Skillet Lasagna
If you love the taste of lasagna but don’t have time for the labor-intensive layered version, this cheesy skillet recipe is the way to go.
1 lb. bulk Italian sausage
1 Tbsp. extra-virgin olive oil
1 cup diced onion
2 tsp. minced garlic
3 cups chopped fresh tomatoes
1/2 lb. dry mafalda pasta
1 cup low-sodium chicken broth
1/4 tsp. dried Italian seasoning
1/4 tsp. red pepper flakes
Kosher salt & black pepper to taste
3 oz. cubed fresh mozzarella cheese
1/2 cup grated Parmesan cheese, divided
3/4 cup whole milk ricotta cheese
6 oz. sliced fresh mozzarella cheese
1/4 cup thinly sliced fresh basil
Brown sausage in oil in a large sauté pan over high heat, 5 minutes, crumbling with a spoon to break up large chunks. Stir in onion and garlic; sauté 2 minutes.
Add tomatoes, mafalda, broth, Italian seasoning, pepper flakes, salt, and black pepper. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until noodles are soft, about 10 minutes.
Preheat broiler to high heat with the rack 5–6 inches below the heating element.
Remove pasta mixture from heat, stir in cubed mozzarella and 1/4 cup Parmesan. Dollop with ricotta, top with mozzarella slices, and sprinkle with remaining 1/4 cup Parmesan. Broil lasagna until cheeses melt and brown slightly, 4–6 minutes.
Garnish lasagna with basil. Serve with Herbed Garlic Bread.
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