30 Minute Skillet Lasagna (Edit recipe)

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Recipe by Dena Fenza. Lasagna is a popular recipe for good reason, but sometimes, a busy night calls for a shortcut! This easy skillet lasagna is just as delicious and can be assembled so quickly while still enjoying all the great flavors of lasagna. It’s a fabulous weeknight meal, especially for back-to-school season!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 5

Ingredients

16 oz Organic Durum Semolina Lasagne - Bionaturae, about 1 1/2 boxes
.25 cup Organic Extra Virgin Olive Oil - Bionaturae
1 lb Sweet Italian Sausage, such as, cheese and parsley sausage, out of casing
1 whole Onion, small, chopped
42 oz Organic Whole Peeled Tomatoes - Bionaturae, about 1 1/2 cans
.5 tsp Salt
.5 tsp Black Pepper
10 whole Basil, Fresh, leaves, chopped
.5 cup Pecorino Romano, grated
8 oz Mozzarella, shredded
.5 cup Ricotta

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil the pasta water.
In a large skillet, heat olive oil and add in the chopped onions. Cook for about 5 minutes until they become translucent. Add in the sausage on medium heat. As the sausage begins to cook, break it up into small pieces with the side of a wooden spoon. Cook the sausage for about 7 minutes until it begins to brown slightly and all the pink is gone.
Boil your pasta and drain. Cool slightly and then cut up each lasagna sheet into about four pieces.
Add in the pureed tomatoes to the sausage mixture and bring to a simmer. Season with salt, pepper, and basil and continue to simmer for 5 minutes.
Add the pasta to the sauce and combine well. Mix in the grated Pecorino, and ¾ of the mozzarella. Sprinkle on the remaining mozzarella and dollop the ricotta over the top of the lasagna.
Cover and cook on a low flame until the mozzarella melts about 5 minutes. If you like, you can put the skillet under the broiler to make the lasagna noodles crispy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	981
Fat:	50 g
Carbohydrates:	87 g
Protein:	44 g
Cholesterol:	99 g
Sodium:	1351 mg
Fiber:	6 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.