With school back in session, quick weeknight dinners are a must. This one is quick, and requires just one pan and the leftovers (if there are any) are a huge win too.
Skillet Lasagna – Adapted from The Apple of My Eye
- 1/2 lb. ground Italian sausage (or turkey sausage)
- 4 oz. mushrooms, sliced
- 1/2 tsp. minced garlic
- 2 tsp. minced onion
- 1/2 C shredded carrots
- 2 cans (14oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 tsp. basil
- 1 tsp. oregano
- pinch of cinnamon
- salt and pepper, to taste
- 8 lasagna noodles, broken into quarters
- 1/3 C water
- 1/2 C shredded Mozzarella cheese and/or 1/4 C Parmesan cheese
- 6 T ricotta cheese
- Parsley for garnish
Brown the ground Italian sausage in the bottom of a large skillet until cooked through. Drain the grease and set aside for a moment. Add the mushrooms, onions, garlic and salt and pepper, sautéing until the mushrooms are soft and the excess liquid has evaporated.
Add in the shredded carrots and the sausage. Stir well.
Place the broken apart lasagna noodles over the meat mixture. Then pour in both cans of diced tomatoes (undrained), and the can of tomato sauce.
Top with 1 tsp. basil and 1 tsp. oregano along with a pinch of cinnamon.
Pour over 1/3 C water.
Cover and simmer for 15 minutes, stirring 1-2 times during the cooking process.
Meanwhile, shred the mozzarella cheese, or slice it if you are using fresh. Set aside.
When noodles are al dente, remove the cover and dollop on the 6 T of ricotta cheese as well as the mozzarella and/or Parmesan.
Garnish with parsley, if desired.