Skillet Mushroom & Sausage Lasagna

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This recipe was developed for Mealthy.

Having a lasagna recipe that’s this quick and easy is a dangerous thing, folks. The entire dish can be cooked in just ONE skillet, and takes only a couple more mixing bowls. All in all, you’ll have about 3 dishes total to clean, and a beautiful lasagna to show off. With this recipe, lasagna is no longer a feat to create, so you’ll find yourself coming back to this comfort recipe again and again. 

If you’re cooking for two like I usually am, this lasagna reheats really well, and actually freezes perfectly if you’re really planning ahead. I freeze individual portions on a sheet tray, then package them up into small ziplocks so that I can heat up one portion at a time as needed. Because you never know when a lasagna craving is going to hit, AM I RIGHT?

This Skillet Lasagna also makes a perfect dinner party recipe. Build the lasagna the night before your party, then throw it in the oven as your guests start to arrive. Serve with a really simple butter lettuce salad – that’s all you need for a really satisfying meal! All of your friends will be like “DAMN DUDE! Homemade lasagna?!?!” but it will be our little secret that this recipe is almost as easy as heating up Stouffer’s. 

SKILLET MUSHROOM & SAUSAGE LASAGNA

Ingredients

  • 1 tbsp olive oil
  • 8 ounces mixed mushrooms, finely chopped
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3/4 pounds mild Italian sausage
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 tsp 2 teaspoons oregano
  • Kosher salt
  • 1/4 tsp red pepper flakes
  • 16 ounces part-skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 1/2 cup finely chopped basil, plus more for garnish
  • Pinch of freshly ground black pepper
  • 1 (9-ounce) package no cook lasagna noodles

Instructions

  •  Preheat oven to 375°F.
  • Warm olive oil in a 12-inch cast iron skillet over medium heat. Cook the mushrooms, onion and garlic until softened and all liquid has evaporated, 5 to 6 minutes. Add sausage and cook until no longer pink, about 5 minutes. Use the back of a wooden spoon to break the sausage into small pieces as you cook.
  • Stir in the diced tomatoes, tomato sauce, oregano, 1 1/2 teaspoons salt, and red pepper flakes. Raise heat to high to bring the mixture to a boil, then reduce to medium heat and continue cooking until the sauce has thickened and has only about 1/4 cup of “watery” liquid on top, 8 to 10 minutes. Remove the skillet from heat.
  • Meanwhile, mix together the ricotta, 1 cup mozzarella, 3/4 cup parmesan, basil, black pepper, and remaining ½ teaspoon salt in a medium bowl.
  • Transfer all but. a very thin layer to coat the skillet of the tomato sauce to a bowl. Place about 4 noodles over the thin layer of sauce, breaking them and overlapping them as needed to form a layer. Spread one-third of the ricotta mixture over the noodles. Repeat the layering two more times with the tomato sauce, noodles and ricotta. Finish by topping the ricotta mixture with a final layer of noodles, and covering them with the remaining tomato sauce. The top layer of noodles needs to be completely submerged in tomato sauce, if it’s not, the noodles won’t cook! If you accidentally run out of sauce, you can pour a small amount of water over top until they’re submerged.
  • Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over top.
  • Tent the skillet loosely with foil, being sure not to touch the cheese. Transfer the skillet to the oven and bake for 40 minutes, then remove the foil and broil until the mozzarella is gooey and lightly golden, 3 to 4 additional minutes.
  • Allow the lasagna to rest for at least 10 minutes before slicing. Cut into 6 to 8 pieces and serve with freshly torn basil.
  • 1 tbsp olive oil
  • 8 ounces mixed mushrooms, finely chopped
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3/4 pounds mild Italian sausage
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 tsp 2 teaspoons oregano
  • Kosher salt
  • 1/4 tsp red pepper flakes
  • 16 ounces part-skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 1/2 cup finely chopped basil, plus more for garnish
  • Pinch of freshly ground black pepper
  • 1 (9-ounce) package no cook lasagna noodles
Author: Caroline Chambers
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