30 Minute Creamy Tomato Skillet Lasagna

Servings: 6



  • *1 lb Hot Italian Sausage
  • 1 small onion, small-diced
  • **1 zucchini, sliced into half-moons
  • 24 oz Marinara Sauce
  • 3 Cups Chicken Stock
  • 1 ½ TBSP Little Eataly Seasoning (Divided)
  • ***8 oz Oven Ready Lasagna sheets, broken up into smaller pieces
  • 4 oz Cream Cheese, broken up into small pieces
  • 8 oz Shredded Mozzarella Cheese
30 Minute Creamy Tomato Skillet Lasagna

Notes* *Sweet Italian Sausage works too. **If your family likes zucchini, add two. ***Be Sure to use oven-ready lasagna noodles as they cook faster.


Step 1:

In a large, deep skillet (a 12” cast-iron skillet works nicely), cook sausage over medium heat, making sure to break it up into small pieces.
Step 2:

When it is half-way cooked through, add onion and cook for an additional 2 minutes.
Step 3:

Add zucchini, marinara sauce, chicken stock and Little Eataly Seasoning Blend.
Step 4:

Increase heat to high and bring to a boil.
Step 5:

Quickly add lasagna noodles and stir them into the sauce evenly.

Step 6:

Slightly reduce to a vigorous simmer making sure to stir occasionally. It will take pasta about 20 minutes to cook. Be sure noodles stay immersed in liquid.
Step 7:

Heat the oven broiler.
Step 8:

When pasta is al dente, shut off heat and add cream cheese, stirring throughout.
Step 9:

Top with shredded mozzarella cheese and cook for an additional 2-3 minutes under broiler until cheese bubbles.
Step 10:

Let sit for 5 minutes before serving.