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Recipes: skillet lasagna

There are numerous varieties of recipes for this.
There are numerous varieties of recipes for this.

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


  1. In a large, high-sided sauté pan with a 3-quart capacity and a lid, heat oil on high until it shimmers.
  2. Add sausages and cook, breaking up the meat, until browned, about 4 minutes. Transfer sausage to a medium bowl; set aside.
  3. Reduce heat to medium-low. Add onion, garlic, and pepper flakes and cook until onions are softened, about 7 minutes.
  4. 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.
  5. 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.
  6. Break remaining noodles in half and distribute them evenly over the sauce; push down on them with the back of a spoon to submerge.
  7. Cover pan, raise heat, and gently simmer until noodles are tender and sauce has thickened slightly, about 12 minutes.
  8. Dollop mascarpone over lasagna and swirl into sauce.
  9. Top with mozzarella and continue to simmer, covered, until cheese is melted, about 2 minutes.
  10. Turn off heat; top with basil leaves.
  11. Let lasagna rest, uncovered, 10 minutes, then serve.

Serves 6

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