When you crave lasagna but can’t be bothered with the time-consuming layering, opt for this One-Skillet Lasagna. It’s easy, quick, and mouthwatering. Marvelous weeknight dinner.
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
Servings: 6servings
Ingredients
128 oz can Italian diced tomatoes and their juices
10sheetscurly lasagna noodles, broken into large pieces (not no-boil)
1jarpasta sauce, plus more if needed, 14 ounce
1cupricotta cheese
1cupshredded mozzarella
½cupgrated parmesan cheese
¼cupfresh basil, chopped
Instructions
In a 4-cup measuring cup, add the diced tomatoes and their juices. Add water to the tomatoes, bringing the liquid to 4 cups total. Set aside.
Heat oil in a very large nonstick skillet over medium heat and stir onions, 1/2 tsp salt, and 1/2 tsp pepper, and garlic. Cook about 3 minutes. In the same skillet, add the sausage and cook, breaking up meat and stirring until cooked through. Add fennel, oregano, and sugar, stirring to combine well.
Sprinkle noodle pieces evenly over the meat. Pour tomato/water mixture and the pasta sauce over the noodles. Press down any noodle pieces needed in order to submerge all noodles in liquid. If needed, add in more pasta sauce or water so that there is enough liquid to cover all noodles.
Cover and bring to a boil. Reduce to a simmer and cook covered about 20 minutes. You can open to stir a couple times during cooking, to ensure noodles are getting tender. If it looks dry after 15 minutes of cooking, add more sauce/water to increase liquid.
Remove skillet from heat. Stir in 1/2 cup parmesan cheese. Season with additional salt and pepper to taste. Spoon ricotta cheese over the hot pasta, followed with an even sprinkling of mozzarella. Cover and let stand for 5 minutes.