One-Pan Italian Sausage Skillet Lasagna Step-by-step instructions

Before you start

Before beginning, organize all ingredients for efficient cooking. Finely dice the yellow onion and mince the garlic cloves to ensure they cook evenly with the meat.

Break the dry lasagna noodles into consistent two-inch shards to allow them to submerge easily in the skillet.

Pre-measure the liquids and spices so they are ready to be added as soon as the sausage is browned. Having everything prepared in advance makes the cooking process smoother and helps maintain the correct temperature throughout the steps.

Instructions

Browning the base

1. 1Brown the meat and aromatics
   Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat. Add the ground Italian sausage, diced yellow onion, and minced garlic. Cook, stirring occasionally, until the sausage is browned and thoroughly cooked through to an internal temperature of 160°F (71°C).
   Look for The mixture should be sizzling and golden brown with no pink remaining in the meat.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the pan is hot before adding the sausage to get a better sear.

The meat and aromatics should be sizzling, with the onions translucent and the sausage browned throughout. The kitchen should smell savory and fragrant, indicating that the flavors have developed properly before adding the liquids.

Simmering the pasta

2. 2Prepare the sauce and noodles
   Stir in the crushed San Marzano tomatoes, tomato paste, dried oregano, sea salt, and chicken broth. Bring the mixture to a simmer. Break the dry lasagna noodles into two-inch pieces and submerge them directly into the sauce. Cover the skillet with a lid and simmer for twelve minutes until the noodles are tender and al dente.
   Look for The sauce should be bubbling gently and the noodles should be soft yet firm to the bite.
   Tip Distribute the noodle pieces evenly so they do not clump together while cooking in the sauce.

The sauce should have reduced slightly, and the noodle pieces should be soft and fully submerged. The mixture will appear saucy and aromatic, with the pasta having absorbed the broth and tomato base to create a uniform, cohesive texture.

Broiling the cheese

3. 3Add cheese and broil
   Remove the lid and dollop the whole-milk ricotta over the noodles. Cover the surface with the shredded low-moisture mozzarella and grated parmesan. Transfer the skillet to the oven and broil for four minutes until the cheese is melted, blistered, and bubbling. Garnish with fresh torn basil before serving.
   Look for The cheese should be golden brown and bubbling across the entire top of the skillet.
   Tip Watch the broiler closely during these four minutes to prevent the cheese from burning.

The top layer of cheese must be melted and bubbling, with attractive golden-brown patches. The ricotta should be warm and creamy, providing a contrast to the crispy, browned mozzarella and parmesan topping.

Common mistakes

A common mistake is overcrowding the skillet or not stirring enough during the initial browning, which can lead to uneven cooking of the sausage. Another pitfall is adding the noodles before the sauce is simmering, which prevents them from softening properly.

Finally, failing to watch the broiler during the final stage can lead to burnt cheese. Always stay close to the oven once the skillet is under the broiler, as the transition from perfectly bubbly to burnt happens very quickly.

How to tell it’s done

The dish is finished when the noodles are tender and al dente, meaning they offer a slight resistance when bitten. The sauce should be thickened and clinging to the pasta rather than watery.

The cheese topping must be completely melted and show signs of blistering or light brown spots from the broiler. Because the sausage is cooked during the first phase, ensure it reaches an internal temperature of 160°F (71°C) to guarantee safety.

• Ground meat: 160°F (71°C) in the thickest part