Make lasagna in a skillet

I was completely intrigued by the recipe for Skillet Lasagna in the new Cook's Country cookbook. I made it a couple of nights ago using a variation suggested in the book that turned it into Skillet Lasagna With Sausage and Peppers. (Sub ground beef for the sausage and leave out the diced red pepper if you want the original version.)

This is a great weeknight meal that the kids will love. It takes about 40 minutes from start to finish and the leftovers are tasty too. It's one of those dishes you could make after everyone's gone to bed and serve the next night.

Give it a whirl.

Skillet Lasagna With Sausage and Peppers
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 onion, minced
1 red pepper, diced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds Italian sausage, removed from casing
10 curly-edge lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup whole-milk or part-skim ricotta cheese
1 tablespoon dried basil

Empty the can of tomatoes into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

Heat the oil in a large non-stick skillet (I used a Dutch oven) over medium heat until shimmering. Add the onion, red pepper and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the sausage and cook, breaking the sausage into small pieces with a wooden spoon, until it is no longer pink, about 4 minutes.

Scatter pasta over sausage mixture but do not stir. Pour the tomato mixture and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

Remove the skillet from the heat and stir in 1/2 cup of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and remaining 2 tablespoons Parmesan. Serve.

Serves 4 to 6.

Source: Cook's Country cookbook. I love this iron dinner triangle with the cool leaves. Go here to check them out.

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