Wednesday, April 11, 2012

Skillet Lasagna


If you are looking for a weeknight meal that your family will love, then try this skillet lasagna. My family, especially my toddler, loved this meal. I just wish that I would have found this recipe sooner because it definitely would have become one of my go-to weeknight meals. Everyone loves lasagna, but if you're like me, then you hate all the effort and time (and dishes) that go into it. This is perfect because it combines all of the same flavors, but requires very little work. And the best part...it only dirties one dish! 

Skillet Lasagna
Serves: 6

1 - 28 oz. can San Marzano whole tomatoes*
1 1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
3 garlic cloves, finely chopped
1/8 tsp. crushed red pepper flakes
1 1/4 lb. hot Italian turkey sausage links, casings removed
9 curly-edged lasagna noodles, broken into 2-inch lengths
1 - 8 oz. can tomato sauce
Salt and pepper
8 oz. part-skim ricotta cheese
1/2 cup shredded mozzarella
1/4 cup fresh flat-leaf (Italian) parsley, chopped

*San Marzano tomatoes taste better, but if you're in a pinch, you could also use canned diced tomatoes with their juice.


Pour the tomatoes with their juice into a 4-cup measuring cup. Roughly cut the tomatoes up using kitchen shears. Add enough water to the tomatoes to measure 4 cups total. Stir in the dried basil and oregano. 

In a large skillet or dutch oven, heat the oil over medium heat. Add the onion and cook until softened. Add the garlic and crushed red pepper; cook for 1 minute longer. Add the turkey sausage, break it apart with a spoon, and cook until no longer pink. 

Sprinkle the noodle pieces evenly over the meat. Pour the tomato mixture and tomato sauce evenly over the top. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. If the sauce looks dry after 15 minutes, then thin with additional water as necessary. Season with salt and pepper to taste.

Remove from heat and add spoonfuls of ricotta cheese over the top. Sprinkle the mozzarella evenly over the top. Cover and let sit for 5 minutes. Sprinkle fresh parsley over the top.

Source: heavily adapted from America's Test Kitchen

No comments:

Post a Comment