Quick and Easy Stovetop Lasagna

Quick and Easy Stovetop Lasagna

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  DeLallo Foods

“A beloved Italian classic made easy enough to enjoy any night of the week. Everything you love about your favorite cheesy comfort food, only made simply in your skillet!”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a large saucepan on a medium setting. Once the oil is hot, add onion, pepper flakes and a pinch of salt. Cook until onions become translucent, about 2 minutes.
  2. Add sausage, breaking it apart with the back of a spoon, and cook for about 4 minutes, or until it is cooked through. Add garlic near the end of cook time to prevent burning.
  3. Break lasagna sheets into halves and arrange atop meat. Add 3 cups of water and jar of pasta sauce. Cover pan and bring to a simmer. Stirring occasionally, simmer for 15 minutes over medium-low heat until pasta is al dente.
  4. Remove mixture from heat and stir in Parmesan to incorporate. Season with salt and pepper to taste. Top with spoonfuls of ricotta cheese and cover. Allow dish to stand for 5 minutes.
  5. Serve sprinkled with fresh basil.

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Review (1)

Rate This Recipe
Sarah Jo

Sarah Jo

I made this with like ingredients I had on hand as I'm on a super tight food budget this month. I used ground turkey that I spiced up to taste like pork sausage. I used a homemade pasta sauce, drained "trim" cottage cheese (mixed with an egg and a little parmesan cheese) and I topped it with shredded mozzerella cheese. This is a good recipe, but for me, I think that the addition of water diluted the flavor of the pasta sauce--that was my only real issue with this recipe. I would definitely use this recipe again but I would tweak it to get a better end result.

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Amount Per Serving (4 total)

  • Calories
  • 854 cal
  • 43%
  • Fat
  • 56.4 g
  • 87%
  • Carbs
  • 51.9 g
  • 17%
  • Protein
  • 34.2 g
  • 68%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 1778 mg
  • 71%

Based on a 2,000 calorie diet



previous recipe:

Creamy Sun-Dried Tomato Spaghetti and Turkey Meatballs


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Italian Ricotta and Rosemary Meatloaf with Marinara