My Skillet Lasagna Is Easy Enough for a Busy Weeknight
Ingredients
- 3 tablespoons olive oil
- 1 pound Italian sausage
- 8 ounces curly-edged lasagna noodles
- 1 (24 or 25-ounce) jar marinara or arrabbiata sauce
- 1 2/3 cups water
- 18 cupounces whole milk ricotta cheese
- 28 cupsounces shredded whole milk mozzarella cheese
- 1/4 cup basil leaves
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Instructions
- Heat the oil in a 12-inch nonstick or stainless steel skillet over medium heat until shimmering. Add the sausage and cook, breaking apart the meat, until no longer pink, about 5 minutes.
- Scatter the pasta over the meat; do not stir. Pour the marinara and water over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring and scraping the bottom occasionally, until the pasta is tender, 15 to 20 minutes.,Remove the skillet from the heat, and dollop ricotta evenly over the top. Sprinkle the mozzarella over the ricotta.
- If using a nonstick skillet: Cover and let sit until the cheese is melted and the ricotta is warmed through, about 5 minutes. Sprinkle with basil, if using, and serve.,If using a stainless steel skillet or other broiler-proof skillet: Adjust the oven rack to 6 inches from the broiler element and turn on the broiler. Broil until the cheese is evenly browned, 1 to 3 minutes. Let sit for 5 minutes. Sprinkle with basil, if using, and serve.,The lasagna will keep in the fridge for up to 3 days. Reheat individual servings covered in the microwave with a splash of water until the cheese is melty and the lasagna is mostly heated through. Let it sit for about 3 minutes at room temperature to finish warming the very center (and prevent you from burning your mouth).,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
