Found this recipe and we really liked it, so I thought I'd share it . . .

Skillet Lasagna

28 oz can diced tomatoes 1tbsp olive oil
1 onion, minced Salt
3 garlic cloves, pressed ½ lb Italian sausage (I like Johnsonville sweet Italian)
10 curly edged lasagna noodles 8 oz can tomato sauce
½ cp grated parmesan 8 oz ricotta cheese, or cottage
¼ cp minced fresh basil 1 red pepper, chopped medium
Mozzarella, grated

Pour tomatoes with juice into quart measuring cup. Add enough water to tomatoes to measure 4 cps.

Heat the oil in a 12 inch nonstick skillet over med heat until shimmering. Add onion, red pepper, & ½ tsp salt and cook until softened, about 5 minutes.

Stir in garlic and cook 15 sec., until fragrant. Add sausage and cook, breaking up the meat into small pcs, until no more pink, about 5 min.

Sprinkle noodle pcs evenly over meat. Pour diced tomatoes and tomato sauce over pasta. Cover and bring to a simmer Reduce heat to med low and continue simmer, stirring occasionally, until pasta is tender, 20 min. (Sauce should be watery after 15 min. If dry, add up to ¼ cp water to loosen sauce.

Remove skillet from heat and stir in ½ cp parmesan. Season with salt and pepper to taste. Dot a heaping tbsp. of Ricotta over noodles. Mozzarella on top and broil 5 min. Cover skillet and let stand off heat for 5 minutes.

Sprinkle with basil and serve.


Test Kitchen recipe
50 minute start to finish time