Meaty Skillet Lasagna

By dette

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. We like the flavor and creaminess of part-skim ricotta here; do not use far-free ricotta. The tomaotes and sausage are the primary sources of sodium in this recipe; if you are concerned about sodium intake, substitute low-sodium or salt-free canned tomatoes.

Ingredients

• 3 (14.5oz) cans whole peeled tomatoes
• 1 tsp olive oil
• 1 .b sweet Italian turkey sausage, casings removed
• 1 onion, minced (about 1c)
• Salt
• 3 garlic cloves, minced
• 1/8 tsp red pepper flakes
• 10 curly-edged lasagna noodles (about 8 1/2 oz)
• broken into 2" lengths
• 2 oz part-skim mozzarella cheese, shredded ( 1/2 c)
• 1/4 c. grated Parmesan cheese
• Pepper
• 3/4 c part-skim ricotta cheese
• 3 tbsp chopped fresh basil

Details

Servings 6

Preparation

Step 1

Pulse the tomaotes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses, and set aside.

Heat the oil in a 12" nonstick skillet over medium-high heat until just smoking. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a paper towel-lined plate.

Add the onion and 1/8 tsp salt to the fat left in the skillet and return to medium-low heat. Cover and cook, stirring occasionally, until softened, 8-10 minutes. Uncover, stir in the garlic and pepper flakes, and cook until fragrant, about 30 seconds.

Return the sausage to the pan, then scatter the pasta over the top. Pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmwer, until the pasta is tender, about 20 minutes.

Offthe ehat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping Tbsp of the ricotta over the top, then sprinkle with the remaining mozzarella and Parmesan. Cover and let sit off the ehat until the cheese melts, 2-4 minutes. sprinkle with the basil and serve.

cal 410; fat 14g; sat fat 6g; chol 65mg; carb 43g; prot 26g; fib 3g; sod 1100mg