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One Pan, 30 Minute Deconstructed Lasagna
If you love classic lasagna but don’t love the time (or the mountain of dishes), this one-pan deconstructed lasagna is about to become your new weeknight favorite. It has all the cozy, cheesy, saucy flavors of traditional lasagna, but it’s ready in just 30 minutes using one skillet and broken lasagna noodles that soak up every bit of flavor.
This is one of those dinners I make when life feels chaotic but everyone still wants something homemade. My family requests it on busy weeknights because it tastes like Sunday dinner without the hours of prep, and I love that everything cooks together in one pan for an easy meal and even easier cleanup.
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Equipment
- Large Deep Oven-Safe Skillet
Ingredients
- 10 uncooked lasagna noodles broken into 2-3 inch pieces
- 1 tbsp olive oil
- 1 lb mild ground Italian sausage
- 3 garlic cloves minced
- 2 tsp Italian seasoning
- 24 oz jar marinara sauce
- 2.5 cups chicken broth
- 1.5 cups whole milk ricotta cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- Basil for topping
Instructions
- In a large, deep, oven-safe skillet, add olive oil and ground Italian sausage over medium-high heat. Cook the sausage until fully browned. Stir in the garlic and cook another minute.
- Add the marinara sauce, chicken broth, and Italian seasoning and mix. Stir the uncooked lasagna noodle pieces into the skillet and bring to a boil.
- Once boiling, reduce heat to medium-low, cover, and cook about 15 minutes, stirring occasionally, until the lasagna noodles are cooked through.
- Drop spoonfuls of ricotta cheese over the cooked noodles. Top with shredded mozzarella and parmesan, cover, and cook another 3-4 minutes to melt the cheeses. Optionally, if using an oven-safe skillet, place under the broiler 1-2 minutes for an extra golden top.
- Top with fresh basil and enjoy!
Notes
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. I hope your family enjoys it as much as ours!
Tips for Making This Recipe
- Break the lasagna noodles into evenly sized 2–3 inch pieces before adding them to the skillet. They’ll cook at the same rate and make every bite much easier to eat—no wrestling with giant noodle pieces.
- This recipe reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth or water when reheating to bring the sauce back to life. You can also swap the Italian sausage for ground beef, turkey, or chicken if that’s what you have on hand.
- The mistake people make: Overcooking the noodles. Start checking them around the 15-minute mark and cook just until they’re tender. They’ll continue to soften slightly from the residual heat, so leaving them on too long can make the dish mushy.
Frequently Asked Questions
Can I substitute ground beef for Italian sausage?
Can I make this ahead of time?
Can I freeze deconstructed lasagna?
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