustments you’ll need to make.
Ground Pork or Beef – you will need about 1/2 lb. of ground pork or beef in any variety (medium, lean or extra lean), as we will be spooning off any extra fat anyway.
Italian Sausage – any Italian sausage will work here. You will need about 3 average-sized links, removed from the casing or about 1/2 lb. of loose Italian sausage. I generally use Mild, though you could use hot if you’re looking for a spicy lasagna.
Tomato Paste – you’ll just need a small bit, so the tubes of tomato paste that are easily available in with the cans of tomato paste at the grocery store are handy to have on hand, so you don’t have to open a can for a small amount.
Crushed Tomatoes – crushed tomatoes are highly recommended, as they make the nicest “quick” sauce. You could use canned diced tomatoes, but you’ will need to simmer the sauce longer to allow some of the extra liquid to cook off.
Ricotta – I generally use ricotta in my lasagna, but if you prefer cottage cheese, just go ahead and use it instead.
Fresh Spinach or Parsley – a little green is a nice addition to the ricotta cheese layer, so add some if you have some. I used chopped baby spinach here, though fresh parsley is good, too. If you don’t have anything on hand, you can just omit.
Parmesan and Mozzarella Cheese – you’ll need some Parmesan cheese to add to the ricotta filling. I love freshly grated, though you can use pre-grated in the same quantities. Likewise, use either freshly grated or pre-grated mozzarella cheese for topping.
You will also need – dried basil, thyme and oregano, white sugar, salt and freshly ground pepper.
How to make skillet lasagna with fresh lasagna noodles
- Start by making the easy meat sauce. Ensure that the sauce has some extra liquid in it, as it will be needed to cook the noodles as they bake.
- Start layering the lasagna by adding a couple of fresh lasagna sheets on top of some of the meat sauce.
- Continue layering, crossing the noodles in an “X” shape, alternating the position between layers.
- Add the ricotta layer in between two layers of noodles.
- Top with a bit more meat sauce.
- Finish with some shredded mozzarella cheese before baking.
Recipe tips!
- Using fresh pasta sheets means that your sauce doesn’t need as much liquid as you might be used to using for the dried “no boil” noodles. That said, you do want to make sure it isn’t dry. I generally add a splash of water to the finished sauce before adding the noodles, just to loosen it up. Also, you want to make sure to spread a bit of sauce over all the noodle surface on the top, so they cook properly.
- I haven’t added the typical egg to the ricotta filling, simply because of the short cooking time of this dish. I haven’t missed it, especially with ricotta which is nice and thick right out of the container.
- Don’t forget to season the sauce and the ricotta filling well with salt and freshly ground pepper, to bring out all the great cheese flavour.
- Add another layer of flavour to your lasagna with basil pesto! Simply spread a thin layer between the noodles and the ricotta cheese layer.
- You don’t need to stress getting the lasagna sheets into the noodles. Anyway that works for you is fine, even cutting them in half to make them smaller and easier to handle is all good :)
- You probably want to use a slightly larger skillet than I used here :) A 10 or 12-inch (top diameter) cast-iron skillet would be a perfect size for this dish.
- If your skillet is jam packed, be sure to bake with a baking sheet underneath, to catch any bubble-overs.
- Don’t feel locked into a skillet for this dish. You can certainly cook the sauce and then assemble it all in another dish to bake it. It won’t be “one-pan” but it will still be delicious
- I love the crispy bits of pasta, so I left some sticking out and uncovered. I suspect not everyone would be a fan though (my husband thought it was a slight flaw, rather than a feature :). So if you don’t want crispy pasta bits, simply trim the pasta to fit the pan (so it doesn’t stick out at the edges) and make sure it’s covered in sauce.
- Do be sure to let your lasagna rest for 10-15 minutes after baking, for best flavour and texture.
Making ahead, storing and freezing
You can make the lasagna ahead, refrigerate and re-heat later. To re-heat, bring it out of the fridge a little ahead (so it’s not super cold going into the oven), cover with foil and re-heat in a 350F oven until warmed through.
This lasagna will also freeze well.
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Get the Recipe: Fresh Pasta Lasagna
Ingredients
- 1 Tablespoon olive oil
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 6 oz mild Italian sausage, casing removed, about 3 links
- 6 oz ground beef or ground pork
- 2 Tablespoons tomato paste
- 28 oz canned crushed tomatoes, or see Note 1 below
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon white sugar, optional
- Salt and freshly ground pepper
- 6 fresh lasagna sheets
Ricotta filling:
- 1 1/4 cups ricotta cheese, or cottage cheese
- 1/4 – 1/3 cup fresh spinach or parsley, finely chopped
- 1/3 cup Parmesan cheese, grated
- Salt and freshly ground pepper
- 1 1/2 cups shredded mozzarella cheese, for topping
Instructions
- Preheat oven to 350F. (non-convection).
- Heat olive oil in an oven-safe skillet or stove-top and oven-safe casserole dish, about 10-12 inches top diameter. Add the garlic and cook, stirring, for 30-45 seconds. Add the ground beef and sausage. Cook, stirring and breaking up larger chunks with your spoon, until well browned. Spoon off and discard the excess fat in the pan.
- Add the tomato paste, stir in and cook for about 1 minute. Add the crushed tomatoes, herbs, and sugar (if using) and generously season with salt and freshly ground pepper. *Add a bit of water to your empty can of crushed tomatoes, swirl it around and set aside in case you need to add a touch of liquid to your sauce. Bring the sauce to a boil, then reduce the heat and allow to simmer while you make the ricotta filling.
- In a medium bowl, add the ricotta cheese, grated Parmesan, chopped spinach or parsley and salt and freshly ground pepper. Stir to combine well and set aside.
- Remove your skillet from the heat. **Make sure your sauce is not too dry at this point. It should have some saucy liquid along with the meat. If you think it needs it, add some of the water in the tomato can that you set aside, as needed. I generally add a splash to loosen a bit.
- Remove most of the meat sauce to a bowl, leaving a thin layer of sauce in the bottom of the skillet. Place two sheets of fresh lasagna noodles on top of the meat sauce, crossing them over each other in an "X" shape. Top the noodles with some of the sauce, followed by another layer of noodles in an "+" shape (shifting the position of the noodles in the pan.). Top with the ricotta mixture, spreading it out into an even layer. Top with another layer of noodles in an "X" shape. Spoon the last bit of sauce on top, then top with shredded mozzarella cheese evenly over the top.
- Bake uncovered at 350F for 30-35 minutes or until the filling is bubbling and the top is golden. *If your skillet is jam-packed to the top, bake with the skillet on top of a baking sheet to catch any bubble-overs. Remove from oven and let stand for about 10 minutes before slicing and serving.
Notes
- Using fresh pasta sheets means that your sauce doesn’t need as much liquid as you might be used to using for the dried “no boil” noodles. That said, you do want to make sure it isn’t dry. I generally add a splash of water to the finished sauce before adding the noodles, just to loosen it up. Also, you want to make sure to spread a bit of sauce over all the noodle surface on the top, so they cook properly.
- I haven’t added the typical egg to the ricotta filling, simply because of the short cooking time of this dish. I haven’t missed it, especially with ricotta which is nice and thick right out of the container.
- Don’t forget to season the sauce and the ricotta filling well with salt and freshly ground pepper, to bring out all the great cheese flavour.
- Add another layer of flavour to your lasagna with basil pesto! Simply spread a thin layer between the noodles and the ricotta cheese layer.
- Don’t feel locked into a skillet for this dish. You can certainly cook the sauce and then assemble it all in another dish to bake it. It won’t be “one-pan” but it will still be delicious
- I love the crispy bits of pasta, so I left some sticking out and uncovered. I suspect not everyone would be a fan though (my husband thought it was a slight flaw, rather than a feature :). So if you don’t want crispy pasta bits, simply trim the pasta to fit the pan (so it doesn’t stick out at the edges) and make sure it’s covered in sauce.
More baked pasta recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I love skillet lasagna Jennifer. So much easier than the whole layering way and just as delicious! Looks fantastic!
Thanks Mary Ann :)
We are definitely on a similar wavelength! The last two times I made lasagne, I used a crockpot! So efficient, and still delish! Can’t wait to try yours!!
Thanks Annie :)
This is a genius recipe Jennifer – a third of the effort of lasagna, but all the deliciousness. Thanks for sharing ;-)
So glad you enjoyed it, Nick! I have always enjoyed lasagna, just not the process. This one satisfies me on all counts :) Thanks so much!
I’m always up for lasagna, especially one that comes together so easily! This and a glass of vino and I’m set :)
Sounds like a great plan, Dawn :) Thanks!
I am excited about this lasagna recipe. Cannot beat fresh lasagna noodles! And the ease of making it an skillet:)
Thanks Milena and yes, I love the fresh noodles, too :)
Am I missing it – I don’t see the quantity of lasagne noodles needed in the recipe card?
Sorry. Forgot the obvious :) I’ve added it now. Thanks for letting me know!