Prep 10 mins
Cook 40 mins
We loved this. An easy and quick dish especially compared to cooking lasagna in the oven. Original recipe said to remove the casings from the sausage, but we didn't - just cut the sausage into chunks. Recipe source: Redbook
- 2 tablespoons olive oil
- 1 lb Italian sausage (we used non-hot sausages)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 pinch red pepper flakes
- 1 teaspoon oregano, dried
- 2 (28 ounce) cans tomatoes (original recipe states whole tomatoes, but I used 1 can whole tomatoes and the other can diced tomat)
- 1 sprig basil
- 1 (9 ounce) package no-boil lasagna noodles
- 4 ounces cream cheese (I used a light cream cheese)
- 1⁄4 lb mozzarella cheese, sliced
- In a large, high-sided skillet pan on high heat, heat the oil and then add the sausages until browned (3-5 minutes). Transfer sausage to a plate or bowl and set aside.
- Reduce heat to medium low and add the next three ingredients (onion-pepper flakes) and cook for 5-10 minutes or until onions soften.
- Stir in the oregano and tomatoes, breaking up the tomatoes, the basil and return the sausage to the pan. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
- Break the lasagna noodles in half, crosswise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes).
- Dollop the cream cheese over the sauce and swirl into the sauce, top with the mozzarella and continue to simmer, covered until cheese melts (2-5 minutes).
- Turn off heat and top with basil leaves, if desired.
- Let lasagna rest for 10 minutes before serving.
Very tasty, shows that good cream cheese can trump uninspired ricotta! Although I have found a lasagna that I love, this skillet lasagna was very satisfying. I applied globs of softened Philadelphia cream cheese and swirled them into the sauce, and upon eating, found delicious pockets of cream cheese as a reward. I'm a bit OCD, so next time I would rather remove all sauce from the pan, and create a small layer of sauce before laying half the lasagna noodles, then pouring most of the rest of the sauce, then the final layer of noodles, then the final thin layer of sauce. Next time, I would either buy mozzarella sliced very thin by the deli, or I would use shredded mozzarella to ensure an even coating of mozzarella. Although I felt I should have poured off all but a little of the oil/grease, I didn't, and perhaps that is why we loved the taste of this lasagna so much. Our grocery was sold out of no-boil lasagna noodles, so I used regular lasagna noodles and cooked them 8 minutes prior to making this dish; it worked. My "sprig" of basil was like a fan, but it did not overwhelm -- who has ever complained of too much fresh basil? Made for Please Review My Recipe tag game.
Made for PRMR! We used ground beef instead of sausage. This was great. Thanks SO simple and easy!!!