I love lasagna, but sometimes it could be so much work. This easy skillet lasagna is just as delicious and can be assembled so quickly while still enjoying all the great flavors. It’s a great weeknight meal especially with the kids going back to school. Trust me they will love this one.
Lasagna Skillet
Ingredients
(Serves 5)
16 oz Lasagna Noodles
¼ Cup Olive oil
1 lb. Cheese and Parsley Sausage, out of casing
1 Small Onion, chopped
42 oz (1 ½ cans) Whole Peeled Tomatoes, Pureed
½ tsp. Salt
½ tsp. Pepper
10 Basil Leaves, chopped
½ Cup Grated Pecorino
8 oz. Mozzarella, shredded
½ Cup Ricotta
Method
Boil the pasta water.
In a large skillet, heat olive oil and add in the chopped onions. Cook for about 5 minutes until they become translucent.
Add in the sausage on medium heat. As the sausage begins to cook, break it up into small pieces with the side of a wooden spoon.
Cook the sausage for about 7 minutes until it begins to brown slightly and all the pink is gone.
Boil your pasta and drain. Cool slightly and then cut up each lasagna sheet into about four pieces.
Add in the pureed tomatoes and bring to a simmer.
Season with salt, pepper and basil and continue to simmer for 5 minutes
Add the pasta to the sauce and combine well.
Mix in the grated Pecorino, and ¾ of the mozzarella.
Sprinkle on the remaining mozzarella and dollop the ricotta over the top of the lasagna
Cover and cook on a low flame until the mozzarella melts about 5 minutes.
Serve
Quick note…if you like you can put the skillet under the broiler to make the lasagna noodles crispy.