10 curly-edged lasagna noodles, broken into 2-inch lengths
1 8-ounce can tomato sauce
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
8 ounces (1 cup) whole-milk or part-skim ricotta cheeses
3 Tbsp chopped fresh basil
Instructions
Pour tomatoes and their juice into 4-cup liquid
measuring cup. Add water until mixture measures 4
cups.
Heat oil in 12-inch nonstick skillet over
medium heat until shimmering. Add onion and 1/2
teaspoon salt and cook until beginning to
brown, 6 to 8 minutes. Stir in garlic and
pepper flakes and cook until fragrant, about 30
seconds. Add Italian sausage and cook, breaking
up meat with wooden spoon, until no longer
pink, about 4 minutes.
Scatter noodles over meat (do not stir). Pour
tomato-water mixture and tomato sauce over
noodles. Cover and bring to simmer. Reduce heat to
medium-low and simmer, stirring occasionally,
until noodles are tender, about 20 minutes.
Remove skillet from heat and stir in all but 2
tablespoons Parmesan. Season with salt and
pepper to taste. Dot with heaping tablespoons
ricotta; cover and let stand for 5 minutes.
Sprinkle lasagna with basil and remaining 2
tablespoons Parmesan. Serve, passing extra
Parmesan separately.
Originally Submitted
1/22/2016
0 Out of 5 from
0 reviews
You can add this Skillet Lasagna recipe to your own private DesktopCookbook.
