Monday, August 24, 2009

Skillet Lasagne

  I love lasagne, but face it,
it's a time-consuming hassle.
Alas, the master-of-shortcuts has found
a 1 pan, 1 hour solution.


    1 lb Italian Sausage (links or loose - I prefer HOT /w lotsa carraway seeds)
    1 onion (chopped)
    3 Cloves Garlic (minced)
    1 can diced tomatoes (undrained)
    1-1/4 cup water
    8 oz tomato sauce
    1 tbsp dried parsley flakes
    1 tsp dried basil leaves
    1 tsp dried oregano leaves
    1 tsp salt
    2-1/2 cup broken up lasagna noodles
    1 cup Ricotta cheese
    1/4 cup grated Parmesan cheese
    Dash Basil and Pepper (optional)
    1 egg
    Shredded mozzarella cheese for garnish


In a large skillet, brown sausage with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine Ricotta and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Number of Servings: 6


Post a Comment