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5 from 5 votes

Skillet Lasagna

Skillet lasagna offers all of the rich flavors of traditional lasagna, without all of the hassle.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Total Cost: $11.73 recipe / $1.96 serving
Servings: 6 +
Author: Beth M


  • 2 Tbsp olive oil $0.27
  • 4 cloves garlic $0.23
  • 1 1/4 lb. Italian sausage $3.88
  • 1/2 cup red wine, optional $1.26
  • 3 oz. tomato paste $0.25
  • 1 15 oz. can diced tomatoes $1.12
  • 1/2 Tbsp Italian Seasoning $0.07
  • 1/2 cup water $0.00
  • 8 oz. pasta $0.83
  • 15 oz. ricotta cheese $1.83
  • 1/4 cup grated parmesan $0.24
  • to taste salt and pepper $0.05
  • 1 cup shredded mozzarella $1.04
  • 3 cups baby spinach, optional $0.66


  • Mince the garlic and cook it with olive oil in a large skillet over medium heat until softened (2 minutes). Squeeze the Italian Sausage from it’s casing into the skillet. Break it up and cook until thoroughly browned.
  • Add the wine and tomato paste to the skillet. Cook and stir for about two minutes. Add the diced tomatoes, Italian seasoning and a 1/2 cup of water. Bring to a simmer then reduce the heat to low.
  • As the sauce simmers on low, cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta in a colander.
  • Stir the drained pasta into the sauce. Add the fresh spinach and stir in until wilted.
  • In a small bowl, combine the ricotta, parmesan, a dash of salt and some freshly ground black pepper. Stir until everything is evenly combined. Drop the ricotta cheese mixture onto the sauce and pasta by spoonfuls. Sprinkle one cup of shredded mozzarella over top and cover with a lid (or foil) to allow the cheese to melt (about 5-10 minutes, heat should still be on low). Serve hot!


The wine is optional but I strongly suggest it… it adds incredible depth to the sauce. If you’re not using it, just continue to add the ingredients in the regular order and skip the wine. Click here to see how to freeze leftover wine for cooking.