Skillet Lasagna

Yum and more yum! This is one of our favorite recipes, super delicious, have made many times now and highly recommend!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/prltveUs8gw

Original recipe comes from a magazine-book that I got long ago called "Perfect Pasta". 

Recipe below contains my modifications.

Ingredients:

1 lb. ground Italian sausage (recommend Johnsonville 'hot')

1 c. chopped yellow onion (1 large or 1 1/2 medium)

2 large garlic cloves, minced

1 large can (28 oz.) crushed tomatoes

1 c. chicken broth

1/4 tsp. Italian seasoning

pinch of red pepper flakes

1/4 tsp. coarse ground black pepper

salt, to taste (I would guess around 1/4 to 1/2 tsp.)

8 oz. (dry weight) mafaldine or broken up lasagna noodles

8 oz. fresh mozzarella, divided: cube 3 oz of it, slice the rest in rounds

3/4 c. whole milk ricotta

1/2 c. grated Parmigiano-Reggiano, divided

 

Directions:

 

1. In a large, oven-proof and broiler-safe skillet, brown the Italian sausage over medium to medium-high heat. Cook, breaking into small crumbles, until no pink remains. If there is a lot of rendered fat, blot it out with a paper towel or strain out.

 

2. Leave Italian sausage in the skillet and add the onion. Cook for 3-4 min, then add the garlic and cook for 1-2 more min.

 

3. Stir in the crushed tomatoes, followed by the chicken broth, then the Italian seasoning, red pepper flakes, salt, and pepper. 

4. Add the dry mafaldine and stir to mix in/coat, bring back to boiling. Once boiling, cover, lower heat to keep at simmer, and cook for 10 minutes.

 

5. Heat oven broiler on HI.

 

6. While broiler heats, uncover the skillet, remove from heat, and stir in the 3 oz. of cubed mozzarella, the ricotta, and 1/4 c. of the Parmigiano-Reggiano.

 

7. Top with the remaining 5 oz. of sliced mozzarella and remaining 1/4 c. of Parmigiano-Reggiano. Transfer to oven and broil until cheese starts to brown a bit, around 4 min. Let rest for a few minutes before serving. Enjoy!