One Skillet Lasagna

Cooking for two continues to surprise me despite having moved in with Jeff over a year ago.  Recipes that would have made enough for me to have lunch and dinner for a whole week barely make it through one round of leftovers.  While it's nice to not have to eat the same thing day in and day out, I miss the days when I could get away with cooking just once or twice a week.  I'm always on the lookout for recipes that will make a little more, and this Skillet Lasagna certainly did the trick.

I shared my recipe for easy lasagna last year, and while I love how easy the recipe is, it still requires a lot of prep and extra dishes when it comes to making the sauce.  Skillet Lasagna, which I found in the cookbook I got for Christmas, Keepers, actually lets you make the sauce and the lasagna all in one pan.  Which I love, because despite the fact that I now have a dishwasher I still loathe washing dishes.  I also loved it because it turned out so delish!

Oh, and this definitely got man approval.  Probably because it's full of sausage.

Recipe adapted from Keepers

You'll Need:
2 TB Olive Oil
1 pound spicy italian sausage
1 small onion, diced
4 garlic cloves, minced
Large pinch of crushed red pepper flakes
1 teaspoon of dried oregano
1 teaspoon of dried basil
2 28oz cans whole, peeled tomatoes
Salt and pepper
6 oz no-boil lasagna noodles
4oz ricotta cheese
1/2 lb fresh mozzarella, sliced
Handful of basil leaves, with large leaves torn in half or thirds

In a large skillet, heat olive oil over high heat.  Add sausage and cook, breaking apart with a spatula, until browned.  Remove the sausage from the pan and set aside, leaving as much oil in the pan as possible.

Reduce heat to medium-low.  Add onion, garlic, and red pepper to the pan and cook until the onion begins to soften, about 2 minutes.  Add the tomatoes with their juices, oregano, dried basil, and cooked sausage.  Add salt and pepper.  Simmer for about five minutes, stirring and breaking apart the tomatoes with a spatula.

Break half of the lasagna noodles into smaller pieces (I found that thirds or fourths worked well) and push each piece under the sauce to the bottom of the pan using your spatula.  Break the rest of the noodles into smaller pieces and push right under the top of the sauce layer, making sure they are fully submerged.  Cover the pan and simmer for 12 minutes until the noodles have cooked through.

Remove the lid.  Take small spoonfuls of ricotta at a time and submerge it into the sauce.  Add sliced mozzarella to the top and simmer, covered, until the cheese melts.  Remove from the heat and add the fresh basil to the top.  Let sit for 20 minutes and then serve.




Follow along via Google Friend Connect or Bloglovin!