Layers need not apply in this easy weekday Skillet Lasagna! This deconstructed lasagna serves up all the flavor of your favorite Italian dinner in less time and with much less work.
Course Main Course
Cuisine American, Italian
Keyword skillet lasagna
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
3links Italian sausagecasings removed
1/4cupred wineor chicken broth
14.5ouncescanned diced tomatoes
8ouncescanned tomato sauce
1/2teaspoonred pepper flakes
5ouncesoven-ready lasagna noodles
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium heat. Brown sausage 3-4 minutes, breaking it up as it cooks. Add shallots and garlic and cook 2-4 minutes until softened.
Splash in the wine and deglaze the pan, scraping the brown bits from the bottom and stirring them into the mix. Reduce heat to medium-low and add the diced tomatoes, sauce, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste, then bring it to a simmer for 5 minutes.
Break the lasagna noodles into 3-4 pieces each and scatter them in the skillet, stirring gently to cover them with the sauce. Make sure the noodles are flat in the skillet, then top with mozzarella.
Transfer skillet to preheated oven and bake for 25 minutes. Remove skillet from oven and place large dollops of ricotta on top of the melted mozzarella. Sprinkle on the grated Parmesan, then return the skillet to the oven for 3-5 minutes, broiling if desired for a browned top.