Light Skillet Lasagna


Do you ever wish you could just always eat lasagna?  I am one of those people who has that wish.

Until I eat the leftovers for three weeks and then I take that whole statement back and regret ever making a whole pan of lasagna for just myself.

Which is why this easy skillet lasagna is just unbelievably wonderful and ever-so-helpful.

I started this whole idea of a skillet lasagna when trying to make a lightened up lasagna soup that is so popular on Pinterest and such.  However, the finished product ended up having a broth that made me feel like I was drinking tomato sauce.  Which just grossed me out for some unknown reason.  I had to try something different to satisfy my lasagna craving.

Enter skillet lasagna idea.

Plus I’m back on my healthy eating thing since the excuse “well it’s the holidays” does not apply for another ten/eleven months.  So also enter the healthy idea.

Yes I realize lasagna is not healthy and cheese is not healthy but being happy is and cheese and lasagna make me happy.  Life is too short to eat like a cow.

End rant.

Begin lasagna.



1 lb. turkey sausage (hot or mild)

1/2 onion, chopped

2 cloves garlic

14 oz. can tomato sauce

14 oz. can diced tomatoes

2 tsp. Italian seasoning

1/2-1 Tbs. brown sugar (depending on acidity of sauce)

*About 12 whole wheat lasagna noodles, broken in bite sized pieces*

1/2 c. low fat ricotta cheese

1 c. part skim Mozzarella, grated

1/4 c. Parmesan, grated

Parsley, to taste

Salt and pepper, to taste

Turn your broiler on (if you have the option for high or low, choose high but make sure to really pay attention to it!).  Cook lasagna noodles according to package directions. *Alternatively, you can use regular lasagna noodles, gluten free, sliced zucchini, or other whole wheat small pasta*.  Add sausage and onion in a skillet and cook until sausage is browned and onion is soft.  Drain fat, if any.  Add garlic and saute until fragrant.  Add tomato sauce, tomatoes, Italian seasoning, and brown sugar.  Mix together.  Bring to a simmer.

Drain noodles.  Do not rinse.  Add to the pasta sauce.


Mix together.  It will look something like this.


Spoon ricotta cheese over the top.  You can choose to spread it on or not.  I chose not to because I like large bites of ricotta.


Sprinkle with parsley.  Take a blurry picture if you must.  Let the mixture heat up over medium heat for a little while.


Sprinkle Mozz and Parm over the top.


And then some more parsley and maybe another blurry photo.

Remove from heat and put it on the middle rack of your oven under the broiler.  Broil until it is heated through and cheese is melted and bubbly and even slightly browned if that’s your thing.


And then eat a generous serving with some whole wheat French bread and a salad.  Your family will thank you.


All in all, this only took me about 30 minutes to make total.  Which is super awesome for a super delicious and filling meal.  (And leftovers are pretty cool too).

Make this for your family this week and let me know how it goes.  You won’t regret it!

*Gluten Free: Use sliced zucchini/eggplant or gluten free pasta instead of lasagna noodles.

*Vegan: Replace sausage with mushrooms or other veggies such as eggplant or zucchini.  Replace cheese with tofu and veggies.

*Vegetarian: Replace sausage with mushrooms or other veggies such as eggplant or zucchini.

*Paleo: Replace pasta with zucchini or eggplant, sliced.  Replace cheese with mushrooms, peas, and other veggies.



3 thoughts on “Light Skillet Lasagna

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