December 12, 2018

Spicy Skillet Lasagna

Easy, quick, and good weeknight dinner recipes are not always easy to find. This skillet lasagna can be on the table in an hour.  It would be a great dinner to make when you have last minute dinner guests.  Bonus: only one pan required!

This skillet lasagna has a few twists from other skillet lasagnas: no ricotta, broccoli rabe, lemon zest, and pepper flakes.  The ricotta is swapped out with Gruyere.  Gruyere melts so beautifully, and it really went well with the broccoli rabe and other ingredients.  By adding broccoli rabe, you not only get veggies in, but this also brings a new dimension with some spice to the lasagna.  The lemon zest sounded strange to me, but trust me, it works.  It makes the other flavors pop!  I love adding red pepper flakes to Italian dishes, and it added a good kick to this dish.

Hope you enjoy this!

Spicy Skillet Lasagna
Yields 6 servings

2 tbsp. extra virgin olive oil
1.5 lbs. spicy Italian sausage, casings removed
3 shallots, minced
2 cloves garlic, minced
2 small lemons, zested
1 tsp. red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 tsp. salt
8 oz. no boil lasagna noodles
1 25 oz. jar tomato marinara sauce (suggested Rao’s)
1 1/2 cups shredded Parmesan Reggiano
1/2 cup Gruyere
1 lb. fresh mozzarella, dried well and torn into pieces

Preheat oven to 375°F.

In a 12-inch skillet, heat the extra virgin olive oil over medium heat. Add the sausage and cook, breaking it into small size pieces with a spoon, until cooked through, about 8-10  minutes.  Add  shallots and garlic and cook until translucent, another 3 minutes.  Add the lemon zest and red pepper flakes and cook for additional 2 minutes.  

Stir in the broccoli rabe and salt; cook until wilted, 2 minutes. Remove the mixture to a medium bowl, and return the pan to the stove over low heat.

Add a small amount (around 1/4 cup) of tomato sauce in the bottom of the skillet.  Add the remaining sauce to the sausage mixture.  Layer half of the lasagna noodles in the skillet.

Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles.  Cover with the remaining sausage mixture and top with the rest of the Parmesan, mozzarella, and Gruyere.  

Bake for 40 minutes in oven or until golden bubbly.

Source: Giadzy

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