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This skillet lasagna offers all the comfort of classic lasagna with less fuss and way fewer dishes. Packed with Italian chicken sausage, sweet butternut squash, and spinach, it is a lighter twist that still tastes rich and hearty. Everything cooks in a single ovenproof skillet, making it a great weeknight or family meal when you crave something cozy but need that easy cleanup.
I made this for my family during a chilly weekend and everyone had seconds before I could blink. Now my friends actually ask me to bring it to potlucks because it is comforting but feels just a bit special.
Ingredients
- Extra virgin olive oil: choose a good one for flavor as you will taste it in every bite
- Butternut squash: brings natural sweetness and creamy texture look for one that feels heavy for its size and has a firm, even skin
- Kosher salt: brightens and sharpens every layer
- Ground black pepper: for depth buy freshly cracked if possible
- Dried basil and dried parsley: classic Italian herbs that wake up the sauce pick high quality for the best aroma
- Water: helps the squash cook gently and evenly
- High quality marinara sauce: makes all the difference find one with minimal sugar and roasted garlic if possible
- Ground Italian chicken sausage or turkey sausage: adds hearty protein and depth choose sweet or spicy based on your family’s taste
- Frozen spinach: gives a veggie boost and cooks down quickly squeeze it dry to keep the directions from going watery
- Part skim ricotta cheese or low fat cottage cheese: makes creamy layers go for fresh if you can
- Freshly grated Parmesan cheese: finished on top adds richness and a golden crust grate your own for best flavor
- Shredded fontina cheese: creamy and melts beautifully you can swap for mild provolone Gruyere or mozzarella if needed
- No boil oven ready lasagna noodles: whole wheat if you can find them otherwise any sturdy brand will work
Step-by-Step Instructions
- Preheat the Oven and Prepare Racks:
- Move one oven rack to the middle and the other to the upper third spot. Set the oven to 375 degrees F to ensure even baking and browning.
- Cook the Butternut Squash:
- In a large ovenproof skillet heat one tablespoon olive oil over medium. Add cubed squash salt pepper dried basil and dried parsley. Stir everything well then pour in water. Cover and cook until extremely soft about 15 minutes. This lets the squash break down into the creamy sauce base.
- Mash the Squash and Add Marinara:
- Once squash is tender transfer it with a spoon to a large bowl. Discard excess water left in the skillet. Mash well with a fork or potato masher so it becomes almost smooth. Stir the marinara sauce into this mixture to make a rich filling.
- Brown the Sausage:
- Add the rest of your olive oil to the empty skillet set over medium high heat. Add ground Italian sausage plus salt and pepper. Break into small bits with a spatula and let it brown fully for about four minutes until cooked through.
- Mix in Spinach and Cheese:
- Drop the thawed and well drained spinach into the skillet with the sausage. Stir so everything is well combined and spinach clings to the meat. Cook until there is no visible liquid then take off the heat. Scoop this mixture into a large bowl and add ricotta and half the Parmesan cheese. Mix thoroughly so there are no pockets of cheese.
- Assemble the Skillet Lasagna:
- Coat the skillet lightly with cooking spray or another drizzle of olive oil. Spread one cup of squash marinara mixture on the bottom. Place two lasagna noodles gently on top. Add half the sausage ricotta mixture and sprinkle with one third of the fontina cheese. Lay down two more noodles then the rest of the sausage ricotta and half of the remaining squash marinara plus another third of fontina. Add the final two noodles the rest of the squash marinara the rest of the fontina and the last bit of Parmesan.
- Bake and Broil:
- Cover the skillet tightly with a lid or foil. Bake in the middle of the oven for 20 minutes. Remove the cover and continue baking until sauce bubbles and noodles are tender about 5 to 10 more minutes. If the edges start to look dry quickly drizzle water around the sides and cover again.
- Finish Under the Broiler:
- Move the skillet to the high rack and broil so the top cheese layer becomes golden brown and bubbly about two minutes. Watch very closely so it does not burn. Allow the lasagna to rest for about five minutes before slicing to keep tidy pieces.
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Fontina cheese is my favorite part here because it melts so smoothly and makes those irresistible cheesy pulls. One time my kids raced to grab the cheesiest corner before the rest of us could get near the table and we all laughed so hard lasagna almost spilled.
Storage Tips
Leftover slices store well in an airtight container in the fridge for up to four days. For longer storage wrap tightly and freeze for up to two months. Reheat gently in the oven with a splash of water to keep noodles soft.
Ingredient Substitutions
Use sweet or spicy sausage based on your craving. No sausage on hand swap in ground beef or omit for a vegetarian version using sautéed mushrooms for richness. If butternut is not available try peeled sweet potatoes or even canned pumpkin for a similar creamy flavor.
Serving Suggestions
This skillet lasagna needs little more than a crisp green salad with lemony dressing. If you are serving guests pass extra Parmesan and crusty bread on the side. For a hint of freshness add fresh basil leaves just before serving.
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Cultural Context
Skillet lasagna is a weeknight answer to the classic Italian dish. Home cooks have been streamlining lasagna for years to fit our busy lives and swapping in lighter proteins and extra vegetables for a cozy meal that does not feel heavy. The skillet method keeps flavors concentrated and makes serving easy.
Commonly Asked Questions
- → Can I substitute the butternut squash?
Yes, feel free to use other squash like acorn or even sweet potato for a similar sweetness and texture.
- → Which sausage works best?
Italian chicken or turkey sausage, either sweet or spicy, adds great flavor; pork sausage is also an option.
- → How do I keep the noodles from drying out?
If the edges look dry during baking, drizzle water around the skillet's edge and cover to keep everything moist.
- → Can I make this dish ahead?
Yes, assemble the skillet ahead of time and refrigerate. Bake just before serving for best results.
- → What cheese substitutes are suitable?
If you can't find fontina, use mild provolone, gruyere, or mozzarella for a melty, flavorful topping.
- → Is it possible to use regular lasagna noodles?
Yes, just precook them until very chewy before assembling, as they'll finish cooking in the oven.