Homemade Skillet Lasagna
- Yield 4
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Homemade Skillet Lasagna is a pork recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 small yellow onion, finely diced
- 4 large cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon dried oregano
- 1 (24-ounce) jar good-quality marinara sauce
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 cup water or chicken broth
- 1/2 cup chopped fresh basil (plus extra for garnish)
- 8 lasagna noodles, broken into large pieces
- 1 1/2 cups ricotta cheese
- 1 cup shredded whole milk mozzarella
- 1/2 cup grated Parmesan
- fine sea salt and freshly-ground black pepper
Method
Brown the sausage. Warm olive oil in a large deep skillet (12-inch) or stockpot over medium-a hot burner. Tip in Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, 5–6 minutes. Tip off excess grease if needed.
Sauté the aromatics. Tip in onion and cook 3–4 minutes until softened. Stir in garlic, red pepper flakes, and oregano; cook 1 minute until fragrant.
Build the sauce. Stir in marinara sauce, fire-roasted tomatoes with their juices, and 1 cup water or broth. Raise to a let it bubble gently. Salt lightly with salt and pepper.
Tip in noodles. Nestle broken lasagna noodles into the sauce, pressing so they’re mostly submerged. Lid the skillet, reduce heat to medium-low, and let it bubble gently for 20–25 minutes, stirring occasionally and adding a splash more water if needed, until noodles are just tender.
Make it cheesy. Stir in fresh basil. Dollop ricotta over the top. Scatter with mozzarella and Parmesan. Lid again and cook for 3–5 minutes until the cheese is melted and bubbling. If you’d like the cheese a bit more golden, you can turn on the broiler for an additional 1-2 minutes, keeping a close eye on the cheese so that it doesn’t burn.
Plate Top with extra fresh basil and a few twists of black pepper, if you’d like. Plate warm and enjoy!
