Cooking pros Kathy Brennan and Caroline Campion, authors of the cookbook Keepers, share this recipe for skillet lasagna as one of their tried-and-true recipes for keeping you from going crazy when 5 p.m. rolls around and you haven’t started dinner. It only takes 5 minutes to make and cooks for 40 minutes.
They suggest you add some bread and a salad to finish the menu. Why not give it a try?
- 2 Tablespoons olive oil
- 1 pound sweet or hot Italian sausages, casings removed
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- Large pinch of hot red pepper flakes
- 1 teaspoon dried oregano
- 2 (28 ounce) cans whole peeled tomatoes
- 1 spring basil, plus a handful of basil leaves
- Salt and pepper, to taste
- 1 (9 ounce) package no-boil lasagna noodles
- 4 ounces mascarpone cheese or cream cheese (½ cup)
- ½ pound fresh mozzarella cheese, thinly sliced, patted dry
- In a large, high-sided sauté pan with a 3-quart capacity and a lid, heat oil on high until it shimmers.
- Add sausages and cook, breaking up the meat, until browned, about 4 minutes. Transfer sausage to a medium bowl; set aside.
- Reduce heat to medium-low. Add onion, garlic, and pepper flakes and cook until onions are softened, about 7 minutes.
- Add oregano, tomatoes and their juices (crushing the tomatoes with your hands), the basil sprig, and cooked sausage and any juices. Season with salt and pepper, then gently simmer 5 minutes, stirring occasionally. Check the seasoning (it should be a little salty) and discard the basil sprig.
- Break half of the lasagna noodles in half crosswise and push each piece into the sauce under the sausage, distributing them evenly throughout the pan.
- Break remaining noodles in half and distribute them evenly over the sauce; push down on them with the back of a spoon to submerge.
- Cover pan, raise heat, and gently simmer until noodles are tender and sauce has thickened slightly, about 12 minutes.
- Dollop mascarpone over lasagna and swirl into sauce.
- Top with mozzarella and continue to simmer, covered, until cheese is melted, about 2 minutes.
- Turn off heat; top with basil leaves.
- Let lasagna rest, uncovered, 10 minutes, then serve.