Skillet Lasagna

By amybites

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 1/2 teaspoon kosher salt
• Ground black pepper
• 4 cloves garlic, minced
• Pinch of red pepper flakes
• 3/4 teaspoon dried Italian seasoning
• 8 oz. sliced baby bella mushrooms
• 1 lb. hot Italian turkey sausage, crumbled
• 5 curly-edged lasagna noodles, broken into 2-inch lengths
• 3 (14-oz.) cans diced tomatoes, no salt added, with juices
• 1 1/2 cups fresh baby spinach, roughly chopped
• 3 tablespoons minced fresh basil, divided (optional)
• 3/4 cup shredded part skim mozzarella cheese
• 1/4 cup grated reduced-fat Parmesan cheese
• 3/4 cup part skim ricotta cheese

Details

Servings 8
Adapted from amybites.com

Preparation

Step 1

1) Heat the oil in a large cast iron (or non-stick) skillet over medium heat. Add the onion, salt, and some pepper to the pan and cook, stirring occasionally, until softened, 5-7 minutes. Mix in the garlic, red pepper flakes, and Italian seasoning and cook just until fragrant, about 30 seconds.

2) Add the mushrooms to the pan and cook until just beginning to brown, about 3-4 minutes. Add the Italian sausage to the pan and cook, stirring occasionally, until no longer pink. Scatter the lasagna noodles in the skillet and pour the tomatoes with their juices over the top. Increase the heat to medium-high and cover. Let cook at a vigorous simmer, stirring often, until the pasta is tender, about 20-24 minutes.

3) Preheat the broiler.  When the pasta is tender, remove the skillet from the heat and stir in the spinach, half of the basil, half of the mozzarella and the parmesan, and ¼ cup of the ricotta. Dot the remaining ricotta over the top, then top with the remaining mozzarella cheese. Transfer to the oven and broil until the cheese is slightly browned and bubbling, about 5 minutes. Remove from the oven, sprinkle with remaining basil and serve.