Stove Top Skillet Lasagna!
Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to "bake" on the cooktop. Full bellies, easy clean up, and everyone is happy!
Servings 4 servings
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion, diced small
- 10 ounces Spicy Italian Sausage- or mild, or a combination of the two
- 6 ounces lasagna noodles (a box is usually 16 ounces, so a little less than half a box)
- ½ teaspoon red chili flakes (use as much as little as you like)
- 2 cups pasta sauce
- 1 cup water
- Zest of 1/2 a lemon
- 4 ounces fresh mozzarella
- ½ cup fresh ricotta
- ½ cup grated Parmesan
- 8 leaves Fresh basil
Instructions
Prep the onion, ground meat, and lasagna noodles:
- Peel and finely chop the yellow onion.Break the lasagna noodles in half.
Cook the sauce and noodles:
- In a large frying pan over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chili flakes as you like and cook until fragrant, about 1 minute.
- Add the Italian sausage, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes.
- Add the lasagna noodles, 2 cups pasta sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes.
Prep the mozzarella-ricotta mixture:
- Zest half of the lemon and place into a small bowl. Tear the mozzarella into small pieces add to bowl, add ricotta cheese and stir until well combined
- Grate fresh parmesan cheese, set aide
Finish the lasagna:
- After pasta has cooked for 18-20 minutes, layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with Parmesan. Lower to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes.
- Remove from the heat and let rest, covered, for about 5 minutes. Uncover, garnish with fresh basil. Serve.