Chicken Sausage and Artichoke Skillet Lasagna

There’s something profoundly comforting about a bubbling skillet of lasagna, especially when the air is crisp with the promise of autumn. As a kid, my Nana used to make lasagna every Sunday. The aroma of simmering tomatoes and melting cheese would waft through the entire house, a siren song that drew us all to the kitchen, forks in hand, ready to dive into that warm, layered hug of Italian-American goodness. This skillet lasagna, a streamlined take on that classic, captures all of the comforting flavors with a weeknight-friendly twist.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Broil Time: 2-3 minutes
• Total Time: 52-53 minutes
• Servings: 6
• Dietary Type: Varies (see variations)

Ingredients

• 1 1/2 cups ricotta cheese
• 1 cup low fat cottage cheese (one-percent)
• 1 large egg, lightly beaten
• 2/3 cup grated parmesan cheese, plus more for garnish
• 1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
• Kosher salt & freshly ground black pepper
• 1 tablespoon olive oil
• 12 ounces chicken sausage
• 1 (32 ounce) jar marinara sauce
• 8 sheets no-boil lasagna noodles
• 1 (14 ounce) can quartered artichoke hearts, chopped
• 1/2 lb mozzarella cheese, thinly sliced
• Fresh basil leaves, torn

Equipment Needed

• 12-inch deep skillet
• Mixing bowl
• Spatula
• Cutting board
• Paper towel lined plate

Instructions

1. In a mixing bowl, thoroughly combine the ricotta, cottage cheese, egg, Parmesan, and well-drained spinach. Season generously with salt and pepper. Make sure to really squeeze out all the excess water from the spinach; otherwise, your lasagna could end up watery.

2. In a 12-inch deep skillet, heat the olive oil over medium-high heat. Add the chicken sausage and brown it well on all sides. Don’t overcrowd the pan; if necessary, brown the sausage in batches to ensure even browning. This step is crucial for developing a rich, savory flavor base.

3. Once the sausage is browned, remove about 1/3 of the sausage from the skillet and transfer it to a paper towel-lined plate to drain. This will help prevent the lasagna from becoming too greasy.

4. Add 1 cup of the marinara sauce to the skillet with the remaining sausage. Stir to combine, coating the sausage evenly in the sauce.

5. Now it’s time to assemble the lasagna! On your cutting board, place 2 lasagna noodles side by side. Use a spatula to cover them with 1/3 of the ricotta mixture. Don’t be shy with the ricotta; a generous layer ensures a creamy, decadent bite.

6. Carefully transfer the noodles, ricotta-side up, to the center of the skillet using a larger spatula. Be gentle to prevent the noodles from breaking.

7. Scatter 1/3 of the chopped artichoke hearts on top of the noodles, season with salt and pepper, and then top with 1/3 of the mozzarella cheese slices.

8. Add another cup of the marinara sauce and then evenly distribute 1/3 of the reserved sausage over the mozzarella.

9. Repeat the layers two more times: noodles with ricotta, artichokes, salt and pepper, mozzarella, sauce, and sausage.

10. Finish by tearing the remaining mozzarella slices and placing them on top, followed by the remaining marinara sauce. Make sure the entire top layer is well-covered with sauce and cheese for a beautiful, bubbly finish.

11. Cover the skillet tightly. Adjust the heat to low, maintaining a gentle simmer, and cook until the lasagna is cooked through and the cheese is bubbly and melted, approximately 30 minutes. Resist the urge to peek too often; keeping the skillet covered helps trap the heat and steam, ensuring the noodles cook properly.

12. While the lasagna is simmering, preheat your broiler.

13. After the lasagna has simmered for 30 minutes and is cooked through, carefully place the skillet under the preheated broiler for 2 to 3 minutes, or until the cheese is golden brown and crispy around the edges. Watch it carefully to prevent burning!

14. Remove the skillet from the broiler. Garnish generously with additional grated Parmesan cheese and freshly torn basil leaves before serving. The basil adds a vibrant pop of color and freshness that really elevates the dish.

Expert Tips & Tricks

• Draining the Spinach: Don’t skip the step of thoroughly draining the thawed spinach. Excess moisture will make your lasagna watery and less flavorful. I like to squeeze it dry using cheesecloth or a clean kitchen towel.

• Browning the Sausage: Get a good sear on the sausage. This develops a deeper, richer flavor that infuses the entire dish.

• No-Boil Noodle Tip: If your no-boil noodles seem too stiff, you can lightly moisten them with water before layering them. This helps them soften during baking.

• Cheese Variety: Feel free to experiment with different cheeses. Fontina, provolone, or even a sprinkle of goat cheese can add interesting flavor dimensions.

• Prevent Sticking: A light coating of cooking spray on the bottom of the skillet will help prevent sticking and make cleanup easier.

Serving & Storage Suggestions

Serve the Chicken Sausage and Artichoke Skillet Lasagna hot, directly from the skillet for a rustic presentation, or slice into squares and plate individually. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the lasagna.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months.

Reheating: Reheat refrigerated lasagna in the microwave or oven until heated through. For frozen lasagna, thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	653 kcal	N/A
Calories from Fat	331g	51%
Total Fat	36.8 g	56%
Saturated Fat	16.9 g	84%
Cholesterol	177.3 mg	59%
Sodium	1958.7 mg	81%
Total Carbohydrate	42.7 g	14%
Dietary Fiber	11.5 g	46%
Sugars	19.3 g	N/A
Protein	39.5 g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken sausage with plant-based Italian sausage or sautéed mushrooms.

• Gluten-Free: Use gluten-free lasagna noodles.

• Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce or use a spicy Italian sausage.

• Seasonal Variation: Incorporate roasted vegetables like zucchini, bell peppers, or eggplant for a summer twist. In the fall, add butternut squash or pumpkin puree to the ricotta mixture.

• Dairy-Free: Use a dairy-free ricotta and mozzarella alternative. You can also create a creamy sauce using blended cashews or white beans.

FAQs (Frequently Asked Questions)

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, but you’ll need to pre-cook them according to package directions before layering them in the skillet. Add a little extra sauce to the skillet to ensure the cooked noodles don’t dry out while baking.

Q: Can I make this ahead of time?
A: Absolutely! Assemble the lasagna up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the cooking time when baking from cold.

Q: The top of my lasagna is browning too quickly. What should I do?
A: Tent the skillet loosely with aluminum foil during the last few minutes of cooking to prevent excessive browning.

Q: My lasagna is watery. What did I do wrong?
A: Watery lasagna is usually caused by excess moisture from the spinach or undercooked noodles. Make sure to thoroughly drain the spinach, and if using regular noodles, ensure they are cooked al dente before layering.

Q: Can I freeze this lasagna?
A: Yes, you can freeze individual portions of the baked lasagna. Wrap them tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This Chicken Sausage and Artichoke Skillet Lasagna is more than just a meal; it’s an invitation to gather around the table, share stories, and create memories. The hearty flavors, the comforting textures, and the ease of preparation make it a perfect dish for weeknight dinners or weekend gatherings. So, roll up your sleeves, grab your skillet, and get ready to create a lasagna masterpiece that will have everyone asking for seconds. Don’t be afraid to experiment with variations and make it your own! And if you try this recipe, please share your feedback – I’d love to hear how it turned out. Consider pairing it with a glass of crisp Italian white wine or a refreshing sparkling water with lemon. Buon appetito!