Skillet Lasagna

One-pot meals are a lifesaver for our busy schedule, and as you can probably tell by now, I'm a big fan! While I do enjoy more involved dishes, I typically save those for the weekend when I have more time to spend in the kitchen. This recipe was incredibly simple to make; I just substituted regular lasagna noodles for the no-boil kind, and it turned out great. Enjoy!

skillet lasagna

Ingredients

2 cans whole plum tomatoes (1 28-oz. can and 1 15-oz. can)

3 garlic cloves, chopped

1 small onion, chopped

3 tbsp. olive oil

1 large egg yolk

1 cup ricotta cheese, at room temperature

8-9 lasagna noodles, broken into 2-inch pieces

1 lb. Italian sausage, casing removed and crumbled

1/2 tsp. dried Italian seasoning

2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

Salt and pepper, to taste

Directions

In a food processor, pulse tomatoes until coarsely pureed (You can also chopped the tomatoes by hand).  Heat the olive oil in a large cast iron skillet (or non-stick pan) over medium heat.  Add the chopped onion and garlic to the skillet.  Saute for 5 minutes or until the onions become transparent.  Add salt and pepper to taste and italian seasoning.  Cook for another minute until the italian seasoning becomes fragrant.  Add the italian sausage and cook until there is no pink remaining, about 8 minutes.  Place the broken lasagna noodles in the pan and pour the sauce over them. Increase the heat to medium-high and cover.  Let cook at a high simmer stirring often, until the noodles are tender, about 20-25 minutes.  

Preheat broiler.  Once the pasta is tender, remove from the heat.  Stir in 1/2 of the mozzarella and parmesan cheese, and then add 1/4 cup of the ricotta cheese.  Dot the remaining ricotta all over the top, then layer the remaining mozzarella and parmesan over the top.  Place skillet under the broiler and broil until the top is bubbly and brown, about 5 to 7 minutes. 

Recipe Source:  Adapted from Martha Stewart