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No-Bake Cheesy Skillet Lasagna

No-Bake Cheesy Skillet Lasagna

  • Prep

  • Ready In

Progresso(TM) Recipe Starters(TM)

Mafalda looks like mini-lasagna noodles and can come in long ribbons or short pieces. Use the short variety for this recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet


  1. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  2. Stir in 1 1/2 cups water, cooking sauce and noodles. Heat to boiling, stirring occasionally. Reduce heat to medium.
  3. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese. Cover; let stand 2 to 3 minutes or until cheese is melted. Sprinkle with bell pepper.
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This came out pretty good...but not great. First, this really shouldn't be called lasagna. It's more like a cheesy pasta. The sauce remained pretty thin, even though I cooked it a bit longer than it called for and let it sit for several minutes before serving. I only added about 1/4 of a bag of peppers and onions and saw that adding the rest of the bag would have been too much - and I'm glad I followed my instincts. The taste of the peppers and onions overpowered the dish. I might try this recipe again, but with several revisions to improve the thickness of the sauce and omit the peppers altogether.


This was okay. It didn't look very appetizing -- the lack of color made it look very bland -- but I may have chopped my veggies up too small. It tasted pretty good, though, and my boyfriend and his buddy loved it. I could not find a bag of frozen red bell pepper and onions -- all of the stir fry mixes had other veggies in them too, so I substituted fresh green and red bell peppers, an onion and mushrooms by chopping them up and cooking them with the sausage; otherwise, I followed the recipe exactly. I wouldn't say that it reminded me of lasagna at all. It was more like a Hamburger Helper-style dish, but I do like Hamburger Helper on occasion. I doubt this will become a regular meal around our house, but I might make it again.


I think it might have been better with a red sauce. As written, it's glorified sausage "helper." The recipe calls for way too many peppers and onions, so I used about a quarter of the bag. My family ate this, but we didn't save the leftovers. Passable, but not great. I think this would be a good meal for someone with older (hungry) kids. It's pretty cheap, quick, and serves a small army.