Easy Skillet Lasagna

By: Ingrid Gangestad

Find your perfect Circulon.


12 ounces of bulk mild or hot Italian sausage
1/2 cup of onion chopped
2 cloves of garlic finely chopped
1 jar or 24 ounces of red pasta sauce
3 cups of uncooked mafalda (mini-lasagna noodles) pasta
1 3/4 cups of water
1/2 cup of part-skim ricotta cheese
2 tablespoons of Parmesan Cheese grated
1/2 teaspoon of dried Italian seasoning
1/2 cup or 2 ounces of shredded mozzarella cheese


  1. In a Circulon nonstick skillet, cook sausage, onion and garlic over medium heat 5 to 7 minutes or until sausage is browned; drain. Stir in pasta sauce, pasta and water. Heat to boiling; reduce heat to low. Simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta is tender (add additional water if sauce seems too dry).
  2. Meanwhile, in medium bowl, stir together ricotta cheese, Parmesan cheese and Italian seasoning. Dollop teaspoonfuls of cheese mixture over lasagna mixture; spoon sauce over ricotta mixture. Sprinkle with mozzarella cheese. Cover and heat on low 1 to 2 minutes until mozzarella is melted and ricotta mixture is hot.