The late fall/early winter time heading into the holidays can be so incredibly hectic.  Many days during this time of year I find myself coming home craving comfort food in a major way, but being so exhausted with work, life stressors, etc. that I barely have the energy to cook much of anything.  However, even on those nights I’m pretty adamant about making a meal at home.  This is one of those recipes that is great to have in your repertoire because it is the comfort food I crave but comes together quickly with ingredients I can usually round up in our fridge/pantry.  (Seriously, how many half boxes of lasagna noodles do you have?  Inexplicably, I always have at least three.)

Though the original version doesn’t include any veggies, you certainly can if you like.  I’ve made it with mushrooms and spinach, and Tara made a lovely version with eggplant.  Our kids go crazy for this dinner!  Make use of what you have in this tasty one-dish meal, and be sure to spend the 20-some minutes while it cooks decompressing with your beverage of choice.


1½ (28 0z.) cans whole peeled tomatoes, with juices
1 tbsp. olive oil
1 medium onion, diced
½ tsp. salt
Freshly ground black pepper
3-4 cloves garlic, minced
Pinch of red pepper flakes
¾ tsp. dried Italian seasoning
1 lb. Italian sausage, crumbled
10 curly-edged lasagna noodles, broken into 2-inch lengths
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup ricotta cheese
3 tbsp. minced fresh basil (optional)


  • 01

    Coarsely chop the tomatoes.  (Alternatively, pulse in the bowl of a food processor until coarsely chopped).

  • 02

    Heat the oil in a large cast iron (or non-stick) skillet over medium heat.  Add the onion, salt, and some pepper to the pan and cook, stirring occasionally, until softened, 5-7 minutes.  Mix in the garlic, red pepper flakes, and Italian seasoning and cook just until fragrant, about 30 seconds.

  • 03

    Add the Italian sausage to the pan and cook, stirring occasionally, until no longer pink.  Scatter the lasagna noodles in the skillet and pour the tomatoes with their juices over the top.  Increase the heat to medium-high and cover.  Let cook at a vigorous simmer, stirring often, until the pasta is tender, about 20-24 minutes.

  • 04

    Preheat the broiler.  When the pasta is tender, remove the skillet from the heat and stir in half of the mozzarella and Parmesan, and ¼ cup of the ricotta.  Dot the remaining ricotta over the top, then layer with the remaining shredded cheeses in an even layer.  Transfer to the oven and broil until the cheese is slightly browned and bubbling, about 5 minutes.  Remove from the oven, sprinkle with basil and serve.


  • BlogistheNewBlack

    I am so with you on the half boxes of noodles! This looks great, I love the idea of making it in a skillet.

  • This lasagna looks so awesome! I love this unique idea….so cool!

  • This looks delicious. And I need a skillet!

  • Simple, clean out your pantry/fridge meals are EXACTLY what I need around the holidays. Plus, I’m totally obsessed with my skillet right now. Thanks Annie!

  • alexis paulson

    this looks great, but i’ve always read not to put tomatoes in cast iron. thoughts?

  • Caroline L.

    Comfort food sounds so amazing right now when it’s so cold and stressful. Love it!

  • What brand of skillet do you recommend?

  • This looks like the perfect meal to make my parents over Christmas vacation.

  • Gail

    I actually bookmarked this recipe in Pink Parsley over the weekend. When you posted it I knew I *had* to make it today!

  • annieseats

    I’ve never heard that. I’ve done it plenty of times. Not sure what the issue would be.

  • annieseats

    Lodge is great. Links in the Annie’s equipment section :)

  • Sara

    What size skillet is that?

  • Lasagana is my favorite :)

  • Fantastic recipe, can’t wait to make it on those cold nights after work, where a comfort meal is so welcome! I also always have a ton of lasagna noodle boxes in the pantry! No idea why I always think I need to buy another! Glad to know I’m not alone :)

  • Melissa Bo

    This recipe looks so easy, and tasty!
    Ive got kind of a similar recipe planned for my crockpot tomorrow..called “Lasagna soup”..but the photo looks like a thick soup / stew..I like that kind.

  • annieseats

    I think 12-inch.

  • alexis paulson

    here is a discussion about it- it supposedly affects the seasoning of the pan and can cause the food to have a metallic taste.

  • Kristi

    I know this is probably a dumb question, but would it be okay to used cans of chopped tomatoes in juice instead of whole tomatoes?

  • annieseats

    I’m sure you could do something similar, but the whole tomatoes probably have more juice overall in the can, which is used to cook the noodles. Good luck!

  • Loretta E

    I love how putting something into a cast iron skillet makes it that much more tempting! Makes me want to dig right in with a spoon!

  • This looks lovely. Did you use fresh or dried pasta? I may have missed something in translation as I’m from the UK and not heard of curly edged lasagna noodles before.

  • annieseats

    They are just regular dried lasagna noodles. Nothing special :)

  • Sarah Ellsworth

    made this with just a couple of variations…italian seasoned ground turkey (because it’s what I had on hand) and some mafalda ( (I didn’t have any regular lasagna noodles either) It was AWESOME. thank you for sharing!!

  • Ann P.

    lasagna broiled in a skillet! that is awesome!!

  • Guest

    I made this for our Christmas dinner tonight! Absolutely delicious! Thanks Annie!

  • Tanya

    This was really good. I felt as if it was a bit acidic and added some brown sugar to balance it a bit. I also skipped the ricotta as I didn’t have any on hand. My four year old devoured this. Thanks for t

  • Shari

    This was really good!

  • Shari

    This was really good and quick to make!

  • Shari

    Wanted to make this again but did not have all the ingredients for a regular lasagna so I decided on this. Made your ricotta recipe within ten minutes and dinner was ready within the hour, awesome recipes and website