rustic skillet lasagna

By foodiva

Ingredients

• 1 tablespoon of olive oil
• 1 pound of mild chicken Italian Sausage, casings removed
• 1 small onion, finely diced
• 2 teaspoons of Italian seasoning
• 1/4 teaspoon of freshly ground black pepper
• 1/2 teaspoon of kosher salt
• 1 24 ounce jar of Prego Traditional Italian Sauce
• 1 cup of water
• 8 sheets of no-boil lasagna pasta sheets, broken into pieces
• 2 tablespoons of flat leaf parsley, minced (optional)
• 1 cup of part skim ricotta cheese
• 1 cup of shredded smoked mozzarella cheese
• 1 tablespoon of fresh basil, minced

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from cookinginstilettos.com

Preparation

Step 1

Instructions
In a large deep sauté pan or Dutch oven, add the olive oil over medium high heat.
Add the Italian sausage to the pan and break up with a wooden spoon or spatula and brown.
When the sausage is browned, add the diced onion to the pan and sauté until translucent.
Add the Italian seasoning, black pepper, and salt to the pan and stir for a moment to bloom the spices.
Add the Prego Traditional Italian sauce to the pot, scraping up any fond from the bottom of the pan.
Add the water so that it covers everything with about an inch to spare. (Note: I added the water to the Prego sauce jar to make sure I did not miss one delicious bit of sauce.) You might need to use an additional half a cup of water or so. Do not worry if it looks too saucy – it will reduce while cooking.
Bring the sauce mixture to a boil and then nestle the lasagna sheet pieces under the sauce so that the sauce covers them completely and no pasta is showing.
Cover the pan and reduce the heat to a simmer. Cook for about 6 – 8 minutes, until the pasta is al dente. (For me, it took about 7 minutes or so).
While the pasta is cooking, in a small bowl, whisk the ricotta cheese so that it gets a bit fluffy.
When the pasta is perfect, add the minced flat leaf parsley to the pan and stir so that everything is combined.
Turn off the heat, sprinkle with the smoked mozzarella cheese and dollop with the whipped ricotta.
Garnish with the minced basil and serve!

Instructions