Creamy Skillet Lasagna

Here's a great one-dish recipe that provides all of the flavor of traditional lasagna without all of the work.

I saw this idea over at Cooking with Libby, and I made a few adjustments. I swapped out ricotta cheese for the cottage cheese (the texture of which makes me cringe). Also, her recipe calls for spreading the cheese mixture over the top...I found this too difficult (maybe my cream cheese wasn't softened enough), so I ended up just stirring the cheese in. Be sure to keep stirring until it's evenly distributed.

Tip: Measure out the water, add to empty spaghetti sauce jar, and shake. That way, you'll get every last bit of sauce.

The cream cheese makes this absolutely decadent. Granted, it's not as pretty as layered, baked lasagna...but it sure is easier...and just as delicious!

Printable recipe

1 pound ground Italian sausage
1 jar spaghetti sauce
1-1/2 cups water
6 lasagna noodles
1 15-ounce container ricotta cheese
1 8-ounce block cream cheese, softened
Parmesan cheese
Mozzarella cheese

Brown and drain Italian sausage. Return to skillet and add spaghetti sauce and water. Break noodles into 2-inch pieces and nestle into meat sauce. Bring to a boil; reduce heat, cover and cook for 15 minutes. In a small bowl, combine ricotta and cream cheeses. Add to meat/noodle mixture and stir to thoroughly combine. Sprinkle with Parmesan and Mozzarella cheeses to cover. Add lid and cook for an additional 5 minutes or until cheese is melted.