30 minsDinner

30-minute skillet lasagna with veggie sausage

Makes: four servings
Makes: four servings


  • 1 ½ tbsp olive oil
  • 4 veggie sausages
  • 5 cups canned diced tomato with herbs
  • ½ tsp garlic powder
  • 4 oz no-boil lasagna noodles
  • 1 cup ricotta
  • 1 ⅓ cups shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 3 ½ tbsp fresh basil


  1. Heat olive oil in a large skillet over medium-high heat. Add veggie sausage to the pan. Cook about 5 minutes, breaking up with a wooden spoon, until browned. Transfer to a large bowl and stir in diced tomato and garlic powder. Season with salt and pepper to taste.

  2. Return half the sauce mixture to the skillet. Top with a layer of lasagna noodles, breaking them into squares if needed. Spread with ricotta and shredded mozzarella. Top with remaining sauce mixture.

  3. Bring skillet to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook 15 minutes, or until noodles are tender when tested with a fork. Sprinkle with parmesan and basil. Let stand 2 minutes, until cheese is melted.