Sausage Skillet Lasagna with Ricotta and Fresh Mozzarella
Italian sausage, noodle pieces, and tomato sauce simmered in one skillet and finished with ricotta and fresh mozzarella.
Equipment
- Large deep skillet with a lid
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb mild Italian sausage casings removed
- 1 tbsp minced garlic
- 24 oz tomato basil garlic pasta sauce 1 jar
- 2 ½ cup low sodium vegetable broth
- 8 oz dry lasagna noodles about half of a package
- ¾ cup ricotta cheese
- 8 oz fresh mozzarella cheese sliced
- 2 tbsp chopped fresh basil for garnish
Instructions
Cooking
- Brown the sausage. Cook the sausage and garlic over medium heat for 5 to 7 minutes until browned and 160 degrees F inside.
- Add the liquids. Stir in the pasta sauce and broth, cover, and bring to a boil.
- Cook the noodles. Add the lasagna broken into 3 pieces per noodle, cover, and simmer on medium low for 20 to 25 minutes, stirring now and then.
- Add the cheese. Stir in the ricotta, lay the mozzarella slices on top, cover, and turn off the heat.
- Rest and garnish. Let stand 5 minutes until melted, then sprinkle with basil and serve hot.
Notes
Substitutions: Use ground turkey sausage or hot sausage if you prefer.
Tips: Keep the lid on so the noodles cook evenly and stir every few minutes.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat to 165 degrees F.