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+ servings

Skillet Lasagna with Turkey Sausage and Vegetables

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yields: 6 servings


  • 1 tablespoon extra virgin olive oil
  • ½ yellow onion finely diced
  • 2 cloves garlic minced
  • 2 sweet Italian turkey sausages casings removed
  • 1 medium zucchini diced
  • ½ large red bell pepper diced
  • cups baby bella mushrooms sliced
  • ¼ cup freshly chopped basil
  • ¾ teaspoon crushed red pepper flakes
  • 1 1/3 cups part-skim ricotta cheese
  • 1/3 cup plus 2 tablespoons grated Parmesan cheese divided
  • Fresh ground pepper
  • cups marinara sauce if you want to go the homemade route, this is my favorite recipe
  • 6-8 pre-cooked lasagna noodles depending on the size of your skillet/pan
  • 1 cup shredded part-skim mozzarella cheese


  • Pre-heat your oven to 350 degrees.
  • Heat 1 tablespoon of olive oil in a large pan (or use the skillet you plan to use for the lasagna). When hot, add the onion, garlic and turkey sausage. Cook for 3-4 minutes, stirring to break up the sausage, until the onions are translucent and the sausage is lightly browned.Add the zucchini, bell peppers, mushrooms chopped basil and red pepper flakes and sauté for another 3-4 minutes until the vegetables are just tender. Remove from the heat and set aside until ready to use.
  • In a bowl, combine the ricotta and parmesan cheese and season with fresh ground pepper to taste.
  • Pour ½ cup of marinara sauce into the skillet and spread it in an even layer. Top the marinara sauce with a layer of lasagna noodles. You will probably have to break up the noodles to fit your skillet. Don’t worry, it doesn’t have to be perfect, people.
  • Spread half of the sausage and vegetable mixture over the noodles. Add half of the ricotta cheese mixture in an even layer. Sprinkle with ¼ cup shredded mozzarella and top with ½ cup of marinara sauce.
  • Repeat the layers a second time (lasagna noodles, sausage and vegetable mixture, ricotta mixture, mozzarella, and marinara sauce).
  • Add the third and final layer of lasagna noodles. Top with the remaining ¾ cup marinara sauce and sprinkle with the remaining ½ cup mozzarella and 2 tablespoons Parmesan cheese.
  • Cover your lasagna with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 25 minutes until the cheese is bubbling and lightly browned. Let cool for 5-10 minutes before serving. Get after it.