Spicy Sausage Skillet Lasagna delivers favorite comfort food in about half the time as traditional oven-baked lasagna. Hot Italian sausage and spicy Fra Diavolo sauce take the flavors up a notch. 
Spicy Sausage Skillet Lasagna is a vibrant recipe that is hearty, filling.
It’s also faster to make (all on the stove top) than a traditional oven-baked lasagna.
A few surprise ingredients boost nutrition too (but no one will be the wiser).
May be made with gluten-free or gluten lasagna noodles.
Spicy Sausage Skillet Lasagna has all the traditional lasagna ingredients you love.
Tthe method of preparing and cooking it whips up a main dish in 35 minutes making it a contender for a busy weeknight as well as weekends.
Spicy Sausage Skillet Lasagna
I think you'll join me in excitement about this Spicy Sausage Skillet Lasagna.
The spices in the sauce and sausage are the central focus leaving extra seasoning unnecessary.
It has the creamy, cheesy texture and flavor we love.
And can be made with gluten-free or gluten lasagna noodles!
A Secret About this Skillet Lasagna Recipe
Spicy Sausage Skillet Lasagna also includes the addition of a healthy dose of vegetables.
Don't tell because my kids have no idea about this part!
I add 1 ½ cups of vegetables to the lasagna boosting the nutrition without overtaking the flavor.
My favorite combination is fresh torn spinach leaves, butternut squash puree or grated butternut squash and chopped mushrooms (I love cremini mushrooms or a mix).
With the spicy sauce and sausage no one is the wiser and I feel good about the wholesome ingredients.
Time Saving Preparation Tips
I have a few tricks to make the prep easier and faster.
Tip #1
I use a mini chopper for everything. It processes the onions in seconds to a perfect dice.
Tip #2
When boiling the lasagna noodles, they become slippery.
They can be drained in a colander however I like using a hand held strainer and silicon tip tongs.
The allows everything to happen on the stove top.
The lasagna noodles are scooped up, with water draining back into the pot and the tongs grip the slippery noodles and place them exactly where you want them in the skillet.
Skillet Lasagna Recipe Variations
This is a very flexible recipe.
To Make it Less Spicy
If you aren’t one who loves spicy flavors, swap out the hot Italian sausage for mild or sweet Italian sausage.
Tone down from the hot Fra Diavolo sauce to a traditional Mainara pasta sauce. If doing so addition of some Italian spices may be needed for depth of flavor.
Type of Ricotta Cheese
Low fat or full fat ricotta cheese may be used.
Vegetables
Swap out for vegetables you love if this combination isn’t for you; zucchini, grated carrots, eggplant, sweet peppers or other types of squash or pumpkin.
More Delicious Lasagna Recipes
- Fast and Easy Gluten-Free Meat Lasagna
- Gluten-Free Meat Lasagna Roll Ups
- Cheesy Buffalo Chicken Lasagna
- Mexican Lasagna with Hatch Chilies
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Recipe
Spicy Sausage Skillet Lasagna
Ingredients
- 7 Dry Lasagna Noodles (gluten-free or regular) broken into 2-3" lengths
- 1 pound bulk/loose Hot Italian Sausage
- 1/4 cup chopped Yellow Onion
- 1/2 cup fresh Spinach leaves rinsed and torn
- 1/2 cup Butternut Squash puree or grated
- 1/2 cup chopped Mushrooms
- 26 ounces Fra Diavolo (‘Brother Devil’) pasta sauce
- 1 cup Ricotta Cheese
- 3/4 cup grated Mozzarella or Italian Blend Cheese
- 2 tablespoons grated Parmesan or Romano cheese
Instructions
- Boil lasagna according to the package details. Drain. NOTE: for ‘oven ready’ noodles boil for 10 minutes and drain.
- While the lasagna noodles are boiling, In a 12 inch skillet (with a lid) cook the sausage and onion over medium heat until the sausage is no longer pink. Break sausage up while cooking so it is in small pieces.
- Add the vegetables and sauté for 2-3 minutes until they’ve begun to cook and are mixed fully with the sausage. Drain any fat and remove from skillet.
- Pour ¼ cup of the pasta sauce into the bottom of the same skillet and spread to lightly coat. Arrange half of the boiled lasagna noodles on top of the sauce.
- Cover noodles with half of the remaining sauce. Spoon meat mixture evenly on top of the pasta sauce.
- Spoon ricotta cheese over the meat mixture in small mounds and sprinkle with ¼ cup of the mozzarella/Italian blend cheese. Place the remaining lasagna noodles on the cheese layer.
- Top with remaining pasta sauce and mozzarella/Italian blend cheese. Sprinkle with Parmesan or Romano to top.
- Over medium heat cook lasagna, covered, for approximately 10 minutes or until warmed through and cheese has melted. Remove from heat. Let stand 5 minutes uncovered before serving.
Nutrition
Originally published: January 26, 2012
Nicole says
Lasagna can be made on the stovetop? That's a dream come true. We all love lasagna in my family, but sadly it is very time-consuming to make. I'd love to try this skillet version.
Boulder Locavore says
I agree on everything Nicole, from the surprise to the time consumption issue. Please do try and 'report back'. Rave reviews in my house.
Lizzy says
Oh, gosh, I'm all in favor of a weeknight lasagna! YUM…so lovely and flavorful! Have a great weekend, Toni.
Boulder Locavore says
Thanks Lizzy. You too have a great weekend. Thanks for dropping by!
Tiffiny Felix says
I found this on Pinterest. Can't wait to try it *:)*
Boulder Locavore says
Oh Tiffany I'm so flattered. I find once on Pinterest it is a visual wonderland hard to tear away from so that fact you came to make a comment means alot!
Emily says
I always try to buy local products like that. I use them much more sparingly though due to the price. I think it helps me savor the food all the more. I am a pretty traditional person when it comes to lasagna. This looks amaazing and I would be excited to have a recipe that is a little less time consuming.
Boulder Locavore says
I love that you shared what you have about local food, prices and savoring the food. I completely agree. When I really dove into local sourcing as my main way of eating Michael Pollan's thoughts about eating better, eating less really came to light. I do feel when you eat better quality food you find you actually don't need to eat as much. I also find a different appreciation for the food I buy from farmer's, that I've picked myself or canned etc. And I love that it makes me more mindful too.
shecooksandheeats says
That looks fantastic!! Your photos are so beautiful! I am in awwww 🙂
Boulder Locavore says
It really is great (hope you'll make it!) and I thank you for your kind thoughts about the photos. I'm glad you like them. Thank YOU for reading and commenting.
CS says
You are so right, this recipe gives you all the flavored and textures you love about lasagna in a fraction of the time. Thank you for including the gluten-free option since I am currently avoiding wheat.
Boulder Locavore says
I'm so glad it provides you the options you need!
Rochelle Ramos says
Golly, I soooo want to make lasagna now! It's usually an all day effort, but in a skillet, and on the stove instead of in the oven sounds like a good idea to me right about now.
Boulder Locavore says
I agree! My association preparing regular lasagna is like climbing uphill; takes for-ev-er. This really changes it all up. Plus I like the flexibility of adjusting the flavor profile by season or my mood!
Connie says
I have loved watching the North Boulder Market or Lucky's improve over the years. It is a great neighborhood store. What a wondeful recipe. Thanks for sharing.
Boulder Locavore says
I feel the same about Lucky's. Honestly I was resistant to the change feeling North Boulder Mkt was a good well rounded market. However I've come full circle in my opinion. The dedication to local sourcing of everything, the associated farm that feeds into their produce, and the gourmet items; it's really a perfect neighborhood market now. I really try not to shop elsewhere.
Eliotseats says
Easy, quick lasagna—I'm there! Your pictures look awesome, too.
Boulder Locavore says
Thanks!
The Cookinglady says
Love the pic didn't grow up on this dish but, I love it. Thanks for sharing
Boulder Locavore says
Well now is your chance to try a new lasagna that hopefully you will enjoy! Thanks for reading, commenting and your kind remarks!