Lasagne, which is the actual name of the wide-shaped pasta and is probably one of the oldest types of pasta. Typically, the dish is layered with several sheets of these wide noodles with a filling of meat, cheese, veggies and sauce. I've made it several times in this manner and even in roll-ups, but this version goes together so quickly that it's my "go-to" dish when I'm busy.
Skillet Lasagne
6 sheets of Lasagne
1-32 oz. jar of marinara sauce (I love Raos!)
1-14oz pkg of veggie sausage, ground turkey, or sausage
1-8 oz carton of Whole-Milk Ricotta Cheese
1 cup grated Mozzarella or Fontina Cheese
1/2 cup grated Parmesan Cheese
1 cup chopped spinach (I used frozen, about 1/2 of a 10oz pkg)--you don't need to squeeze out excess moisture because it's beneficial for cooking the lasagne noodles!
Or 1 Zucchini, grated
To begin, brown the meat of your choice in about 2-3 T olive oil in a 12-inch/2-inch high sauce pan. Remove to a small dish.
Next, start layering:
Add 1/3 of the jar of the marinara sauce to the pan, then take 3 of the lasagne noodles and break in 2-inch pieces.
Then, 1/2 of the sausage and 1/2 of the spinach.
Top with 1/2 of the Mozzarella Cheese.
Press this first layer down slightly, using a rubber spatula. Repeat the layering, finishing off with adding the last 1/3 of the marinara sauce. Top with Parmesan Cheese.
Place a lid on top and cook over medium low heat for 35-40 minutes. Every 15-20 minutes, use the rubber spatula to push the mixture towards the center, so any liquid forming will sink to the bottom again. This step resembles how you cook an omelette!
Use the point of a small knife to check if lasagne noodles are cooked--it should slide easily into the noodle. Remove lid and cook 5 minutes more to remove any excess moisture.
Serve with a side salad and maybe some garlic bread and you have a complete dinner without much fuss and better yet, without much clean-up--1 pan!
Spoon up the lasagne and watch your family dig in--Enjoy!
