Skillet Lasagna with Sausage and Spinach
1 (28-ounce) can petite diced tomatoes
1 Tablespoon olive oil
1 medium yellow onion, minced
1/2 teaspoon kosher salt
3 garlic cloves
1 pound Italian sausage (mild or hot), casing removed
6 ounces frozen spinach, thawed and squeeze dried (see method here)
10 curly-edges lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 Tablespoons freshly grated Parmesan cheese
3/4 cup ricotta cheese
4 ounces mozzarella cheese, grated
1 Tablespoon minced fresh flat-leaf parsley
3 Tablespoons chopped fresh basil
Crushed red pepper flakes
Pour the diced tomatoes with juice into a 1-quart liquid measuring cup. Add water until mixture measures 1-quart; set aside
In a 12-inch non-stick skillet, heat the oil over medium heat. Add the onion and salt and sauté until onions are translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the sausage and cook, breaking apart with a wooden spoon, until no longer pink, about 4 minutes. Add the spinach and sauté until combined with the sausage and onion mixture.
Scatter the pasta shards over the meat, but do not stir. Pour diced tomatoes mixture and tomato sauce over pasta. Cover with a tight fitting lid and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
Meanwhile, stir the ricotta, mozzarella, and parsley together in a medium bowl.
Remove the skillet from the heat and stir in the 1/2 cup of Parmesan. Season with salt and freshly ground black pepper. Dot with heaping tablespoons of the ricotta mixture, cover and let stand off the heat for 5-7 minutes, or until the cheese has melted. Sprinkle with basil and the remaining Parmesan. Serve with crushed red pepper flakes. Enjoy!
Printed from thegalleygourmet.net