If you haven’t already noticed, the things I make for dinner have a trend… they require few ingredients and take as little time as humanly possible (see previous post about tiny demanding human). This pasta dish is again quick and easy, but it looks impressive and of course, is super delish. We typically use the spicy Italian sausage that the recipe calls for, but we have also used ground beef (ok, not as tasty) and this time around, some spicy Italian chicken sausage from Trader Joe’s. Mark said he actually kind of preferred the chicken sausage to pork! Even better, this is one of those one-dish meals, so clean up is minimal.
- 1 large (28 oz) can tomatoes, with juices
- 1 tbsp. olive oil
- 1 medium onion, diced
- ½ tsp. salt
- 1/4 tsp ground black pepper
- 3-4 cloves garlic, minced
- Pinch of red pepper flakes (I used about 1/4 tsp)
- ¾ tsp. dried Italian seasoning
- 1 lb. Italian sausage, crumbled
- 8-10 curly-edged lasagna noodles, broken into 2-inch lengths
- ¾ cup shredded mozzarella cheese*
- ½ cup grated Parmesan cheese*
- ¾ cup ricotta cheese*
*These are the measurements called for in the recipe I used. If you’re like me and are too lazy, just throw some cheese in there til it looks good to you. Okay? Okay.
- Heat the oil in a large non-stick skillet over medium heat. Add the onion, salt, and some pepper to the pan and cook, stirring occasionally, until softened and translucent. Add the garlic, red pepper flakes, and Italian seasoning and cook just until your kitchen smells like Italian heaven (about 30 seconds).
- Add the sausage to the pan with that fragrant goodness and cookuntil no longer pink. Scatter the lasagna noodles in the skillet and pour the tomatoes with juices over the top. Increase the heat to medium-high and cover. Have a leisurely glass of wine and let cook at a simmer, stirring often, until the pasta is al dente (about 20-24 minutes).
- Preheat the broiler. When your pasta is done, remove the skillet from the heat and stir in half of the shredded cheese and ¼ cup of the ricotta. Dot the remaining ricotta over the top, then layer with the remaining shredded cheeses in an even layer. Transfer to the oven and broil until the cheese is slightly browned and bubbling, about 5 minutes. Remove from the oven and serve.
Barely adapted from Annie’s Eats (another trend you’ll notice… Annie never disappoints!)