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. 

Ingredients

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

Directions

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

Maybe it was the mariachi...

But I got whetted for some Chorizo. Did it in a "skillet lasagne" style that I'll drop on you later. I cooked the Chorizo separately because I thought it would be too oily, but I should've saved the juice as I had to add olive oil at the end. Easy, quick, and delicious.

Baked Pasta with Chorizo and Cheese

• 11 ounces penne, ziti, or your fav pasta
  
• 15 ounce Ricotta
• 6 scallions, thickly sliced
• 9 ounces chorizo sausage, cut into chunks
• 7 ounces sliced Manchego cheese (For Topping)
  
• salt and ground black pepper
• Olive Oil
  

Cook the pasta in a large pan of boiling water. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the Ricotta and coat the pasta. Stir in the scallions, chorizo and season; when the chorizo is done turn the mixture into an ovenproof dish. Top with the cheese. Bake for about 20 minutes until the top is crisp and golden brown. Drizzle olive oil upon serving.