About This Recipe:
I love a thick and hearty lasagna, but it’s quite laborious to cook everything on the stovetop, layer the ingredients, and then bake it for an hour. This quick skillet lasagna delivers all of the flavors and elements of a traditional lasagna, but with less steps and time! I use lasagna noodles that I break into thirds, but any pasta shape would work. I personally use reduced fat mozzarella and ricotta because I think it tastes exactly the same, (but makes me feel much better!)
Ingredients (4 servings)
-1 lb lasagna noodles, broken into thirds
-1/2 lb ground pork or Italian sausage
-1 small onion, finely diced
-4 garlic cloves, minced
-1 tsp oregano
-1 tsp sugar
-28 oz crushed tomatoes
-1/4 cup grated parmesan
-1 cup shredded mozzarella
-1/2 cup ricotta
-1/3 cup basil, chiffonade
-Salt and pepper
Instructions (45 minutes)
1. In a large skillet over medium heat, pour in 1 tbl of olive oil and brown the sausage for 6 minutes until fully cooked (breaking it up into small pieces.)
2. Add in the diced onions and sauté for 5 minutes. Then add in the minced garlic and cook for another minute.
3. Stir in the oregano and sugar, and pour in the crushed tomatoes. Season with salt and pepper, and simmer on low heat for 10 minutes.
4. While the sauce simmers, cook the pasta. Once al dente, drain well and mix the pasta with the sauce.
5. Sprinkle in the parmesan cheese and basil, and then top with the mozzarella. Turn off the heat and cover with aluminum foil for 3-4 minutes to melt the mozzarella. Dollop spoonfuls of the ricotta over the top and serve.