Want to enjoy lasagna on a busy weeknight, but don’t have the time to make a labor-intensive traditional lasagna? This skillet lasagna can be made start to finish in about 45 minutes. Even better, you won’t spend all night cleaning every bowl and pot in your kitchen. Clean up is super easy since you really just dirty a cutting board and a skillet.
It’s best if you use a skillet with a tight-fitting lid, but none of my large skillets have lids, so I just cover my skillet with a round baking sheet. It works well enough.
This recipe is super easy- the hardest part is determining when the noodles have reached just the right amount of doneness.
- 1 (28-ounce) can petite-diced tomatoes
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound sweet Italian sausage
- 1/2 teaspoon Italian seasoning
- salt and pepper
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- 10 lasagna noodles, broken into 2 to 3-inch pieces
- 1 (8-ounce) can tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh basil
- In a large nonstick skillet, heat oil over medium heat. Add onion and cook until onion starts to get translucent, about 3 minutes. Push onion to edges of pan and add Italian sausage. Break sausage apart with a wooden spoon as it cooks. Cook until no longer pink, about 4 minutes. Add garlic, Italian seasoning, and red pepper flakes and cook 30 seconds. Season with salt and pepper.
- Scatter pasta over meat. Pour diced tomatoes and water over pasta and sprinkle sugar on top. Bring to a simmer and cover pan. Reduce heat to medium low and simmer until pasta is cooked through, about 25 minutes. Be sure to stir every so often to insure pasta cooks evenly.
- Once noodles are cooked through, turn heat off and gently stir in Parmesan and Mozzarella cheese. Season with more salt and pepper if desired. Dollop the ricotta cheese on top and sprinkle with basil.
Yield: 6 servings