Skillet Lasagna Recipe

Skillet Lasagna

No boil lasagna noodles (I used 10)

Spicy Italian sausage that crumbles when you cook it no casing

Raw baby spinach (square box from the salad section)

Ricotta cheese (15 oz container)

Shredded mozzarella cheese small pre shredded cheese

2 cans of diced tomatoes (1 olive oil and garlic, 1 basil and garlic)

2 eggs

Minced garlic

Salt and pepper

Dried basil and parsley

Instructions

Sauce - In a sauce pan warm the 2 cans of tomatoes, don’t drain. Salt and pepper to taste and a teaspoon of minced garlic.  Once it boils for a few minutes, blend it with an emersion blender or put it in the regular blender, blend until almost smooth or however you like your sauce.

Meanwhile in a medium bowl mix the ricotta cheese, 2 eggs, salt and pepper and basil and parsley to taste.  Mix well.

Brown the Italian sausage in the skillet you will make the lasagna in and remove it from the pan.  I used a skillet about 10” diameter. 

Put in some of your sauce to cover the bottom of the skillet.  Put down noodles to cover the sauce (I used 2.5 noodles).  I think put about half the sausage down, covered it with a healthy layer of spinach, remember it wilts down to a lot less than it starts out.  Then put down a layer of the ricotta mixture, sprinkle with a layer of mozzarella as much as you may like.  Put a few dollups of sauce on the mozzarella followed by another layer of noodles, sausage, spinach, ricotta mixture, mozzarella and sauce.  Finish with a final layer of noodles, coat with sauce, sprinkle with mozzarella and a small bit of leftover sausage.

Cover and simmer for 20-25 minutes.  Enjoy J