skillet pesto lasagna

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 1 pound Italian sausage, casings removed
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • kosher salt and cracked black pepper
  • ¼ cup pesto, plus more for garnish
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1 (28-oz) jar marinara sauce
  • 2 cups milk or heavy cream
  • ½ cup sun-dried tomatoes, chopped (optional)
  • 5 oz baby spinach
  • 1 cup mozzarella cheese, shredded, divided
  • ½ cup grated Parmesan cheese, divided
  • ¾ cup ricotta cheese


  • In a large skillet over medium-high heat, cook 1 lb. sausage, breaking up with a wooden spoon, until no longer pink. If desired, transfer sausage to a paper towel lined plate to drain.
  • Stir in 1 yellow onion and season with pinch of salt and pepper. Cook over medium-high heat until soft, about 3-minutes. Add 2 cloves garlic, cook until fragrant and return browned sausage to skillet.
  • Add ¼ cup pesto and 8 broken lasagna noodles. Pour 28 oz.marinara sauce and 2 cups milk over the top. Stir to combine.
  • Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until noodles are tender, about 20 minutes.
  • Adjust the heat to low and stir in ½ cup sun-dried tomatoes, 5 oz. spinach, ½ cup mozzarella and ¼ cup Parmesan. Season to taste with salt and pepper.
  • Drop in heaping tablespoons over the noodles ¾ cup ricotta.
  • Turn off the heat, cover and let stand until the cheese melts, about 3-5 minutes.
  • Finish with a drizzle pesto over the top before serving if desired.


  • Serve with a Caesar or green salad mix and breadsticks or garlic bread to complete this meal.


  • Protein: Swap sausage for ground beef, chicken or pork.
  • Vegetarian: Remove ground protein and execute the recipe exactly as written.
  • Veggies: You can swap spinach for 1 ½ cups shredded carrots or zucchini. Pesto can be swapped for fresh basil.
  • Gluten-Free: Purchase gluten-free lasagna noodles or substitute with eggplant cut into 2-inch by ½-inch thick pieces. Add eggplant pieces in place of lasagna noodles; cook as written until eggplant is tender.


Calories: 699kcal | Carbohydrates: 49g | Protein: 32g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 1538mg | Potassium: 1272mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3463IU | Vitamin C: 21mg | Calcium: 426mg | Iron: 4mg