Skillet Lasagna – A smaller batch

November 1, 2017 at 10:34 pm Leave a comment

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The recipes I’ve read for skillet lasagna instructed the cook to build this dish in the pan. I found out the hard way, that this method makes a pretty big mess. So, I recommend the ‘brown and dump’ method into a bowl, which is so much easier.

6-8 no-boil lasagna noodles, broken into 2-inch pieces
2 sweet Italian sausage links, casings removed
1/2 an onion, chopped
1 clove garlic, minced
8 ounces mushrooms, sliced
1  14-ounce can crushed tomatoes
1  8-ounce can tomato sauce
8 ounces chicken broth
8 ounces ricotta cheese
1 cup mozzarella
1/4 cup Parmesan cheese
1 teaspoon oregano
1 teaspoon basil
salt and pepper
oil

Break the no-boil lasagna noodles into a large bowl

Heat some oil in an oven-proof skillet
brown the sausage, breaking up the links into little pieces
once browned, put into the bowl with the broken noodles, and set aside
in dirty pan brown onions, garlic, and mushrooms
add more oil if needed
once browned and wilted, put into the bowl and set aside
deglaze the pan with broth
add crushed tomatoes and sauce
once warmed through put into the bowl

Add half of the ricotta to the other ingredients in the bowl
add spices and seasonings
mix well to combine

Turn on your broiler

Add all the ingredients back into the skillet
sprinkle the rest of the cheese evenly over the top
put the skillet on the stove top and cover
cook for 20 minutes

Remove the cover and broil for approximately 5 minutes

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Entry filed under: For One or Two, Italian, Main Course, Uncategorized.

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