Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and position rack in the top third. Use a 12-inch oven-safe skillet (cast iron preferred).
- In the skillet over medium-high heat, cook Italian sausage and chopped onion for about 10 minutes, breaking up the meat as it browns. Drain excess fat if necessary.
- Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Stir in marinara sauce, broth, and dried oregano. Break lasagna noodles into pieces and submerge them in the liquid. Stir well to coat.
- Bring to a gentle simmer. Cook for 15–20 minutes, stirring every few minutes, until noodles are al dente and the sauce has thickened to a rich consistency. Add a splash of broth if noodles aren’t tender yet.
- Remove skillet from heat. Dollop ricotta in 8–10 spoonfuls over the top, then sprinkle evenly with Parmesan and mozzarella cheese.
- Transfer skillet to oven and bake uncovered for 10 minutes. Switch to broil for 2–3 minutes until cheese is golden and bubbly. Watch carefully to avoid burning.
- Let lasagna rest for 5 minutes before serving. Garnish with basil or parsley and serve directly from the skillet for a rustic presentation.
Notes
Pro Tips: Use regular noodles, not oven-ready, for best texture. Stir noodles frequently to prevent sticking. Don’t skip broiling for that signature golden top. If sauce thickens too quickly, add a bit more broth.
Variations: Try a vegetarian version with mushrooms, zucchini, and spinach; or swap sausage for ground beef or turkey. Add red pepper flakes for heat or use a white sauce for a creamy twist.
