Skillet Lasagna (with any pasta!)
This skillet lasagna recipe comes together quickly and has all the lasagna flavors your family loves.
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Ingredients
- 1 pound Italian sausage (chicken or pork),
- 1 small onion (½ cup), chopped
- 3 cloves garlic, chopped
- 28 ounce can tomato sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes, optional
- 2 cups water
- 8 ounces farfalle pasta
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese, 8oz container
- ¼ cup Parmesan cheese, more for serving
Instructions
- Heat a large, non-stick skillet over medium-high heat. Once hot, cook the sausage, breaking it up with a spatula as it cooks until it's nearly browned. Add the chopped onion and garlic to the sausage and cook, until the onions are soft and translucent and the sausage is no longer pink, about 3 minutes.
- Stir in tomato sauce and seasonings (if sauce isn’t seasoned) to the cooked sausage and stir.
- Add 2 cups of water and the pasta to the skillet, stir, and bring the mixture to a boiling/simmer. Once it's simmering, reduce the heat to low and cover. Cook for 12 minutes, checking and giving the mixture a stir once, until the pasta is tender.
- When the pasta is tender, turn off the heat. Add the mozzarella and stir. Top with small mounds of ricotta cheese and sprinkle the Parmesan on top. Cover with the lid and let the cheese melt for 3 minutes.
- Serve immediately with additional Parmesan cheese if desired.
Notes
This recipe works great with farfalle (bowtie) and penne pasta. If you use macaroni, cooking time will be shorter, about 9 to 10 minutes.
Nutrition
Serving: 1 bowl | Calories: 451kcal | Carbohydrates: 44g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 1139mg | Potassium: 596mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 12mg | Calcium: 356mg | Iron: 3mg
