Skillet Lasagna

Monday, May 4, 2009

This recipe is from the Pampered Chef 29 Minutes to Dinner cookbook. It was really easy to make. It is a nice weeknight alternative to lasagna since it only took 30 minutes to make. I used my favorite jar sauce - La Famiglia Del Grosso Tomato Basil Masterpiece. I think you could reduce the water to two cups and it would be less saucy - I might try this next time. I like a lot of sauce though - good to dip your garlic rolls in!

Skillet Lasagna
(Printable Recipe)

1 jar (24-26 oz ) marinara sauce
3 cups water
8 oz lasagna noodles
1 lb bulk hot Italian turkey sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 cup fresh whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

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