I have a new dish to add to my recipe box. I can see trying many variations of this skillet meal, including spinach, ground venison, mushrooms, and various pastas. I adapted this from an America's Test Kitchen Recipe. I substituted sausage for the ground beef and pork that was in the original recipe. The best part about this recipe is that it is ready to eat in 45 minutes, and you only use one pan. You can make a salad and set the table while the pasta cooks. Just make sure and use a no-stick pan, for this recipe.
Skillet Lasagna with Smoked Sausage
1 (28-ounce) can diced tomatoes
1 medium onion , minced
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 1/2 lb smoked sausage, cut into bite size pieces
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Brown sausage in no stick skillet, remove when finished. Pour off all but 1 tablespoon of oil from the pan. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Return cooked sausage to pan.
3. Scatter pasta over sausage but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
This recipe is linked to Jane Deere and Somewhat Simple.
If you have a recipe that calls for sausage, or a recipe for sausage, you can link up below. Any kind of sausage will do - link, bulk, venison, chicken or otherwise.
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