Chicken Basil Sausage and Artichoke Lasagna Skillet

By Leslie Blythe  , , , ,   ,

August 2, 2017

Lasagna, in general, is too much work. I am too lazy and do not like to make it, so lasagna is a rare occurrence in my house. This Chicken Basil Sausage and Artichoke Lasagna Skillet is WAY easier and the chicken and artichokes is a nice change from the traditional lasagna. It's all done in one skillet and ready in about 30 minutes.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 6 Servings


1Heat a 12 inch cast iron or non-stick skillet over medium heat.

2Add onion, bell pepper and garlic, cook 2-3 minutes.

3Add chicken sausage and break up. Cook 3-4 minutes, stirring occasionally.

4Remove half of meat mixture and place in a bowl, set aside.

5Stir in 1 cup marinara sauce.

6Put half of ricotta over sauce in even spoonfuls.

7Sprinkle with half of parmesan cheese.

8Scatter ½ of the artichokes on top

9Cover with half of noodle pieces.

10Repeat layer with sausage, sauce, ricotta, parmesan, artichokes and noodles.

11Add ½ cup water to remaining marinara, shake closed jar to combine. Pour sauce evenly over top of lasagna.

12Bring to a low boil, cover and reduce to low. Simmer 20-25 minutes until noodles are cooked.

13Sprinkle mozzarella cheese over top, let rest 5 minutes to set.

14Garnish with additional Parmesan cheese and basil before serving.


1 small onion, diced

1 small yellow bell pepper, diced

2 cloves garlic, minced

1 pound chicken basil sausage, casings removed

28-ounce jar marinara sauce

6 ounces ricotta cheese, divided

½ cup parmesan cheese

14 ounce artichoke hearts, chopped

9-ounce package no-boil lasagna noodles

1½ cups grated mozzarella cheese

6-8 basil leaves, chiffonade


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