Weeknight Skillet Lasagna
| This recipe takes a beloved Italian classic and makes it easy enough to enjoy any night of the week. Imagine all the cheesy, tomato-y goodness of baked lasagna with the simplicity of stovetop preparation! |
Weeknight Skillet Lasagna
This recipe takes a beloved Italian classic and makes it easy enough to enjoy any night of the week. Imagine all the cheesy, tomato-y goodness of baked lasagna with the simplicity of stovetop preparation!
INGREDIENTS
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 small onion, minced
- Hot pepper flakes (optional)
- DeLallo Sea Salt Grinder
- 1 pound loose Italian sausage
- 1 tablespoon DeLallo Fine Chopped Garlic in Water
- 10 sheets DeLallo No-Boil Lasagna
- 3 cups water
- 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Tomato Basil Sauce
- 1/2 cup DeLallo Grated Parmesan
- Freshly ground black pepper
- 1 cup whole-milk ricotta
- 3 tablespoons chopped basil
DIRECTIONS
- Heat oil in a large saucepan on a medium setting. Once the oil is hot, add onion, pepper flakes and a pinch of salt. Cook until onions become translucent, about 2 minutes. Add sausage, breaking it apart with the back of a spoon, and cook for about 4 minutes, or until it is cooked through. Add garlic near the end of cook time to prevent burning.
- Break lasagna sheets into halves and arrange atop meat. Add 3 cups of water and jar of pasta sauce. Cover pan and bring to a simmer. Stirring occasionally, simmer for 15 minutes over medium-low heat until pasta is al dente.
- Remove mixture from heat and stir in Parmesan to incorporate. Season with salt and pepper to taste. Top with spoonfuls of ricotta cheese and cover. Allow dish to stand for 5 minutes.
- Serve sprinkled with fresh basil.