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5 from 2 votes

Easy Skillet Lasagna Without Ricotta

Easy skillet lasagna without ricotta cheese -- just sausage and ground beef, tomatoes, noodles, and three cheeses! This recipe is quick and easy and kid-friendly!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 470kcal
Author: Lucy Brewer


  • 1 lb. Italian sausage
  • 1/2 lb. lean ground beef
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 10 regular lasagna noodles, do not use the no-boil kind, broken into 2-pieces
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can diced tomatoes, undrained
  • 1 15 oz. can filled with water
  • 1 8 oz. can tomato sauce
  • 1 cup dry red wine
  • 1 tablespoon dried Italian herbs
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup grated Pecorino Romano cheese
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 1/2 cups grated Mozzarella cheese, divided


  • In large, deep skillet, brown the sausage, ground beef, and onion over medium heat. When meat is done, add the garlic and cook for about a minute.
  • Place the noodle pieces on top of the meat and add the tomatoes, tomato sauce, red wine, and water. I use the can from the diced tomatoes for the water. Add the herbs and gently stir, keeping the noodles under the tomatoes.
  • Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until noodles are tender.
  • Once noodles are done, remove from heat and stir in Pecorino Romano cheese, and 1 cup each of the Parmesan and mozzarella cheeses. Sprinkle remaining cheese on top and cover until ready to serve.