Skillet Lasagna


If you haven’t already noticed, the things I make for dinner have a trend… they require few ingredients and take as little time as humanly possible (see previous post about tiny demanding human). This pasta dish is again quick and easy, but it looks impressive and of course, is super delish. We typically use the spicy Italian sausage that the recipe calls for, but we have also used ground beef (ok, not as tasty) and this time around, some spicy Italian chicken sausage from Trader Joe’s. Mark said he actually kind of preferred the chicken sausage to pork! Even better, this is one of those one-dish meals, so clean up is minimal.

The perfect cooking/pasta companion. <3

The perfect cooking/pasta companion. ❤


  • 1 large (28 oz) can tomatoes, with juices
  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • ½ tsp. salt
  • 1/4 tsp ground black pepper
  • 3-4 cloves garlic, minced
  • Pinch of red pepper flakes (I used about 1/4 tsp)
  • ¾ tsp. dried Italian seasoning
  • 1 lb. Italian sausage, crumbled
  • 8-10 curly-edged lasagna noodles, broken into 2-inch lengths
  • ¾ cup shredded mozzarella cheese*
  • ½ cup grated Parmesan cheese*
  • ¾ cup ricotta cheese*

*These are the measurements called for in the recipe I used. If you’re like me and are too lazy, just throw some cheese in there til it looks good to you. Okay? Okay.




Ignore my filthy stove top, por favor.

Ignore my filthy stove top, por favor.



This meal is Jack approved!



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