This much easier take on lasagna comes together in one skillet with no layering or fuss involved! It’s packed with greens and sneaky cauliflower for a dose of veggies and sausage for protein. Simply cook the sausage and veggies, then add noodles, marinara, and plenty of cheese for a weeknight dinner will please the whole family!

Ingredient highlight

Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.

Servings 4 -6
Prep Time 5 minutes
Cook Time 25 minutes


  • 4-6 oz lasagna noodles
  • 1 tbsp olive oil
  • 1 lb bulk raw ground sausage*
  • 4 cups loosely packed chopped greens (kale, chard, spinach, etc…)**
  • 2 cups frozen or fresh riced cauliflower***
  • 1/4 tsp kosher salt
  • 1 (24 oz) jar marinara (about 3 cups)
  • 1 cup whole milk ricotta cheese
  • 1-2 cups grated mozzarella cheese
  • Fresh basil or parsley (optional, for topping)
  • Grated parmesan (optional, for topping)
  • *You could use ground beef, pork, or chicken. Read substitution section for instructions.
  • **Or use 2-3 cups frozen spinach.
  • ***Using riced cauliflower saves time, but you could finely chop fresh cauliflower or use any other finely chopped veggies (see substitutions).
  • No oven-proof skillet? ~ Cook the sausage + veggies in a pan, then just assemble it in a 9×13-inch baking dish OR instead of putting the skillet in the oven, put a lid on it and simmer, covered, until the cheese is melted and sauce is bubbling.


  • Preheat the oven to 400F.
  • Bring a salted pot of water to a boil and cook the noodles according to the package instructions. Use tongs to transfer the noodles to a plate or sheet pan to cool.
  • In a large oven-proof skillet (recommend a 12” cast-iron) over medium-high heat, add the oil and sausage. Break the sausage into chunks, then let it cook undisturbed for 3-5 minutes, or until browned. Give the sausage a stir to release from the pan and continue to cook until cooked through, breaking up into smaller chunks as it cooks, about 2 more minutes. Transfer to a paper towel lined plate or bowl.
  • Remove any excess oil from the skillet (tilt the pan and use a spoon to remove). You just need enough oil to lightly coat the pan. To the skillet over medium-high heat, add the greens, cauliflower, and salt and cook until the greens have softened and water has evaporated, about 3-5 minutes. Turn off the heat.
  • Stir the sausage back into the skillet, then spread into an even layer. Tear the lasagna noodles into pieces and loosely nestle them into the skillet (see video). Pour the marinara evenly over top, use a spoon to spread it around, and give the pan a shake so the marinara can evenly distribute.
  • Top with dollops of ricotta, then sprinkle the mozzarella evenly over top.
  • Bake for 10-15 minutes, or until the skillet is sizzling and cheese is melted. Option to put it under the broiler for 1-2 minutes at the end to get some browning on top.
  • Serve topped with fresh herbs, if using.

Items you can prep ahead (optional)

  • Cook 4-6 oz lasagna noodles
  • Chop 4 loosely packed cups greens (kale, chard, spinach, etc…)
  • Grate 1-2 cups mozzarella cheese
  • Cook the sausage/veggies
  • Assemble the skillet lasagna


  • To make vegetarian, use two (15 oz) cans of white beans (drained and rinsed). Stir the beans in once the veggies are cooked along with ½ tsp kosher salt, 2 cloves chopped garlic, 2 tsp fennel seeds, and ¼-½ tsp red pepper flakes to give that sausage flavor.
  • To make vegan, see above + use a vegan alternative mozzarella and ricotta cheese. Or try making my Vegan Lemon Ricotta.
  • To make gluten-free, leave the pasta out or use a GF pasta alternative or serve with GF bread.
  • Sub sausage with ground beef, pork, or chicken. Add ½ teaspoon salt in with the meat. Add 2 cloves chopped garlic, 2 tsp fennel seeds, and ¼-½ tsp red pepper flakes in during the last couple of minutes of cook time for the meat to add that sausage flavor.
  • Use any finely chopped veggies in place of cauliflower and/or greens (bell pepper, broccoli, etc…)


  • Store leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until warmed through or cover with foil and bake at 300F for 20-30 minutes until warmed through. Top with herbs.

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in. 

leave your comments!

1 Comment

  1. stephanie bolton

    5 stars
    Can’t wait to try this one!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating